A surprising blend of delicate and rich flavors combine to make these Kiwi-Glazed Cheesecake Bars an irresistibly delicious dessert.Jump to Recipe
If you love the traditional flavors of cheesecake but not all of the work, cheesecake bars are a great option for you! They come together really quickly and are virtually mistake proof.
My favorite thing about this recipe is the unique flavor from lime juice and the kiwi glaze. They create an unforgettable combination.
Kiwi-Glazed Cheesecake Bars make a fantastic dessert for lots of different occasions and times of year. But you definitely should not feel like you have to reserve them just for special treats!
How to make the kiwi glaze
The kiwi glaze that tops these cheesecake bars is a delicate yet flavorful addition. It begins with a simple syrup made by cooking water, sugar and lime juice together. Once it’s thick and syrupy, stir in some kiwi slices and you’re good to go.
If you are not a fan of kiwi, you can swap it out for raspberries, strawberries, pineapple or blueberries. You can also exchange the lime juice with lemon juice.
Kiwi-Glazed Cheesecake Bars
- 2 c. Graham cracker crumbs (about one sleeve, crushed)
- 2 T. Sugar
- 1/2 c. Melted butter
For Cheesecake Filling:
- 2 8oz. Packages cream cheese (softened)
- 1/2 c. Sugar
- 1 T. Lime juice
- 1 t. Vanilla
- 2 Eggs
- 1/2 c. Sugar
- 1/3 c. Water
- 2 T. Lime juice
- 3 Kiwis (peeled, quartered and sliced)
- Combine the graham cracker crumbs, sugar and melted butter in a bowl. Press into a 13×9 casserole dish lined with foil. (For easy removal of the bars, leave an inch or two of foil hanging over the ends of the dish.) Bake at 350 degrees for 6-8 minutes, until golden and set. Cool.
- While the crust cools, beat the cream cheese in a mixing bowl until creamy. Add sugar, lime juice and vanilla. Beat an additional 3 minutes. Beat in the eggs until combined. Pour on top of cooled crust.
- Bake at 350 degrees for 25-30 minutes, until edges are lightly browned and filling is set. It will firm up as it cools. Cool on a wire rack and then move to the refrigerator for at least 1 hour before cutting.
- Shortly before cutting the bars, combine sugar, water and lime juice in a small pot. Heat to boiling over medium-high heat. Cook until slightly thick and syrupy, stirring often. Remove from heat. Stir in kiwi pieces.
- Remove the bars from the casserole dish and cut into squares. Garnish each square with a spoonful of the kiwi. Serve and enjoy. Store leftovers in the fridge.
- Make sure you let the cheesecake bars cool completely in the refrigerator before you slice them.
- Store slices in the refrigerator between eating/serving.
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