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Passion Fruit & Mango Cheesecake

Passion Fruit & Mango Cheesecake

One bite of this Passion Fruit & Mango Cheesecake and you'll think you're on a tropical island! Sweet Mango and Tart Passion Fruit combine forces to create a tropical styled cheesecake. The addition of the Gingersnap Crust completes the flavor profile your tastebuds won't forget anytime soon! This is definitely a Cheesecake that you'll want to add to your Summer time baking!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Cooling time 4 hours
Total Time 42 minutes
Servings 10 Slices
Calories 342kcal
Author Nicole Crocker


Mixing bowl
Hand Mixer-
Food processor or blender
Springform Pan
Scraping spatula


For the Gingersnap Crust

  • 1 1/2 Cups Gingersnap Cookie Crumbs
  • 6 Tablespoons Unsalted butter ,melted

For the Passion Fruit Mango Cheesecake

  • 4 ,8 ounce packages Cream Cheese ,softened and at room temperature
  • 1 1/2 Cups Sugar
  • 3 Tablespoons All purpose flour
  • 4 Large Eggs ,room temperature
  • Juice from 1 lime
  • 1/2 Cup Pureed fresh mango (about 2 small mangos)
  • Pulp from 2 passion fruit
  • 1/2 Cup Sour Cream

Mango Passion Fruit Topping

  • 1 Cup Mango or Passion Fruit Juice
  • Juice from half of a lime
  • 1 1/2 teaspoons Powdered unflavored gelatin
  • 2 Tablespoons Sugar
  • Pulp from 1 fresh passion fruit


For the Gingersnap Crust

  • Grind gingersnap cookies in a food processor to produce fine crumbs. (You want about 1 1/2 cups of crumbs.)  
  • In a medium bowl melt 6 tablespoons of butter in the microwave.
  • Add gingersnap crumbs to melted butter and mix to moisten all of the crumbs. 
  • Press mixture into the base of a 9 or 10 inch springform pan.
  • Preheat oven to 375 Degrees F and bake crust for 5-7 minutes. 
  • Remove and let cool. 

For the Passion Fruit & Mango Cheesecake

  • Preheat oven to 325 Degrees F. 
  • In a small bowl whisk together flour and sugar. Set aside.
  • In a large mixing bowl mix softened cream cheese on low speed. Add sugar/flour mixture and mix to combine until smooth.
  • Mix eggs into the cream cheese mixture one at a time. Scrape down the sides of the bowl between each addition. 
  • Blend fresh mango in a blender or food processor to get about 1/2 cup of puree. Add the pulp from passion fruit and bled with mango to incorporate. Add mixture along with sour cream and lime juice to cream cheese mixture and mix to incorporate.
  • Pour batter into spring form pan and tap on the counter to release any air bubbles produced. 
     Bake for 45 minutes then turn off oven and let cheesecake slowly cool in the oven for about 1 hour Remove cheesecake to cooling rack once cooled to room temperature. Add the topping and place in fridge to chill overnight or at least 2 hours to set. 
    Wrap the outside of your springform pan in aluminum foil that comes up to the top of the pan.
    Place your springform pan in another larger pan with a lip that's filled with warm water. (Even a large baking sheet will work.)
    Place in oven and bake for about 70-90 minutes. 
    Your cheesecake is done when it has risen and the surface is firm. It may still be slightly jiggly though. 
    Turn off the oven and let your cheesecake sit in oven for about 60 minutes. 
    Remove from oven and place on cooling rack and let cool to room temperature. 
    Add topping and place in fridge overnight or at least 2 hours to set.  

For the Mango Passion Fruit Topping

  • Place half of your mango juice or passion fruit juice along with all of the lime juice in a bowl and sprinkle with the gelatin. (Don't Stir) Set aside to allow gelatin to bloom (about 1 minute). 
  • In a small sauce pan boil the remaining juice and sugar until sugar is dissolved. Whisk into the gelatin mixture. 
  • Place in the fridge and let cool for about 15-20 minutes. Check occasionally and stir to make sure it's not setting. Remove and stir in the fresh passion fruit pulp.
  • Pour over cheesecake and spread to cover the top. Place in the fridge to chill overnight or at least 2 hours to set. 
  • Run a knife carefully around the edge of the cheese cake to loosen  before releasing the pan. 


Serving: 1Slice | Calories: 342kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 131mg | Potassium: 196mg | Sugar: 41g | Vitamin A: 725IU | Vitamin C: 12.1mg | Calcium: 42mg | Iron: 1.7mg