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Homemade Passionfruit Cheesecake Bars recipe photo

Passionfruit Cheesecake Bars

These Passionfruit Cheesecake Bars are a summer delight! Creamy, tangy, and topped with a crunchy coconut crust, they're sure to impress!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 5 oz vanilla wafer cookies finely ground (about 1 cup crumbs)
  • 1 cup shredded unsweetened coconut adds texture and flavor to the crust
  • 1 pinch sea salt enhances all the flavors
  • 4 tablespoons unsalted butter melted, for binding the crust
For the Cheesecake Filling:
  • 12 oz full-fat cream cheese at room temperature for a smooth filling
  • ¾ cup sour cream adds creaminess and tang
  • ⅓ cup granulated sugar for sweetness
  • 2 tablespoons 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
  • 1 pinch salt balances sweetness
  • 4 teaspoons powdered gelatin helps the cheesecake set
  • 6 tablespoons cool water to dissolve the gelatin
For the Passionfruit Layer:
  • ¾ cup passionfruit juice or strained passionfruit pulp the star of the show!
  • ¼ cup granulated sugar for the passionfruit layer
  • ¼ cup filtered water for the passionfruit layer

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Whisk

Method
 

Mastering Passionfruit Cheesecake Bars: How-To
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.