Name: Raspberry Cheesecake Lasagna Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 3 h
Cuisine: American
Ingredients: 20 oz. fresh raspberries, plus more for serving (optional); 1 cup cold water; 3 tbsp cornstarch; 3/4 cup (150 g) granulated sugar; 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; 2 tbsp granulated sugar; 12 oz cream cheese, softened; 3/4 cup (85 g) confectioners’ sugar; 1 1/2 cups heavy cream, divided; 1 tsp pure vanilla extract; 1 cup heavy cream; 3 tbsp confectioners’ sugar

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

Step 1: In a medium pot over medium-high heat, combine raspberries, cold water, cornstarch, and 3/4 cup granulated sugar. Cook, stirring frequently, until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let cool completely, at least 30 minutes.

Step 2: In a large bowl, mix graham cracker crumbs, kosher salt, and the remaining 2 tbsp. granulated sugar. Stir in melted butter until combined. Press the mixture evenly into the bottom of a 13” x 9” baking dish. Refrigerate until firm, at least 15 minutes.

Step 3: In another large bowl, using a handheld mixer on medium-high speed, beat the softened cream cheese and 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, an additional 2 to 3 minutes.

Step 4: Spread the cream cheese mixture evenly over the chilled crust, smoothing the top with a spatula or the back of a spoon. Carefully spread the cooled raspberry filling on top, taking care to keep the layers distinct. Refrigerate the assembled dish until cold and set, at least 2 hours or up to 1 day.

Step 5: When ready to serve, in a medium bowl, beat vanilla extract, the remaining 1 cup heavy cream, and 3 tbsp. confectioners’ sugar on medium-high speed until stiff peaks form.

Step 6: Spread the whipped cream over the raspberry layer. Sprinkle with additional graham cracker crumbs and fresh raspberries if desired. Serve chilled.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the raspberry filling while cooking.

You can substitute crushed vanilla wafers for graham cracker crumbs for a different crust flavor.

Chill the cream cheese before mixing to help it blend smoothly.

Use a glass baking dish to showcase the beautiful layers of this dessert.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw and drain any excess liquid before cooking to avoid a watery filling.

Is it possible to make this dessert ahead of time?

Absolutely. You can prepare the layers up to one day in advance and refrigerate. Add the whipped cream and final toppings just before serving for the freshest presentation.