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As the warm months approach, the desire for refreshing desserts becomes more pronounced. No-bake desserts have surged in popularity thanks to their ease of preparation and the delightful, chilled satisfaction they provide. These treats are perfect for summer gatherings, picnics, or simply as a sweet reward after a long day. Among the myriad of no-bake recipes, the Zesty No-Bake Lemon Raspberry Bliss Bars stand out as a vibrant and delicious option. With their bright flavors, these bars perfectly balance the tartness of fresh lemons with the sweetness of ripe raspberries, making them an ideal indulgence for any occasion.

No-Bake Lemon Raspberry Bars

Get ready to impress your family and friends with Zesty No-Bake Lemon Raspberry Bliss Bars, the ultimate summer treat! These vibrant bars combine the tartness of fresh lemons with the sweetness of ripe raspberries, all resting on a buttery graham cracker crust. Perfect for picnics, gatherings, or a refreshing dessert after a long day, they offer a delightful contrast in flavors and textures. Easy to prepare and visually stunning, they embody the essence of summer in every bite.
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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 (about 4-5 lemons)

Zest of 2 lemons

2 cups granulated sugar

1 cup cream cheese, softened

1 cup whipped topping (such as 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, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a lined 9x9 inch baking dish. Use a flat-bottomed measuring cup to pack it down evenly. Chill in the refrigerator while you make the filling.

    Make the lemon filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well incorporated. Mix in the lemon juice, lemon zest, and vanilla extract until smooth. Gently fold in the whipped topping until fully combined.

      Assemble the lemon layer: Pour the lemon filling over the chilled crust. Spread it evenly, then cover and refrigerate for at least 3 hours, or until it is set.

        Prepare the raspberry layer: In a small saucepan, combine the fresh raspberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture becomes syrupy. Remove from heat and let it cool completely.

          Layer the raspberries: Once the lemon layer is set, gently pour the cooled raspberry mixture on top. Use a spatula to spread it evenly without disturbing the lemon layer beneath.

            Final chill: Cover the baking dish with plastic wrap and refrigerate for another 1-2 hours until set and chilled.

              Serve: Once chilled, lift the bars out of the pan using the parchment overhang, slice into squares, and enjoy! Optionally, garnish with additional fresh raspberries and a sprinkle of lemon zest for an extra pop of color.

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