This mango and passionfruit cheesecake is rich, creamy and perfectly balanced! A buttery digestive biscuit base is topped with my smooth mango and passionfruit filling, finished with softly whipped cream and fresh passionfruit. Plus it is the perfect dessert for entertaining as it can be made ahead and kept chilled until ready to serve.
Ingredients for Mango and Passionfruit Cheesecake
Base
• 400g digestive biscuits
• 135g salted butter, melted
Cheesecake filling
• 350ml mango pulp
• 300ml double cream
• 250g mascarpone
• 400g cream cheese
• 60g icing sugar
• Pulp of 6 passionfruits
Decoration
• 300ml double cream & 1/2 tablespoon vanilla extract
• 60g icing sugar
• Pulp of 4 passionfruits
Method
- Crush the digestive biscuits finely using a food processor or rolling pin. I do the latter! Simply put the biscuits into a ziplock bag and bash with a rolling pin until a fine crumb forms.
- In a bowl, mix the crushed biscuits with the melted butter until fully combined.
- Press the mixture firmly into the base of a tin and up the sides to create a crust and refrigerate while you prepare the filling.
- In a large bowl add the cream cheese, mascarpone and icing sugar. Pour in the mango pulp & add the pulp of 6 passionfruits and whisk until fully incorporated.
- In a separate bowl gently whip the 300ml double cream until it reaches soft peaks.
- Fold the whipped cream into the mango cream cheese mixture until smooth and airy.
- Spoon the cheesecake filling over the chilled base and smooth the top.
- Refrigerate for at least 6 hours or preferably overnight until fully set.
- To decorate, whip the remaining 300ml double cream until soft peaks form.
- Spread or pipe the cream over the cheesecake and finish with the pulp of 4 passionfruits.
- Chill until ready to serve.
Top tips for my Mango & Passionfruit Cheesecake
- Use salted butter for the digestive biscuit base, the saltiness with the sharpness of the passionfruit & sweetness of the mango is just the best combo of flavours!
- Press the biscuit base firmly into the tin using a glass so it holds together when sliced.
- Whip the cream gently and stop before stiff peaks to avoid splitting.
- Allow enough chilling time so the cheesecake sets properly before decorating. Overnight is best but 6 hours works well.
- Wipe your knife clean between slices for neat presentation.
If you like the look of my Mango & Passionfruit Cheesecake then you should definitely check out the recipes below for some more amazing baking ideas:
- Korean Salt Bread with Garlic Herb Butter and Mozzarella
- Pistachio Baklava
- Apple and Blackberry Crumble
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Mango and Passionfruit Cheesecake
This mango and passionfruit cheesecake is rich, creamy and perfectly balanced! A buttery digestive biscuit base is topped with my smooth mango and passionfruit filling, finished with softly whipped cream and fresh passionfruit. Plus it is the perfect dessert for entertaining as it can be made ahead and kept chilled until ready to serve.
Ingredients
Base
- 400 g digestive biscuits
- 135 g salted butter melted
Cheesecake filling
- 350 ml mango pulp
- 300 ml double cream
- 250 g mascarpone
- 400 g cream cheese
- 60 g icing sugar
- Pulp of 6 passionfruits
Decoration
- 300 ml double cream
- ½ tablespoon vanilla extract
- 60 g icing sugar
- Pulp of 4 passionfruits
Instructions
- Crush the digestive biscuits finely using a food processor or rolling pin. I do the latter! Simply put the biscuits into a ziplock bag and bash with a rolling pin until a fine crumb forms.
- In a bowl, mix the crushed biscuits with the melted butter until fully combined.
- Press the mixture firmly into the base of a tin and up the sides to create a crust and refrigerate while you prepare the filling.
- In a large bowl add the cream cheese, mascarpone and icing sugar. Pour in the mango pulp & add the pulp of 6 passionfruits and whisk until fully incorporated.
- In a separate bowl gently whip the 300ml double cream until it reaches soft peaks.
- Fold the whipped cream into the mango cream cheese mixture until smooth and airy.
- Spoon the cheesecake filling over the chilled base and smooth the top.
- Refrigerate for at least 6 hours or preferably overnight until fully set.
- To decorate, whip the remaining 300ml double cream until soft peaks form.
- Spread or pipe the cream over the cheesecake and finish with the pulp of 4 passionfruits.
- Chill until ready to serve.
