This week I have made it my mission to not actually bake my desserts. Next up, sweet passion fruit cheesecake bars. Again, not really my intention, but I am spontaneous at times and this recipe is what worked.
Another sweet graham cracker crust (as if the last one wasn't enough) topped with a passion fruit cheesecake filling and then topped with passionfruit curd.
This exotic fruit is my friend. I really enjoy thinking outside of the box and trying the not so traditional summer fruits in my desserts. Passion fruit is so sweet and makes me think about the white sandy beaches in Turks and Caicos and a little Jimmy Buffett.
This dessert is super refreshing, not low in calories, and one that will go well at a tropical themed get together this summer.
Tips and tricks
- No baking time is required, so less hassle comes with these bars.
- Gelatin is the natural thickening agent and will keep the bars from falling apart, so mix it properly according to the instructions.
- Make sure you allow a proper chill time for the bars so they set well. At least 3 hours, but overnight is best.
- Make sure the whipped cream has reached a stiff peak consistency or the end result may be runny.
The best part of this recipe was that these bars are no bake! However, there taste is amazing. Any type of cheesecake filling on a graham cracker crust is delicious!
- Graham cracker crumbs: I bought the store bought crumbs to make my life a little easier. However, you can pulse your own down with a food processor.
- Brown sugar: light or dark
- Heavy cream
- Cream cheese
- Passion fruit: I used frozen as my stores did not sell fresh.
How to make passionfruit cheesecake bars
- Making Graham cracker crust
In a large mixing bowl, add crust ingredients and mix until combined. Line and grease a 9 inch square pan (create overhang). Press mixture into pan and spread evenly. Put in fridge or freezer to harden.
- Making passion fruit curd
Add all the curd ingredients into a large saucepan. Turn heat on medium-low for 10-15 minutes. Stir constantly until the curd thickens or coats back of spoon.
Remove from heat and place plastic wrap on top directly against the surface of curd and place in fridge to cool.
- Passionfruit cheesecake filling
In a small saucepan over low heat add the powdered gelatin and some of the heavy cream. Stir until gelatin has dissolved and set aside to cool some.
With a stand mixer fitted with a whisk attachment, beat the rest of the heavy cream until you reach stiff peaks. Transfer to a bowl and set aside.
Switch out whisk attachment to paddle attachment. Beat the cream cheese and sugar until smooth and creamy. Add in salt, vanilla, and gelatin/cream mixture until completely incorporated.
- Assembly of the bars
Add in the passionfruit curd to the the bowl with cream cheese mixture. Gently, fold in the whipped cream. Spoon filling over graham cracker crust and spread evenly with an offset spatula.
Spread remaining curd over the top of the filling and use a spoon to create swirls.
Refrigerate the bars for 3-4 hours minimum, but overnight is best. When ready to serve cut into perfect squares and serve.
What is passion fruit and how is it used?
Passion fruit is an exotic purple fruit that grows in warm climates such as South America, Australia, South Africa, and India.
It contains a soft pulp and seeds inside a hard rind. You can eat the seeds, juice, it or even bake with it. In addition, it recently has been linked to some great health benefits.
Variations and substitutions
- Add Italian meringue on top of the bars
- Substitute with either a cookie butter crust or shortbread crust.
- Add a few chopped up macadamia nuts to give it more of a tropical feel!
As mentioned above, I had to buy frozen as it is hard to find fresh ones around here. However, amazon does carry it and it can be expensive, but so worth it!
Passion fruit cheesecake bars
- Stand mixer fitted with paddle and whisk attachment
- Mixing bowls
- Measuring cups and spoons
- 9 inch square pan
- Large saucepan
- Mesh sieve
Graham cracker crust
- 3 cups graham cracker crumbs
- ⅓ cup brown sugar
- ¾ cup unsalted butter melted
- pinch of salt
Passionfruit cheesecake filling
- 1¼ cups heavy cream plus ½ cup
- 2¼ teaspoon gelatin powdered
- 16 oz cream cheese softened
- ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup passion fruit pulp
- ⅔ cup granulated sugar
- ½ cup unsalted butter
- 5 large egg yolks
- pinch of salt
- ¼ teaspoon vanilla extract
Graham cracker crust
- Line and grease a 9 inch square pan with shortening and parchment paper. Make sure the paper is hanging over the sides. Pour the pre pulsed graham cracker crumbs, brown sugar, melted butter and salt into a bowl. Mix until combined.
- Pour the graham cracker mixture into the prepared 9 inch pan. Press firmly into the pan until evenly spread and thickness. Place in fridge or freezer while you prepare the cheesecake filling.
Passion fruit curd
- Place all the ingredients into a large saucepan. Place over low medium heat for 10-15 minutes, stirring constantly. The curd should be thick enough to coat the back of a spoon.
- Remove from heat and strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap directly against the surface of the curd and refrigerate to cool completely.
Passion fruit cheesecake filling
- In a small saucepan, combine the ½ cup of heavy cream and powdered gelatin. Stir until the gelatin has dissolved. Set aside to cool.
- In a bowl of a stand mixer fitted with a whisk attachment, mix the remaining heavy cream until stiff peaks form. Transfer cream into a bowl. Rinse bowl out and switch to paddle attachment.
- Mix the cream cheese and sugar in the bowl of a mixer until smooth and creamy. Add in the salt and vanilla until combined. Lastly, add in the gelatin and whipped cream and mix until completely incorporated.
- Pour in the cooled passion fruit curd and fold to incorporate. Gently, fold in the whipped cream into the cream cheese mixture.
- Spoon the filling over the graham cracker crust and spread with offset spatula. Spread the rest of the curd over the top of the filling and using a spoon, create some swirls. Bang the pan to flatten off the top of the cheesecake.
- Refrigerate for 3 hours or until set. Lifting the parchment paper, which acts as a sling, remove the cheesecake from the pan. Cut the cheesecake into squares and serve! Store the leftovers in airtight container in fridge.
Amazing cheesecake recipes!
Fun fact of the day!
With the Olympics coming up, it was believed that cheesecakes were served to athletes competing during the first Olympic games in 776 B.C. to give them energy!
Wow, how the times have changed!