A no-bake dessert is just what hot summer days call for, and this raspberry cheesecake lasagna is taking up the task. A layer of fresh raspberry filling sits atop layers of crunchy graham cracker crust and silky whipped cream cheese for a cool, creamy dessert that is not only simple to make, but impressive to serve. So turn your oven off, and get ready for layers of summer sweetness. Here’s everything you need to know:
What is 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!
