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Blue Raspberry Cream Dream Bars Recipe

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★★★★★

4.7 from 113 reviews

Blue Raspberry Cream Dream Bars are a delightful no-bake dessert featuring a crunchy Nilla wafer crust, a tangy blue raspberry gelatin cream layer, and a creamy cheesecake topping. Perfectly chilled and garnished with fun blue sugar sprinkles, these bars are a refreshing and visually stunning treat for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups Nilla Wafer Cookie Crumbs (about 45 cookies)
  • 5 tablespoons unsalted butter

Blue Raspberry Gelatin Layer

  • 3 ounce package blue raspberry Jello
  • 3/4 cup boiling water
  • 3/4 cup cold water
  • 8 ounces cream cheese (room temperature)
  • 1 teaspoon raspberry extract
  • 8 – 10 drops blue food coloring

Cheesecake Layer

  • 8 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup Cool Whip

Additional Layers and Garnish

  • 2 cups Cool Whip (or Stabilized Whipped Cream)
  • Additional Cool Whip or Stabilized Whipped Cream for serving (optional)
  • Blue sugar (for sprinkling, optional)
  • Blue sprinkles or edible decorations (optional)

Instructions

  1. Prepare Nilla Wafer Crust: Line an 8 x 8-inch baking pan with parchment paper for easy removal. Melt 5 tablespoons unsalted butter in the microwave. In a food processor, pulse Nilla Wafers into fine crumbs. Mix crumbs with melted butter until well combined. Press the mixture evenly into the prepared pan to form the crust. Freeze for at least 30 minutes.
  2. Make Blue Raspberry Gelatin: Dissolve blue raspberry Jello in 3/4 cup boiling water, stirring until fully dissolved. Add 3/4 cup cold water and stir. Refrigerate until gelatin is completely cooled but not set, about 10 minutes.
  3. Prepare Blue Raspberry Cream Layer: In a mixing bowl, beat 8 ounces cream cheese with raspberry extract and blue food coloring until smooth. Gradually mix in the chilled gelatin until smooth. Refrigerate the mixture to thicken for one hour.
  4. Make Cheesecake Layer: Beat 8 ounces cream cheese, powdered sugar, and vanilla extract until creamy. Fold in 1 cup of Cool Whip using a rubber spatula until combined.
  5. Assemble Cheesecake Layer: Spread dollops of the cheesecake mixture onto the frozen crust and smooth evenly with an offset spatula.
  6. Finish Blue Raspberry Layer: Fold the remaining approximately 2 cups of Cool Whip into the chilled blue raspberry cream until evenly combined and smooth. Gently pour this over the cheesecake layer and spread evenly.
  7. Chill Bars: Refrigerate the layered bars overnight or for a minimum of 6 hours to set completely.
  8. Slice and Serve: Remove bars from pan using the parchment paper. Use a large knife dipped in hot water, wiped dry, for clean slices. Serve with additional Cool Whip and sprinkle with blue sugar or edible decorations as desired.
  9. Make Blue Sugar Garnish: Mix 2 tablespoons granulated sugar with 2 drops blue food coloring until evenly colored. Spread on folded paper towel and allow to dry. Sprinkle over bars before serving for a sparkling finish.

Notes

  • To achieve a stable whipped cream texture, use stabilized whipped cream if preferred.
  • Chill the blue raspberry gelatin cream layer for one hour until thickened to ensure perfect layering.
  • Use parchment lining to help remove bars easily and make slicing cleaner.
  • Dipping the knife in hot water and drying it between cuts helps create neat slices.
  • Blue sugar garnish adds a festive touch but is optional.

Keywords: blue raspberry bars, no bake dessert, cream bars, easy summer dessert, layered bars, cheesecake bars, gelatin dessert

Find it online: https://thehungrymason.com/blue-raspberry-cream-dream-bars-recipe/