Description

This Raspberry Cheesecake Lasagna is a no-bake, layered dessert featuring a buttery graham cracker crust, a creamy vanilla cheesecake layer, a luscious raspberry filling, and a light whipped cream topping. It’s perfect for a refreshing summer treat or an impressive dessert for gatherings.

Ingredients

Scale

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, 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, divided

Cheesecake Layer

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

Whipped Cream Topping

1 tsp. pure vanilla extract
1 cup heavy cream (remaining from total 2 1/2 cups)
3 tbsp. confectioners’ sugar

Instructions

Make the Raspberry Filling: In a medium pot over medium-high heat, combine fresh raspberries, cold water, cornstarch, and 3/4 cup granulated sugar. Cook while stirring until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let cool completely, at least 30 minutes.
Prepare the Crust: In a large bowl, mix the finely crushed graham cracker crumbs, kosher salt, and remaining 2 tablespoons granulated sugar. Pour in melted butter and stir until combined. Press this mixture evenly into the bottom of a 13” x 9” baking dish, preferably glass. Refrigerate for at least 15 minutes to firm up.
Make the Cheesecake Layer: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese with 3/4 cup confectioners’ sugar 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 minutes more.
Layer Cheesecake and Raspberry Filling: Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with an offset spatula or back of a spoon. Carefully spread the cooled raspberry filling on top of the cheesecake layer without blending the layers. Refrigerate the assembled dish until the layers are cold and set, at least 2 hours or up to 1 day.
Prepare the 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 on medium-high speed until stiff peaks form.
Finish and Serve: Spread the whipped cream evenly over the raspberry filling layer. Optionally sprinkle with extra graham cracker crumbs and fresh raspberries for garnish. Serve chilled.

Notes

Ensure the raspberry filling is completely cooled before layering to prevent mixing.
Use softened cream cheese for a smoother cheesecake layer without lumps.
Press the crust firmly into the pan to help it hold together.
This dessert can be made up to a day ahead for convenience.
Use fresh raspberries for the best flavor; frozen can be substituted but may alter texture.
For a lighter dessert, you can use reduced-fat cream cheese and heavy cream substitutes, but texture and flavor will vary.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Raspberry Cheesecake Lasagna, no-bake dessert, layered dessert, raspberry dessert, graham cracker crust, creamy cheesecake, whipped cream topping