This Creamy Raspberry Bars recipe produces a dessert that’s delicious and truly light as air. It starts by making a rich, buttery crust with graham crackers, almond flour and melted butter. Once baked and cooled, it’s topped with a berry and cream cheese mixture before the dessert is chilled until set. The dessert is then ready to slice into individual bars and serve.
What we love about this recipe is that it requires very little baking and is easy to make ahead of time. If you’re not a fan of raspberries, use blueberries, strawberries, blackberries or even peaches instead. Also, you can swap reduced fat cream cheese for full fat to create a lighter version of this dessert. How would you customize this dessert? Share your ideas in the comments below!
For more creamy and dreamy dessert recipes, try these Key Lime Margarita Cupcakes and White Chocolate Strawberry Cloud Cake.
Yields
Total Time
Prep Time
Ingredients
- 1 cup graham cracker crumbs
- 1 cup superfine blanched almond flour
- 6 Tbs. butter, melted
- 3/4 cup heavy cream
- 3 cups + 64 raspberries (about 2 cups)
- 3 (8 oz.) pkgs. cream cheese, at room temp.
- 1 Tbs. Truvia liquid
- 2 (1/4 oz.) envs. unflavored gelatin
Instructions
PrintHeat oven to 350°F. Line 8” square baking pan with foil; coat with cooking spray. Mix crumbs, flour and butter. Press into bottom of pan. Bake until set, about 10 min. Let cool.
On medium-high speed, beat cream until stiff. Puree 3 cups berries. On medium, beat cream cheese until smooth. On low, beat in berry puree and Truvia. In microwave-safe bowl, mix gelatin and 1/4 cup water; let stand 5 min. Microwave until melted, 10 sec. Stir in 1 cup berry mixture; stir back into remaining berry mixture. Fold in whipped cream. Spread mixture in pan. Top with berries. Cover; chill.
Nutrition
- Calories: 312 kcal
- Fat: 26 gram
- Saturated Fat: 14 gram
- Protein: 7 gram
- Carbohydrate: 14 gram
- Fiber: 3 gram
- Cholesterol: 67 mg
- Sugar: 5 gram
- Sodium: 204 mg
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