Passion Fruit & Mango Cheesecake With Gingersnap Crust Recipe

I’m excited to share my Tropical Cheesecake, where layers of passion fruit and mango are crowned with a vibrant glaze and a surprising twist that will keep you reading.

I always want a dessert that surprises and this Passion Fruit & Mango Cheesecake With Gingersnap Crust does just that. The crunch of gingersnap crumbs gives a spicy, toasty counterpoint while bright passion fruit pulp cuts through the richness so each forkful keeps you guessing.

I brought it to a summer get together and people kept poking at it asking if it was a Tropical Cheesecake or some kind of Passion Fruit Dessert, they loved it. I messed up the first batch but that made the second one even better, and now I cant stop thinking about it.

Ingredients

• Gingersnap crumbs: mostly carbs and sugar, spicy crunch, not exactly health food.
• Cream cheese: high fat and protein, ultra creamy, gives tang and stability.
• Passion fruit pulp: tart, vitamin C rich, adds floral acidity and crunchy seeds.
• Mango puree: very sweet, it’s full of vitamin A and carbs, smooth flavor.
• Eggs: provide protein and structure help the cheesecake set and not crack.
• Butter: saturated fat that binds crumbs, gives richness and a buttery mouthfeel.
• Sour cream: adds slight tang and creaminess, balances sweetness, contains some fat.
• Cornstarch: thickens filling slightly, pure carbohydrate, no real nutritional benefit.

Ingredient Quantities

• 2 cups (200 g) gingersnap crumbs
• 2 tbsp (25 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• pinch fine salt
• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) sour cream, room temp
• 3 large eggs, room temp
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1/2 cup (120 ml) passion fruit pulp (strained or with seeds)
• 3/4 cup (180 ml) mango puree or 1 cup (150 g) very ripe diced mango
• 1/2 cup (120 ml) passion fruit pulp for glaze
• 1/4 cup (50 g) granulated sugar for glaze
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• 1 ripe mango, sliced (optional, for garnish)
• fresh passion fruit halves (optional, for garnish)
• 1 cup (240 ml) heavy cream and 2 tbsp sugar (optional, for whipped cream)

How to Make this

1. Preheat oven to 325°F (160°C). Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides; wrap the outside in foil if you plan to bake in a water bath so no water seeps in.

2. Make the crust: mix 2 cups gingersnap crumbs, 2 tbsp granulated sugar, a pinch of fine salt and 6 tbsp melted unsalted butter until it holds when squeezed. Press evenly into the bottom (and a little up the sides if you like) and bake 8 to 10 minutes until set. Let cool while you make the filling.

3. Bring filling ingredients to room temp first, that helps keep the batter smooth. Beat 24 oz softened cream cheese with 1 cup granulated sugar until silky and no big lumps remain. Scrape the bowl well.

4. Add 1/2 cup sour cream, 1 tsp vanilla extract and 1 tbsp cornstarch to the cream cheese mixture and beat just to combine. Add a pinch of salt here if you like. Add the 3 large eggs one at a time, mixing on low speed and scraping the bowl between each so you dont overwork the batter.

5. Fold in 1/2 cup passion fruit pulp and 3/4 cup mango puree (or 1 cup very ripe diced mango) gently. If using diced mango, fold so you keep some chunks. You can spoon a little extra mango puree on top and swirl with a knife for a pretty marbled look.

6. Pour the batter over the cooled crust, smooth the top. Place the springform in a larger roasting pan and add hot water to come about halfway up the sides for a water bath; this helps prevent cracks. Bake at 325°F 50 to 65 minutes until the edges are set and the center still jiggles slightly.

7. Turn the oven off, crack the door and let the cheesecake cool in the oven for about 1 hour (this reduces cracking). Remove, take out of the water bath, then chill in the fridge at least 4 hours or overnight for best texture.

8. Make the passion fruit glaze: in a small saucepan combine 1/2 cup passion fruit pulp and 1/4 cup granulated sugar, bring to a gentle simmer. If you want it thicker, whisk in the optional slurry of 1 tbsp cornstarch mixed with 2 tbsp water and simmer 1 to 2 minutes until glossy. Cool the glaze until barely warm or room temp.

9. Run a knife around the chilled cheesecake and release the springform. Pour the cooled passion fruit glaze over the top and spread gently. Chill 30 minutes more to set. Optional: whip 1 cup heavy cream with 2 tbsp sugar to soft peaks and dollop or pipe around the edge, then garnish with sliced ripe mango and fresh passion fruit halves. Tip: warm your knife under hot water and wipe between slices for clean cuts.

Equipment Needed

1. 9-inch springform pan (parchment for the bottom, foil to wrap if doing a water bath)
2. Large roasting pan for the water bath
3. Food processor or blender (for gingersnap crumbs and mango puree)
4. Electric mixer (stand or hand)
5. Mixing bowls (one large for batter, one medium/small for mixing)
6. Measuring cups and spoons
7. Rubber spatula and an offset spatula or knife for smoothing
8. Small saucepan and whisk (for the passion fruit glaze)

FAQ

Passion Fruit & Mango Cheesecake With Gingersnap Crust Recipe Substitutions and Variations

• Gingersnap crumbs: swap for graham cracker crumbs, crushed Digestive biscuits, or crushed Biscoff/Speculoos cookies (use same volume or about 200 g). If you use plain graham, add about 1/2 tsp ground ginger or 1 tbsp molasses to mimic the ginger-snap flavor.
• Unsalted butter, melted: use salted butter (same amount, just skip the pinch of salt), or coconut oil (use same volume but chill the crust a bit so it firms up; expect a faint coconut note), or brown the butter first for a deeper, toasted flavor — let it cool before using.
• Cream cheese (24 oz): Neufchâtel is an easy swap for a lighter cheesecake, use 1:1; mascarpone gives a richer, silkier result, use 1:1 but chill longer so it sets. For a dairy-free option, try well-drained silken tofu blended smooth plus a little lemon for tang, but texture will be a bit different.
• 1 tbsp cornstarch (in filling or glaze): substitute arrowroot or tapioca starch 1:1. If you only have all-purpose flour, use about 2 tbsp and cook the glaze a little longer to remove raw flour taste. If using arrowroot in the glaze, stir it in off heat quickly because prolonged boiling can thin it.

Pro Tips

1) Get the dairy and eggs really to room temp and mix slow. Beat the cream cheese until silky then add eggs one at a time on low speed, scraping the bowl. If you rush or whip too much air into the batter it will puff and then crack while cooling, dont overwork it.

2) Use a water bath and cool it down slowly. Bake until the edges are set and the center still jiggles a little, aim for about 150 to 155°F if you use a thermometer. Turn the oven off and let it sit with the door cracked for an hour before chilling, that really helps prevent cracks and gives a creamier texture.

3) Handle the fruit smart. Strain some or all of the passion fruit if you want a silky filling but save a few seeds for garnish so it still looks bright, also simmering the pulp a minute concentrates the flavor. For mango, pat pieces dry or toss diced mango with a teaspoon of cornstarch so they dont weep and sink into the batter.

4) Finish and slice like a pro. Cool the glaze until barely warm before pouring, then chill to set. For clean slices, warm your knife under hot water, wipe it between cuts, and let the cheesecake sit at room temp 10 to 15 minutes before serving so the flavors open up.