Servings: 8 people
Calories: 320kcal
Cost: $25
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- 9-inch Springform Pan
- Measuring Cups and Spoons
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons melted butter
- 900 grams cream cheese softened
- 1.25 cups powdered sugar
- 2 limes zest
- 1 lime juice
- 1.5 cups whipped cream or whipped topping
- 1 cup mango puree
- 0.5 cup passion fruit pulp
Instructions
- Mix the graham cracker crumbs and melted butter until it resembles wet sand.
- Pour the mixture into a 9-inch springform pan and press down evenly; chill in the fridge.
- Beat the softened cream cheese and powdered sugar until smooth, then add lime zest and juice.
- Gently fold in the whipped cream, mango puree, and passion fruit pulp until combined.
- Pour the filling onto the chilled crust and smooth it out; refrigerate for at least 6 hours.
- Before serving, add whipped cream and garnish with lime slices, mango slices, and passion fruit seeds.
- Allow the cheesecake to sit at room temperature for 10-15 minutes before serving to enhance the flavors.
- Get creative with presentation by layering sliced mango or drizzling passion fruit syrup on top!
Notes
For a delicious twist, use ripe, juicy mangos for the puree. Substitute powdered sugar with a sugar alternative for a low-sugar version. Store leftovers in the fridge for up to 3 days or freeze individual slices for up to a month.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 75mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 4mg
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