Go Back
+ servings
two passion fruit ginger cheesecake bars

Passion Fruit-Ginger Cheesecake Bars Recipe

Valentina K. Wein
Passion Fruit-Ginger Cheesecake bars are sweet, tart, subtly spicy, creamy and oh-so-pretty!
*For a gluten-free version you can use gluten-free ginger snaps.
5 from 5 votes
Prep Time 30 mins
Cook Time 15 mins
Cooling Time 4 hrs
Total Time 4 hrs 45 mins
Course Dessert
Cuisine American
Servings 16
Calories 295 kcal



  • Set the oven and prepare the pan. Preheat the oven to 350°F, adjust a rack to the center, and line a square (8 x 8 x 2-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
  • Make the crust. Add the cookies to a food processor fitted with the blade attachment and blend into fine crumbs. Pour them into a medium-sized mixing bowl and fold in the melted butter. Once the mixture is smooth, add it to the parchment-lined pan and use your hands and/or a flat-bottomed spatula to press it down evenly to form the crust. Place in the preheated 350°F oven and bake just until the edges are becoming golden and the center no longer looks wet, about 15 minutes. Remove from the oven and set it aside to cool to room temperature.
  • Make the filling. In a large bowl, use an electric mixer on a low speed, to mix the cream cheese with the sweetened condensed milk, cream, ginger, vanilla, 2 tablespoons of the powdered sugar, cardamom, cinnamon and salt. Blend until it's smooth. (You can use a spoon instead of an electric mixer, just be sure the result is super smooth!)
  • Add filling to the crust. Pour the smooth cheese mixture on top of the cooled crust and use a small spatula to spread it out evenly. Cover tightly with plastic wrap and place in the refrigerator until it's set, at least 4 hours.
  • Prepare the passion fruit. Cut the passion fruits in half and pour the juice/pulp into a small mixing bowl -- use a spoon to scrape the pulp and seeds from the inside of the skin. (Here's How to Cut and Juice Passion Fruit.) Sift in the remaining tablespoon of powdered sugar and use a whisk to blend it with the pulp. You can evenly pour this over the entire cake in the pan, or on each individual bar when you serve.
  • Slice and serve. To serve, gently lift the cake from the pan with the edges of the parchment paper, and place it onto a cutting board. Slice it into 16 evenly sized squares. (If you haven't already poured the passion fruit over the cake, you can do so now, as you serve.)


Calorie count it only an estimate.
I like a softer crust for this recipe, so I use a softer cookie. Use your favorite ginger snaps! I also make sure mine are gluten-free for my son with Celiac Disease -- gluten-free ginger snaps are widely available.
To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.
Keywords unique cheesecake recipes, dessert bars
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.