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The no-bake dessert trend has its roots in home cooking, where convenience often reigns supreme. These easy-to-make sweets became particularly popular in the mid-20th century, with recipes circulating in community cookbooks and family gatherings. They are especially favored during warmer months when the last thing anyone wants to do is turn on the oven. This recipe not only embraces that tradition but elevates it with fresh, zesty flavors that are as appealing to the eye as they are to the palate.

No-Bake Lemon Raspberry Bars

Cool down this summer with Zesty No-Bake Lemon Raspberry Bliss Bars, a perfect treat for any occasion! These vibrant bars combine tangy lemon and sweet raspberries with a crunchy graham cracker crust, making them both refreshing and indulgent. Easy to prepare without baking, they are ideal for backyard barbecues, picnics, or just a warm afternoon snack. Follow our simple step-by-step guide to create this delightful dessert that will impress your family and friends!
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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 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-sized mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture achieves a consistency similar to wet sand. Transfer this mixture to a lined 9x9 inch baking dish and firmly press it into the bottom using a flat-bottomed measuring cup to ensure it’s even and compact. Place the dish in the refrigerator to chill while you prepare the filling.

    Make the lemon filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth. Gradually sprinkle in the granulated sugar, continuing to beat until well combined. Next, add the fresh lemon juice, lemon zest, and vanilla extract to the mixture and blend until all ingredients are thoroughly incorporated. Carefully fold in the whipped topping until the mixture is light and fluffy, being cautious not to deflate it.

      Assemble the lemon layer: Once the crust has chilled, pour the lemon filling over it. Spread the filling evenly using a spatula. Cover the baking dish with plastic wrap or a lid and refrigerate for at least 3 hours or until the lemon filling is set and firm.

        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 to ensure the raspberries break down and release their juices, creating a syrupy mixture. Once done, remove the saucepan from heat and allow the raspberry mixture to cool completely.

          Layer the raspberries: After the lemon layer has fully set, carefully pour the cooled raspberry mixture over the top. Use a spatula to evenly distribute the raspberry layer without disturbing the lemon filling beneath.

            Final chill: Cover the baking dish once more and refrigerate for an additional 1-2 hours or until the bars are thoroughly chilled and have set.

              Serve: When ready to serve, lift the bars out of the dish using the parchment paper overhang. Slice into 16 squares for serving. For an extra touch, garnish each square with additional fresh raspberries and a sprinkle of lemon zest to enhance the presentation.

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