Passionfruit and mango cheesecake

Satisfy your sweet tooth.

  • 30 mins preparation
  • 5 mins cooking
  • 8 hrs marinating
  • Serves 10
  • Print
Satisfy your sweet tooth with this passionfruit and mango no-bake cheesecake - sweet, creamy and fruity! This is the perfect dessert for any night of the week!


  • 250 gram digestive biscuits
  • 125 gram butter, melted
  • 2 teaspoon ground ginger
  • 170 gram can passionfruit pulp
  • 2 teaspoon finely grated lime rind
  • 3 teaspoon gelatine
  • 1/3 cup (90g) grated palm sugar
  • 500 gram cream cheese, softened
  • 1 cup (250ml) thickened cream, whipped
  • 1 medium (430g) mango, sliced thinly
  • 3 fresh passionfruit


Passionfruit and mango cheesecake
  • 1
    Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 minutes.
  • 2
    Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 3
    Stir in palm sugar to jug.
  • 4
    Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.
  • 5
    Pour filling into springform pan over base. Cover and refrigerate overnight.
  • 6
    Serve cheesecake topped with sliced mango and fresh passionfruit pulp.


Not suitable to freeze. Suitable to microwave. Test Kitchen tip: Digestive biscuits are imported and available from most supermarkets. If unavailable, use Granita or Butternut Snap biscuits instead.

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