I can’t wait for it to be truly summer! That’s because summertime means tasty (and inexpensive) fresh fruit! The berries I’ve been getting from the grocery store are already tasting better each week. And if the birds will leave my blueberry bushes alone, soon I’ll have my own delicious homegrown berries! But until my blueberries are ready to harvest, I’m enjoying the other berries available at the store- especially raspberries! For a delicious summer dessert recipe using fresh raspberries, you have to make this Raspberry Ice Box Bars dessert!
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Along with tasting delicious, these raspberry ice box bars also look gorgeous! I love the contrast between the ripe red raspberries and the white topping. Combine those flavors with the delicate crunch of the bottom layer and you have a wonderful summer treat!
Raspberry Ice Box Bars
Ingredients
9 sheets (18 squares) cinnamon graham crackers, finely ground
6 Tablespoons unsalted butter, melted
12 ounces (1 1/2 packages) brick-style cream cheese, room temperature
1 cup plain Greek yogurt, room temperature
1/2 pound (8 ounces) white baking chocolate, melted and cooled
1 cup heavy cream, chilled
1 package (6 ounces) fresh raspberries
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with a parchment paper sling, leaving a 1-inch overhang on each side.
2. In a medium bowl, stir together the graham cracker crumbs and butter until thoroughly moistened. Transfer to the prepared baking dish and pack down tightly into an even layer.
3. Bake for 8 to 10 minutes until golden. Set aside to cool completely.
4. In a large bowl, add the cream cheese and yogurt. Stir together using a large spoon or a hand mixer. Stir in the melted white chocolate.
5. In the bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Fold into the cream cheese mixture.
6. Pour the mixture over the cooled baked crust and spread into an even layer.
7. Use the side of a large knife to gently crush the raspberries, just until slightly cracked and juices begin to release. Spread over the cream cheese mixture and lightly press down to embed.
8. Refrigerate for at least 4 hours. When ready to serve, cut into 9 squares. Then enjoy your raspberry ice box bars!
What fruit do you most look forward to eating this summer?
Raspberry Ice Box Bars
- Category: Dessert
Description
Take advantage of all the yummy, inexpensive fruit available during the summer and make this raspberry ice box bars dessert recipe!
Ingredients
- 9 sheets (18 squares) cinnamon graham crackers, finely ground
- 6 Tablespoons unsalted butter, melted
- 12 ounces (1 1/2 packages) brick-style cream cheese, room temperature
- 1 cup plain Greek yogurt, room temperature
- 1/2 pound (8 ounces) white baking chocolate, melted and cooled
- 1 cup heavy cream, chilled
- 1 package (6 ounces) fresh raspberries
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with a parchment paper sling, leaving a 1-inch overhang on each side.
- In a medium bowl, stir together the graham cracker crumbs and butter until thoroughly moistened. Transfer to the prepared baking dish and pack down tightly into an even layer.
- Bake for 8 to 10 minutes until golden. Set aside to cool completely.
- In a large bowl, add the cream cheese and yogurt. Stir together using a large spoon or a hand mixer. Stir in the melted white chocolate.
- In the bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Fold into the cream cheese mixture.
- Pour the mixture over the cooled baked crust and spread into an even layer.
- Use the side of a large knife to gently crush the raspberries, just until slightly cracked and juices begin to release. Spread over the cream cheese mixture and lightly press down to embed.
- Refrigerate for at least 4 hours. When ready to serve, cut into 9 squares. Then enjoy your raspberry ice box bars!
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Your Raspberry Ice Box Bars look amazing. I love the no cook and the yogurt. Cream cheese and chocolate are bonuses! Shared and pinned. Thank you for sharing on Think Tank Thursday.