Raspberry Icebox Bars Recipe

OMG, this no-bake raspberry cheesecake bar recipe is literally the dessert of my dreams! With a buttery graham cracker crust, creamy cheesecake layers, and that tangy raspberry swirl—you just know it’s going to be a hit at every summer brunch or potluck. 🍰✨

I adore the invigorating flavor of Raspberry Icebox Bars—a delightful mix of creamy textures and vibrant tastes. They have a crust of graham cracker that is buttery, and they have a filling of cream cheese; sweetened, condensed milk; and seedless raspberry jam that is nothing short of summer in bar form.

The raspberries are fresh; they are sweet and even a little bit burst-y, but that is absolutely by design, and not at all a mistake. The bars are draped in a whisper of vanilla, which makes them feel even more special.

Raspberry Icebox Bars Recipe Ingredients

• Graham Cracker Crumbs: Provide a sweet, crunchy base; primarily carbohydrates.
• Heavy Cream: Adds richness and creaminess; high in fat content.
• Sugar (Granulated & Powdered): Sweetens and balances tartness; primarily carbohydrates.
• Cream Cheese: Contributes creamy texture; source of protein and fat.
• Sweetened Condensed Milk: Sweetens filling, adds creaminess; high in sugar.
• Raspberry Jam: Intense berry flavor; sweet with a slight tartness.
• Fresh Raspberries: Add natural tartness and fiber; rich in antioxidants.

Raspberry Icebox Bars Recipe Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup seedless raspberry jam
• 1 1/2 cups fresh raspberries
• 1 tablespoon fresh lemon juice
• Additional fresh raspberries for garnish (optional)

How to Make this Raspberry Icebox Bars Recipe

1. Heat your oven to 350°F (175°C). Take a mixing bowl of medium size and pour in the graham cracker crumbs and granulated sugar. Stir in the melted butter, and you will see that the mixture looks an awful lot like wet sand.

2. With a 9×9-inch baking pan, press the crumb mixture into the bottom in a manner that is both firm and even; this will form the crust. The pan now goes into the oven for 8-10 minutes at 350°F, or until the crust is a very light golden shade. When you take the pan out of the oven, allow the crust to cool completely before adding the filling.

3. In a large mixing bowl, using an electric mixer, whip together the heavy cream, powdered sugar, and vanilla extract until the mixture holds stiff peaks.

4. In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk gradually, and continue beating until the two mixtures are well combined.

5. Whip the cream to soft peaks and gently fold it into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.

6. Spread half of the cream mixture over the cooled crust, making sure it is even, with a spatula.

7. In a tiny bowl, whisk together the raspberry jam and freshly squeezed lemon juice until you achieve a smooth consistency. Drizzle this over the cream layer in the pan, making sure to cover half of it.

8. Evenly scatter 1 1/2 cups of fresh raspberries over the layer of jam, and lightly press them into the cream mixture.

9. Spread the leftover cream mixture over the raspberries and smooth the top. Drizzle the leftover raspberry jam mixture on top and use a toothpick or knife to swirl it slightly for a marbled effect.

10. Put the cover on and place in the refrigerator for a minimum of 4 hours or until completely set. If you like, add a few more fresh raspberries as a garnish right before you serve it. Then slice it into bars and enjoy!

Raspberry Icebox Bars Recipe Equipment Needed

1. Oven
2. Medium mixing bowl
3. Large mixing bowl
4. Electric mixer
5. 9×9-inch baking pan
6. Spatula
7. Small bowl
8. Whisk
9. Toothpick or knife
10. Measuring cups and spoons
11. Refrigerator
12. Knife for slicing bars

FAQ

• Can I use a different fruit jam instead of raspberry?Certainly, substitute with your beloved fruit preserve, just ensure it contains no seeds for a velvety mouthfeel.
• Can I make this recipe ahead of time?Of course! These bars can be made as much as two days in advance. Just store them in the fridge until you’re set to serve.
• Is it possible to make this recipe gluten-free?Indeed, use gluten-free graham cracker crumbs; they are a perfectly satisfactory substitute for regular ones.
• Can I substitute cream cheese with something else?If you want a lactose-free option, you can try a non-dairy cream cheese, but its flavor and texture may not quite match what you’d get from a traditional cream cheese.
• How should I store the Raspberry Icebox Bars?Store the bars in an airtight container in the refrigerator for up to 3 days.
• What kind of pan should I use to make these bars?This recipe works well in an 8×8 square pan, but if you need more servings, you can double the ingredients and use a 9×13 pan.
• Do I need to thaw the raspberries before using?Raspberries that are fresh are what we recommend, but if you are using raspberries that have been frozen, be absolutely certain to thaw them out and drain them well before you add them to the recipe.

Raspberry Icebox Bars Recipe Substitutions and Variations

For graham cracker crumbs: Use crushed digestive biscuits or vanilla wafers. Substitute with these if you have them on hand.
For sugar in granules: Opt for either coconut sugar or a sugar substitute like stevia for a low-calorie option.
To make unsalted butter a dairy-free substitute, switch it out for coconut oil or margarine.
For heavy cream: Use coconut cream or a mixture of milk and cornstarch for a lighter option.
For cream cheese: Substitute with ricotta cheese or Greek yogurt for a more flavorful and tangy experience.

Pro Tips

1. Graham Cracker Tips For a more flavorful crust, consider adding a pinch of cinnamon or nutmeg to the graham cracker crumbs before mixing with butter and sugar. This adds a subtle spice that complements the sweetness of the dessert.

2. Chilling the Bowl and Whisk Before whipping the heavy cream, chill the mixing bowl and whisk in the freezer for about 15 minutes. This helps the cream whip faster and achieve stiffer peaks.

3. Room Temperature Ingredients Ensure the cream cheese is at room temperature before mixing. This ensures a smoother, lump-free filling.

4. Jam Smoothness If the raspberry jam is too thick, gently warm it in the microwave for a few seconds to make it easier to whisk with lemon juice. This helps create a more even drizzle and swirl effect.

5. Refrigeration Time Although 4 hours is the minimum refrigeration time, letting the dessert set overnight will enhance the flavors and improve the texture, making the bars easier to slice.