No Bake Raspberry Lemon Bars
Bright, zesty, and refreshingly sweet, these No Bake Raspberry Lemon Bars are a dessert lover's dream, perfect for warm-weather gatherings or anytime you crave something light and tangy. Featuring a buttery graham cracker crust, a creamy lemon-infused filling, and a luscious raspberry topping, this layered treat strikes the ideal balance between tart and sweet. The vibrant raspberry puree, sweetened and thickened with gelatin, creates a stunning visual and flavor contrast to the silky lemon layer beneath. With no oven required and just 25 minutes of prep time, this easy no-bake dessert is a go-to for busy bakers and those seeking a stress-free yet impressive treat. Serve chilled for a refreshing finish that’s bound to be a hit at every table.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter
- 0.25 cups granulated sugar
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 0.5 cups lemon juice, freshly squeezed
- 1 tablespoons lemon zest
- 1.5 cups raspberries, fresh or frozen (thawed)
- 2 tablespoons powdered sugar
- 1 teaspoons gelatin powder
- 2 tablespoons water
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined and the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x9-inch baking dish lined with parchment paper. Place in the refrigerator to set while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Slowly add the sweetened condensed milk, continuing to mix until fully incorporated.
Add the freshly squeezed lemon juice and lemon zest to the cream cheese mixture, mixing on low speed until smooth. Pour this mixture over the chilled crust and spread evenly. Return to the refrigerator to set for at least 2 hours.
In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove seeds, if desired, then transfer to a small saucepan.
Dissolve the gelatin powder in 2 tablespoons of water and allow it to bloom for 5 minutes. Heat the raspberry puree over medium heat, stirring occasionally, and then whisk in the gelatin mixture along with the powdered sugar until fully dissolved.
Let the raspberry topping cool to room temperature, then gently pour it over the set lemon layer. Spread evenly and return to the refrigerator for an additional 2–3 hours, or until fully set.
Once the layers are set, carefully remove the bars from the baking dish using the parchment paper. Slice into 12 even squares or bars and serve chilled.
Store the Raspberry Lemon Bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 366.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1609 mg | 124% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
