Description

This Raspberry Cheesecake Lasagna is a no-bake, layered dessert combining a buttery graham cracker crust, creamy sweetened cream cheese filling, luscious homemade raspberry topping, and fluffy whipped cream on top. Perfect for summer gatherings or special occasions, it offers a refreshing balance of tart raspberries and rich cheesecake flavors.

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

Crust

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

Cream Cheese Layer

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

Whipped Topping

1 tsp pure vanilla extract
1 cup heavy cream
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 constantly until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and let cool completely, which will take at least 30 minutes.
Prepare the crust: In a large bowl, mix the finely crushed graham cracker crumbs, 1/4 teaspoon kosher salt, and remaining 2 tablespoons granulated sugar. Pour in melted butter and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 13” x 9” baking dish, preferably glass. Refrigerate for at least 15 minutes until the crust is firm.
Make the cream cheese layer: 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. Add 1 1/2 cups heavy cream and continue beating until the mixture is light and fluffy, 2 to 3 more minutes.
Assemble raspberry layer: Spread the cream cheese mixture evenly over the chilled crust. Then carefully spread the cooled raspberry filling on top, ensuring the layers remain distinct and do not blend. Cover and refrigerate until firmly set, at least 2 hours or up to 1 day.
Prepare whipped cream topping: When ready to serve, in a medium bowl, beat vanilla extract, remaining 1 cup heavy cream, and 3 tablespoons confectioners’ sugar with an electric mixer on medium-high speed until stiff peaks form.
Final assembly and serving: Spread the whipped cream evenly over the raspberry layer. Garnish with additional graham cracker crumbs and fresh raspberries if desired. Serve chilled.

Notes

Ensure the raspberry filling cools completely before layering to prevent sogginess.
You can prepare the dessert up to one day in advance to deepen flavors.
For a firmer crust, press the graham cracker mixture tightly and refrigerate well.
Use fresh raspberries for best flavor; frozen raspberries may alter texture.
When whipping cream, avoid overwhipping to prevent it from turning grainy or butter-like.

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, cheesecake recipe, graham cracker crust