Tart & Luscious Lilikoi Cheesecake Bars — My All-Time Favorite Dessert!
Growing up visiting family in Hawaii, there are few ingredients I love more than lilikoi. Its tropical passionfruit flavor is a true taste of the islands (plus, I’m a sucker for anything mouth-puckeringly tart!). Whenever we’re in Hawaii, I make it my mission to enjoy as much lilikoi as possible. 😋
That’s exactly why I’m so excited to share these creamy-dreamy lilikoi cheesecake bars with you. This cherished family recipe has been the centerpiece of my life’s most special moments—graduation parties, birthdays, anniversaries, and even our pre-wedding luau! It’s my favorite dessert in the world.
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And despite how beautiful they look, this is a pretty easy dessert recipe—easy enough that Chris can do it! (If you follow me on Instagram, you may remember he made them for my birthday last year.) The trickiest part is sourcing the right lilikoi puree, but don’t worry—I’ve got plenty of guidance below!
Otherwise, it’s a pretty straightforward layered cheesecake recipe: start with a buttery macadamia shortbread crust, add an airy, no-bake cream cheese filling infused with a hint of lilikoi, and finish it off with a sunshiney lilikoi topping.
Let it chill, then slice and serve for the sweetest taste of Hawaii at home! 🌺🥰
Love exploring the flavors of Hawaii? ⇢ You’re in the right place! 🙌🏼 Be sure to try my Best-Ever Kālua Pig, Mom’s Hawaiian Mac Salad, and Simple Shoyu Ahi Poke. These special family recipes are tried and true staples—so easy to make at home and so ono, too! 🤙🏼
What is Lilikoi?
One of my all-time favorite ingredients, lilikoi is the variety of passion fruit grown in Hawaii. This small, round fruit has a tough rind, but inside, you’ll find pulpy, tangy juice and crunchy seeds. It tastes mouth-puckeringly tart with a hint of tropical sweetness.
Because it’s often too sour to enjoy on its own, lilikoi is typically transformed into a puree in Hawaii. This versatile ingredient is used to flavor drinks, dressings, marinades, baked goods, and, of course, desserts like these cheesecake bars.
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Sourcing Tips
For best results, use unsweetened lilikoi (or passion fruit) puree in these cheesecake bars. Lilikoi juice is too watery, and lilikoi syrup is too sweet. Through all my recipe testing, I’ve found that puree works best!
Where to find lilikoi puree? ⇢ I buy frozen passion fruit puree online (Perfect Purée is my favorite). A well-stocked Mexican or Latino market may also have it in the freezer aisle. If you have access to fresh lilikoi or passion fruit, you can also make your puree from scratch using this simple 10-minute DIY tutorial.
Unsweetened lilikoi puree allows you to control the sweetness of your bars. If you’re using sweetened puree, be sure to reduce the sugar in both the cream cheese filling and the lilikoi topping—more guidance on this below!
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A Taste of Hawaii at Home
18+ cherished family recipes, from my ‘ohana to yours.
Buttery Macadamia Nut Shortbread Crust
At the base of these cheesecake bars is a shortbread crust. It’s buttery, decadent, and ultra-tender—the perfect foundation for the creamy cheesecake filling!
This is the only component of the recipe that requires baking, but it comes together quickly in a food processor, using unsalted macadamia nuts for a rich, nutty flavor.
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Tip! ⇢ For a beautifully flaky and melt-in-your-mouth tender crust, use extra-cold butter and pulse just until the mixture comes together.
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Light and Creamy Lilikoi Cheesecake Filling
This luscious lilikoi filling is made by whipping cream cheese with passion fruit puree and heavy cream, creating the perfect light, airy, and fluffy texture. No baking or fussy water baths required—just let it set!
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Bright and Beautiful Lilikoi Topping
This gorgeous topping adds the perfect burst of lilikoi to the cheesecake bars. Bright yellow-orange with punchy tart flavor, it provides a beautiful contrast to the creamy-dreamy filling. Plus, it’s really easy to make!
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Lilikoi Cheesecake Bar Assembly and Serving
With each component ready to go, all that’s left to do is layer the passion fruit cheesecake bars:
- Spread the cream cheese filling over the macadamia nut crust, creating a smooth, even layer.
- Pour the lilikoi topping over the top and smooth it out with a spatula.
- Chill in the refrigerator for at least 2 hours to let the bars firm up and set. Chilling makes slicing easier!
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I can’t wait for you to try these Dreamy Lilikoi Cheesecake Bars! This treasured family recipe holds a special place in my heart and these bars are a delicious way to bring a taste of aloha to any occasion.
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Dreamy Lilikoi Cheesecake Bars (Hawaiian Passion Fruit)
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Prep Time: 45 mintues -
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Inactive Chilling Time: 2 hours -
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Cook Time: 25 minutes -
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Total Time: 3 hours -
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Yield: serves 12-15 -
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Category: Cheesecake, Brownies and Bars, Dessert Recipes -
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Method: Baked -
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Cuisine: Hawaiian -
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Diet: Vegetarian
Description
Treat yourself to a taste of aloha with these Creamy Lilikoi Cheesecake Bars!
Boasting 3 irresistible layers—a buttery macadamia nut shortbread crust, a light and luscious no-bake cheesecake filling, and a tangy-sweet liliko‘i (Hawaiian passion fruit) topping—each bar bursts with bold, tropical flavor.
