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Raspberry Ice Box Bars

  • Author: A Cultivated Nest
  • Category: Dessert


Take advantage of all the yummy, inexpensive fruit available during the summer and make this raspberry ice box bars dessert recipe!


  • 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


  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!