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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.

Ingredients

Scale

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

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