Sweet Saturday: Mango & Passion Fruit Cheesecake

The lovely Catherine from Boutique Bake has been sharing their delicious baking recipes with us in her Sweet Saturday series (you can check out more Boutique Bake recipes here).

And today, since it's not exactly warm and sunny outside,  we are bringing summer to our kitchen!

Where there’s a whisk, there’s a way. 


This is the perfect dessert to serve in the summer, as the flavours of mango and passion fruit are so lovely and tropical! I love cheesecake, and for this recipe I have made a baked cheesecake, so it is ideal to bake the night before and then chill overnight before serving. Pureed mango is folded throughout the cheesecake and then a passion fruit coulis is poured all over the top, it really is a deliciously fruity number!

So let’s get started!



  • 200g digestive biscuits
  • 75g butter, melted
  • 560g full-fat soft cheese (2 x 280g tubs)
  • 200g caster sugar
  • 150g natural yoghurt
  • 3 eggs
  • 1 large mango (pureed)

Passion fruit Coulis:

  • 5 passion fruit
  • 100g caster sugar


  • Raspberries to decorate


  • Heat your oven to 120C/100C fan/gas
  • Line the base of a 20cm round spring form tin with greaseproof paper, and grease the sides
  • Crush the biscuits in a food processor or in a food bag using a rolling pin.


  • Pour into a bowl with the melted butter and mix well.
  • Press the biscuit mixture into an even layer onto the base of the cake tin and chill until needed
  • In a large mixing bowl, use an electric whisk to beat the cream cheese with the sugar.


  • Next beat in the yoghurt, then the eggs one at a time.


  • Finally fold in the mango puree (keeping aside one tablespoon to decorate the top)
  • Pour the cheesecake mix on top of the biscuit base and smooth over the top.


  • Taking a spoon of the remaining mango purée make some swirls through the cheesecake mixture; this pattern will remain once the cheesecake is baked!


  • Bake for 45-50 mins, then turn off the oven (it will still be slightly wobbly)
  • Leave the cake inside for another hour, then cool at room temperature.
  • Chill overnight.
  • To make your passion fruit coulis:
    • In a saucepan, combine the passion fruit pulp/juice and sugar
    • Bring to a boil over medium-high heat and then simmer for 3-5 minutes
    • Set aside to cool completely
  • Remove the chilled cheesecake carefully from the tin, and remove the base
  • Decorate the edge of the cheesecake with raspberry halves for a nice pop of colour!


  • Finally, pour a generous layer of passion fruit coulis over the top of the cheesecake


  • Serve with some extra coulis and enjoy!



If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest. 

Catherine is also on YouTube if you want to check out some baking videos!

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