Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: Tropical Fusion
Ingredients: 1 1/2 cups gingersnap cookie crumbs; 1/4 cup granulated sugar (for crust); 5 tbsp unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar (for filling); 3 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/4 cup mango purée (for filling); 1/2 cup mango purée (for topping); 1/2 cup passion fruit pulp (with seeds); 2 tbsp sugar (for topping); 1 tsp cornstarch mixed with 1 tbsp water

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This tropical Passion Fruit & Mango Cheesecake blends lush mango and tart passion fruit over a creamy, velvety cheesecake base, all set on a spiced gingersnap crust. Bursting with bright flavor and contrast, it’s a show-stopping dessert that brings a sunny, exotic twist to the classic cheesecake.

Why You’ll Love This Recipe

This cheesecake offers a harmonious blend of rich and refreshing elements: the warming spice of gingersnaps, the creamy tang of the cheesecake filling, and the vibrant punch of passion fruit and mango. It’s the perfect balance of smooth and crunchy, sweet and tart. Ideal for summer gatherings, tropical-themed events, or any time you want a slice of sunshine, this dessert is both visually stunning and deeply flavorful.

ingredients

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

For the gingersnap crust:

gingersnap cookie crumbs
granulated sugar
unsalted butter, melted

For the cheesecake filling:

cream cheese, softened
granulated sugar
large eggs
vanilla extract
sour cream
mango purée

For the mango passion fruit topping:

mango purée
passion fruit pulp (with seeds)
sugar
cornstarch mixed with water

directions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine the gingersnap crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust.
Bake the crust for 8–10 minutes. Remove and let cool while preparing the filling.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and mango purée until fully combined.
Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula.
Bake for 50–60 minutes, or until the center is just set but still slightly jiggly.
Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
For the topping, combine mango purée, passion fruit pulp, and sugar in a small saucepan over medium heat. Bring to a gentle simmer.
Stir in the cornstarch slurry and continue to cook, stirring, until the mixture thickens. Remove from heat and let cool completely.
Once the cheesecake is fully chilled, spoon the cooled topping over the top and spread evenly.
Garnish with fresh mango slices or passion fruit shell rings before serving.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Calories per slice: 410 kcal

Variations

No-Bake Version: Prepare the crust and use a gelatin-stabilized filling for a chilled, no-bake alternative.
Spicy Crust: Add a pinch of ground ginger or cayenne to the crust for an extra kick.
Coconut Twist: Mix a bit of coconut cream into the filling or topping for a tropical layer of flavor.
Passion-Free Option: Use only mango purée for a smoother, less tart topping.
Mini Cheesecakes: Bake in muffin tins for individual portions—perfect for parties.

storage/reheating

Store the cheesecake in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 1 month. Thaw in the refrigerator overnight. This dessert is best served chilled and does not require reheating.

FAQs

Can I use store-bought mango and passion fruit purée?

Yes, high-quality store-bought purées work well. Just make sure they are unsweetened so you can adjust the sugar to taste.

Can I make this ahead of time?

Absolutely. It’s best made a day ahead to allow full chilling and flavor development.

Do I need a water bath for baking?

Not required, but if you want a smoother top without cracking, you can bake it in a water bath.

Can I use graham crackers instead of gingersnaps?

Yes, but the gingersnaps add a warm, spiced contrast to the tropical fruit that enhances the flavor.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should jiggle slightly. It will firm up as it cools.

Can I skip the passion fruit seeds?

Yes, you can strain the pulp for a smoother topping, though the seeds add a nice crunch and visual appeal.

What can I substitute for sour cream?

Plain Greek yogurt is a suitable substitute with a similar tang and texture.

Can I make this gluten-free?

Yes, use gluten-free gingersnap cookies or another gluten-free crust alternative.

How do I slice it cleanly?

Use a sharp knife dipped in hot water and wiped clean between each slice.

Is this cheesecake very sweet?

It’s balanced—fruity and tangy from the passion fruit, with a mildly sweet filling and crust. You can adjust sugar to your preference.

Conclusion

Passion Fruit & Mango Cheesecake with Gingersnap Crust is a vibrant, tropical dessert that’s both decadent and refreshing. Its exotic fruit topping, creamy texture, and spiced crust create a unique flavor profile that’s perfect for summer entertaining, special occasions, or simply indulging in a slice of sunshine. Easy to make ahead and even easier to enjoy, this cheesecake is a guaranteed crowd-pleaser.

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Author: Mia
Total Time: 5 hours 25 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This tropical cheesecake combines lush mango and tart passion fruit on a velvety cream cheese base, all set on a spiced gingersnap crust—a bright, exotic dessert bursting with flavor and texture.

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix gingersnap crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.
In a large bowl, beat cream cheese and 1 cup sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and 1/4 cup mango purée until just combined.
Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is just set and slightly jiggly.
Let the cheesecake cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
For the topping, combine 1/2 cup mango purée, passion fruit pulp, and 2 tbsp sugar in a small saucepan. Simmer over medium heat for 3–5 minutes.
Stir in cornstarch slurry and cook until the mixture thickens slightly. Let cool completely.
Spoon the cooled topping over the chilled cheesecake and smooth evenly.
Garnish with passion fruit shells or mango slices before serving.