Raspberry Bars

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 a 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 my while I made these and she said it was my best recipe yet, so you know it’s a must try!

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

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.

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No Bake Raspberry Cheesecake Bars:

Truly delicious no bake raspberry curd 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 240 kcal

Author John K.

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.

Nutrition Facts

No Bake Raspberry Cheesecake Bars:

Amount Per Serving

Calories 240

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

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.