Description
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)
- 5 tablespoons unsalted butter, melted
- 1 package (3 ounces) red raspberry gelatin
- ¾ cup boiling water
- ¾ cup cold water
- 8 ounces cream cheese, softened (for raspberry layer)
- 1 teaspoon raspberry extract
- 8 drops red food coloring
- 2 cups Cool Whip (for raspberry layer)
- 8 ounces cream cheese, softened (for cheesecake layer)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip (for cheesecake layer)
- 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.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
