Mango and Passionfruit Cheesecakes

Cook time 25 minutes
Servings 4


¾ cup (85g) digestive biscuits, finely ground

2 tbsp unsalted butter, melted and cooled

Mango Layer

1 cup frozen mango pieces

¼ cup sugar

2 tbsp lemon juice

pinch of salt

2 egg yolks

40g unsalted butter, diced

Cheesecake Filling

225g cream cheese, at room temperature

½ cup sugar


½ cup passionfruit pulp

Mango and Passionfruit Cheesecakes


To make the crust, in a medium bowl mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer. Place in the fridge for 20 minutes.

To make the mango curd, place mango, sugar, lemon juice and salt into a food processor. Process until mixture is smooth.

Add egg yolks and process for 1 minute. Place in a large glass bowl.

Place a saucepan of water over medium heat and bring to the boil. Reduce heat. Place bowl with mango mixture on top of the pan, ensuring water doesn’t touch the bottom of the bowl. Gradually incorporate 1 teaspoon of butter. Once that is incorporated you can add the remaining butter, whisking constantly for 5 minutes or until mixture thickens. Remove the bowl from saucepan. Strain the mixture into a large bowl, cover with cling wrap so that it is touching the curd. Place in the fridge to cool.

In a processor, combine cream cheese and sugar until combined and completely smooth.

Place 2 tablespoons of the mango curd onto the biscuit base, pipe the cream cheese mixture over the mango so that the layers remain clear. Spoon passionfruit over each dish and chill in refrigerator for 1 hour before serving.