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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 8x8 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.