Maui Dragon Delights Handcrafted on Maui
Jars of Red Fleshed Dragon Fruit Jam cooling on a wooden board.
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A Taste of Maui in Every Bite

Dragon Fruit Jam
Cheesecake Bars

Creamy lime cheesecake with a vibrant Maui-grown fruit swirl through it.

Makes
9 large or 16 small
Pan
8-inch square
Oven
325°F
Chill
At least 4 hours

Ingredients

Graham-Cracker Crust

  • 1 1/2 cups finely crushed graham crackers
  • 2 tablespoons cane sugar
  • 5 tablespoons unsalted butter, melted
  • A pinch of salt

Cheesecake Filling

  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup cane sugar
  • 1/3 cup sour cream
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • A pinch of salt

Dragon Fruit Swirl

Method

  1. Pan and crust

    Heat the oven to 325°F. Line an 8-inch square pan with parchment, leaving extra paper hanging over two sides so you can lift the whole slab out later.

    Mix the graham-cracker crumbs, sugar, melted butter and salt, and press firmly into the pan. Bake for 8 minutes, then let it cool slightly.

  2. The filling

    Beat the softened cream cheese and sugar on low to medium speed until smooth. Mix in the sour cream, vanilla, lime zest, lime juice and salt.

    Add the eggs one at a time, mixing on low just until each is incorporated. Pour over the crust.

  3. The swirl

    Mix the jam with the teaspoon of lime juice. If it is firm, warm it for about ten seconds first.

    Drop small spoonfuls over the filling and draw a knife or skewer through them. Stop while it still looks like a swirl; blend it in and you lose both the pattern and the contrast.

  4. Bake and chill

    Bake for 32 to 38 minutes, until the edges are set but the centre still jiggles slightly. Turn the oven off, open the door a crack, and leave the cheesecake inside for ten minutes.

    Cool completely, cover, and refrigerate for at least 4 hours, preferably overnight. Lift it out by the parchment and cut with a sharp knife, wiping the blade between cuts.

The chill is not optional. Four hours is the minimum and overnight is better. Cut them too early and the bars slump rather than slice.

Serving and Storage

Serve them chilled, with a little extra jam, some berries, lime zest or toasted coconut on top. Keep them refrigerated and eat them within four days.

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