No Bake Dream Raspberry Cream Bars

            These bars are so cool and refreshing, they make the perfect dessert to enjoy after a savory meal. Raspberries are a staple in our house when they become ripe. I am so busy making jams, jellies and desserts such as this one. This dessert is one that will tickle your tongue with every bite.

This tasty treat combines a cookie crust with a vanilla cheesecake layer and topped with a layer that is simply a creamy raspberry jello. I cannot imagine any dessert that is easier to make that tastes this phenomenal when it is done.

If you can think back to that ice cream truck driving down the road, running out with your change and asking for that delicious raspberry ice cream treat, let me tell you, this is so similar in flavor to that it is going to amaze you!

Did I mention that there is no baking required with this dessert?

Frequently Asked Questions:

            Can I use a graham cracker crust?

You certainly could! Graham cracker crumb crust is, in my opinion, the best crust for any dessert like this one.

            Could I make it a strawberry flavor?

That is not an issue if that is what you choose. I wanted to use some raspberries and this is what I came up with.

            How do I store this dessert?

The Vanilla Cheesecake layer, combined with a whipped topping creamy jello layer, it is best to store this in the refrigerator. Wrap it tightly with plastic wrap and it will last in the refrigerator up to 4 days. Trust me, the dessert does not last that long.

What do you need to make No Bake Dream Raspberry Cream Bars

            Nilla Wafer Crust

                        1 ½ cups crushed Nilla Wafers

                        5 tbsp butter, unsalted and melted

            Raspberry Cream Layer

                        1 small box raspberry jello mix

                        ¾ cup boiling water

                        ¾ cup cold water

                        8 ounces cream cheese, softened to room temperature

                        ½ to 1 tsp Raspberry extract

                        Red food coloring, I used 6 drops, you can use more if you choose

                        2 cups Cool Whip whipped topping, thawed

            Cheesecake Layer

                        8 ounces cream cheese, softened to room temperature

                        1 cup Confectioners Sugar

                        1 tsp vanilla extract

                        1 cup Cool Whip whipped topping, thawed

                        Fresh raspberries for topping or garnish

How to make No Bake Dream Raspberry Cream Bars

FIRST STEP:

To begin, make the crust. Line an 8×8 pan with parchment paper

In a medium bowl, combine the Nilla Wafer cookie crumbs with the melted butter and combine well

SECOND STEP:

Place the crumbs in the 8×8 pan and flatten on the bottom using a spatula

Place the pan into the refrigerator to cool while you prepare the next layer

THIRD STEP:

In a small bowl, combine the raspberry jello mix with the boiling water and stir until dissolved

Stir in ¾ cup of cold water and stir well

Place the bowl into the refrigerator to cool, do not allow to set, this should only take 12 to 15 minutes

FOURTH STEP:

In a mixing bowl, combine the softened cream cheese, the confectioners sugar and the vanilla extract

Beat well until smooth

FIFTH STEP:

Fold in half of the Cool whip topping, using a wooden spoon

Using a spoon, place dollops of the cheesecake filling on the crust and smooth it out into an even layer

Place the remaining Cool Whip into the bowl with the Raspberry jello mixture

Combine until the mix is smooth and well combined

SIXTH STEP:

Carefully pour the Raspberry mix over the cheesecake layer and smooth out into an even layer

Place the pan into the refrigerator overnight or for at least 6 hours

SEVENTH STEP:

Use the parchment paper to lift the whole dessert out of the pan

Slice into serving sizes and top with a dollop of Cool Whip and a few added raspberries on top

Enjoy!

YUM!

No Bake Dream Raspberry Cream Bars

No Bake Dream Raspberry Cream Bars

Yield: 12
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Ingredients

  •             Nilla Wafer Crust
  •                         1 ½ cups crushed Nilla Wafers
  •                         5 tbsp butter, unsalted and melted
  •             Raspberry Cream Layer
  •                         1 small box raspberry jello mix
  •                         ¾ cup boiling water
  •                         ¾ cup cold water
  •                         8 ounces cream cheese, softened to room temperature
  •                         ½ to 1 tsp Raspberry extract
  •                         Red food coloring, I used 6 drops, you can use more if you choose
  •                         2 cups Cool Whip whipped topping, thawed
  •             Cheesecake Layer
  •                         8 ounces cream cheese, softened to room temperature
  •                         1 cup Confectioners Sugar
  •                         1 tsp vanilla extract
  •                         1 cup Cool Whip whipped topping, thawed
  •                         Fresh raspberries for topping or garnish

Instructions

FIRST STEP:

To begin, make the crust. Line an 8x8 pan with parchment paper

In a medium bowl, combine the Nilla Wafer cookie crumbs with the melted butter and combine well

SECOND STEP:

Place the crumbs in the 8x8 pan and flatten on the bottom using a spatula

Place the pan into the refrigerator to cool while you prepare the next layer

THIRD STEP:

In a small bowl, combine the raspberry jello mix with the boiling water and stir until dissolved

Stir in ¾ cup of cold water and stir well

Place the bowl into the refrigerator to cool, do not allow to set, this should only take 12 to 15 minutes

FOURTH STEP:

In a mixing bowl, combine the softened cream cheese, the confectioners sugar and the vanilla extract

Beat well until smooth

FIFTH STEP:

Fold in half of the Cool whip topping, using a wooden spoon

Using a spoon, place dollops of the cheesecake filling on the crust and smooth it out into an even layer

Place the remaining Cool Whip into the bowl with the Raspberry jello mixture

Combine until the mix is smooth and well combined

SIXTH STEP:

Carefully pour the Raspberry mix over the cheesecake layer and smooth out into an even layer

Place the pan into the refrigerator overnight or for at least 6 hours

SEVENTH STEP:

Use the parchment paper to lift the whole dessert out of the pan

Slice into serving sizes and top with a dollop of Cool Whip and a few added raspberries on top

Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 222mgCarbohydrates: 28gFiber: 0gSugar: 21gProtein: 4g