![Passion Fruit Cheesecake Bars](https://delightedbydesserts.com/wp-content/uploads/2024/02/Passion-Fruit-Cheesecake-Bars-720x720.jpg)
Passion Fruit Cheesecake Bars
Ingredients
- For the crust:
- 1 1/2 cups of crushed Maria biscuits (about 150 grams)
- 5 tablespoons of melted butter (about 70 grams)
- For the cheesecake filling (all at room temperature):
- 2 packages of cream cheese (340 grams total)
- 2/3 cup of La Lechera Sweetened Condensed Milk (about 150 grams)
- 1/3 cup of plain yogurt (about 80 grams)
- 1 teaspoon of vanilla extract
- 3/4 cup of passion fruit pulp (about 180 grams)
- 1 packet (14 grams) of unflavored gelatin (hydrated in 1/4 cup of water)
- For the topping:
- 1 1/2 cups of passion fruit pulp with seeds (about 150 grams)
- 1 cup of water (about 240 ml)
- 1/2 cup of granulated sugar (about 120 grams)
- 1 small packet (7 grams) of unflavored gelatin (hydrated in 1/4 cup of water)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a bowl, mix together the crushed Maria biscuits and melted butter until well combined.
- Press the mixture evenly into the bottom of a greased 9x9-inch baking pan to form the crust.
- Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
- In another bowl, beat the cream cheese until smooth and creamy.
- Gradually add the La Lechera Sweetened Condensed Milk, plain yogurt, and vanilla extract, mixing until well combined.
- Stir in the passion fruit pulp until evenly distributed.
- In a small bowl, hydrate the gelatin in water according to package instructions, then gently heat it until fully dissolved.
- Add the dissolved gelatin to the cheesecake mixture and mix until smooth.
- Pour the cheesecake filling over the cooled crust in the baking pan, spreading it out evenly.
- Refrigerate the cheesecake bars for at least 4 hours, or until set.
- For the topping, combine the passion fruit pulp, water, and granulated sugar in a saucepan over medium heat.
- Cook until the sugar is dissolved and the mixture thickens slightly, then remove from heat.
- In a small bowl, hydrate the gelatin in water according to package instructions, then add it to the passion fruit mixture and stir until fully dissolved.
- Allow the passion fruit topping to cool slightly, then pour it over the chilled cheesecake layer.
- Return the pan to the refrigerator and chill for an additional 2 hours, or until the topping is set.
- Once fully set, slice into bars and serve chilled. Enjoy your delicious Passion Fruit Cheesecake Bars!
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