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Passion Fruit & Mango Cheesecake

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A tropical cheesecake featuring a spiced gingersnap crust, creamy mango-passion fruit filling, and a luscious fruit topping. Silky, fruity, and perfect for summer gatherings or special occasions.

Ingredients

For the gingersnap crust: 1 1/2 cups gingersnap cookie crumbs

6 tablespoons unsalted butter, melted

For the cheesecake filling: 4 (8 oz) packages cream cheese, softened

1 1/2 cups sugar

3 tablespoons all-purpose flour

4 large eggs, room temperature

Juice of 1 lime

1/2 cup pureed fresh mango (about 2 small mangoes)

Pulp from 2 passion fruits

1/2 cup sour cream

For the mango passion fruit topping: 1 cup mango or passion fruit juice

Juice of 1/2 lime

1 1/2 teaspoons unflavored powdered gelatin

2 tablespoons sugar

Pulp from 1 fresh passion fruit

Instructions

  1. Prepare the crust: Preheat oven to 375°F. Mix gingersnap crumbs with melted butter. Press into the bottom of a 9–10 inch springform pan and bake 5–7 minutes. Cool.
  2. Prepare the filling: Preheat oven to 325°F. In a bowl, whisk sugar and flour. In a large bowl, beat cream cheese on low speed until smooth. Add sugar/flour mixture, then eggs one at a time. Blend in mango puree, passion fruit pulp, sour cream, and lime juice. Pour into cooled crust.
  3. Bake: Method 1 – Bake 45 minutes, turn off oven, leave inside 1 hour. Method 2 – Water bath: Wrap pan in foil, place in larger pan with hot water, bake 70–90 minutes until set but slightly jiggly. Cool in oven 1 hour.
  4. Cool and chill: Place on cooling rack until room temperature. Chill in refrigerator overnight or at least 2 hours.
  5. Prepare topping: Sprinkle gelatin over half of the juice and lime juice, bloom 1 minute. Heat remaining juice and sugar until dissolved, whisk into gelatin mixture. Cool 15–20 minutes, stirring occasionally. Add passion fruit pulp and pour over cheesecake. Chill until set.
  6. Serve: Run knife around pan edges, release, and slice.

Notes

Substitute graham crackers or digestive biscuits for gingersnaps.

Add orange or lemon zest to the filling for extra brightness.

Top with kiwi, pineapple, or berries for variation.

For a no-bake version, use a no-bake base and same mango-passion fruit glaze.

For dairy-free, use vegan cream cheese and coconut cream.

Refrigerate for up to 5 days; freeze individual slices up to 1 month. Serve chilled, do not reheat.

Nutrition

Find it online: https://chocolatecoveredamy.com/passion-fruit-mango-cheesecake/