Mango Passion Fruit Cheesecake
Mango Passion Fruit Cheesecake is a tropical twist on a classic dessert, combining the sweetness of ripe mangoes with the tangy essence of passion fruit. This no-bake cheesecake is creamy, refreshing, and perfect for any occasion, bringing an exotic flavor profile that’s sure to delight your taste buds.
This Mango Passion Fruit Cheesecake is a tropical delight that combines the smooth, creamy texture of cheesecake with the vibrant flavors of mango and passion fruit. The dessert begins with a buttery biscuit crust that adds a satisfying crunch as the base. The creamy filling is delicately flavored with mango puree, creating a light and fruity cheesecake layer that melts in your mouth. A fresh mango and passion fruit topping adds a tangy sweetness and a beautiful golden finish, making it not only delicious but visually stunning. Topped with a sprinkle of coconut flakes for an extra touch of tropical flair, this no-bake cheesecake is perfect for any occasion, bringing a burst of sunshine to every bite.
Ingredients
- 180 grams biscuits (for the base)
- 80 grams melted butter (for the base)
- 450 grams Philadelphia cream cheese
- 80 grams mango puree
- 1 ½ sheets gelatin (for the filling)
- 4 tablespoons sugar (for the filling)
- 180 grams whipping cream
- 1 large mango (for the topping)
- 2 passion fruits (for the topping)
- 1 sheet gelatin (for the topping)
- 2 tablespoons sugar (for the topping)
- Coconut flakes (optional, for garnish)
Nutritional Information
- Calories: 300
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 18g
Directions
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Crush the biscuits into a fine powder and mix them with the melted butter. Line a 20 cm square dish with parchment paper, then press the biscuit mixture evenly into the base. Place the dish in the fridge to set.
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Soak 1 ½ sheets of gelatin in cold water until soft. In a microwave-safe bowl, heat the mango puree and softened gelatin in the microwave for 30 seconds to 1 minute until dissolved. Set aside to cool.
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In a bowl, combine the Philadelphia cream cheese and 4 tablespoons of sugar. Beat until smooth. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then add the cooled mango puree. Pour the cream cheese filling over the biscuit base and smooth the top. Refrigerate overnight to set.
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Cut the large mango, puree the flesh, and mix it with the pulp of 2 passion fruits and 2 tablespoons of sugar. Heat the mango-passion fruit mixture in a small saucepan, then add 1 sheet of softened gelatin and stir until dissolved. Let the mixture cool slightly, then pour it over the set cheesecake layer. Refrigerate until the topping is set.
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Once set, remove the cheesecake from the fridge. Garnish with coconut flakes if desired before serving.
