Raspberry Bars

Sharing is caring!

I made a batch of no bake lemon bars a while back and they were just delicious! I just happened to have a ton or beautiful fresh raspberries on hand so I made some raspberry curd bars! I added toasted pecans to the base and it was amazing! The curd itself is super zingy and oh my gosh the Swiss buttercream dollops are EVERYTHING! They’re so creamy and a perfect complement to the curd! My mom was visiting me while I made these and she said it was my best recipe yet, so you know it’s a must try!

A few Tips for these Raspberry bars

• I kind of cheated with the raspberry curd by adding a bit of corn starch and flour but I have zero regrets! It set perfectly and there’s no way anyone will fault the taste.
• If you’re not a big fan or raspberries, other fruits like strawberries, could be substituted in without a problem as long as you’re just adding the juice of course.
• I used orange blossom water to flavor the Swiss buttercream but it can be hard to come by so feel free to add a dash of vanilla instead.

Are raspberries tart or sweet?

Raspberries are both sweet and tart! I would describe the taste as zingy. They pair well with lemons and help to brighten up sweet substances like buttercream!

Here’s the link for the pans if you want to pick up a set!

As long as you keep the bars in an airtight container they should be fine hanging out in the fridge for a few days. But I promise they won’t last long at all.

Steps to Make Raspberry Bars

1. Crush the toasted pecans in a plastic bag with a rolling pan. In a bowl, add toasted pecans, sugar, salt and graham crackers. Mix together. 
2. Add melted butter. 
3. Press mixture into 3, foil-lined rectangular loaf pan sheets. Chill while you make the cream cheese mixture. 
4. In a medium bowl, add cream cheese, vanilla and condensed milk. Mix together until smooth. 
5. Add mixture to the graham cracker base. Chill in refrigerator while you work on the curd.  
6. Puree raspberries and lemon juice. Strain to capture juice. 
7. In a medium pan, add sugar and egg yolks one at a time. Add lemon zest, lemon juice, salt, corn starch, and flour. Whisk together. 
8. Transfer pan to medium high heat. Whisk constantly until thick. Take the pan off the heat. Mix in cubed butter. Then pour in raspberry puree juice. Mix until the curd sets. Let cool. 
9. Add to cream cheese graham cracker base. Chill in refrigerator. Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees F. Transfer the bowl to a stand mixer with a paddle attachment. While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in orange blossom water. Transfer to 3 piping bags fitted with a small, medium and large open star piping tips. Add food coloring to each bag to create a gradient. Pipe designs using each piping bag. Cut into bars about 2 inches wide or triangles.

If you’ve tried these raspberry bars then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

Raspberry Bars

Truly delicious no bake raspberry bars with a layer of cheesecake, a toasted pecan graham cracker base and Swiss meringue buttercream dollops on top.

Course Dessert

Cuisine American

Prep Time 35 minutes

Total Time 35 minutes

Servings 15

Calories 130 kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Curd:

• 1 cup sugar
• 6 egg yolks
• Zest from 1 lemon
• ¼ tsp salt
• 1 tbsp cornstarch heaping
• 1 tbsp flour
• ¼ cup fresh lemon juice without pulp
• 10 tbsp butter cubed, unsalted
• ⅓ cup raspberry puree

For the Crust:

• 1 cup pecans toasted, crushed
• 1/3 cup sugar
• ¼ tsp salt
• 1 cup graham crackers crushed
• ½ cup butter

For the Cream Cheese:

• 8 oz cream cheese
• 1 tbsp vanilla extract
• ⅓ can condensed milk

Swiss Meringue:

• 5 egg whites room temp
• 1 cup sugar
• ¼ tsp salt
• 1 tsp orange blossom water
• 2 cup butter 452g, unsalted, room temp

Instructions

INSTRUCTIONS

For the Crust:

1. Crush the toasted pecans in a plastic bag with a rolling pan.

2. In a bowl, add toasted pecans, sugar, salt and graham crackers. Mix together. Add melted butter.

3. Press mixture into 3, foil-lined rectangular loaf pan sheets.

4. Chill while you make the cream cheese mixture.

For the Cream Cheese:

1. In a medium bowl, add cream cheese, vanilla and condensed milk. Mix together until smooth.

2. Add mixture to the graham cracker base. Chill in refrigerator while you work on the curd. 

For the Curd:

1. Puree raspberries and lemon juice. Strain to capture juice.

2. In a medium pan, add sugar and egg yolks one at a time. Add lemon zest, lemon juice, salt, corn starch, and flour. Whisk together.

3. Transfer pan to medium high heat.

4. Whisk constantly until thick.

5. Take the pan off the heat. Mix in cubed butter. Then pour in raspberry puree juice.

6. Mix until the curd sets. Let cool.

7. Add to cream cheese graham cracker base.

8. Chill in refrigerator.

For the Swiss Meringue Buttercream:

1. Add egg whites, sugar and salt in a bowl.

2. Give the mixture a brief whisk.

3. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

4. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees F.

5. Transfer the bowl to a stand mixer with a paddle attachment.

6. While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in orange blossom water.

7. Transfer to 3 piping bags fitted with a small, medium and large open star piping tips. Add food coloring to each bag to create a gradient.

For the Assembly:

1. Pipe designs using each piping bag. Cut into bars about 2 inches wide or triangles.

Recipe Video

Recipe Notes

• I kind of cheated with the raspberry curd by adding a bit of corn starch and flour but I have zero regrets! It set perfectly and there's no way anyone will fault the taste.
• If you're not a big fan or raspberries, other fruits like strawberries, could be substituted in without a problem as long as you're just adding the juice of course.
• I used orange blossom water to flavor the Swiss buttercream but it can be hard to come by so feel free to add a dash of vanilla instead.

Nutrition Facts

Raspberry Bars

Amount Per Serving (1 g)

Calories 130 Calories from Fat 74

% Daily Value*

Fat 8.2g13%

Saturated Fat 6g30%

Sodium 56mg2%

Potassium 84mg2%

Carbohydrates 12g4%

Fiber 2.5g10%

Sugar 6g7%

Protein 2g4%

Calcium 170mg17%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

No Bake Lemon Cheesecake Bars

No Bake Chocolate Cheesecake Bars

Mango Mousse

Raspberry Muffins