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.

20 fresh raspberries, plus more for serving (optional)

1 c. cold water

3 Tbsp. cornstarch

¾ c. (150 g.) plus 2 tbsp. granulated sugar, divided

2 ¾ c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)

8 Tbsp. unsalted butter, melted

¼ tsp. kosher salt

12 oz. cream cheese, softened

¾ c. (85 g.) plus 3 tbsp. confectioners’ sugar

2 ½ c. heavy cream, divided

1 tsp. pure vanilla extract

See All Nutritional Information Common Ingredient Substitutions

Note: Ingredients may have been altered from the original.

Directions at delish.com

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