No Bake Raspberry Lemon Bars Recipes
NO-BAKE RASPBERRY LEMON BARS
This recipe comes from Kraft Canada, so easy and delicious. You can just put it together in minutes, and there!! Dessert is all done for dinner, and you have the rest of the afternoon to yourself!! You can substitute fresh blueberries for the raspberries.
Provided by Chef mariajane
Categories Bar Cookie
Time 15m
Yield 20 bars
Number Of Ingredients 6
Steps:
- Reserve 20 of the raspberries for garnish; refrigerate until ready for use.
- Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
- Beat cream cheese, marshmallow creme and lemon juice in large bowl with electric mixer on medium speed until light and fluffy. Stir in remaining raspberries; spread over crust.
- Refrigerate at least 4 hours. cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Stor in a tightly covered container in refrigerator.
Nutrition Facts : Calories 138.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 25.6, Sodium 203.6, Carbohydrate 13.2, Fiber 1.2, Sugar 7.3, Protein 2.3
NO BAKE RASPBERRY-LEMON BARS
Make and share this No Bake Raspberry-Lemon Bars recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 4h10m
Yield 20 bars
Number Of Ingredients 6
Steps:
- Reserve 20 berries for the garnish. Mix crumbs and butter together and press into 9" square pan. Refrigerate crust till filling is made. Beat the cream cheese, marshmallow creme and lemon juice with mixer on medium speed till light and fluffy. Stir in the raspberries; spoon into crust. refrigerate 4 hours Cut into 20 bars. tope each one with a berry. Time indicated is chill time.
Nutrition Facts : Calories 107.9, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.9, Sodium 191.2, Carbohydrate 17.6, Fiber 1.1, Sugar 8.2, Protein 4.1
NO-BAKE RASPBERRY CHEESECAKE BARS
Steps:
- Crust
- Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
- Combine graham crumbs, butter and 2 Tbsp. sugar.
- Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
- Raspberry Cheesecake Filling
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
- Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
- Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
- Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9278 g, Sugar 0 g, Protein 4 g
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