Raspberry Cheesecake Lasagna Recipe

Introduction

This Raspberry Cheesecake Lasagna is a delightful no-bake dessert combining layers of creamy cheesecake, fresh raspberry filling, and a crunchy graham cracker crust. Perfect for warm days or any time you want a refreshing, fruity treat that’s easy to prepare.

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. for topping
• 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 and cook 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: Meanwhile, in a large bowl, mix the graham cracker crumbs, kosher salt, and remaining 2 tablespoons granulated sugar. Pour in melted butter and stir until evenly combined. Press this mixture firmly into the bottom of a 13” x 9” baking dish. Refrigerate until firm, at least 15 minutes.
3. Step 3: In another large bowl, beat the softened cream cheese and 3/4 cup confectioners’ sugar with a handheld mixer on medium-high speed until smooth and creamy, about 1 to 2 minutes. Add 1 1/2 cups heavy cream and continue beating until the mixture is light and fluffy, 2 to 3 minutes more.
4. Step 4: Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with a spatula or spoon. Carefully spread the cooled raspberry filling on top, taking care not to blend the layers. Refrigerate until cold and set, at least 2 hours and up to 1 day.
5. Step 5: When ready to serve, beat the vanilla extract, remaining 1 cup heavy cream, and 3 tablespoons confectioners’ sugar in a medium bowl using an electric mixer on medium-high speed until stiff peaks form.
6. Step 6: Spread the whipped cream over the raspberry layer. Garnish with additional graham cracker crumbs and fresh raspberries if desired. Serve chilled.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but thaw and drain excess liquid before cooking.
• For a nutty twist, add a handful of finely chopped toasted almonds to the graham cracker crust.
• Try substituting lemon zest or juice into the cream cheese layer for a bright, citrus flavor.
• Use a silicone spatula for easier spreading and smoother layers.

Storage

Store the Raspberry Cheesecake Lasagna covered in the refrigerator for up to 3 days. It’s best enjoyed chilled to maintain the texture of the layers. To reheat slightly, let it sit at room temperature for 10 to 15 minutes before serving, but do not microwave as it may affect the cream layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake lasagna benefits from chilling time and can be made up to one day in advance. Just keep it covered in the refrigerator until ready to serve.

Can I use a different type of berry or fruit?

Absolutely! Blueberries, strawberries, or mixed berries can be used instead of raspberries. Adjust the sugar amount if your fruit is sweeter or more tart.

Raspberry Cheesecake Lasagna Recipe

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5 from 98 reviews

This Raspberry Cheesecake Lasagna is a luscious, no-bake dessert featuring layers of a crisp graham cracker crust, creamy sweetened cream cheese filling, a vibrant raspberry sauce, and topped with whipped cream and fresh raspberries. Perfectly chilled and beautifully layered, it’s an indulgent treat that combines tart fruitiness with rich cheesecake flavors in an easy-to-make lasagna-style dessert.

• Author: Maya
• 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

Ingredients

Scale 1x2x3x

Raspberry Filling

• 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 Layer

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

Whipped Cream Topping

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

Instructions

1. Make Raspberry Filling: In a medium pot over medium-high heat, combine fresh raspberries, cold water, cornstarch, and 3/4 cup granulated sugar. Stir frequently until mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let cool completely, at least 30 minutes.
2. Prepare Graham Cracker Crust: In a large bowl, mix the finely crushed graham cracker crumbs, kosher salt, and remaining 2 tablespoons of granulated sugar. Pour in the melted butter and stir until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 13” x 9” baking dish. Refrigerate the crust until firm, at least 15 minutes.
3. Make Cream Cheese Layer: In another large bowl, beat softened cream cheese with 3/4 cup confectioners’ sugar using a handheld mixer on medium-high speed until smooth and creamy, about 1 to 2 minutes. Add 1 1/2 cups heavy cream and continue beating until the mixture is light and fluffy, about 2 to 3 more minutes.
4. Assemble Cheesecake Layers: Spread the cream cheese mixture evenly over the chilled graham cracker crust, smoothing the top carefully with a mini offset spatula or the back of a spoon. Spread the cooled raspberry filling evenly over the cream cheese layer, taking care to keep layers distinct without blending. Refrigerate the assembled layers until cold and set, for at least 2 hours and up to 1 day.
5. Prepare Whipped Cream Topping: When ready to serve, in a medium bowl, beat the vanilla extract, remaining 1 cup heavy cream, and 3 tablespoons confectioners’ sugar using an electric mixer on medium-high speed until stiff peaks form.
6. Finish and Serve: Spread the whipped cream gently over the raspberry filling layer. Sprinkle the top with additional crushed graham crackers and fresh raspberries if desired. Serve chilled.

Notes

• Ensure raspberry filling is completely cooled before layering to prevent mixing with the cream cheese layer.
• For best results, chill the dessert for at least 2 hours or overnight to allow layers to set properly.
• Use a mini offset spatula or the back of a spoon for smooth spreading of layers.
• Fresh raspberries on top add a beautiful garnish and extra burst of flavor.
• This dessert is best served chilled and consumed within 2 days.

Keywords: raspberry cheesecake lasagna, no bake dessert, layered dessert, graham cracker crust, raspberry sauce, creamy cheesecake, whipped cream topping