Cool, creamy, and irresistibly fruity, these No Bake Raspberry Cream Dream Bars are the perfect chilled dessert for warm days or anytime you crave a refreshing sweet treat. With a simple cookie crust, a smooth vanilla cheesecake layer, and a light raspberry cream topping, this layered dessert is as beautiful as it is delicious.
Why You’ll Love This Recipe
These dream bars come together without turning on the oven, making them ideal for summer. The layers offer a delightful contrast of textures—crumbly crust, silky cheesecake, and airy raspberry cream. They’re excellent for parties, celebrations, or just a special family dessert, and they can easily be made ahead so they’re ready whenever you are.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup Cool Whip
For Serving (optional)
Additional Cool Whip or stabilized whipped cream
Fresh raspberries
Directions
Line an 8 x 8-inch baking pan with parchment paper for easy removal and clean slicing.
Prepare the crust: Melt the butter in a medium bowl. Pulse the Nilla Wafers into fine crumbs and combine with the melted butter until fully moistened. Press firmly into the prepared pan to form an even crust. Freeze for at least 30 minutes.
Make the raspberry gelatin: Stir the raspberry gelatin into the boiling water until fully dissolved. Add the cold water and mix well. Refrigerate until completely cool but not set, about 10 minutes.
Prepare the raspberry cream base: In a mixing bowl, beat the cream cheese with raspberry extract and red food coloring until smooth. Slowly pour in the cooled gelatin while mixing. Chill this mixture for 1 hour, or until thickened but not firm.
Prepare the cheesecake layer: Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of Cool Whip. Spoon the cheesecake mixture over the frozen crust, spreading evenly.
Finish the raspberry cream layer: Once the raspberry mixture has thickened, fold in 2 cups of Cool Whip until smooth and evenly colored. Spread gently over the cheesecake layer.
Refrigerate for at least 6 hours or overnight for best texture.
Lift the chilled bars from the pan using the parchment. Warm a large knife under hot water, dry, and slice cleanly.
Serve with additional whipped topping and fresh raspberries if desired.
Servings and timing
This recipe yields about 9 generous bars.
Prep time: 30 minutes
Chilling time: 6 hours (or overnight)
Total time: Approximately 7 hours
Variations
Blue Raspberry Version: Replace raspberry gelatin with blue raspberry gelatin and use blue food coloring for a fun color twist.
Strawberry Variation: Substitute strawberry gelatin and strawberry extract for a slightly sweeter fruit flavor.
Vanilla Dream Version: Skip the food coloring and use unflavored gelatin with more vanilla extract for a classic vanilla cream bar.
Cookie Swap: Try shortbread cookies or graham crackers instead of Nilla Wafers for a different crust flavor.
Whipped Cream Alternative: Replace Cool Whip with homemade stabilized whipped cream for a richer, less sweet taste.
Storage/Reheating
Store the bars covered in the refrigerator for up to 4 days.
For freezer storage, wrap the entire slab or individual slices tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Because this is a chilled dessert, reheating is not needed.
FAQs
How firm should the gelatin be before mixing it into the cream cheese?
It should be completely cool and slightly thickened, but not set. If it becomes too firm, it won’t blend smoothly.
Can I use fresh raspberries in the raspberry layer?
Fresh raspberries can be served on top but shouldn’t be mixed into the cream layer, as they may release excess moisture.
Can I replace Cool Whip with regular whipped cream?
You can, but for best results use stabilized whipped cream so the layers hold their shape.
What can I use instead of raspberry extract?
You can omit it or substitute vanilla extract for a milder flavor.
Can I make this dessert a day ahead?
Yes, it’s ideal to prepare it the day before serving so the layers set properly.
How do I slice the bars neatly?
Use a large knife warmed with hot water and wiped dry before each cut.
Can I double the recipe?
Yes. Use a 9 x 13-inch pan and double all ingredients.
Can I make this without food coloring?
Absolutely. The color will be lighter but the flavor remains the same.
Can I use reduced-fat cream cheese?
Full-fat cream cheese works best for structure, but reduced-fat can be used with slightly softer results.
How long can the bars sit out at a party?
They are best kept chilled and should not sit out longer than 1 hour.
Conclusion
These No Bake Raspberry Cream Dream Bars are a refreshing, creamy delight perfect for warm weather, celebrations, or simply satisfying a fruity dessert craving. With easy layers and a make-ahead design, they’re a convenient and crowd-pleasing dessert you’ll want to make again and again. Enjoy every cool, dreamy bite.
Cool, creamy, and fruity no-bake dessert bars with layers of vanilla cheesecake, raspberry cream, and a Nilla Wafer crust—perfect for warm weather or celebrations.
Ingredients
1 ½ cups Nilla Wafer cookie crumbs (about 45 cookies)
Optional: Additional Cool Whip or stabilized whipped cream for serving
Optional: Fresh raspberries for garnish
Instructions
Line an 8 x 8-inch baking pan with parchment paper for easy removal and clean slicing.
Prepare the crust: Combine Nilla Wafer crumbs with melted butter and press firmly into the pan. Freeze for at least 30 minutes.
Make the raspberry gelatin: Dissolve raspberry gelatin in boiling water. Add cold water and stir well. Chill for about 10 minutes until cool but not set.
Prepare the raspberry cream base: Beat 8 oz cream cheese with raspberry extract and food coloring. Slowly mix in the cooled gelatin. Chill for 1 hour until thickened but not firm.
Prepare the cheesecake layer: Beat 8 oz cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup Cool Whip. Spread over the frozen crust evenly.
Finish the raspberry cream layer: Fold 2 cups Cool Whip into the chilled raspberry mixture until smooth. Spread over the cheesecake layer.
Refrigerate the assembled bars for at least 6 hours or overnight for best texture.
Lift the bars from the pan using the parchment. Slice with a knife warmed under hot water and dried between cuts.
Serve with extra Cool Whip and fresh raspberries, if desired.
Notes
Ensure gelatin is cool and slightly thickened before mixing with cream cheese.
Chill overnight for clean layers and easy slicing.
Use stabilized whipped cream if substituting Cool Whip.
Garnish just before serving for best presentation.
Bars should be kept refrigerated and not sit out for long periods.
