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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/raspberry-cheesecake-lasagna-recipe/