These Lemon Raspberry No‑Bake Protein Sugar Cookie Bars are the perfect mix of bright, creamy, and satisfyingly sweet — without ever turning on the oven.

The base is soft, buttery, and naturally gluten‑free, made with almond flour, cashew butter, and a hint of lemon zest.

Then it’s topped with a luscious raspberry‑lemon protein frosting that’s tangy, vibrant, and packed with flavor thanks to freeze‑dried raspberries.

They’re high‑protein, easy to make, and taste like a bakery‑style sugar cookie bar with a refreshing spring twist.

If this recipe sounds delicious, then I know you’ll love my Blueberry Lemon Protein Bars, too!

Lemon and raspberry together just scream sweet summertime!

These no bake, melt in your mouth sugar cookie bars are so simple to make, they’re made with whole food ingredients, and nothing artificial!

No artificial dyes, no artificial flavorings, just real raspberry sweetened frosting and a nutty, vanilla sugar cookie base

Why You’ll Love These Lemon Raspberry No‑Bake Protein Sugar Cookie Bars

No‑bake and foolproof — perfect for warm weather or quick prep.
• High‑protein thanks to protein powder, cream cheese, and nut butter.
• Bright, fresh flavor from real lemon zest and freeze‑dried raspberries.
• Soft, sugar‑cookie texture without refined flour or complicated steps.
• Gluten‑free and customizable — swap sweeteners or protein powders easily.
• Beautiful natural color from raspberry powder (no dyes needed).

Key Ingredients

Lemon Sugar Cookie Base

• 1/4 cup Vanilla Bean Ghee (4th & Heart)
• 1/4 cup cashew butter
• 1/3 cup vanilla protein powder
• 1/4 cup pure maple syrup
• 1 cup almond flour
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• Zest of 1 lemon

Raspberry Protein Frosting
• 8 oz full‑fat cream cheese, softened
• 1 scoop vanilla protein powder
• 3 tbsp freeze‑dried raspberry powder
• Juice from half a lemon
• 2 tbsp organic powdered sugar or powdered monkfruit

Process

1. Make the cookie base: In a mixing bowl, combine the ghee, cashew butter, maple syrup, vanilla extract, almond extract, and lemon zest. Stir until smooth.
2. Add the almond flour and protein powder, mixing until a soft dough forms. Press the dough evenly into a parchment‑lined 8×8 or loaf pan.
3. Make the frosting: Beat the softened cream cheese with protein powder, raspberry powder, lemon juice, and powdered sugar until thick, creamy, and bright pink.
4. Spread the frosting over the cookie base.
5. Chill for at least 1 hour to set, then slice into bars and enjoy.
6. Store leftovers in the fridge for up to 5 days.

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

FAQ

Can I make these dairy‑free?
Yes — use dairy‑free cream cheese and swap the ghee for coconut oil or vegan butter. Choose a plant‑based protein powder for both layers.

What protein powder works best?
A whey‑casein blend or whey isolate gives the softest texture. Plant‑based powders will work but may require 1–2 tsp extra liquid.

Can I use fresh raspberries instead of freeze‑dried?
Freeze‑dried raspberries give the frosting its vibrant color and thick texture. Fresh berries add too much moisture, but you can fold a few in after mixing if you want specks of berry.

Can I freeze these bars?
Yes — freeze sliced bars for up to 2 months. Thaw in the fridge before eating.

Can I make the base without almond flour?
Oat flour works as a substitute, but the texture will be slightly softer and less cookie‑like.

I’m sure these Key Lime Pie Cheesecakes will be a hit for you and your guests. I haven’t tried myself quite yet, but I’d love to try these in a lemon variation, too!

No‑Bake Lemon Raspberry Protein Sugar Cookie Bars (High‑Protein & Gluten‑Free)

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Servings:

Ingredients

Lemon Sugar Cookie Base

1/4 cup Vanilla Bean Ghee 4th & Heart
1/4 cup cashew butter
1/3 cup vanilla protein powder
1/4 cup pure maple syrup
1 cup almond flour
1 tsp pure vanilla extract
1/4 tsp almond extract
Zest of 1 lemon

Raspberry Protein Frosting

8 oz full‑fat cream cheese softened
1 scoop vanilla protein powder
3 tbsp freeze‑dried raspberry powder
Juice from half a lemon
2 tbsp organic powdered sugar or powdered monkfruit

Instructions

Make the cookie base: In a mixing bowl, combine the ghee, cashew butter, maple syrup, vanilla extract, almond extract, and lemon zest. Stir until smooth.
Add the almond flour and protein powder, mixing until a soft dough forms. Press the dough evenly into a parchment‑lined 8×8 or loaf pan.
Make the frosting: Beat the softened cream cheese with protein powder, raspberry powder, lemon juice, and powdered sugar until thick, creamy, and bright pink.
Spread the frosting over the cookie base.
Chill for at least 1 hour to set, then slice into bars and enjoy.
Store leftovers in the fridge for up to 5 days.