Recipes › Passionfruit › Passionfruit Cheesecake Bars
Passionfruit Cheesecake Bars
Creamy, no-bake cheesecake filling on a buttery graham cracker crust, swirled through with vivid passionfruit curd. Every bar is an exercise in restraint: just rich enough, just tart enough, just sweet enough. Make the day before for an easy, make-ahead dessert.
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Ingredients
- 8 passionfruit, pulp scooped out, strained for curd
- 2 cups graham crackers, finely crushed (about 14 crackers)
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, 2 blocks, room temperature
- ¾ cup powdered sugar, sifted
- ½ cup heavy cream, whipped to soft peaks
- 2 egg yolks, for the curd
- ⅓ cup granulated sugar, for the curd
- 3 tbsp unsalted butter, for the curd, cubed
- 1 tsp vanilla extract
Contains: eggs, milk.
Method
- Make the crust: mix graham cracker crumbs with melted butter. Press firmly into the bottom of a lined 9×13-inch pan. Refrigerate while you make the filling.About 8 min
- Make the passionfruit curd: strain passionfruit pulp to get juice. Whisk juice, egg yolks, and granulated sugar in a small saucepan over medium-low heat, stirring constantly, for 8–10 minutes until thick. Remove from heat and stir in butter cubes. Cool completely.About 12 min
- Make the filling: beat cream cheese and powdered sugar together until completely smooth. Mix in vanilla. Fold in whipped cream until uniform.About 5 min
- Spread cheesecake filling evenly over the chilled crust. Drop spoonfuls of passionfruit curd over the top and swirl with a skewer or knife to create a marbled effect.About 5 min
- Refrigerate uncovered for at least 4 hours, or overnight, until firmly set. Lift out of pan using the parchment, slice into 16 bars, and serve chilled.About 4 min
Tips
- Room-temperature cream cheese is non-negotiable for a lump-free filling.
- For extra-clean cuts, chill the bars in the freezer for 20 minutes before slicing.
- The curd can be made up to 3 days ahead and stored in the fridge.
Ring the changes
- Use a chocolate cookie crust for a tropical chocolate-passionfruit combination.
- Add the zest of one lime to the cheesecake filling for extra citrus brightness.
Keeping it
Refrigerate in an airtight container for up to 5 days. Can be frozen for up to 1 month — thaw overnight in the fridge.
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