No-Bake Lemon Raspberry Bars

Creating a delightfully tangy yet sweet lemon filling for your No-Bake Lemon Raspberry Bliss Bars begins with the proper incorporation of flavors. Start by combining your softened cream cheese, granulated sugar, and freshly squeezed lemon juice in a mixing bowl. Use a hand mixer or a stand mixer on medium speed to beat these ingredients together until they are creamy and well combined, ensuring there are no lumps.

Brighten up your summer gatherings with Zesty No-Bake Lemon Raspberry Bliss Bars! These easy and delicious treats combine the tangy flavor of fresh lemons with sweet raspberries, all layered over a buttery graham cracker crust. Perfect for potlucks or backyard barbecues, they require no baking—just chilling! With a refreshing taste and stunning presentation, these bliss bars are sure to impress and satisfy your sweet cravings. Discover the simple steps to make this delightful dessert in the full article!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the lemon filling:

1 cup fresh lemon juice (approximately 4-5 medium lemons)

Zest of 2 lemons

2 cups granulated sugar

1 cup cream cheese, softened to room temperature

1 cup whipped topping (like Cool Whip)

1 teaspoon vanilla extract

For the raspberry layer:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

Instructions

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles coarse, wet sand. Press the mixture firmly and evenly into the bottom of a lined 9x9 inch baking dish. To ensure it is well compacted, use a flat-bottomed measuring cup to pack it down. Once completed, place it in the refrigerator to chill while you make the filling.

Make the lemon filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Gradually add the granulated sugar, mixing well to incorporate. Next, blend in the fresh lemon juice, lemon zest, and vanilla extract until the mixture is uniform. Gently fold the whipped topping into the cream cheese mixture until completely combined and fluffy.

Assemble the lemon layer: Carefully pour the lemon filling over the chilled crust, using a spatula to spread the filling evenly across the crust. Cover the dish with plastic wrap and refrigerate for at least 3 hours, or until the filling is firm and fully set.

Prepare the raspberry layer: In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for approximately 5-7 minutes, stirring gently, until the raspberries begin to break down and the mixture thickens into a syrup-like consistency. Remove from heat and let it cool completely.

Layer the raspberries: Once the lemon layer has set, gently pour the cooled raspberry mixture over the top. Use a spatula to spread it evenly, being careful not to disturb the lemon filling beneath.

Final chill: Cover the baking dish with plastic wrap again and return to the refrigerator for an additional 1-2 hours, allowing the raspberry layer to fully set and chill.

Serve: After the final chill, carefully lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled! For an extra touch, garnish with additional fresh raspberries and a light sprinkle of lemon zest for vibrant color.

Prep Time: 20 minutes | Total Time: 6 hours | Servings: 16 bars

- Presentation Tips: For an elegant display, serve the bars on a white platter, and consider adding a few mint leaves as garnish alongside the raspberries.