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Raspberry White Chocolate Cheesecake Lasagna

Raspberry White Chocolate Cheesecake Lasagna - featured image
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This easy, no-bake dessert features layers of creamy cheesecake, sweet-tart raspberry sauce, and smooth white chocolate ganache atop a buttery cookie base. Perfect for parties, potlucks, or any occasion that calls for a crowd-pleasing treat.

Ingredients

Scale
  • 2 cups graham cracker crumbs or vanilla wafer crumbs (about 200 g)
  • 1/2 cup unsalted butter, melted (115 g)
  • 2 tablespoons granulated sugar (optional, 25 g)
  • 12 oz cream cheese, softened (340 g)
  • 2/3 cup heavy whipping cream (160 ml)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional)
  • 2 cups fresh raspberries (250 g) or frozen, thawed and drained
  • 1/4 cup granulated sugar (55 g)
  • 1 tablespoon fresh lemon juice (10 ml)
  • 1 cup white chocolate chips or chopped white chocolate (170 g)
  • 1/2 cup heavy cream (120 ml)
  • Extra raspberries, fresh mint leaves, white chocolate shavings, or powdered sugar for garnish

Instructions

  1. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until mixture resembles wet sand.
  2. Press mixture firmly into the bottom of a 9×13-inch pan lined with parchment paper. Chill in the fridge for 10 minutes.
  3. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries break down and mixture thickens (5-7 minutes). Let cool to room temperature.
  4. In a large mixing bowl, beat cream cheese until smooth and fluffy. Add heavy cream, powdered sugar, vanilla, and lemon zest. Beat until creamy and thick.
  5. Spread half the cheesecake mixture over the chilled cookie base. Spoon cooled raspberry mixture over cheesecake layer, then top with remaining cheesecake mixture. Smooth gently.
  6. Heat heavy cream in a small saucepan until steaming (not boiling). Pour over white chocolate chips in a bowl. Let sit 2-3 minutes, then stir until smooth. Cool slightly.
  7. Drizzle white chocolate ganache over assembled lasagna.
  8. Cover and refrigerate for at least 4 hours, or overnight for best results.
  9. Garnish with extra raspberries, mint leaves, white chocolate shavings, or powdered sugar before serving.
  10. Slice with a sharp knife dipped in warm water for clean layers. Wipe blade between cuts.

Notes

For gluten-free, use gluten-free cookies for the base. For dairy-free, substitute coconut cream and plant-based cream cheese. Chill overnight for best texture and flavor. Use a spatula to gently spread layers for crisp stripes. If using frozen raspberries, thaw and pat dry before cooking. Clean knife between slices for neat presentation.

Nutrition

Keywords: raspberry cheesecake lasagna, white chocolate dessert, no-bake cheesecake, party dessert, easy layered dessert, summer dessert, potluck recipe, creamy cheesecake, fruit lasagna, raspberry white chocolate

Find it online: https://blixfood.com/raspberry-white-chocolate-cheesecake-lasagna-recipe-easy-dessert-for-parties/