Description

There’s something magical about tropical flavors that instantly transports you to warm breezes, vibrant sunsets, and moments of unhurried joy. For me, the Passion Fruit & Mango Cheesecake with Gingersnap Crust brings back memories of late-summer gatherings in my aunt’s sunlit kitchen. The scent of ripe mangoes would fill the air as she whirred the blender, always humming to an old tune. Passion fruit, with its bright tang and irresistible fragrance, would add that unexpected punch—the kind that makes you pause between bites and smile.

This cheesecake isn’t just a dessert—it’s a journey. It weaves the sunny sweetness of mango with the tart vibrancy of passion fruit, all grounded by a deeply spiced, buttery gingersnap crust. It’s the kind of dessert that makes you linger at the table just a little longer, the kind guests ask for the recipe to.

Whether you’re looking to impress at a dinner party or simply want a slice of edible sunshine on a gray day, this cheesecake delivers.

Ingredients

Scale

For the Gingersnap Crust:

1½ cups gingersnap cookie crumbs

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

32 oz cream cheese, softened

1½ cups granulated sugar

3 tablespoons all-purpose flour

4 large eggs, room temperature

Juice of 1 lime

½ cup pureed fresh mango

Pulp from 2 passion fruits

½ cup sour cream

For the Mango Passion Fruit Topping:

1 cup mango or passion fruit juice

Juice from ½ lime

1½ teaspoons unflavored powdered gelatin

2 tablespoons granulated sugar

Pulp from 1 passion fruit

Instructions

1. Make the Gingersnap Crust

Start by preheating your oven to 375°F (190°C). Crush the gingersnap cookies into fine crumbs using a food processor. Combine the crumbs with melted butter, stirring until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan. I like using the bottom of a measuring cup to smooth it down evenly. Bake for 6–7 minutes, just until the edges are lightly golden. Let it cool while you prepare the filling.

2. Mix the Creamy Mango Passion Filling

Lower the oven to 325°F (163°C). Beat softened cream cheese until smooth, then gradually mix in the sugar and flour. Add the eggs one by one, mixing slowly to avoid adding too much air (which can cause cracking). Stir in the lime juice, mango puree, passion fruit pulp, and sour cream until well combined and silky. Pour this lush filling over the crust, smoothing the top.

3. Bake to Perfection

You can use a water bath to avoid cracks—just wrap your springform pan in foil and set it in a roasting pan filled with hot water. Bake for about 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour before removing. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

4. Add the Glorious Tropical Glaze

To make the topping, sprinkle gelatin over half the juice mixed with lime juice and let it bloom for a minute. Heat the remaining juice with sugar until dissolved, then stir it into the gelatin mixture. Let cool for 15–20 minutes before adding fresh passion fruit pulp. Gently pour the topping over the cheesecake and refrigerate until set.

Notes

If you can’t find fresh passion fruit, use frozen pulp (unsweetened) from Latin or Asian markets.
The gingersnap crust can be made ahead and frozen for up to a month.
For extra flair, decorate with mango slices or a sprinkle of lime zest before serving.