Dragon Fruit Lime Cheesecake Bars

Preheat the oven to 325°F. Grease and line an 8 × 8-inch baking pan with parchment paper, leaving an overhang on two opposite sides so you can easily lift out the chilled cheesecake.

Make the crust. Combine the graham cracker crumbs, sugar, optional spices, and salt. Stir in the melted butter until the crumbs are evenly moistened.

Transfer the crust to the prepared pan and press firmly into an even layer across the bottom only, using the flat bottom of a measuring cup or glass to compact the crumbs firmly. Don't bring the crust up the sides of the pan.

Bake the crust for 8 minutes. Remove from the oven and let cool slightly while you prepare the filling.

Make the cheesecake filling. In a large bowl, beat the softened cream cheese and ¼ cup sugar until completely smooth.

Add the sour cream, Dragon Fruit Reàl, vanilla, lime juice, lime zest, and salt. Mix until smooth and evenly incorporated, scraping down the sides and bottom of the bowl as necessary.

Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing once the eggs are added.

Pour the cheesecake mixture over the prebaked crust and spread the top into an even layer. Gently tap the pan against the counter a couple of times to release any large air bubbles.

Bake at 325°F for approximately 45–45 minutes. The cheesecake is ready when the edges look set but the center still has a little jiggle. It should move together rather than ripple or appear liquid.

Once cooked, place the pan on a wire rack and allow the cheesecake to cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, preferably overnight.

To serve, remove from the pan and slice into squares. Place any leftovers back into the fridge to store.