Passionfruit Cheesecake Bars
If you’re looking for a dessert that captures the essence of summer and is sure to impress at any gathering, look no further than these luscious Passionfruit Cheesecake Bars. With a creamy, tangy filling that perfectly balances the sweetness of the passionfruit and a crunchy coconut-infused crust, these bars are a delightful treat that will have your friends and family asking for seconds. The combination of flavors and textures makes these bars a favorite among dessert lovers, and they’re surprisingly easy to make!
Why It’s Crowd-Pleasing
These Passionfruit Cheesecake Bars are a guaranteed hit for several reasons. The vibrant flavor of passionfruit lends a tropical flair that brightens up any occasion, while the creamy cheesecake filling offers a rich and smooth contrast. The coconut adds a delightful crunch, making each bite a symphony of textures. Plus, these bars can be made ahead of time, making them a perfect dessert for parties or potlucks. With their beautiful presentation and irresistible taste, they are sure to be the star of any dessert table.
What to Buy
To make these Passionfruit Cheesecake Bars, gather the following ingredients:
- 5 oz (142 g) vanilla wafer cookies – must be finely ground (about 1 cup crumbs)
- 1 cup (25 g) shredded unsweetened coconut – adds texture and flavor to the crust
- Pinch of sea salt – enhances all the flavors
- 4 tablespoons (57 g) unsalted butter – melted, for binding the crust
- 12 ounces (340 g) full-fat cream cheese – at room temperature for a smooth filling
- ¾ cup (120 g) sour cream – adds creaminess and tang
- â…“ cup (66 g) granulated sugar – for sweetness
- 2 tablespoons (16 g) all-purpose flour – helps set the filling
- 2 large eggs – at room temperature, for richness
- 1 tablespoon lemon juice – brightens the flavor
- 2 teaspoons vanilla bean paste or extract – for a hint of warmth
- Pinch of salt – balances sweetness
- 4 teaspoons (12 g) powdered gelatin – helps the cheesecake set
- 6 tablespoons cool water – to dissolve the gelatin
- ¾ cup (200 g) passionfruit juice or strained passionfruit pulp – the star of the show!
- ¼ cup (50 g) granulated sugar – for the passionfruit layer
- ¼ cup (60 mL) filtered water – for the passionfruit layer
Tools of the Trade
Before you start baking, make sure you have the following tools handy:
- 9×9-inch baking pan – for the perfect size bars
- Mixing bowls – for combining your ingredients
- Electric mixer – for a smooth and creamy cheesecake filling
- Rubber spatula – to scrape down the sides of your bowl
- Measuring cups and spoons – for accuracy in your ingredients
- Whisk – for mixing the gelatin and water
Mastering Passionfruit Cheesecake Bars: How-To
Step 1: Prepare the Crust
In a mixing bowl, combine finely ground vanilla wafer cookies, shredded coconut, a pinch of sea salt, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a greased 9×9-inch baking pan to form the crust. Bake at 350°F (175°C) for about 10 minutes or until golden brown. Remove from the oven and let it cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add the sour cream, granulated sugar, flour, eggs, lemon juice, vanilla bean paste, and a pinch of salt. Beat until well combined and smooth.
Step 3: Dissolve the Gelatin
In a small bowl, sprinkle the powdered gelatin over the cool water. Let it sit for about 5 minutes to bloom. Once bloomed, heat it in the microwave for 10-15 seconds until dissolved, then allow it to cool slightly.
Step 4: Combine and Pour
Stir the dissolved gelatin into the cheesecake mixture until fully incorporated. Pour the cheesecake filling over the cooled crust in the baking pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let it cool to room temperature.
Step 5: Prepare the Passionfruit Layer
In a saucepan, combine passionfruit juice, granulated sugar, and filtered water. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. In a small bowl, sprinkle the additional gelatin over the mixture and stir until dissolved. Allow it to cool slightly, then pour it over the cheesecake layer.
Step 6: Chill and Set
Refrigerate the cheesecake bars for at least 4 hours, or preferably overnight, until fully set. Once set, slice into squares and enjoy!
