Need to wow at the next potluck? Look no further than these no-bake cheesecake bars. Adapted from the New York Times Cooking website, we shook things up by replacing all of the unsalted butter with our Honey Habanero butter to add a little spice and a lot of flavor.
Ingredients
- FOR THE CRUST
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18 whole graham crackers
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8 tablespoons/113 grams Honey Habanero Banner Butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
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- FOR THE FILLING
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1½ pounds full-fat cream cheese, at room temperature
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1½ cup confectioners’ sugar
- 1 tablespoon pure vanilla extract
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2 cups full-fat Greek yogurt, at room temperature
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1¼ cup cold heavy cream
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- FOR THE CURD
- 1 cup mango puree (from 1-2 VERY ripe mangoes)
- ½ cup sugar
- 2 tablespoons lime juice
- 2 large eggs
- 2 egg yolks from large eggs
- 115 grams (a smidge over 8 tablespoons) Honey Habanero butter
Instructions
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Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
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Use a food processor to work the graham crackers until you have fine crumb.
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Transfer the crumbs to a medium bowl.
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Add the butter, sugar and salt, and stir until evenly moistened.
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Put the crumbs into the prepared pan and press them down into an even layer on the bottom.
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Transfer to the freezer while you prepare the filling.
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In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy, 3 minutes.
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Beat in the yogurt just until combined, about 30 seconds.
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In a separate bowl, beat the cream until you have stiff peaks.
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With a large rubber spatula, fold the cream into the cream-cheese mixture.
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Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight.
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Keep the bars refrigerated until serving.
And while they chill, make your curd.
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Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
- Pour into sterilized jars and store in the fridge.
After the cheesecake bars and the curd have cooled, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares and top with the curd. You’ll be the hit of the potluck.