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Raspberry Lasagna

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Ingredients

Scale

  • For the crust:

    • 2 cups graham cracker crumbs
    • ¼ cup sugar
    • ½ cup unsalted butter, melted

  • For the cream cheese layer:

    • 2 (8-ounce) packages cream cheese, softened
    • 1 cup powdered sugar
    • 2 teaspoons vanilla extract
    • 1 ½ cups heavy cream

  • For the raspberry layer:

    • 2 cups fresh raspberries (or frozen, thawed)
    • 1 tablespoon lemon juice
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch (optional for thicker filling)

  • For the topping:

    • 1 cup whipped cream or whipped topping
    • ½ cup fresh raspberries (for garnish)

Ingredient Highlights

  • Graham Cracker Crumbs: These crumbs form the base of the dessert, providing a light crunch that pairs beautifully with the creamy layers.
  • Cream Cheese: The cream cheese creates a rich, velvety layer that balances out the sweetness of the dessert.
  • Raspberries: The raspberries add a burst of tangy flavor, making each bite refreshing and vibrant.
  • Heavy Cream: Whipping the heavy cream into the cream cheese mixture creates a light, fluffy texture that’s perfect for a layered dessert.

Instructions

Prepare the Crust for Raspberry Lasagna

  1. Make the Graham Cracker Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and slightly crumbly.

  2. Form the Crust: Press the graham cracker mixture into the bottom of a 9×13-inch dish, ensuring it forms an even, compact layer. Use the back of a spoon or your hands to press it firmly.

  3. Chill the Crust: Place the dish in the fridge to chill while you prepare the next layers. This helps the crust set and become firm.

Prepare the Cream Cheese Layer

  1. Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.

  2. Add the Sugar and Vanilla: Add the powdered sugar and vanilla extract, and continue mixing until fully incorporated. The mixture should be light and smooth.

  3. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. You can do this by hand or with a mixer. Gently fold the whipped cream into the cream cheese mixture, ensuring it remains light and fluffy.

  4. Spread the Cream Cheese Layer: Once the cream cheese mixture is ready, spread it evenly over the graham cracker crust in your dish. Smooth the top with a spatula, making sure it’s level.

Prepare the Raspberry Layer

  1. Make the Raspberry Filling: In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally. If you want a thicker raspberry filling, add cornstarch dissolved in a little water. Cook for 5-10 minutes, or until the raspberries have broken down and the mixture has thickened slightly.

  2. Cool the Raspberry Filling: Once the raspberry mixture is thickened, remove it from the heat and let it cool for about 10 minutes. Then, spoon the raspberry filling evenly over the cream cheese layer in the dish.

Assemble and Chill the Lasagna

  1. Add the Topping: Spread a layer of whipped cream or whipped topping over the raspberry layer. Use a spatula to evenly smooth the top.

  2. Chill the Lasagna: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or until the layers have set and the dessert is firm.

  3. Serve: Before serving, garnish with additional fresh raspberries for a beautiful finish. Slice into squares or rectangles, and enjoy!

Nutrition

Find it online: https://buttereats.com/raspberry-lasagna/