Treat yourself to the ultimate layered dessert with our Irresistible Raspberry Cheesecake Lasagna. This no-bake delight features layers of creamy cheesecake, sweet raspberries, and crunchy graham crackers, creating a harmonious blend of flavors and textures. Perfect for any occasion, this dessert is as beautiful as it is delicious, making it a sure crowd-pleaser that will leave everyone craving for more.
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Preparation and Cooking Times
- Preparation Time: 25 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 25 minutes
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 380
- Protein: 5g
- Carbohydrates: 44g
- Fat: 20g
- Fiber: 3g
- Sugar: 30g
- Sodium: 250mg
Ingredients
For the Crust:
- 300g (2 1/2 cups) graham cracker crumbs
- 100g (1/2 cup) granulated sugar
- 115g (1/2 cup) unsalted butter, melted
For the Cheesecake Layer:
- 450g (16 oz) cream cheese, softened
- 100g (1/2 cup) granulated sugar
- 240ml (1 cup) heavy whipping cream
- 1 tsp vanilla extract
For the Raspberry Layer:
- 500g (4 cups) fresh or frozen raspberries
- 100g (1/2 cup) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For the Whipped Cream Topping:
- 240ml (1 cup) heavy whipping cream
- 30g (2 tbsp) powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
Method of Preparation
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling.
- In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the raspberries break down and release their juices, about 10 minutes.
- Stir in the cornstarch mixture and cook for an additional 2-3 minutes, or until the mixture thickens. Remove from heat and let cool completely.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread half of the cheesecake mixture evenly over the chilled crust.
- Spoon half of the raspberry mixture over the cheesecake layer, spreading it evenly.
- Repeat with another layer of the remaining cheesecake mixture and raspberry mixture.
- In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top layer of raspberry mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Before serving, garnish with fresh raspberries and white chocolate shavings, if desired. Slice and serve chilled.
Tips for Culinary Success
- For best results, use full-fat cream cheese for a richer and creamier texture.
- Make sure the raspberry layer is completely cool before assembling to prevent melting the cheesecake layer.
- Use fresh raspberries for garnish to add a pop of color and freshness.
Frequently Asked Questions (FAQs)
- Q: Can I use other fruits instead of raspberries? A: Yes, you can substitute raspberries with strawberries, blueberries, or a mix of berries for a different flavor.
- Q: How should I store leftover lasagna? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Q: Can I make this dessert ahead of time? A: Absolutely! This dessert is perfect for making ahead. Prepare it the day before and let it chill overnight for the best results.
Satisfy your sweet tooth with the delightful layers of our Irresistible Raspberry Cheesecake Lasagna. Each bite offers a symphony of creamy cheesecake, sweet-tart raspberries, and crunchy graham crackers, making it the perfect dessert for any celebration. Enjoy the beautiful presentation and heavenly taste of this no-bake masterpiece!