Passionfruit Cheesecake Bars
Creamy cheesecake bars topped with a bright passionfruit gelatin layer for a tropical finish.
Servings: 12 servings
Ingredients
- 5 oz vanilla wafer cookies, finely ground about 142 g (1 cup crumbs)
- 1/4 cup shredded unsweetened coconut about 25 g
- pinch sea salt
- 4 tablespoons unsalted butter, melted about 57 g
- 12 ounces full fat cream cheese about 340 g, at room temperature
- 1/2 cup sour cream about 120 g, at room temperature
- 1/3 cup granulated sugar about 66 g
- 2 tablespoons all-purpose flour about 16 g
- 2 large eggs at room temperature
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste or extract
- pinch salt
- 4 teaspoons powdered gelatin about 12 g
- 6 tablespoons cold water for blooming gelatin
- 7/8 cup passionfruit juice or strained passionfruit pulp about 200 g
- 1/4 cup granulated sugar for passionfruit layer (about 50 g)
- 1/4 cup filtered water about 60 mL, for passionfruit layer
Instructions
- Remove cream cheese, eggs, and sour cream from the fridge at least 1 hour before starting so they reach room temperature.
- Preheat oven to 350°F (175°C). Butter a 9-inch square pan and line it with parchment paper, leaving an overhang on two sides.
- Make the crust: in a food processor combine the vanilla wafer crumbs, shredded coconut, and a pinch of sea salt; pulse until very fine. Add the melted butter and pulse until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake 8–10 minutes until set, then remove and let cool completely on a wire rack. Reduce oven temperature to 325°F (165°C).
- Make the cheesecake batter: in a food processor or stand mixer beat the room-temperature cream cheese, sour cream, 1/3 cup granulated sugar, and flour until smooth and lump-free.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Stir in the lemon juice, vanilla, and a pinch of salt until just combined.
- Pour the batter over the cooled crust and spread into an even layer. Bake at 325°F (165°C) for 18–20 minutes, until the center is set but still slightly jiggly. Let cool to room temperature on a wire rack, then chill in the refrigerator at least 1 hour.
- Prepare the passionfruit gelatin: sprinkle the powdered gelatin over 6 tablespoons cold water in a small bowl and let bloom for 5 minutes until no dry powder remains.
- Meanwhile, heat the passionfruit juice (or strained pulp) with 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat.
- Melt the bloomed gelatin briefly in the microwave (5-second bursts) until fully liquid, then whisk it into the warm passionfruit mixture. If you see any undissolved bits, strain through a fine mesh sieve.
- Chill the passionfruit mixture in the refrigerator, stirring every 20–30 minutes, until it thickens but remains pourable—thick enough to suspend seeds without sinking.
- Once the passionfruit layer is partially set, gently pour it over the chilled cheesecake using the back of a spoon or spatula to avoid disturbing the surface. Tap the pan to remove air bubbles and, if desired, scatter cleaned passionfruit seeds on top.
- Refrigerate the bars at least 2 hours or ideally overnight until the passionfruit layer is completely set. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and slice into squares (warm and wipe the knife between cuts for clean slices).
Equipment
- 9-inch Square Baking Pan
- Parchment Paper
- Food processor or stand mixer
- Mixing bowls
- Small Saucepan
- Measuring cups and spoons
- Wire Rack
- Fine mesh sieve (optional)
Notes
- If using fresh passionfruit, you need about 350 g pulp to yield ~200 g strained juice.
- To clean leftover passionfruit seeds for garnish, rinse pulp away in a fine mesh sieve and pat seeds dry.