This easy dessert recipe is a cherished family favorite—truly, the sweetest slice of Hawaii. 🌺
Ingredients
for the macadamia nut 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
for the cream cheese filling:
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- 2 cups powdered sugar
- 3 tablespoons unsweetened lilikoi puree (see Recipe Notes)
- 2 cups cold heavy cream
- ½ teaspoon kosher salt
for the lilikoi topping:
- ½ cup unsweetened lilikoi puree (see Recipe Notes)
- ¾ cup granulated sugar (see Recipe Notes)
- cornstarch slurry: 2 tablespoons cornstarch whisked into ½ cup water
Instructions
- Prep: Preheat the oven to 350 degrees F ensuring a rack is in the center position. Spritz a 9×13 baking pan with nonstick cooking spray, then line with parchment paper. Set aside.
- Prepare the macadamia nut shortbread dough: Add the flour, sugar, macadamia nuts, and salt to the bowl of a food processor. Pulse until the nuts are finely chopped. Add the cold diced butter to the food processor. Pulse to cut the butter into the flour mixture, stopping as soon as the butter is broken into small pieces and coated in flour – the mixture will sort of look like fluffy parmesan cheese; 25-30 quick pulses is typically about right. Do not overmix, which leads to tough, greasy shortbread.Image may be NSFW.
Clik here to view.![An overhead shot of butter, flour, sugar, macadamia nuts and salt in the bowl of a food processor on a light pink surface.]()
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Clik here to view.![An overhead shot of shortbread dough in the bowl of a food processor atop a light pink surface.]()
- Form the shortbread crust: Transfer the macadamia nut shortbread dough to the prepared pan. Spread into an even layer, then press crumbs down form the crust. I like to use the bottom of a measuring cup to press the crumbs in very well – it’s easiest to start around the sides and work your way towards the center. Image may be NSFW.
Clik here to view.![An overhead shot of shortbread crust that has been pressed with a measuring cup into the bottom of a sheet pan atop a light pink surface.]()
- Bake the macadamia shortbread crust: Transfer the pan to the oven. Bake 18-20 minutes, just until the edges are slightly browned. Do not overbake. Remove from the oven and set aside to cool completely for assembly.Image may be NSFW.
Clik here to view.![An overhead shot of baked shortbread crust in a parchment-lined sheet pan atop a light pink surface.]()
- Prepare the cheesecake filling: Meanwhile, prepare the filling. To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and beat on medium speed until smooth and creamy, about 3-4 minutes. Add the powdered sugar and lilikoi puree and mix to combine well. With the mixer running on medium speed, slowly pour in the cold heavy whipping cream. Once all of the cream is added, add the salt and turn the speed up to high and beat until medium stiff peaks form. Set aside for assembly.Image may be NSFW.
Clik here to view.![An overhead shot of mixed, fluffy cheesecake filling in a large glass batter bowl atop a light pink surface.]()
- Prepare the lilikoi topping: To a small saucepan over medium-high heat, add the lilikoi puree and sugar. Heat, stirring often, until the sugar dissolves. Once the mixture begins to bubble, slowly add in the cornstarch slurry while stirring constantly. Cook for one minute to thicken, then remove from the heat. Set aside to cool completely for assembly.Image may be NSFW.
Clik here to view.![An overhead shot of prepared lilikoi topping in a saucepan atop a light pink surface.]()
- Assemble the lilikoi cheesecake bars: Once all of the components are prepared and cooled, assemble the bars. Add the cream cheese filling to the pan and use a spatula to spread it out into a smooth layer over the macadamia nut crust. Pour the lilikoi topping over top and ase an offset spatula to spread it out into a smooth layer over the cheesecake filling.Image may be NSFW.
Clik here to view.![An overhead shot of lilikoi topping being spread over the top of cheesecake bars in a sheet pan atop a light pink surface.]()
- Chill: Cover and transfer to the refrigerator to chill completely or at least 2 hours before serving.
- Serve: Run a knife around the edges of the pan. Use a sharp knife to slice the cheesecake bars into 12-15 slices; for prettiest presentation, rinse the knife with hot water between cuts. Serve immediately. Enjoy!Image may be NSFW.
Clik here to view.![A close-up angled shot of several lilikoi cheesecake bars on parchment paper on a light pink surface. Several of the bars have been topped with whipped cream and passionfruit.]()
Equipment
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Jess’ Tips and Tricks:
- Lilikoi puree: Liliko’i is the variety of passion fruit grown in Hawaii. Like other varieties, lilikoi is a citrus fruit with intensely tart-sweet flavor. To make this lilikoi cheesecake bar recipe, you need about ¾ cup unsweetened passion fruit puree (not to be mistaken with fruit juice or syrup). If you have access to good-quality fresh passion fruit, it is pretty easy to make homemade passion fruit puree – check out this simple 10-minute DIY tutorial for more guidance. Here in Minnesota, I typically purchase frozen passion fruit puree online (my personal favorite is Perfect Purée, but this is another good option), but you can also typically find it stocked in the freezer aisle at a nice Mexican or Latino market. Best substitutes: If you cannot find unsweetened passion fruit puree, the next best options for this recipe are lightly sweetened puree or passion fruit juice concentrate.
- A note on sugar measurements: If you end up using a sweetened passion fruit puree or juice concentrate, you will want to scale back on the amount of sugar you use in the lilikoi topping. The amount of sugar used depends on the level of sweetness of your passion fruit, so adjust to taste. When my family makes this recipe using juice concentrate, we eliminate the added sugar altogether.
Make-Ahead, Storage, and Freezing:
- Make-Ahead and Storage: These lilikoi cheesecake bars will keep for up to 5 days after assembly – feel free to make it ahead of time or store your leftovers to enjoy later. Cover the pan in plastic wrap or transfer the bars to an airtight container and store in the refrigerator.
- Freezing: Lilikoi cheesecake bars are also incredibly freezer-friendly. Set the chilled bars on a baking sheet and freeze solid before transferring to a freezer container. Freeze for up to 3 months. Thaw overnight in the refrigerator before re-serving.
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