Name: Mango Passionfruit Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Fusion
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 500g cream cheese, softened; 200g mango puree; 100g passionfruit pulp; 200ml heavy cream; 100g granulated sugar; 2 tsp vanilla extract; 2 tbsp lemon juice; 3 tsp gelatin powder; 4 tbsp water (for blooming gelatin)

Indulge in the tropical allure of this Mango Passionfruit Cheesecake — a creamy, smooth dessert with a refreshing fruit twist. This no-bake cheesecake combines the richness of cream cheese with the bright, tangy flavors of mango and passionfruit for an unforgettable treat.

Why You’ll Love This Recipe

This Mango Passionfruit Cheesecake offers the perfect balance of creamy texture and vibrant flavor. It’s a showstopping dessert that doesn’t require baking, making it ideal for warm-weather occasions or when you want something delicious without turning on the oven. With its tropical fruit topping and smooth, silky filling, this cheesecake is as elegant as it is easy to make.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Vanilla extract
Heavy cream
Fresh mango puree
Passionfruit pulp (fresh or canned)
Gelatin or agar-agar
Water

directions

Prepare the crust: In a bowl, combine graham cracker crumbs with melted butter until the texture resembles wet sand. Press the mixture into the base of a springform pan and refrigerate to set.
Make the cheesecake filling: In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Add mango puree: Fold in fresh mango puree until the filling is evenly colored and flavored.
Dissolve gelatin: Bloom gelatin in water and gently heat until fully dissolved. Let it cool slightly before incorporating it into the mango cheesecake filling.
Assemble the cake: Pour the filling over the chilled crust and smooth the top. Refrigerate for several hours or until fully set.
Prepare passionfruit topping: In a small saucepan, warm the passionfruit pulp with a bit of sugar (if desired) and gelatin. Once dissolved, allow it to cool slightly before gently spreading it over the cheesecake layer.
Final chill: Chill the assembled cheesecake until the topping is set. Carefully remove from the pan before serving.

Servings and timing

This recipe yields approximately 10–12 servings.
Prep time: 30 minutes
Chill time: 6–8 hours (or overnight)
Total time: Approximately 8 hours 30 minutes

Variations

Crust options: Use digestive biscuits or vanilla wafers instead of graham crackers for a different base flavor.
Tropical blend: Mix pineapple or papaya with mango for a more diverse fruit profile.
Baked version: Bake the cheesecake base for 10 minutes at 175°C (350°F) if you prefer a firmer crust.
Vegan alternative: Substitute dairy ingredients with plant-based cream cheese, coconut cream, and agar-agar instead of gelatin.
Individual servings: Make mini cheesecakes in ramekins or jars for individual portions.

storage/reheating

Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating is not recommended, as this is a no-bake cheesecake designed to be served chilled.

FAQs

How do I make mango puree at home?

Simply blend fresh, ripe mango pieces until smooth. You may strain it for a finer texture.

Can I use canned mango or passionfruit?

Yes, canned mango puree and passionfruit pulp work well in this recipe. Ensure they are unsweetened or adjust sugar accordingly.

What can I use instead of gelatin?

Agar-agar is a vegetarian substitute for gelatin and works effectively in no-bake recipes.

Can I make this cheesecake ahead of time?

Yes, this dessert can be made a day or two in advance and stored in the refrigerator until ready to serve.

Why did my cheesecake not set properly?

Improperly dissolved gelatin or not allowing enough chill time can cause the cheesecake to remain soft. Ensure gelatin is fully dissolved and chill thoroughly.

Is this recipe gluten-free?

Not by default, but you can use gluten-free cookies or crackers for the crust to make it suitable for gluten-free diets.

Can I skip the passionfruit topping?

Yes, the topping is optional. The mango cheesecake base is delicious on its own.

How can I make the topping more stable?

Add a bit of gelatin or cornstarch to the passionfruit pulp to help it set more firmly on top of the cheesecake.

Can I add fruit chunks into the cheesecake?

Yes, small diced mango pieces can be folded into the filling for added texture.

What size pan should I use?

An 8- or 9-inch springform pan is ideal for this recipe, allowing for easy removal and a professional presentation.

Conclusion

Mango Passionfruit Cheesecake is a refreshing and elegant dessert perfect for any occasion. With its smooth, creamy base and vibrant tropical topping, it’s a crowd-pleaser that’s as beautiful as it is delicious. Whether you’re serving guests or treating yourself, this no-bake delight will transport you to the tropics with every bite.