Raspberry Cheesecake Lasagna

Okay, So Let Me Tell You About Raspberry Cheesecake Lasagna…

You know those desserts that just make you happy even thinking about them? This is one of those. I first tried something like this at my cousin’s backyard BBQ, and honestly, I only went back for seconds because I didn’t want to look greedy—in hindsight, I should’ve just taken the whole dish and run. It’s got all the good stuff: creamy layers, tart raspberries, and a sort of childlike excitement you get when you see it in the fridge. Plus, you don’t need to turn on your oven (which, in August, is basically a human right). Anyway, let me walk you through how I make it, with a few bumps and bruises from trial and error along the way.

Why You’ll Love This (At Least, My People Do)

I make this when I want to impress but don’t want to spend hours agonizing over custard or, let’s be honest, when it’s too hot to bake. My family goes absolutely bonkers for it—my dad calls it “that pink creamy thing” and hoards the last serving. The best part? You can totally fudge the layers and no one will care, though one year I did try to make it with frozen raspberries and wound up with a watery mess (more about that below). Plus, it’s one of those dishes where people think you slaved—but really, you just assembled and chilled. Score.

What You’ll Need (And, Honestly, You Can Swap a Few Things)

• 1 pack graham crackers (sometimes I use digestive biscuits if that’s what’s in the cupboard)
• 1/4 cup melted butter—unsalted or salted, no judgment
• 225g cream cheese, softened (honestly, store brand works fine; my grandmother always insisted on Philadelphia, but I can’t always be bothered)
• 1 cup heavy cream (I’ve used Cool Whip in a pinch, but fresh tastes better)
• 1/2 cup powdered sugar (give or take—a little more if you like it sweet)
• 1 teaspoon vanilla extract (I once forgot this and nobody noticed, but still)
• 2 cups fresh raspberries (frozen works, but they can make things runny—just sayin’)
• 1/2 cup raspberry jam (optional—if the berries are a bit bland, this helps)
• Extra graham crumbs or white chocolate flakes for topping (if you wanna be fancy)

How I Put It All Together (With a Few Bumps)

1. Make the base: Smash the graham crackers into rough crumbs (put ’em in a bag and whack with a rolling pin—great stress relief), then mix with melted butter. Press into the bottom of a dish—mine’s usually 8×8″ but honestly, I’ve used a lasagna pan when I’m making it for a crowd. If the crumbs look too dry, just add a bit more butter; nobody’s judging.
2. Cheese layer: Beat together the cream cheese, powdered sugar, and vanilla until it’s smooth—no lumps, unless you like surprises. Fold in your whipped cream (or Cool Whip, if using). This is where I usually sneak a taste—sometimes twice. Spread it gently over the crust.
3. Raspberry layer: Mash about half the raspberries with a fork (it doesn’t have to be pretty), mix with the jam if you want it extra raspberry-y, and spread over the cheese layer. Scatter the rest of the whole raspberries on top. Don’t worry if it looks a bit messy; it sorts itself out later.
4. Layer again (if you’re feeling it): Some days I do another layer of cheese, some days I just top with more graham crumbs and call it a day. You do you.
5. Chill: This part’s important—let it sit in the fridge for at least 3 hours. Overnight is even better (I think it tastes better the next day), but I’m not always that patient.
6. Finish: Sprinkle with extra crumbs or a bit of white chocolate if you’re feeling posh. Then dig in.

Notes from My Kitchen Chaos

• If your raspberries are super tart, I’ve stirred a spoonful of honey into the jam before. Actually, that works better than just adding sugar.
• Don’t over-beat the cream cheese—one time I ended up with a weirdly runny filling and, on second thought, I think it was because I got distracted and left the mixer going too long.
• Let it sit for as long as you can resist. It’s less runny and more set. But, you know, sometimes you just need dessert now.

