Imagine biting into a luscious, creamy slice of heaven that perfectly balances tangy tropical passionfruit with rich, velvety coconut. These Passionfruit Coconut Cheesecake Bars are the ultimate indulgence for anyone craving a taste of paradise without booking a flight. The vibrant yellow passionfruit layer sits beautifully atop a coconut-infused cheesecake, all resting on a buttery, tropical-inspired crust that will have you closing your eyes and dreaming of swaying palm trees.
What makes these bars truly special is how they transform ordinary ingredients into an extraordinary dessert experience. The combination of tangy passionfruit and creamy coconut creates a flavor profile that’s both sophisticated and nostalgic, perfect for summer gatherings, special celebrations, or those moments when you simply deserve something divine. The best part? These stunning bars look like they require professional pastry chef skills, but our straightforward recipe makes them accessible to bakers of all levels.
The inspiration for these Passionfruit Coconut Cheesecake Bars came from my travels through tropical destinations where the intoxicating aroma of ripe passionfruit seems to perfume the entire coastline. I wanted to capture that essence in a dessert that could transport anyone to those sun-soaked beaches with just one bite. After numerous test batches (my friends certainly didn’t complain about being taste-testers!), I perfected this recipe that balances the distinct tanginess of passionfruit with the mellow sweetness of coconut cheesecake.
What makes these bars stand out from standard cheesecake recipes is the layering technique that creates a beautiful visual effect when sliced. The vibrant yellow passionfruit layer creates a stunning contrast against the creamy white coconut cheesecake beneath. It’s a dessert that photographs beautifully for social media but tastes even better than it looks. The graham cracker and toasted coconut crust provides the perfect textural foundation, adding a delightful crunch that complements the silky-smooth layers above.
Passionfruit Coconut Cheesecake Bars
Tropical paradise in dessert form – these creamy, tangy passionfruit coconut cheesecake bars feature a coconut graham cracker crust, velvety coconut cheesecake, and a vibrant passionfruit topping.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/2 cup shredded coconut, lightly toasted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
For the Coconut Cheesecake Layer:
- 24 oz (680g) cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 tablespoons all-purpose flour
For the Passionfruit Layer:
- 1/2 cup passionfruit puree (from about 8-10 fresh passionfruits or store-bought puree)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon unsalted butter
Instructions
Prepare the Pan:
- Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Make the Crust:
- In a medium bowl, combine graham cracker crumbs, toasted coconut, sugar, and salt.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from oven and allow to cool slightly while preparing the filling.
Make the Coconut Cheesecake Layer:
- In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in coconut milk, vanilla extract, and coconut extract until smooth.
- Add flour and mix just until incorporated.
- Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
- Bake for 35-40 minutes until the center is almost set but still slightly jiggly.
- Remove from oven and let cool for 1 hour at room temperature.
Make the Passionfruit Layer:
- While the cheesecake is cooling, prepare the passionfruit topping.
- If using fresh passionfruit, scoop out the pulp and strain through a sieve to remove the seeds (or keep some for texture if desired).
- In a small saucepan, combine passionfruit puree and sugar. Heat over medium-low heat until sugar dissolves.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Slowly pour the cornstarch mixture into the warm passionfruit mixture, whisking constantly.
- Continue cooking until the mixture thickens, about 2-3 minutes.
- Remove from heat and stir in butter until melted.
- Allow to cool for 15 minutes before gently spreading over the cheesecake layer.
Chill and Serve:
- Refrigerate the bars for at least 3 hours, or preferably overnight.
- Use the parchment paper overhang to lift the cheesecake out of the pan.
- With a clean, sharp knife (wiping between cuts), slice into 16 bars.
- For the cleanest cuts, dip your knife in hot water and wipe dry between slices.
- Garnish with toasted coconut flakes and fresh passionfruit seeds if desired before serving.
These Passionfruit Coconut Cheesecake Bars will keep in an airtight container in the refrigerator for up to 5 days, though the vibrant color of the passionfruit layer is most striking in the first 2-3 days. The bars can also be frozen for up to 2 months – simply thaw overnight in the refrigerator before serving.
If you’re having trouble finding fresh passionfruit, many specialty stores and online retailers sell passionfruit puree, which works beautifully in this recipe. Just ensure you’re using 100% passionfruit puree without added sugar for the most authentic flavor. For those who enjoy a bit of texture, you can reserve a tablespoon of passionfruit seeds and fold them into the topping before spreading it on the cheesecake layer.
The contrast between the tangy passionfruit layer and the sweet, creamy coconut cheesecake creates a perfectly balanced dessert that isn’t overly sweet. The tropical flavor combination is sophisticated enough for special occasions but simple enough to brighten any ordinary day. These bars make an excellent finale to a summer barbecue, a stunning addition to a dessert table, or a special treat to pack for a picnic at the beach.
One bite of these Passionfruit Coconut Cheesecake Bars, and you’ll be transported to a tropical paradise, no matter where you are. The combination of creamy coconut and zippy passionfruit creates a dessert experience that’s both indulgent and refreshing – a true taste of the tropics that will have everyone asking for your secret recipe!
Nutrition Information
Serving Size: 1 bar
Calories: 320
Fat: 22g
Carbohydrates: 28g
Protein: 4g
