Raspberry Cheesecake Lasagna (Printer-Friendly Version)

No-bake layers of raspberries, cream cheese, and graham cracker crust make a cool summer dessert.

# Required Ingredients:

→ Raspberry Filling

01 - 567 g fresh raspberries
02 - 240 ml cold water
03 - 24 g cornstarch
04 - 165 g granulated sugar, divided

→ Graham Cracker Crust

05 - 275 g finely crushed graham cracker crumbs
06 - 115 g unsalted butter, melted
07 - 1.25 g kosher salt
08 - 27 g granulated sugar

→ Cream Cheese Layer

09 - 340 g cream cheese, softened
10 - 85 g confectioners’ sugar
11 - 355 ml heavy cream
12 - 5 ml pure vanilla extract
13 - 39 g confectioners’ sugar

→ Topping (Optional)

14 - Additional fresh raspberries
15 - Extra graham cracker crumbs

# Step-by-Step Instructions:

01 - In a medium saucepan over medium-high heat, combine fresh raspberries, cold water, cornstarch, and 165 g granulated sugar (¾ cup). Stir constantly until mixture thickens and starts to bubble, about 3 to 4 minutes. Remove from heat and allow to cool completely, at least 30 minutes.
02 - Mix graham cracker crumbs, kosher salt, and remaining 27 g granulated sugar (2 tablespoons) in a large bowl. Add melted butter and stir until well combined. Press mixture evenly into the bottom of a 33 x 23 cm glass baking dish. Refrigerate until firm, minimum 15 minutes.
03 - Using a handheld mixer at medium-high speed, beat softened cream cheese with 85 g confectioners’ sugar until smooth and creamy, about 1 to 2 minutes. Gradually add 177 ml (¾ cup) heavy cream and continue beating until mixture is light and fluffy, roughly 2 to 3 minutes.
04 - Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with an offset spatula or the back of a spoon. Carefully spread the cooled raspberry filling on top, taking care to keep distinct layers. Refrigerate until fully set, at least 2 hours or up to 1 day.
05 - In a clean medium bowl, beat remaining 178 ml (1 cup) heavy cream, remaining 39 g confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form.
06 - Spread whipped cream topping over the raspberry layer. Garnish with additional graham cracker crumbs and fresh raspberries if desired. Serve chilled.

# Handy Cooking Tips:

01 - Ensure raspberry filling is completely cool to prevent cream cheese layer from melting and blending with the filling.
02 - Refrigerate dessert covered; add whipped cream topping and garnishes just before serving for optimal texture.

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