There’s something about lilikoi (passion fruit) that just feels like sunshine in dessert form. These Lilikoi Cheesecake Bars are the perfect mix of creamy, tangy, and sweet—with that irresistible tropical twist. Imagine biting into a smooth, rich cheesecake layer that melts in your mouth, followed by the bright, citrusy zing of lilikoi. It’s a dessert that feels light yet indulgent, fancy yet totally doable at home. Trust me, if you love cheesecake and you’re craving a little tropical escape, this one’s a game-changer!
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Why You’ll Love Lilikoi Cheesecake Bars
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a family gathering, a dinner party, or simply treating yourself, these cheesecake bars are the perfect way to brighten any occasion. Here’s why you’ll love them:
Versatile: Perfect for special celebrations or as a simple weeknight treat. They’re elegant enough for guests but easy enough to whip up just because.
Budget-Friendly: Uses common baking ingredients with just one special star—lilikoi. If you have passion fruit puree on hand, you’re already halfway there!
Quick and Easy: Straightforward steps that anyone can follow. No need for fancy baking skills—just mix, bake, and chill.
Customizable: Want a little extra crunch? Add a buttery graham cracker crust. Prefer a sweeter touch? A drizzle of white chocolate would be divine.
Crowd-Pleasing: A guaranteed hit with both adults and kids. The combination of creamy cheesecake and tropical passion fruit is simply irresistible.
Ingredients
The magic of these cheesecake bars lies in a few simple ingredients that create something spectacular. Let’s break it down:
Graham Cracker Crumbs: The perfect base for that classic cheesecake texture. Buttery, slightly crunchy, and the ideal foundation for the creamy layers above.
Butter: Helps bind the crust together and gives it a rich, melt-in-your-mouth taste.
Cream Cheese: The heart of any cheesecake. It’s what gives these bars their luscious, creamy texture.
Sugar: Balances the tartness of the lilikoi and sweetens the cheesecake just right.
Eggs: Essential for structure and that smooth, velvety consistency.
Vanilla Extract: A touch of warmth and depth that enhances the overall flavor.
Lilikoi Puree: The star of the show! Tart, fragrant, and absolutely delicious—it brings that tropical flair to every bite.
Cornstarch: Helps stabilize the filling and keeps it from becoming too runny.
Heavy Cream: Adds extra richness and a silky texture to the cheesecake.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Let’s dive into the steps to create these dreamy cheesecake bars:
Preheat Your Oven: Set your oven to 325°F (163°C). This ensures the cheesecake bakes gently, creating that perfect creamy consistency.
Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a lined baking pan.
Bake the Crust: Place the crust in the oven and bake for about 10 minutes. This helps set it before adding the cheesecake layer.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently. Stir in the vanilla extract and heavy cream until fully incorporated.
Add the Lilikoi Swirl: In a separate small bowl, mix the lilikoi puree with cornstarch. Gently swirl it into the cheesecake batter to create a marbled effect.
Bake to Perfection: Pour the cheesecake filling over the pre-baked crust. Bake for about 40-45 minutes, or until the center is just set but slightly jiggly.
Cool and Chill: Let the cheesecake bars cool at room temperature before refrigerating for at least 4 hours (or overnight). This allows the flavors to meld and the texture to set properly.
Slice and Serve: Cut into bars, garnish with extra lilikoi puree if desired, and enjoy!
How to Serve Lilikoi Cheesecake Bars
These bars are a delight on their own, but here are a few ways to take them to the next level:
Fresh Fruit: Top with fresh berries or a few extra lilikoi seeds for a pop of color and flavor.
Whipped Cream: A dollop of freshly whipped cream makes everything better.
Chocolate Drizzle: White or dark chocolate drizzled over the bars adds an extra layer of indulgence.
Toasted Coconut: Sprinkle a bit of toasted coconut on top for a fun tropical twist.
As a Frozen Treat: These bars are delicious chilled, but freezing them for a firmer, ice-cream-like texture is also a fantastic option.
