Passion Fruit Mango Cheesecake
This Exotic Passion Fruit Mango Cheesecake brings a tropical twist to the classic dessert, combining tangy passion fruit and sweet mango in a smooth, creamy filling over a spiced gingersnap crust. Perfect for any occasion, it’s as vibrant in flavor as it is beautiful to serve.
Equipment
- Springform Pan (9-inch)
- Mixing Bowls
- Electric Mixer
- Spatula
- Oven
Ingredients
Crust
- 1 ½ cups gingersnap cookies crushed
- ⅓ cup butter melted
Filling
- 16 oz cream cheese softened (2 packages of 8 oz each)
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 eggs large
- 1 cup passion fruit pulp fresh or frozen
- 1 cup mango puree fresh or canned
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix crushed gingersnap cookies with melted butter until evenly coated. Press the mixture into the bottom of the pan to form a firm crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add sour cream and vanilla extract, mixing until fully combined.
- Add eggs one at a time, beating just until incorporated after each addition. Avoid overmixing.
- Gently fold in passion fruit pulp and mango puree until just blended to create a smooth, tropical filling.
- Pour the mixture over the cooled crust. Smooth the top with a spatula.
- Bake for 55–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool with the door ajar for 1 hour.
- Once cooled, refrigerate for at least 4 hours before serving to allow it to set completely.
- Serve chilled with fresh mango slices, passion fruit pulp, or a dollop of whipped cream for garnish.
Notes
For a vegan variation, use dairy-free cream cheese and coconut yogurt instead of sour cream. Add a drizzle of passion fruit syrup or a sprinkle of toasted coconut for extra flair. Store in the fridge for up to a week or freeze individual slices for later enjoyment.