Raspberry Cheesecake Lasagna Recipe

Introduction

Raspberry Cheesecake Lasagna is a delightful no-bake dessert that layers creamy cheesecake, sweet raspberry filling, and a crunchy graham cracker crust. It’s perfect for summer gatherings or any time you want an impressive, easy-to-make treat.

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 (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. more
• 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 continuously 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, kosher salt, and remaining 2 tbsp. granulated sugar. Pour in melted butter and stir to combine. Press the mixture evenly into the bottom of a 13” x 9” baking dish. Refrigerate until firm, at least 15 minutes.
3. Step 3: Using a handheld mixer on medium-high speed, beat softened cream cheese and 3/4 cup confectioners’ sugar in a large bowl until smooth and creamy, about 1 to 2 minutes. Add 1 1/2 cups heavy cream and continue beating until light and fluffy, 2 to 3 minutes more.
4. Step 4: Spread the cream cheese mixture evenly over the chilled crust. Then gently spread the cooled raspberry filling on top, taking care to keep the layers distinct. Refrigerate until set and cold, at least 2 hours or up to 1 day.
5. Step 5: When ready to serve, beat vanilla extract, remaining 1 cup heavy cream, and 3 tbsp. confectioners’ sugar in a medium bowl on medium-high speed until stiff peaks form.
6. Step 6: Spread the whipped cream layer over the raspberry filling. Garnish with additional graham cracker crumbs and fresh raspberries if desired. Serve chilled.

Tips & Variations

• For an extra tangy flavor, add a tablespoon of lemon juice to the raspberry filling while cooking.
• You can substitute blackberries or strawberries for raspberries based on your preference or season.
• Use a stand mixer with a whisk attachment for quicker and fluffier whipped cream.
• If you prefer a firmer crust, bake the graham cracker base at 350°F (175°C) for 8 minutes before adding the filling.

Storage

Keep the cheesecake lasagna covered in the refrigerator for up to 3 days. To reheat, it is best served cold, but you can let it sit at room temperature for 10 minutes before serving to soften slightly. Do not freeze, 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 cheesecake lasagna can be assembled and refrigerated up to one day before serving, making it a convenient option for parties or gatherings.

What can I use if I don’t have graham crackers?

You can substitute digestive biscuits or vanilla wafers crushed finely. The flavor will be slightly different but still delicious.

Raspberry Cheesecake Lasagna Recipe

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4.9 from 146 reviews

This Raspberry Cheesecake Lasagna is a no-bake layered dessert that combines a buttery graham cracker crust, creamy sweetened cream cheese filling, a fresh raspberry compote, and fluffy whipped cream topping. Perfectly chilled and rich in fruity and creamy flavors, it’s an impressive yet easy-to-make dessert ideal for warm weather or gatherings.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Layer

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

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

Cream Cheese Filling

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

Whipped Cream Topping

• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 3 tbsp confectioners’ sugar

Instructions

1. Cook Raspberry Filling: In a medium pot over medium-high heat, combine fresh raspberries, cold water, cornstarch, and 3/4 cup granulated sugar. Stir continuously and cook until the mixture bubbles and thickens, approximately 3 to 4 minutes. Remove from heat and allow to cool completely for at least 30 minutes.
2. Prepare Graham Cracker Crust: In a large bowl, mix finely crushed graham cracker crumbs, kosher salt, and 2 tablespoons granulated sugar. Pour in melted butter and stir until the mixture is fully combined. Press this crust mixture evenly into the bottom of a 13” x 9” glass baking dish. Refrigerate the crust until firm, at least 15 minutes.
3. Make Cream Cheese Layer: In another large bowl, using a handheld mixer on medium-high speed, beat softened cream cheese with 3/4 cup confectioners’ sugar until smooth and creamy, about 1 to 2 minutes. Gradually add 1 1/2 cups of heavy cream and continue beating until the mixture becomes light and fluffy, about 2 to 3 minutes more.
4. Assemble Layers: Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with a mini offset spatula or the back of a spoon. Next, carefully spread the cooled raspberry filling on top of the cream cheese layer, taking care not to blend the layers. Refrigerate the assembled dessert until set and cold, at least 2 hours or up to 1 day.
5. Prepare Whipped Cream Topping: When ready to serve, in a medium bowl, using an electric mixer on medium-high speed, beat the vanilla extract with the remaining 1 cup of heavy cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
6. Add Final Toppings: Spread the whipped cream evenly over the raspberry layer. Finish by sprinkling additional graham cracker crumbs and fresh raspberries on top if desired. Serve chilled for best texture and flavor.

Notes

• Make sure the cream cheese is softened to room temperature for easier beating and a smoother filling.
• Crush graham crackers finely for a compact, sturdy crust that holds together well.
• Allow raspberry filling to cool completely before layering to prevent melting and blending of layers.
• The dessert can be prepared a day in advance and refrigerated to deepen flavors and improve texture.
• For a lighter option, substitute half-and-half for heavy cream, though texture may vary.
• Use fresh raspberries for best flavor, but frozen raspberries can be thawed and drained as an alternative.

Keywords: Raspberry Cheesecake Lasagna, no-bake dessert, layered dessert, graham cracker crust, raspberry compote, cream cheese dessert