Introduction

This Red, White, and Blue Cheesecake Lasagna is a festive layered dessert perfect for summer gatherings. With fresh blueberries and strawberries, creamy cheesecake filling, and a crunchy graham cracker crust, it’s both beautiful and delicious.

A slice of a layered berry dessert is lifted from a clear glass dish with a red spatula, showing five layers: a crumbly brown base, a dark purple berry jelly layer, a smooth white cream layer, a bright red mixed berry jelly layer, and a thick fluffy white whipped cream topping. The whipped cream is decorated with whole blueberries and chopped strawberries, adding pops of blue and red. The background is a white marbled texture with a soft blue backdrop, and the dish is partially visible with more whipped cream and berries inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cold water, divided
2/3 cup cornstarch, divided

24 oz. fresh blueberries, plus more for serving (optional)
1 1/2 cups (300 g) granulated sugar, divided

1/4 tsp. kosher salt, divided
1 tbsp. fresh lemon juice

24 oz. fresh strawberries, hulled and finely chopped
10 tbsp. unsalted butter, melted
2 tbsp. granulated sugar

1/2 tsp. kosher salt, divided
2 3/4 cups (10 oz.) finely crushed graham cracker crumbs (about 18 crackers)
12 oz. cream cheese, softened

3/4 cup (85 g) plus 3 tbsp. confectioners’ sugar
2 1/2 cups heavy cream, divided
Whole fresh blueberries and finely chopped strawberries, for serving (optional)

Instructions

Step 1: Blueberry Compote: In a small bowl, whisk together 1/3 cup water and 1/3 cup cornstarch until smooth.
Step 2: In a medium pot over medium-high heat, combine blueberries, 2/3 cup water, 3/4 cup granulated sugar, and 1/8 tsp salt. Bring to a boil and cook, crushing berries with a potato masher or the back of a spoon, for 2 to 3 minutes until softened.
Step 3: Whisk the cornstarch slurry again and stir it into the blueberry mixture. Reduce heat to medium and simmer, stirring often, until thickened to jam consistency, about 3 to 4 minutes.

Step 4: Stir in the lemon juice, transfer to a heatproof bowl, and let cool at room temperature for about 45 minutes.
Step 5: Strawberry Compote: In the reserved small bowl, whisk remaining 1/3 cup water with remaining 1/3 cup cornstarch until combined.
Step 6: In another medium pot over medium-high heat, combine chopped strawberries, remaining 2/3 cup water, 3/4 cup granulated sugar, and 1/8 tsp salt. Bring to a boil and cook, crushing berries, for 2 to 3 minutes until softened.

Step 7: Stir in the cornstarch slurry, return to simmer, and cook until thickened like jam, about 4 to 5 minutes. Transfer to a heatproof bowl and let cool about 45 minutes.
Step 8: When compotes are nearly cooled, in a large bowl, mix melted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Add graham cracker crumbs and stir to combine. Press evenly into the bottom of a 13″ x 9″ baking dish. Refrigerate until firm, 15 minutes to 1 hour.
Step 9: In another large bowl, beat cream cheese, 3/4 cup confectioners’ sugar, and remaining 1/4 tsp salt on medium-high speed until smooth, 1 to 2 minutes. Add 1 1/4 cups heavy cream and beat on low until combined, then increase to medium-high until light and fluffy, about 30 to 60 seconds more.

Step 10: Spread cooled blueberry compote over the crust. Drop about 20 small dollops of the cream cheese mixture over the compote and spread gently to cover. Then spread the cooled strawberry compote evenly on top.
Step 11: Refrigerate the assembled layers until set, at least 3 hours or overnight.
Step 12: Before serving, beat remaining 1 1/4 cups heavy cream with 3 tbsp confectioners’ sugar until stiff peaks form. Spread whipped cream over the strawberry layer.

Step 13: Decorate the top with whole blueberries and chopped strawberries as desired. Serve chilled.

Tips & Variations

For a gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour crust.
Use fresh fruit when in season for the best flavor, or frozen berries if fresh are unavailable.

Swapping heavy cream with coconut cream makes this dessert dairy-free and adds a subtle tropical flavor.
Allowing the compotes to cool completely before assembling prevents the crust from becoming soggy.

Storage

Store the cheesecake lasagna covered in the refrigerator for up to 3 days. To reheat, serve chilled or allow to sit at room temperature for 10–15 minutes. Whipped cream topping is best freshly made before serving.

How to Serve

The image shows a slice of a layered cake on a white plate, placed on a white marbled surface. The cake has five visible layers: a thick golden brown crumb base, a dark purple berry jam layer, a creamy white layer above it, a bright red strawberry jam layer, and a smooth white cream top layer. On top of the cake, there are several fresh strawberries and blueberries as decoration. Three golden lit sparklers are placed on the cake, creating bright sparks. There are whole blueberries and strawberry pieces scattered around the plate on the surface. The background is a deep blue color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the compotes and crust in advance. Assemble the layers and refrigerate overnight for the best flavor and consistency.

What can I use instead of cream cheese?

You can substitute mascarpone cheese for a slightly sweeter, creamier texture or use a dairy-free cream cheese alternative for a vegan version.