Additional Tips
Prep Ahead: You can make these bars a day in advance for best results. They taste even better after chilling overnight!
Spice It Up: Add a pinch of cinnamon to the crust for extra depth of flavor.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing Option: These bars freeze beautifully! Wrap them individually and store for up to 3 months.
FAQ Section
Q1: Can I use bottled passion fruit juice instead of puree?
A1: It’s best to use passion fruit puree, as juice may be too diluted. If using juice, reduce it on the stove to concentrate the flavor.
Q2: Can I make these without eggs?
A2: Yes! Substitute eggs with a mixture of cornstarch and milk, or use a commercial egg replacer for best results.
Q3: How do I know when my cheesecake bars are done baking?
A3: The center should still have a slight jiggle when gently shaken. It will firm up as it cools.
Q4: Can I make this in a round cheesecake form instead of bars?
A4: Absolutely! Just use a springform pan and increase the baking time by about 10-15 minutes.
Q5: What if I can’t find passion fruit?
A5: You can substitute mango or citrus puree for a similar tropical flavor, but it won’t have the same tartness as lilikoi.
Q6: Can I use a different crust?
A6: Yes! A vanilla wafer or shortbread crust would be delicious alternatives.
Q7: Can I use frozen lilikoi pulp?
A7: Yes! Just thaw it before using, and make sure it’s not overly watery.
Q8: How do I cut clean slices?
A8: Use a sharp knife and wipe it clean between cuts for perfect slices.
Q9: Can I add a topping layer?
A9: A thin lilikoi glaze on top would be amazing! Just mix lilikoi puree with a little sugar and cornstarch, then cook until thickened.
Q10: Can I make mini versions of these bars?
A10: Yes! Use a muffin tin with cupcake liners for adorable single-serving cheesecake bites.
Final Thoughts
Lilikoi Cheesecake Bars are the perfect blend of tropical flavors and creamy, melt-in-your-mouth goodness. Whether you’re making them for a party or just treating yourself, they’re guaranteed to impress. Try them once, and you’ll be hooked! Enjoy every bite and don’t forget to share (or not—we won’t judge!).
Print
Lilikoi Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
These lilikoi cheesecake bars are the perfect tropical treat, featuring a smooth, creamy passion fruit cheesecake filling on top of a buttery macadamia shortbread crust. Bursting with bright, citrusy lilikoi (Hawaiian passion fruit) flavor, this dessert is a delightful blend of tangy and sweet. Perfect for special occasions, summer gatherings, or when you’re craving a taste of the islands, this healthy homemade recipe is sure to impress! Whether you’re looking for quick dinner ideas or a tropical-inspired dessert, these bars will be a hit.
Ingredients
Macadamia Shortbread Crust:
- 1 cup macadamia nuts, finely chopped
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Lilikoi Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup lilikoi (passion fruit) juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Lilikoi Glaze (Optional):
- 1/2 cup lilikoi juice
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
-
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix macadamia nuts, flour, sugar, salt, and melted butter until combined.
- Press the mixture evenly into a parchment-lined 8×8-inch baking pan.
- Bake for 12-15 minutes or until lightly golden. Let cool slightly.
-
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add lilikoi juice, eggs, vanilla, and cornstarch, mixing until fully incorporated.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes or until the center is set. Let cool completely.
-
Prepare the Lilikoi Glaze (Optional):
- In a saucepan, whisk lilikoi juice and sugar over medium heat.
- Mix cornstarch with water and stir into the juice mixture. Cook until thickened.
- Let the glaze cool slightly before spreading over the cheesecake bars.
-
Chill & Serve:
- Refrigerate for at least 3 hours before slicing into bars.
- Serve chilled and enjoy!
Notes
- For a stronger lilikoi flavor, add more passion fruit juice to the filling.
- Store in an airtight container in the refrigerator for up to 5 days.
- If fresh lilikoi juice isn’t available, use frozen or bottled passion fruit juice.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 12g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg