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.

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 12

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

Directions

Step 1

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined and the texture resembles wet sand.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Store the Raspberry Lemon Bars in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	1554.2 grams (1554.2g)

Amount per serving	% Daily Value*
Calories	4401

Total Fat 236.50g	303%
Saturated Fat 131.60g	658%
Polyunsaturated Fat 1.30g
Cholesterol 634mg	211%
Sodium 2708mg	118%
Total Carbohydrate 532.50g	194%
Dietary Fiber 30.50g	109%
Total Sugars 366.20g
Protein 69.90g	140%

Vitamin D 32IU	159%
Calcium 1609mg	124%
Iron 12mg	69%
Potassium 2763mg	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.

Source of Calories

Fat: 46.9%

Protein: 6.2%

Carbs: 46.9%