Indulge in a layered dessert masterpiece with our Luscious Raspberry Cheesecake Lasagna. This no-bake treat features layers of creamy cheesecake, sweet raspberries, and buttery graham crackers, all topped with a fluffy whipped cream. Perfect for summer gatherings, potlucks, or whenever you crave a refreshing and decadent dessert, this raspberry cheesecake lasagna is sure to impress and delight.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 30 minutes
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 350
- Protein: 5g
- Carbohydrates: 38g
- Fat: 20g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Ingredients
- For the Crust:
- 200g (7 oz) graham cracker crumbs
- 100g (3.5 oz) unsalted butter, melted
- For the Cheesecake Layer:
- 225g (8 oz) cream cheese, softened
- 100g (3.5 oz) powdered sugar
- 1 tsp vanilla extract
- 240ml (1 cup) heavy cream, whipped
- For the Raspberry Layer:
- 300g (10.6 oz) fresh raspberries
- 50g (1.8 oz) granulated sugar
- 2 tbsp lemon juice
- For the Topping:
- 240ml (1 cup) heavy cream, whipped
- 2 tbsp powdered sugar
- Fresh raspberries and mint leaves for garnish (optional)
Method of Preparation
Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture evenly into the bottom of a 9x13-inch baking dish. Place in the refrigerator to set while preparing the layers.
Prepare the Cheesecake Layer:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Spread the cheesecake mixture evenly over the chilled crust.
Prepare the Raspberry Layer:
- In a medium bowl, combine the raspberries, granulated sugar, and lemon juice. Mash slightly with a fork to release some juices.
- Spread the raspberry mixture evenly over the cheesecake layer.
Prepare the Topping:
- In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the raspberry layer.
Chill and Serve:
- Cover and refrigerate the lasagna for at least 4 hours, or until set.
- Before serving, garnish with fresh raspberries and mint leaves if desired. Slice and enjoy!
Tips for Culinary Success
- Ensure the cream cheese is at room temperature to avoid lumps in the cheesecake layer.
- For a firmer crust, bake the graham cracker crust at 175°C (350°F) for 10 minutes before cooling and layering.
- You can use frozen raspberries if fresh ones are not available; just thaw and drain them well before using.
Frequently Asked Questions (FAQs)
- Q: Can I make this dessert ahead of time? A: Yes, raspberry cheesecake lasagna can be made a day in advance. Store it covered in the refrigerator until ready to serve.
- Q: Can I use other fruits instead of raspberries? A: Absolutely! Strawberries, blueberries, or a mix of berries would work wonderfully in this recipe.
- Q: How should I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Treat yourself to the layered delight of our Luscious Raspberry Cheesecake Lasagna. This easy-to-make, no-bake dessert is perfect for any occasion and promises to be a hit with every bite. Share it with loved ones and enjoy the refreshing, creamy flavors that make this dessert unforgettable.