Mango Coconut Cheesecake with Passion Fruit Glaze

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Ingredients

For the crust

  • 200 g (about 2 cups) digestive biscuits or graham crackers, crushed
  • 80 g (6 tbsp) unsalted butter, melted
  • 2 tbsp shredded coconut (optional, toasted for extra flavor)

For the cheesecake filling

  • 400 g (about 2 cups) cream cheese, softened
  • 200 ml (¾ cup) coconut cream or thick coconut milk
  • 100 g (½ cup) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150 g (about 1 cup) fresh mango pulp (or purée)

For the passion fruit glaze

  • 100 ml (about ½ cup) passion fruit pulp (fresh or frozen, seeds optional)
  • 2–3 tbsp sugar (to taste)
  • 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

Instructions

  1. Prepare the crust
    • Mix crushed biscuits, melted butter, and shredded coconut.
    • Press the mixture firmly into the base of a lined springform pan.
    • Chill in the fridge while you prepare the filling.
  2. Make the cheesecake filling
    • Preheat oven to 160 °C (320 °F).
    • Beat cream cheese and sugar until smooth.
    • Add eggs one at a time, then vanilla, coconut cream, and mango purée. Mix until creamy.
    • Pour over the chilled crust and smooth the top.
  3. Bake
    • Bake for 45–55 minutes or until the center is just set but still slightly wobbly.
    • Turn off the oven and let it cool inside for 30 minutes. Then cool completely at room temperature before chilling in the fridge at least 4 hours (preferably overnight).
  4. Prepare the passion fruit glaze
    • In a small saucepan, combine passion fruit pulp and sugar over medium heat.
    • When it begins to bubble, add cornstarch slurry and stir until thickened and glossy (1–2 minutes).
    • Let it cool slightly.
  5. Finish and serve
    • Spread the cooled glaze over the chilled cheesecake.
    • Garnish with extra mango slices, coconut flakes, or passion fruit seeds if desired.
    • Slice and enjoy chilled.

Would you like me to make this no-bake style as well (without oven)?

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