Raspberry Cheesecake Lasagna

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!