Dessert

Passionfruit cheesecake slice bars

Name: Passionfruit cheesecake slice bars recipe
Yield: 14
Ingredients: 75g unsalted butter, chopped; 1/2 cup (125g) brown sugar; 2 tbs runny honey; 2 1/2 cups (85g) puffed rice cereal; 1/3 cup (30g) desiccated coconut; 4 sheets titanium-strength gelatine; 400ml coconut cream; 500g Woolworths cream cheese, chopped, at room temperature; 2 cups (500ml) thickened cream; 1 cup (120g) icing sugar, sifted; 1 tsp vanilla bean paste; 3/4 cup passionfruit pulp (from approx. 6-8 passionfruit); Juice of 1/2 lemon; 1/4 cup (55g) caster sugar

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by Georgina Esdaile

Food Editor

Oct 05, 2021

Tangy passionfruit stars in these creamy, coconutty cheesecake slice bars. You'll need to start this recipe at least 4 hours ahead.

75g unsalted butter, chopped
1/2 cup (125g) brown sugar
2 tbs runny honey
2 1/2 cups (85g) puffed rice cereal
1/3 cup (30g) desiccated coconut

Cheesecake filling

4 sheets titanium-strength gelatine
400ml coconut cream
500g Woolworths cream cheese, chopped, at room temperature
2 cups (500ml) thickened cream
1 cup (120g) icing sugar, sifted
1 tsp vanilla bean paste

Passionfruit topping

3/4 cup passionfruit pulp (from approx. 6-8 passionfruit)
Juice of 1/2 lemon
1/4 cup (55g) caster sugar

Method

1.

Lightly grease a 20cm x 30cm slice pan and line with baking paper.
2.

Place butter, sugar, honey and 1/2 tsp salt flakes in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 2 minutes until sugar has dissolved and the mixture has thickened. Remove from heat and stir in puffed rice and coconut, mixing well to combine. Press into base of the prepared pan. Chill for 20 minutes until firm.
3.

For the cheesecake filling, soak gelatine in a bowl of cold water for 5 minutes to soften. Place 1/2 cup (125ml) coconut cream in a small saucepan over medium heat and bring to just below the boil. Squeeze excess water from gelatine and whisk into the warmed coconut cream. Set aside to cool slightly.
4.

Place cream cheese, remaining 275ml coconut cream, thickened cream, icing sugar and vanilla in a food processor and whiz until smooth. Add coconut cream mixture and whiz until well combined. Pour over puffed rice base. Smooth the surface. Chill for 4 hours or until set.
5.

Meanwhile, for the passionfruit topping, place passionfruit pulp, lemon juice and sugar in a small saucepan over high heat. Bring to the boil and simmer for 4-5 minutes until reduced slightly. Set aside to cool, then spoon over cheesecake. Cut into bars to serve.