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Vanilla Bean Chiffon Bars with Lime Curd (No-Bake)

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Ingredients

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Graham Cracker Crust:

  • 2 cups (230g) graham cracker crumbs (15 full sheet graham crackers)
  • ¼ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 6 Tbsp (85g) unsalted butter, melted

Vanilla Chiffon Filling:

  • 8 ounces (226g) full fat cream cheese, softened
  • ½ cup (99g) granulated sugar
  • ¼ cup (28g) confectioners’ sugar
  • 2 Tbsp vanilla paste
  • ¼ tsp salt
  • 2 cups + 2 Tbsp (482g) heavy cream, divided & cold

Lime Topping:

Instructions

  1. If you have multiple metal mixer bowls, place one bowl and whisk attachment in freezer before you begin.
  2. Lightly grease and line an 8" x 8" pan with parchment paper; set aside.
  3. Blitz graham crackers in food processor until they turn into crumbs. Add cinnamon, salt, and melted butter. Pulse until mixture resembles wet sand.
  4. Press crust mixture evenly across bottom of prepared pan.
  5. Place pan in freezer while you make the filling.
  6. In another bowl of stand mixer fitted with paddle attachment, beat cream cheese and granulated sugar until no cream cheese lumps remain, 1–2 minutes.
  7. Add confectioners’ sugar, vanilla paste, salt, and 2 Tbsp (28g) heavy cream. Beat until thoroughly combined. Set aside.
  8. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip remaining 2 cups (454g) heavy cream until stiff peaks form.
  9. Add one third of whipped cream to cream cheese mixture, gently folding in with a silicone spatula. Repeat twice more with remaining whipped cream.
  10. Pour filling onto crust in prepared pan, smoothing out top with an offset spatula or the backside of a spoon.
  11. Chill in fridge for at least two hours or overnight.
  12. Once chiffon filling has chilled and set, very gently spread lime curd on top.
  13. Chill in fridge for at least 30 minutes.
  14. Remove bars from pan by pulling up on the parchment paper, then cut into squares. Sprinkle lime zest on top.
    NOTE: We recommend using a chef’s knife and wiping it clean after each cut.
  15. Serve cold. Store any leftovers in the fridge.

Notes

Inspired by: Buttermilk by Sam

Find it online: https://recipes.fikabrodbox.com/vanilla-bean-chiffon-bars-with-lime-curd-no-bake/