Oh my goodness, let me tell you about this passion fruit mango cheesecake gingersnap crust! It’s a tropical dream come true, and every bite is like a mini vacation for your taste buds. The creamy richness of the cheesecake pairs so beautifully with the sweet and tangy passion fruit and mango, and that gingersnap crust? Wow! It adds a delightful crunch and a hint of spice that just takes it over the top. This cheesecake has become my go-to dessert for gatherings because it always gets raving reviews. Trust me, once you serve this, you’ll be the star of the party! I love how it feels fancy but is surprisingly easy to whip up. Seriously, if you haven’t tried this combination yet, you’re in for a treat!
Ingredients for Passion Fruit Mango Cheesecake Gingersnap Crust
- 1 ½ cups gingersnap crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- ½ cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
How to Prepare Passion Fruit Mango Cheesecake Gingersnap Crust
Alright, let’s dive into making this dreamy passion fruit mango cheesecake gingersnap crust! Trust me, it’s easier than you think, and I’m here to guide you through each step to make it a breeze.
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because starting with a hot oven helps the cheesecake set properly, giving you that lovely creamy texture we all crave. So, don’t skip this part!
Step 2: Prepare the Gingersnap Crust
Now, grab a bowl and mix together 1 ½ cups of gingersnap crumbs with ½ cup of melted unsalted butter. It should look like wet sand when you’re done. This is the magic that’ll create that delicious crust! Next, press this mixture firmly into the bottom of a 9-inch springform pan. Use your fingers or the bottom of a glass to get it nice and even.
Step 3: Bake the Crust
Pop the crust in the oven and bake it for about 10 minutes. This little bake time is crucial for making sure your crust holds together once the cheesecake filling is added. After baking, let it cool completely while you whip up the filling.
Step 4: Make the Cheesecake Filling
In a large bowl, beat together 2 cups of softened cream cheese and 1 cup of sugar until it’s smooth and creamy. This is where the magic happens! Add in 3 large eggs, one at a time, mixing well after each addition. To this luscious mixture, stir in 1 cup of mango puree, ½ cup of passion fruit puree, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice for that extra zing. It should smell heavenly!
Step 5: Combine and Bake
Pour that creamy filling over the cooled crust. Now, it’s time to bake! Slide it back into the oven and let it bake for about 50-60 minutes. You’ll know it’s done when the edges are set, but the center has a slight jiggle. Don’t worry, it’ll firm up as it cools!
Step 6: Cooling and Serving
Once baked, let the cheesecake cool at room temperature for a bit before transferring it to the fridge. You’ll want to chill it for at least 4 hours (or overnight if you can wait!) before serving. This chilling time is essential for the flavors to meld together beautifully and for that perfect creamy texture. Trust me, the wait will be worth it!
Why You’ll Love This Recipe
You’re going to adore this passion fruit mango cheesecake gingersnap crust for so many reasons! First off, it’s super quick to prepare—perfect for those times when you want to impress without spending all day in the kitchen. The unique blend of tropical flavors is an absolute showstopper, making each bite a delicious adventure. Plus, just look at it! The golden hues of the mango and passion fruit filling against that dark gingersnap crust create a stunning presentation that’ll have everyone reaching for seconds. Trust me, this cheesecake is a crowd-pleaser!
Tips for Success
To ensure your passion fruit mango cheesecake gingersnap crust turns out perfectly, here are a few pro tips! First, always use ripe mangoes for the best flavor—trust me, they make all the difference! When you’re mixing the gingersnap crumbs and butter, make sure to press down firmly to form a solid crust; this helps it hold up against the creamy filling. And don’t forget to let the cheesecake cool completely before refrigerating; it really helps with the texture. If you have leftovers (though that’s rare!), store them in an airtight container in the fridge for up to 3 days to keep them fresh and delicious!
Nutritional Information
Now, let’s talk about the nutritional information for this passion fruit mango cheesecake gingersnap crust. Remember, these values are estimates and can vary based on the specific ingredients you use. Here’s a quick breakdown per slice:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Unsaturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 5g
So there you have it! A delicious dessert that indulges your sweet tooth while still being mindful of those numbers. Enjoy every bite, knowing you’re treating yourself to something special!
FAQ Section
Got questions about making this passion fruit mango cheesecake gingersnap crust? I’ve got you covered! One common question is whether you can substitute the mango puree. Absolutely! If you can’t find fresh mango, canned or frozen mango works just fine—just make sure to drain any excess liquid. Another frequently asked question is about adjusting the sweetness. If you prefer a sweeter cheesecake, feel free to add a bit more sugar, but keep in mind that the natural sweetness of the fruits shines through, so a little goes a long way!
And if you’re looking for a lighter version, you can use low-fat cream cheese, but remember that it might alter the creamy texture a bit. Lastly, if you want to add a fun twist, consider mixing in some coconut cream for a tropical flair—yum! Don’t hesitate to get creative and make this recipe your own!
Serving Suggestions
To elevate your passion fruit mango cheesecake gingersnap crust, consider serving it with a refreshing tropical fruit salad on the side. The bright flavors will beautifully complement the cheesecake! You could also pair it with a dollop of whipped cream for added creaminess or a drizzle of passion fruit sauce for an extra burst of flavor. As for drinks, a chilled glass of sparkling water with a slice of lime or a fruity mocktail would be simply perfect. Enjoy this delightful dessert, and watch everyone come back for more!
For more information on the health benefits of mango, check out this Healthline article.
If you’re interested in learning how to make gingersnap cookies from scratch, visit this gingersnap cookie recipe.
For a delicious drink pairing, consider making spiced apple cider to complement your cheesecake!
Print
Passion Fruit Mango Cheesecake Gingersnap Crust Delight
- Total Time: 4 hours 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious cheesecake made with passion fruit and mango, set on a gingersnap crust.
Ingredients
- 1 ½ cups gingersnap crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- ½ cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Mix gingersnap crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in mango puree, passion fruit puree, vanilla, and lemon juice.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use ripe mangoes for better flavor.
- Store leftovers in the refrigerator.
- Top with fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: passion fruit mango cheesecake gingersnap crust
