Description
Dreamy Lilikoi Cheesecake Bars are a tropical Hawaiian-inspired dessert featuring a buttery macadamia nut shortbread crust, a creamy passion fruit cheesecake filling, and a luscious lilikoi topping. Perfectly balanced with tart passion fruit puree and rich cream cheese, these bars are chilled to set and make an elegant treat for any occasion.
Ingredients
Shortbread Crust
- 1 cup (2 sticks) very cold unsalted butter, diced into ½-inch cubes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¾ cup unsalted macadamia nuts
- Pinch kosher salt
Cheesecake Filling
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- 2 cups powdered sugar
- 3 tablespoons unsweetened lilikoi puree
- 2 cups cold heavy cream
- ½ teaspoon kosher salt
Lilikoi Topping
- ½ cup unsweetened lilikoi puree
- ¾ cup granulated sugar
- Cornstarch slurry: 2 tablespoons cornstarch whisked into ½ cup water
Instructions
- Prep: Preheat the oven to 350°F (175°C) with a rack in the center position. Spritz a 9×13 baking pan with nonstick cooking spray, then line it with parchment paper. Set aside.
- Prepare the macadamia nut shortbread dough: Add the flour, sugar, macadamia nuts, and kosher salt to a food processor bowl. Pulse until the nuts are finely chopped. Add the cold diced butter and pulse 25-30 quick times until the mixture resembles fluffy parmesan cheese. Avoid overmixing to prevent greasy, tough shortbread.
- Form the shortbread crust: Transfer the dough to the prepared pan and spread evenly. Press down firmly using the bottom of a measuring cup, starting from the edges toward the center to form the crust.
- Bake the crust: Bake the crust in the preheated oven for 18-20 minutes until edges are slightly browned. Remove and let cool completely.
- Prepare the cheesecake filling: In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed for 3-4 minutes until smooth and creamy. Add powdered sugar and lilikoi puree, mixing well. Gradually pour in the cold heavy cream while mixing. Add salt and increase speed to high, beating until medium stiff peaks form. Set aside.
- Prepare the lilikoi topping: Heat lilikoi puree and granulated sugar in a small saucepan over medium-high heat, stirring until sugar dissolves. Once bubbling, add cornstarch slurry slowly, stirring constantly. Cook for 1 minute until thickened. Remove from heat and cool completely.
- Assemble the cheesecake bars: Spread the cream cheese filling evenly over the cooled crust using a spatula. Pour the cooled lilikoi topping on top and spread smoothly with an offset spatula.
- Chill: Cover the pan and refrigerate for at least 2 hours or until fully set.
- Serve: Run a knife around the pan edges. Use a sharp knife rinsed with hot water between cuts to slice into 12-15 bars. Serve immediately and enjoy.
Notes
- Use very cold butter for the crust to achieve the perfect flaky texture.
- Make sure the cream cheese is at room temperature for a smooth filling.
- Lilikoi puree can be found in specialty Hawaiian or tropical fruit stores or substituted with passion fruit puree.
- For clean slices, rinse the knife with hot water between cuts.
- Do not overbake the crust to keep it tender.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
