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Papaya Cheesecake Bars

These cheesecake bars are a bite of sunshine, using sweet and mellow papaya as a layer on top of these cheesecake bars to create a creamy and delicate dessert. Try making these to add a splash of colour to the next bake sale or sneak in some more fruits to your dinner table for dessert!

Chopping Papaya

Papaya Cheesecake Bars

Papaya Cheesecake Bars

Papaya Cheesecake Bars


Papaya Cheesecake Bars
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    For the shortbread crust:
  • 1 cup (250 mL) butter, cubed
  • 2 cups (500 mL) flour
  • 1/2 cup (125 mL) confectioner's sugar
  • For the Cheesecake layer:
  • 16 oz (454 g) cream cheese
  • 1/4 cup (60 mL) sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) sour cream
  • For the papaya jam topping:
  • 3 1/2 -4 cups papaya, chopped
  • 1/4 cup (60 mL) sugar
  • Juice of one lime
  • 2 tbsp (30 mL) cornstarch
  • 4 tbsp (60 ml) cold water


  1. Preheat the oven to 350ºF (175ºC) and line a 9 x 13 baking dish with parchment paper.
  2. To make the shortbread crust: combine all three ingredients into a large bowl and using two knives or a food processor cut the butter into the flour until it resembles a coarse crumb.
  3. Press the dough evenly into the bottom of the prepared baking dish and bake for 15-20 or until it begins to brown. Remove from heat and let cool.
  4. To make the cheesecake layer: combine all the ingredients into a large mixing bowl and cream until it is smooth.
  5. Spread the cheesecake filling evenly over top of your cooled shortbread bottom.
  6. Bake in your 350ºF (175ºC) preheated oven for 25-30 minutes or until the centre is set. (To tell if it is set give the pan a shake, if it still jiggles bake it longer, checking every 5 minutes). Remove from the oven and let it cool.
  7. While the cheesecake is cooling, add the papaya, sugar and lime to a large saucepan over medium high heat.
  8. Cook the fruit, mashing with the back of your spoon until mixture is soft and bubbly. Using a hand blender or a table top blender carefully pulse the papaya jam until completely smooth.
  9. Bring the jam back to a low simmer over med heat. In another bowl stir together the cornstarch and water.
  10. Stir in the cornstarch mixture and continue cooking until thick 5-7 minutes. Remove from heat and let cool completely in the fridge.
  11. Once both the papaya jam and cheesecake are completely cool spread the fruit evenly on top. Place back in the fridge until serving.

Heather LangThis recipe was developed by Heather Lang, a Toronto food and garden writer and photographer whose love of all things edible and botanical can be found on her blog, The Tasty Gardener. When she isn’t in her garden or kitchen Heather loves trying new restaurants, discovering new and talented live bands and exploring her city’s many diverse neighbourhoods

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