Mango & Passionfruit Cheesecake Recipe

I made a vanilla and passionfruit cheesecake the other day, it was a lush but a bit of a mess for not using the wrong size tin (I might post the recipe, and you’ll have to knowingly nod at the photos!). 

Trying to get more fruit into the day, and pretending things are healthy, I went for a take two with mango, and went back to trusty individual dishes, which is definitely good for ensuring your slice doesn’t *accidentally* become a bit bigger.Mango & Passionfruit cheesecake recipe

I also made an alternative, to pacify the hubby that it really was healthy, using granola as the base. I used dried raspberries rather than a passionfruit topping for an added slight calorie reduction. This option I like to think is the perfect lunchtime treat when you’re having a bad day, with enough goodness to get you through the afternoon!

Mango cheesecake with granola base

Mango & Passionfruit Cheesecake
Yields 1
A delicious no bake cheesecake with mascarpone and cream cheese
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Prep Time
30 min
Total Time
3 hr
Prep Time
30 min
Total Time
3 hr
  1. 75g butter
  2. 250g digestive biscuits
  3. 1/2 tsp ground ginger
  4. 150mls double cream
  5. 200g mascarpone
  6. 300g cream cheese
  7. 75g icing sugar
  8. 6g gelatine
  9. 1 mango, puréed
  10. 3 passionfruits, puréed
  11. 50mls water
  12. 50g caster sugar
  13. 6g gelatine
  1. Place the mango purée on a gentle heat and add the gelatine. Simmer over a low heat until the gelatine is completely dissolved. Leave to cool to room temperature.
  2. Break the digestives into crumbs using either a good processor, plastic bag and rolling pin or pestle & mortar, stir in the ground ginger.
  3. Melt the butter and add to the crumbed digestives and combine.
  4. Place the mix in either a tin with a removable base or individual cases, press mixture tightly.
  5. Pop in the refrigerator.
  6. Put the mascarpone and cream cheese in a bowl and blend together until fully combined. Add the icing sugar gradually until fully mixed.
  7. Add the mango purée and combine.
  8. Whisk the double cream until gentle peaks are formed, fold into the mascarpone mixture.
  9. Cover the biscuit base/s with the mixture, place back it the refrigerator to set.
  10. Place the passionfruit purée, caster sugar and water on a low heat.
  11. Add the gelatine and allow to combine.
  12. Take of heat and allow to cool to room temperature.
  13. Pour over the set cheesecake and allow to set in a refrigerator for a couple of hours.
  1. We used granola rather than the digestives and butter, and substituted the recipe accordingly.
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  • Reply
    Polka Dot Family
    April 28, 2015 at 09:31

    Oh this looks delicious, I like the idea of a lunchtime treat to get you through the afternoon
    Polka Dot Family recently posted…Living Arrows Week Seventeen {2015}My Profile

    • Reply
      May 4, 2015 at 21:03

      It definitely filled the gap!

  • Reply
    Michelle Twin Mum
    May 1, 2015 at 20:33

    Ohh they look so god, I know at least one of my kids would be over the moon for this. Mich x
    Michelle Twin Mum recently posted…What would you do with an extra £100?My Profile

    • Reply
      May 4, 2015 at 21:06

      It is great to get some different fruits into their diet- especially when I know they love the smoothie version! x

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