Description
Delicious tropical cheesecake bars with a passionfruit topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup passionfruit pulp (fresh or canned)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture evenly into the bottom of an 8×8-inch baking pan lined with parchment paper.
- Bake for 10 minutes, then allow to cool.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Bake for 20-25 minutes, or until the center is set and does not jiggle.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
- In a saucepan, combine the passionfruit pulp and sugar over medium heat.
- Dissolve the cornstarch in water and add to the saucepan.
- Cook while stirring until the mixture thickens. Allow it to cool slightly.
- Once the cheesecake is chilled, evenly spread the passionfruit topping over it.
- Refrigerate for an additional hour until set.
- Optionally, garnish with fresh mint leaves before serving.
Notes
- Ensure the cream cheese is completely softened to avoid lumps in the cheesecake batter.
- For a smoother passionfruit topping, strain the seeds if desired.
- Chill the bars well to make slicing easier and cleaner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar