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Passion Fruit & Mango Cheesecake with Gingersnap Crust

Tropical Passion Fruit & Mango Cheesecake with Gingersnap Crust

This Passion Fruit & Mango Cheesecake features a gingersnap crust and tropical flavors, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnap Cookie Crumbs Provides a crunchy base; opt for quality cookies for the best flavor.
  • ½ cup Unsalted Butter Binds the crumbs together; make sure it’s melted for even mixing.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Use full-fat for a rich, creamy texture.
  • ¾ cup Sugar Sweetens the filling; feel free to adjust based on your sweetness preference.
  • ¼ cup All-Purpose Flour Stabilizes the cheesecake; essential for that perfect structure.
  • 3 large Eggs Adds moisture and richness; room temperature eggs incorporate best.
  • 2 tablespoons Lime Juice Brightens the flavor profile; freshly squeezed enhances the taste.
  • 1 cup Pureed Fresh Mango Adds natural sweetness and a vibrant tropical flavor; choose ripe mangoes for puréeing.
  • 4 units Passion Fruit Pulp Infuses the cheesecake with tropical goodness.
  • ½ cup Sour Cream Boosts creaminess and adds a tangy note; Greek yogurt can be a lighter substitution.
For the Topping
  • ½ cup Mango or Passion Fruit Juice Adds a burst of flavor and a beautiful color; use fresh for best results.
  • 1 tablespoon Unflavored Gelatin Necessary for setting the topping; ensures a nice consistency.
  • 2 tablespoons Sugar Sweetens the glaze; adjust to taste for a perfect finish.

Equipment

  • Food processor
  • springform pan
  • saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Gingersnap Crust: Grind approximately 2 cups of gingersnap cookies into fine crumbs using a food processor. Melt ½ cup of unsalted butter and combine with the cookie crumbs, then press into the bottom of a 9-inch springform pan. Preheat your oven to 375°F (190°C) and bake the crust for 5-7 minutes until lightly golden. Allow to cool completely.
  2. Make the Cheesecake Filling: Preheat oven to 325°F (163°C). Whisk together ¼ cup of all-purpose flour and ¾ cup of sugar. In a large mixing bowl, beat 16 ounces of cream cheese until smooth. Gradually mix in the flour and sugar mixture. Add 3 large eggs one at a time, mixing well.
  3. Blend in the Tropical Flavors: Purée 1 cup of ripe mango and 4 passion fruits. Add this mixture, ½ cup sour cream, and 2 tablespoons lime juice to the cream cheese blend. Mix until smooth.
  4. Bake the Cheesecake: Pour the cheesecake filling into the gingersnap crust. Bake at 325°F (163°C) for about 45 minutes. Let it cool gently inside the oven for 1 hour.
  5. Prepare the Fruit Topping: Combine ½ cup juice with 1 tablespoon gelatin in a saucepan. Heat until gelatin dissolves, stir in 2 tablespoons sugar, then remove from heat and allow to cool.
  6. Assemble and Chill: Pour the fruit topping over the cheesecake layer, refrigerate for at least 4 hours or overnight to set properly.
  7. Serve and Enjoy: Run a knife around the edges of the pan to loosen the cheesecake. Release the sides and slice into wedges. Garnish with fresh fruit or mint leaves.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Use high-quality ingredients for the best results.

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