Barth Bakery
Aug 28, 20213 min
Updated: Oct 2, 2021
A coconut graham cracker crust is layered with coconut cheesecake and topped with homemade mango curd for a creamy, sweet, and tangy dessert that’s ideal for summer. Bursting with flavor, this bright and cheery treat is seriously to die for. Full of big, beautiful tropical flavors, these luxurious bars make a delightful, sweet bite to end any summer meal. The mango and coconut perfectly complement each other in these three-layer bars that are sure to be a crowd pleaser.
2½ cups honey graham cracker crumbs
½ cup unsweetened shredded coconut
6 Tbsp unsalted butter, melted
16 oz full-fat cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 cup coconut cream, chilled
½ tsp coconut extract
½ tsp pure vanilla extract
Pinch of salt
1 cup fresh mango puree
8 Tbsp unsalted butter, cubed
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
¼ cup honey
2 Tbsp cornstarch
4 large egg yolks, beaten
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving about 2-inches overhanging on the sides, and spray the paper with nonstick cooking spray. Set aside.
In the bowl of a food processor, pulse the graham cracker crumbs and shredded coconut until combined. Drizzle in the melted butter and pulse until evenly moistened and the mixture resembles wet sand. Dump the crumbs into the prepared pan and press firmly into the bottom of the pan using a glass or measuring cup, ensuring the mixture is firmly packed into an even layer.
Bake the crust for 8 minutes, and then remove from the oven.
Using an electric handheld mixer, beat the cream cheese on medium speed until smooth. Add the sugar and mix to combine.
Mix in the eggs one at a time, followed by the coconut cream, extracts, and salt. Beat on medium-high speed until smooth, creamy, and very fluffy, about 2-3 minutes. Pour the mixture on top of the crust and spread into an even layer.
Bake for 45-50 minutes, or until the cheesecake is evenly puffed and jiggles in the center like Jell-O. Remove from the oven and allow to cool slightly to room temperature before adding the mango curd layer.
In a medium saucepan, combine the mango puree, butter, lemon juice, and lemon zest.
In a small bowl, use a fork to stir together the honey and cornstarch. Then pour the honey mixture into the saucepan with the mango mixture.
Cook over medium heat until bubbly and the butter is melted, stirring constantly. Turn the heat down to a simmer and add the egg yolks. Continue to stir until thickened and the mixture begins to coat the back of a spoon, about 2 minutes.
Immediately remove the curd from the heat and strain through a sieve into a medium bowl.
Allow the curd to cool slightly to room temperature. Then gently spoon the mango curd on top of the cheesecake layer and use an offset spatula to spread into an even layer. Place the whole pan in the refrigerator and allow to chill overnight. Once chilled, slice into bars and serve.