Raspberry Cheesecake Lasagna Recipe

Introduction

Raspberry Cheesecake Lasagna is a delightful no-bake dessert that layers creamy cheesecake, sweet raspberries, and a crunchy graham cracker crust. It’s perfect for summer gatherings or any time you want an impressive treat without turning on the oven.

Ingredients

• 20 oz. fresh raspberries, plus more for serving (optional)
• 1 cup cold water
• 3 tbsp. cornstarch
• 3/4 cup (150 g) granulated sugar, divided
• 2 3/4 cups (10 oz.) finely crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 tsp. kosher salt
• 12 oz. cream cheese, softened
• 3/4 cup (85 g) confectioners’ sugar, plus 3 tbsp. divided
• 2 1/2 cups heavy cream, divided
• 1 tsp. pure vanilla extract

Instructions

1. Step 1: In a medium pot over medium-high heat, combine raspberries, cold water, cornstarch, and 3/4 cup granulated sugar. Stir constantly until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let cool completely, at least 30 minutes.
2. Step 2: In a large bowl, mix graham cracker crumbs, salt, and the remaining 2 tablespoons granulated sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottom of a 13” x 9” baking dish. Refrigerate until firm, at least 15 minutes.
3. Step 3: In another large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, about 1 to 2 minutes. Add 1 1/2 cups heavy cream and continue to beat until light and fluffy, about 2 to 3 minutes more.
4. Step 4: Spread the cream cheese mixture evenly over the graham cracker crust. Carefully spread the cooled raspberry filling on top, avoiding blending the layers. Refrigerate until the layers are cold and set, at least 2 hours and up to 1 day.
5. Step 5: When ready to serve, beat vanilla extract, remaining 1 cup heavy cream, and 3 tablespoons confectioners’ sugar in a medium bowl on medium-high speed until stiff peaks form.
6. Step 6: Spread the whipped cream over the raspberry layer. Sprinkle with additional graham cracker crumbs and fresh raspberries, if desired. Serve chilled.

Tips & Variations

• For a twist, try substituting blackberries or strawberries in place of raspberries.
• Press the crust firmly to avoid crumbs mixing into the cheesecake layer.
• If the raspberry filling is too tart, add a little extra sugar when cooking.
• Use full-fat cream cheese and heavy cream for the best rich texture.

Storage

Store leftover cheesecake lasagna covered in the refrigerator for up to 3 days. Keep it well covered to prevent it from absorbing other fridge odors. Before serving, let it sit at room temperature for 10 to 15 minutes for the best texture. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is ideal for making a day in advance. Just keep it refrigerated and add whipped cream and garnishes just before serving for the freshest look.

What can I use instead of graham crackers?

You can substitute crushed digestive biscuits or vanilla wafers if graham crackers aren’t available. Just make sure to crush them finely for the best crust texture.

Raspberry Cheesecake Lasagna Recipe

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4.9 from 88 reviews

This Raspberry Cheesecake Lasagna is a delightful no-bake dessert featuring layers of tangy cream cheese filling, sweet raspberry sauce, and a buttery graham cracker crust. Perfectly chilled and topped with whipped cream, it’s a creamy, fruity treat ideal for summer gatherings or any special occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Raspberry Sauce

• 20 oz. fresh raspberries, plus more for serving (optional)
• 1 cup cold water
• 3 tbsp. cornstarch
• 3/4 cup (150 g) granulated sugar, divided

Crust

• 2 3/4 cups (10 oz.) finely crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 tsp kosher salt
• 2 tbsp. granulated sugar (remaining from division above)

Cream Cheese Filling

• 12 oz. cream cheese, softened
• 3/4 cup (85 g) confectioners’ sugar, divided
• 2 1/2 cups heavy cream, divided
• 1 tsp pure vanilla extract

Instructions

1. Prepare Raspberry Sauce: In a medium pot over medium-high heat, combine the fresh raspberries, cold water, cornstarch, and 3/4 cup (150 g) granulated sugar. Cook while stirring until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let it cool completely for at least 30 minutes.
2. Make the Crust: In a large bowl, mix the crushed graham cracker crumbs, 1/4 teaspoon kosher salt, and the remaining 2 tablespoons granulated sugar. Pour in the melted butter and stir until evenly combined. Press this mixture firmly into the bottom of a 13” x 9” (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
3. Prepare Cream Cheese Filling: In another large bowl, beat the softened cream cheese with 3/4 cup (85 g) confectioners’ sugar using a handheld mixer at medium-high speed until smooth and creamy, about 1 to 2 minutes. Add 1 1/2 cups of heavy cream and continue beating until the mixture becomes light and fluffy, approximately 2 to 3 minutes more.
4. Assemble Layers: Spread the cream cheese filling evenly over the chilled crust, smoothing the top with an offset spatula or the back of a spoon. Carefully spread the cooled raspberry sauce on top, trying not to blend the layers. Refrigerate to set for at least 2 hours and up to 1 day.
5. Make Whipped Cream Topping: When ready to serve, beat the remaining 1 cup heavy cream, 3 tablespoons confectioners’ sugar, and vanilla extract in a medium bowl at medium-high speed until stiff peaks form.
6. Finish and Serve: Spread the whipped cream over the raspberry layer. Sprinkle with extra graham cracker crumbs and fresh raspberries if desired. Serve chilled and enjoy.

Notes

• Ensure the raspberry sauce is completely cooled before layering to prevent mixing with the cream cheese filling.
• For the best texture, refrigerate the assembled cheesecake lasagna for a minimum of 2 hours or overnight.
• You can substitute fresh raspberries with frozen raspberries if fresh are unavailable; thaw and drain excess liquid before using.
• Use an offset spatula for smooth, even layers.
• Store leftovers in the refrigerator for up to 3 days.

Keywords: Raspberry cheesecake lasagna, no-bake dessert, layered cheesecake, graham cracker crust, creamy raspberry dessert, summer dessert