Description
A perfect blend of tart raspberries and creamy pistachio filling.
Ingredients
Scale
- 1 1/2 cups digestive biscuit crumbs
- 1/2 cup roasted pistachios, finely chopped
- 1/3 cup unsalted butter, melted
- 2 cups fresh raspberries
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 2 cups cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- Whole fresh raspberries (for garnish)
- Chopped pistachios (for garnish)
- Powdered sugar (for dusting)
Instructions
- Begin by mixing the digestive biscuit crumbs, finely chopped pistachios, and melted butter in a large mixing bowl. Ensure all ingredients are well combined, as this will form the foundation of your bars. Once mixed, press the mixture firmly into the bottom of a square baking dish lined with parchment paper. Chill this crust in the refrigerator for about 20 minutes.
- In a medium saucepan, add the fresh raspberries, white sugar, and cornstarch. Over medium heat, stir the mixture gently as it heats up. The raspberries will begin to release their juices, creating a lovely sauce that will thicken up as it cooks. Once thickened, remove from heat and allow it to cool completely.
- In a separate mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Gently fold in the whipped cream.
- Spread half of the cream cheese mixture over the chilled crust. Add the cooled raspberry mixture over it, followed by the remaining cream cheese mixture. Cover and refrigerate for at least 4 hours.
- Once set, remove from the refrigerator, cut into squares, and garnish with fresh raspberries and pistachios.
Notes
Store leftovers in an airtight container in the refrigerator; enjoy within 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 120 mg
- Protein: 5 g