Category: Dessert
Servings: 9 bars
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Chilling Time: At least 4 hours

Description

Creamy cheesecake bars are infused with fresh lime and topped with a vibrant lychee swirl. A buttery graham cracker crust provides a crisp contrast to the smooth filling, while the lychee puree adds a delicate floral sweetness throughout the dessert. These bars offer a different way to showcase lychee beyond panna cotta and fruit crumble.

Ingredients

For the Crust

– 1 1/2 cups graham cracker crumbs
– 3 tablespoons granulated sugar
– 5 tablespoons unsalted butter, melted
– 1 small pinch of salt

For the Lychee Swirl

– 1 1/2 cups peeled, pitted fresh lychees
– 2 tablespoons granulated sugar
– 1 teaspoon fresh lime juice
– 1 teaspoon cornstarch
– 1 tablespoon cold water

For the Cheesecake Filling

– 16 ounces cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1/4 cup sour cream
– 1 tablespoon all-purpose flour
– 1 teaspoon vanilla extract
– 1 tablespoon fresh lime juice
– 1 teaspoon finely grated lime zest

Instructions

Prepare the Crust

1. Preheat the oven to 325°F.
2. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the finished bars.
3. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt.
4. Stir until the crumbs are evenly moistened.
5. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
6. Bake for 8–10 minutes, then remove from the oven and let cool slightly while preparing the filling.

Prepare the Lychee Swirl

7. Place the lychees, sugar, and lime juice in a blender or food processor. Blend until smooth.
8. Transfer the puree to a small saucepan and heat over medium-low heat.
9. Mix the cornstarch with 1 tablespoon cold water until smooth.
10. Stir the cornstarch mixture into the lychee puree. Cook for 2–3 minutes, stirring continuously, until slightly thickened.
11. Remove from the heat and let cool to room temperature.

Prepare the Cheesecake Filling

12. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
13. Add the sugar and beat until combined.
14. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
15. Add the sour cream, flour, vanilla extract, lime juice, and lime zest. Mix on low speed until smooth. Avoid overbeating.
16. Pour the cheesecake filling over the cooled crust and spread evenly.

Assemble and Bake

17. Spoon small dollops of the cooled lychee puree across the surface of the cheesecake filling.
18. Use a toothpick or thin knife to gently swirl the puree through the filling. Do not mix it completely into the cheesecake.
19. Bake for 35–40 minutes, until the edges are set and the center still has a slight wobble.
20. Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes.
21. Remove from the oven and cool completely at room temperature.
22. Cover the pan and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
23. Use the parchment overhang to lift the cheesecake from the pan. Cut into nine equal bars with a sharp knife, wiping the blade between cuts.

Serving Suggestions

Serve chilled with a few fresh lychee pieces and a little lime zest. For a special presentation, add a small dollop of lightly sweetened whipped cream.

Lychee Tip: Reducing and thickening the puree before swirling helps keep the cheesecake filling from becoming watery and concentrates the fruit flavor.

Make-Ahead Note: The bars can be prepared one day ahead and stored covered in the refrigerator for up to 4 days.

Allergen Note: Contains dairy, eggs, and wheat. Check the graham cracker packaging for additional allergens.