Mango Passionfruit Cheesecake

There are some days when a little indulgence is what’s called for so why not a tropical flavoured cheesecake. This cheesecake is delicious using in season ripe mangoes but is every bit as nice using canned mangoes.

Mango Passionfruit Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 3 hours 20 minutes
Servings: 8
Author: The Cook
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For the cheesecake

  • oil, to brush pan
  • 75 g diced fresh mango, about ½ mango
  • 120 ml passion fruit juice
  • 450 g cream cheese, at room temperature
  • 225 g sugar
  • 2 tablespoons Greek or strained yoghurt
  • 1 tablespoon cornflour (cornstarch)
  • 2 large eggs, at room temperature
  • 3 large yolks, at room temperature
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon fresh lime juice

For the topping

  • 120 ml passionfruit juice
  • 1 teaspoon fresh lime juice
  • teaspoon unflavoured gelatine powder
  • 2 tablespoon sugar
  • pulp and seeds from a fresh passion fruit

For the mango coulis

  • 60 ml passion fruit juice
  • 75 g diced fresh mango , about ½ a mango
  • ½ teaspoon fresh lime juice
  • 2 tablespoons sugar

Recipe Instructions

  • Position a rack in the middle of the oven and preheat the oven to 165°C. Brush a 20 cm springform tin with a light coating of oil.
  • Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yoghurt and cornflour, pulsing to combine. Add the eggs and yolks, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared tin.
  • Bake the cheesecake until the outside of the cake is set but the centre is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close the door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimises the risk of the dreaded crack in your cheesecake.
  • Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
  • Meanwhile make the topping. Put about half the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatine over the surface. Don't stir. Set aside until the gelatine "blooms" about 1 minute.
  • Boil the remaining passion fruit juice and all the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatine mixture until smooth. Refrigerate until it just begins to set, about 20 minutes.
  • Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
  • To make the mango coulis, puree the passion fruit juice, mango, lime juice and sugar in a food processor.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wiping dry before slicing each piece. Serve with mango coulis.

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Marie LalancetteBelindaJosh NestPriyanka Rao Recent comment authors
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Priyanka Rao

@manekshaws Yummy!!


Bet that’s yummy!

Josh Nest

thanks for giving the recipe!!!

Marie Lalancette

@TaraJLalancette I want one