Variations (And a Few Fails)

• I’ve swapped out raspberries for strawberries—works great, especially when they’re in season. Blueberries? Pretty good, but I missed the tartness.
• One year I tried using lemon curd with raspberries; it was… interesting. Maybe too tangy? My brother loved it though.
• I once tried a chocolate crust instead of graham, thinking I was being clever. It was fine, but a bit much—stick with graham for balance, if you ask me.

Equipment (Or What I Use, Most Days)

• Mixing bowls (I just use whatever’s clean, honestly)
• Electric mixer (a whisk and elbow grease works if that’s all you have)
• 8×8″ or similar dish—I’ve used a roasting tin in a pinch, no shame
• Rubber spatula for scraping—though a big spoon works if you can’t find it

Oh, and if you don’t have a food processor for the crumbs, honestly, a zip-top bag and a mug will do the job. It’s more fun, anyway.

How I Store It (If There’s Any Left)

Keep it covered in the fridge. It gets a bit softer after a day or two, but the flavors sort of settle in a nice way. Though, honestly, in my house it never lasts more than a day! If you do end up with leftovers (lucky you), just cover with cling film and stash in the fridge for up to 3 days.

How to Serve (The Way We Do It)

I love it with a hot cup of strong tea—sort of balances the cool, creamy layers. My mum insists on serving it with a scoop of vanilla ice cream on special occasions, which is maybe gilding the lily, but hey, I’m not complaining. Sometimes I break up meringues on top if I have them lying around. Oh, and if you’re taking it to a picnic, cut it into squares in advance—it’s less messy that way (mostly).

Things I’ve Learned the Hard Way (Pro Tips, Kinda)

• Rushing the chilling step is a rookie mistake—I once tried to serve it after an hour and it just smooshed everywhere. Not cute.
• Don’t skimp on the crust. I tried going light once and it just fell apart. More is more.
• If you mess up the layers and they swirl together, just say it’s a “rustic trifle” and own it.

Your Questions, Answered (Because Someone Always Asks)

• Can I make this ahead? Yep, actually it’s better if you do it the night before. The flavors just get friendly in the fridge.
• Do I have to use fresh raspberries? Nope! Frozen are okay, just defrost and drain them well or you’ll end up with raspberry soup (learned that one the hard way).
• Can I double the recipe? Oh, for sure—just use a bigger dish. Or two dishes, if you’re like me and forget your biggest pan is in the garage with the Christmas stuff.
• Is it super sweet? It’s sweet, but not tooth-achingly so. You can add less sugar if you want—my aunt always does and it’s still lovely.
• What’s the best way to get neat slices? Well, I wish I knew! But if you chill it long enough and use a hot knife (run it under water), it helps. Or just embrace the mess.

P.S. If you want to see a fancy version, check Sally’s Baking Addiction for inspiration, or if you need more info on how to whip cream, I like Serious Eats for the science (they get a bit technical, but it’s handy). And if you want a gluten-free crust, the folks at Minimalist Baker have some good ideas.

So, that’s how I make Raspberry Cheesecake Lasagna. Give it a go—and let me know if you find any genius tweaks. Or, y’know, if you just eat half straight from the dish (no shame; I’ve been there).

★★★★★ 4.40 from 155 ratings

Raspberry Cheesecake Lasagna

yield: 8 servings

prep: 30 mins

cook: 0 mins

total: 30 mins

A delightful no-bake dessert featuring layers of graham crackers, creamy cheesecake filling, fresh raspberries, and whipped topping. Perfect for summer gatherings and special occasions.

🖨️ Print Pin Recipe

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped topping (such as Cool Whip), divided
• 2 cups fresh raspberries
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold milk

Instructions

1. 1
   In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9×13 inch dish to form the crust.
2. 2
   In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup of whipped topping.
3. 3
   Spread the cream cheese mixture evenly over the graham cracker crust.
4. 4
   In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Spread the pudding over the cream cheese layer.
5. 5
   Arrange fresh raspberries evenly over the pudding layer.
6. 6
   Top with the remaining whipped topping. Chill in the refrigerator for at least 2 hours before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370 caloriescal

Protein: 5gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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