Description
This no-bake Mango & Passionfruit Cheesecake is a creamy tropical dessert with a buttery biscuit base, rich cheesecake filling, and a vibrant mango-passionfruit topping. It’s light, refreshing, and perfect for summer gatherings or anytime you want a fruity treat.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200ml heavy cream
- 100g powdered sugar
- 2 tsp powdered gelatin (or 4 sheets)
- 200ml mango puree
- 100ml passionfruit pulp
- 1 tsp vanilla extract
Instructions
- Grease and line a springform pan with parchment paper.
- Mix crushed biscuits and melted butter. Press into the pan base and chill for 30 minutes.
- In a bowl, beat cream cheese and powdered sugar until smooth. Add cream and vanilla, mix well.
- Dissolve gelatin in a small pan, let cool slightly, then stir into the cheesecake mixture.
- Pour filling over the crust, smooth the top, and chill for at least 4 hours.
- Heat mango puree and passionfruit pulp with gelatin until dissolved. Cool slightly and pour over the cheesecake. Chill again until firm.
- Garnish with mango cubes, passionfruit seeds, or mint before serving.
Notes
- Use fresh mango for the best flavor.
- Strain passionfruit if you prefer a seedless topping.
- Let the cheesecake set overnight for best results.
- Use a warm knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 19g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mango passionfruit cheesecake, no-bake cheesecake, tropical dessert, summer cheesecake