Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 tablespoons fresh lemon juice
2 cups raspberry jam
1 cup fresh raspberries
Instructions
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9×13-inch baking dish.
Chill crust for 10–15 minutes.
In another bowl, mix cream cheese, condensed milk, and lemon juice until smooth.
Pour filling over crust. Spread raspberry jam in a swirl pattern on top.
Refrigerate for at least 4 hours or until set. Top with fresh raspberries just before serving.
Cut into 16 bars.
Notes
Ensure cream cheese is at room temperature for a smooth mixture.
For a non-dairy alternative, use vegan cream cheese and condensed milk.
Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg