- Philadelphia passion fruit and mango cheesecake

Philadelphia passion fruit and mango cheesecake recipe

Passion fruit and mango cheesecake

6w ago
Mango and passion fruit cheesecake

Whether you're looking for an all-out showstopper, a new twist on a family favourite or a sophisticated dinner party dessert.

Prep time35min
Total time2h 35min


  • 140g digestive biscuits, crumbed
  • 60g butter, melted
  • 50g fudge, grated
  • 280g Philadelphia Original full-fat cream cheese
  • 70g caster sugar
  • 150ml double cream
  • 4 gelatine sheets, prepared and melted into 50ml hot water
  • 3 passion fruits, scooped out and sieved, seeds discarded
  • 1 mango, cut into small cubes



  1. Mix together the biscuits, butter and fudge and press into the base of a 20cm springform cake tin with the back of a metal spoon. Place in the fridge to set for about 15 minutes.
  2. To make the cheesecake filling, in a bowl mix the cubed mango and pulp from two passion fruits. Set aside.
  3. Beat together the Philadelphia, sugar and pulp from one passion fruit until fully combined. Add the gelatine and mix well. Fold in the cream carefully and quickly, trying not to overwork or it will start to curdle. Now spoon half of this mixture into the cake tin and smooth slightly.
  4. Spoon the mango mixture on top to create a middle layer for the cake. Add the remaining cream cheese mixture and smooth out with a spatula or spoon. Allow to set in the fridge for 2 hours.
  5. When ready to serve, carefully remove cake tin and place on a plate. Decorate with passion fruit pulp.

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