Sweet & Tangy Passion Fruit Cheesecake Bars

These luscious passion fruit cheesecake bars combine a tender shortbread crust, a creamy cheesecake layer, and a swirl of passion fruit puree to create a sweet & tropical treat that you and your family will love!

Passion fruit is my favorite flavor on planet Earth. Whenever I find a sweet treat that features passion fruit, I have to try it! I grew up eating passionfruit ice cream by the beach (known as helado de parcha in Puerto Rico), and it instantly transports me to childhood memories of vacations in Puerto Rico.

I’m honoring my Puerto Rican heritage with this tropically inspired treat, Passion fruit Cheesecake Bars! These cheesecake bars are the perfect dessert to share with friends and family, and the exotic flavor of passionfruit is something they’ll be talking about long after these glorious passion fruit cheesecake bars have been devoured.

What Is Passion Fruit?

Passion fruit is a flowering tropical vine, known as Passiflora, that grows in warm climates, including South America, Australia, South Africa, and India.

Passion fruit contains a soft pulp and lots of seeds inside a hard rind. People can eat the seeds and pulp, juice it, or add it to other juices.

Passion fruit has recently gained a lot of attention because it is a rich source of powerful antioxidants and may also have other health benefits.

How To Create Passion Fruit Syrup

To make the passionfruit syrup, combine the passionfruit pulp, sugar and vanilla bean (if using) in a small saucepan. Bring the mixture to a boil to dissolve the sugar, then lower to medium heat and cook the mixture until it is thick and syrupy. You should end up with about ¾ cup of passionfruit syrup when it’s done. Pour into a heat-safe container and refrigerate until needed.

How To Make A Shortbread Crust

To make the shortbread crust, combine the flour, butter and 1/3 cup of sugar in food processor or mixer. Mix until the dough is completely smooth. Line a 8×8 baking dish with parchment paper, then press the dough into the bottom of the dish into an even layer. Prick the dough with a fork several times, then bake at 350°F for 15-25 minutes, until the dough is lightly golden on the edges.

How To Make The Cheesecake And Passion Fruit Filling

Combine the cream cheese, eggs, sugar, sour cream and vanilla in a food processor or mixer, and blend until smooth. Once the crust is baked, pour the cheesecake mixture on top and smooth it out with a spatula. Pour a few lines of the passionfruit syrup on top, then swirl with a knife or toothpick.

Bake the cheesecake bars at 325°F uncovered for 30-40 minutes, until the edges are slightly puffed and golden brown, but the center is just ever so jiggly. Refrigerate the cheesecake bars for 4 hours, or overnight. Cut the passion fruit cheesecake bars into 9-12 pieces, and serve. Keep leftovers in the fridge, they’re good for 3 days (but they don’t last that long!)

Get More Latin Dessert Recipes From Delish D’Lites!

• Passionfruit Moscato Smoothie | Delish D’Lites
• Coconut Cream Cheese Flan (Flan De Coco)
• Chewy Coquito Cookies (Puerto Rican Coconut Cookies)
• Arroz Con Dulce (Puerto Rican Coconut Rice Pudding)
• Tembleque (Puerto Rican Coconut Pudding)
• Coquito (Puerto Rican Coconut Rum Drink, Egg-Free & Vegan Versions)
• Torta De Tres Leches (3 Milks Cake)
• Churro Cinnamon Rolls with Chocolate Drizzle

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Passionfruit Swirl Cheesecake Bars

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 9 -12

Author Delish D’Lites

Ingredients

Shortbread Crust

• 1 ½ cups Bob’s Red Mill Unbleached White All-Purpose Organic Flour
• 1 ½ sticks of salted butter room temperature
• 1/3 cup granulated sugar

Cheesecake Filling

• 16 ounces of cream cheese room temperature
• 2 large eggs room temperature
• ½ cup sour cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Passionfruit Swirl

• 14 oz package of passionfruit pulp defrosted
• 1 cup granulated sugar
• 1 vanilla bean split and seeds removed (optional)

Instructions

To make the passionfruit swirl

1. Combine the passionfruit pulp, sugar and vanilla bean (if using) in a small saucepan.
2. Bring the mixture to a boil to dissolve the sugar, then lower to medium heat and cook the mixture until it is thick and syrupy. You should end up with about ¾ cup of passionfruit syrup when it’s done.
3. Pour into a heat-safe container and refrigerate until needed.

To make the shortbread crust

1. Combine the flour, butter and 1/3 cup of sugar in food processor or mixer.
2. Mix until the dough is completely smooth.
3. Line a 8×8 baking dish with parchment paper, then press the dough into the bottom of the dish into an even layer.
4. Prick the dough with a fork several times, then bake at 350°F for 15-25 minutes, until the dough is lightly golden on the edges.
5. Meanwhile, combine the cream cheese, eggs, sugar, sour cream and vanilla in a food processor or mixer, and blend until smooth.
6. Once the crust is baked, pour the cheesecake mixture on top and smooth it out with a spatula.
7. Pour a few lines of the passionfruit syrup on top, then swirl with a knife or toothpick.
8. Bake the cheesecake bars at 325°F uncovered for 30-40 minutes, until the edges are slightly puffed and golden brown, but the center is just ever so jiggly.
9. Refrigerate the cheesecake bars for 4 hours, or overnight.
10. Once cooled, cut the bars into 9 squares for a generous portion, but you can also do 12-15 pieces for slightly smaller bites.