Easy Ingredient Swaps
If you’re missing an ingredient or prefer alternatives, consider these swaps:
- Coconut cream for cream cheese – for a dairy-free option
- Almond flour instead of vanilla wafer cookies – for a gluten-free crust
- Greek yogurt for sour cream – for added protein and tanginess
- Honey or agave syrup instead of granulated sugar – for a natural sweetener
Method to the Madness
The process for creating these Passionfruit Cheesecake Bars is simple yet rewarding. Begin by preparing your crust to set a solid foundation for the creamy filling. The combination of vanilla wafers and coconut not only adds flavor but also provides a satisfying crunch. After baking the crust, the real magic happens when you whip up the cheesecake filling. The blend of cream cheese, sour cream, and eggs creates a luxurious texture that pairs beautifully with the tartness of the passionfruit layer. Each step builds upon the last, leading you to a final product that is both visually stunning and delicious.
Save It for Later
Once you’ve mastered these Passionfruit Cheesecake Bars, you’ll want to make them again and again. They store well in the refrigerator for up to a week, making them a perfect make-ahead dessert for gatherings or a sweet treat for yourself throughout the week. Just be sure to cover them tightly to keep them fresh. You can also freeze the bars for up to three months. To thaw, simply place them in the refrigerator overnight.
Passionfruit Cheesecake Bars FAQs
Can I use fresh passionfruit instead of juice?
Absolutely! If you have fresh passionfruit, you can scoop out the pulp and strain it to get the juice. It will add an extra layer of freshness to your bars.
How do I know when the cheesecake is done baking?
The edges should be set while the center remains slightly jiggly. It will firm up as it cools and chills in the refrigerator.
Can I make these bars in advance?
Yes! These bars can be made up to three days in advance and stored in the refrigerator until you’re ready to serve them.
What can I serve with these cheesecake bars?
These Passionfruit Cheesecake Bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a drizzle of chocolate sauce for an extra treat.
Final Thoughts
In conclusion, these Passionfruit Cheesecake Bars are a delightful way to enjoy the vibrant flavors of passionfruit in a creamy, satisfying dessert. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply indulging in a sweet treat after dinner, these bars will not disappoint. With their easy preparation and stunning presentation, they’re bound to become a favorite recipe in your collection. So gather your ingredients, put on your apron, and get ready to impress with these delicious Passionfruit Cheesecake Bars!
Passionfruit Cheesecake Bars
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - In a mixing bowl, combine finely ground vanilla wafer cookies, shredded coconut, a pinch of sea salt, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan to form the crust. Bake at 350°F (175°C) for about 10 minutes or until golden brown. Remove from the oven and let it cool.
- Step 2: Make the Cheesecake Filling - In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add the sour cream, granulated sugar, flour, eggs, lemon juice, vanilla bean paste, and a pinch of salt. Beat until well combined and smooth.
- Step 3: Dissolve the Gelatin - In a small bowl, sprinkle the powdered gelatin over the cool water. Let it sit for about 5 minutes to bloom. Once bloomed, heat it in the microwave for 10-15 seconds until dissolved, then allow it to cool slightly.
- Step 4: Combine and Pour - Stir the dissolved gelatin into the cheesecake mixture until fully incorporated. Pour the cheesecake filling over the cooled crust in the baking pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let it cool to room temperature.
- Step 5: Prepare the Passionfruit Layer - In a saucepan, combine passionfruit juice, granulated sugar, and filtered water. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. In a small bowl, sprinkle the additional gelatin over the mixture and stir until dissolved. Allow it to cool slightly, then pour it over the cheesecake layer.
- Step 6: Chill and Set - Refrigerate the cheesecake bars for at least 4 hours, or preferably overnight, until fully set. Once set, slice into squares and enjoy!
Notes
- For a dairy-free option, substitute coconut cream for cream cheese.
- Almond flour can be used instead of vanilla wafer cookies for a gluten-free crust.
- These bars can be made up to three days in advance and stored in the refrigerator.
