Raspberry Cheesecake Lasagna Is A No-Bake Summer Delight
The sign of summer is a big pan of fruity no-bake cheesecake, and this cheesecake lasagna is giving all that and more. Fresh raspberry filling sits atop layers of crunchy graham cracker crust and silky whipped cream cheese for a cool, creamy dessert that’s equally simple to make and impressive to serve.
The origin of this dessert lasagna:This no-bake cheesecake “lasagna” is inspired by a genre of Midwestern desserts popular at potlucks. Typically assembled in a 13″ x 9″ glass casserole dish, these multi-layered desserts (often called “lush,” “surprise,” or “delight”) might vary in specific flavor, but always include set layers of cream cheese and fruit on a crunchy base. Here. I’m using a graham cracker crust and cream cheese lightened with whipped cream as the platform to showcase the fresh raspberries.
The raspberry filling:The fresh fruit in these layered desserts is often set inside gelatin to make it sliceable. For this recipe, I’ve opted to bypass the gelatin and thicken the raspberries with cornstarch instead to create a filling that will set firm while still letting the fresh fruit flavor shine. Make sure your filling is completely cool before adding it to the lasagna. If it’s warm, it will melt the cream cheese, causing the two layers to swirl together.
Storage:This dessert lasagna can be made up to 1 day ahead and stored in the refrigerator, covered, until ready to serve. If you’re planning to refrigerate it overnight, I recommend waiting to top it with whipped cream, fresh raspberries, and graham cracker crumbs until just before serving. Any leftovers can be stored in the refrigerator, covered, for up to 3 days.
Did you try making this? Let us know how it went in the comments!
Yields: 15-18 servings
Prep Time: 10 mins
Total Time: 3 hours
Ingredients
- 20
fresh raspberries, plus more for serving (optional)
- 1 c.
cold water
- 3 tbsp.
cornstarch
- 3/4 c.
(150 g.) plus 2 tbsp. granulated sugar, divided
- 2 3/4 c.
(10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
- 8 tbsp.
unsalted butter, melted
- 1/4 tsp.
kosher salt
- 12 oz.
cream cheese, softened
- 3/4 c.
(85 g.) plus 3 tbsp. confectioners’ sugar
- 2 1/2 c.
heavy cream, divided
- 1 tsp.
pure vanilla extract
Directions
- In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
- Meanwhile, in a large bowl, mix graham cracker crumbs, 1/4 teaspoon salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13″ x 9″ (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
- In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
- Spread cream cheese mixture evenly into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
- When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
- Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).
raspberry-cheesecake-lasagna-secondary