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Red, White Blue Cheesecake Lasagna Recipe

★★★★★

4.8 from 101 reviews
  • Author: Mariam
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Red, White, and Blue Cheesecake Lasagna is a stunning layered dessert featuring fresh berry compotes, creamy cheesecake filling, and a buttery graham cracker crust. Perfect for patriotic celebrations or summer gatherings, it combines sweet blueberries and strawberries with a fluffy cream cheese mixture and whipped cream topping for a refreshing and visually striking treat.

Ingredients

Scale

Blueberry Compote

  • 2/3 cup fresh blueberries
  • 2/3 cup cold water, divided
  • 1/3 cup cornstarch, divided
  • 3/4 cup (150 g) granulated sugar, divided
  • 1/8 tsp kosher salt, divided
  • 1 tbsp fresh lemon juice

Strawberry Compote

  • 24 oz fresh strawberries, hulled and finely chopped
  • 2/3 cup cold water, divided
  • 1/3 cup cornstarch, divided
  • 3/4 cup (150 g) granulated sugar, divided
  • 1/8 tsp kosher salt, divided

Crust

  • 10 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 2 3/4 cups (10 oz) finely crushed graham cracker crumbs (about 18 crackers)

Cheesecake Filling

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

For Serving

  • Whole fresh blueberries
  • Finely chopped fresh strawberries

Instructions

  1. Prepare Blueberry Compote: In a small bowl, whisk together 1/3 cup cold water and 1/3 cup cornstarch to create a slurry. In a medium pot over medium-high heat, combine 2/3 cup fresh blueberries, 2/3 cup water, 3/4 cup granulated sugar, and 1/8 tsp salt. Bring to a boil, mashing berries gently until softened, about 2-3 minutes. Whisk the slurry again and slowly add it into the pot. Reduce heat to medium and simmer, stirring frequently, until the mixture thickens into a jam-like consistency, about 3-4 minutes. Stir in fresh lemon juice and transfer to a bowl to cool at room temperature for about 45 minutes.
  2. Prepare Strawberry Compote: In the reserved small bowl, whisk 1/3 cup water with the remaining 1/3 cup cornstarch. In a separate medium pot over medium-high heat, combine chopped strawberries, 2/3 cup water, 3/4 cup granulated sugar, and 1/8 tsp salt. Bring to a boil, mashing the strawberries gently until mostly broken down, about 2-3 minutes. Whisk the slurry again and stir into the strawberry mixture. Simmer, stirring often, until thickened to jam consistency, about 4-5 minutes. Transfer to another bowl and cool at room temperature for about 45 minutes.
  3. Make Graham Cracker Crust: When compotes are nearly cooled, in a large bowl stir together melted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add crushed graham cracker crumbs and mix thoroughly. Press evenly into the bottom of a 13″ x 9″ glass baking dish to form the crust. Refrigerate for at least 15 minutes or up to 1 hour to set.
  4. Prepare Cheesecake Layer: In a large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese, 3/4 cup confectioners’ sugar, and 1/4 teaspoon salt until smooth and creamy, about 1-2 minutes. Add 1 1/4 cups heavy cream and beat on low speed to combine, then increase speed to medium-high and beat until mixture is light and fluffy, about 30-60 seconds.
  5. Assemble Layers: Spread the cooled blueberry compote evenly over the graham cracker crust, smoothing the top. Using a spoon, drop about 20 small dollops of the cream cheese mixture over the blueberry layer, then carefully spread it to cover the compote. Next, spread the cooled strawberry compote evenly on top of the cream cheese layer. Refrigerate the entire dish for at least 3 hours or overnight to set.
  6. Whip Cream Topping: When ready to serve, in a medium bowl, use a handheld mixer on medium-high speed to beat the remaining 1 1/4 cups heavy cream with 3 tablespoons confectioners’ sugar until stiff peaks form.
  7. Decorate and Serve: Spread the whipped cream over the strawberry layer. Garnish with whole fresh blueberries and finely chopped strawberries as desired. Keep refrigerated until serving.

Notes

  • For best results, use fresh berries and consume within 2 days of preparation.
  • Make sure to fully cool the compotes before assembling to prevent a runny dessert.
  • If graham crackers are unavailable, digestive biscuits work as a substitute for the crust.
  • Use a glass baking dish to better see and present the layered effect.
  • The dessert can be made a day in advance to allow flavors to meld and the layers to set properly.
  • Leftovers should be stored covered in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Red White Blue Cheesecake Lasagna, berry compote dessert, layered cheesecake dessert, graham cracker crust, blueberry strawberry cheesecake, no-bake cheesecake

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Find it online: https://aromaofgrandma.com/red-white-blue-cheesecake-lasagna-recipe/