No Bake Berry Cheesecake Lasagna
A delightful no-bake dessert featuring layers of creamy cheesecake filling, vibrant berry compote, and a crunchy graham cracker crust, perfect for warm days and gatherings.
Servings: 12 slices
Calories: 320kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Golden crumbs that add a delightful crunch.
- 1/2 cup unsalted butter, melted Rich and buttery, binding the crust together.
- 1/4 cup granulated sugar Sweetness that enhances the crust's flavor.
For the cheesecake layer
- 24 oz cream cheese, softened The creamy base that defines cheesecake.
- 1 cup powdered sugar Adds a light sweetness that perfectly balances the cream cheese.
- 1 teaspoon vanilla extract A touch of warm, aromatic flavor.
- 1 cup whipped cream Lightens the cheesecake mixture for a fluffy texture.
For the berry layer
- 2 cups mixed berries (strawberries, blueberries, raspberries) Bursting with juiciness and color.
- 1/4 cup granulated sugar Sweetens the berry layer.
- 1 tablespoon lemon juice Brightens the berry flavor.
- 1 tablespoon cornstarch Thickens the berry mixture for a perfect topping.
- 1/4 cup water Helps to cook down the berries.
- Additional mixed berries for decoration For a vibrant presentation.
- Whipped cream for decoration A sweet finishing touch.
- Mint leaves for decoration A fresh garnish that adds elegance.
Instructions
Preparation of the crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a 9x13-inch baking dish to form a sturdy crust. Place the dish in the refrigerator to allow the crust to set while you prepare the other layers.
Cheesecake layer
- In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped cream until the mixture is homogenous and fluffy. Spread this rich cheesecake layer evenly over the chilled crust.
Berry layer
- In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring continuously until the mixture begins to thicken and bubble. This should take about 5-10 minutes. Once thickened, remove from heat and allow the berry mixture to cool slightly.
Assembly
- Carefully pour the berry mixture over the cheesecake layer in the baking dish. Use a spatula to spread it evenly and ensure every bit of cheesecake is covered in berry goodness.
Chill
- Cover the baking dish with plastic wrap or a lid, and place it in the refrigerator to chill for at least 4 hours, or preferably overnight, allowing it to set properly.
Serve
- Before serving, decorate the top with additional mixed berries, dollops of whipped cream, and fresh mint leaves for that extra pop of color.
- Once set, slice the cheesecake lasagna into squares and serve chilled.
Notes
For an added layer of flavor, consider mixing in some lemon zest into your cheesecake mixture. If you want to jazz things up even further, feel free to swap out the mixed berries for other fruits like peaches or mangoes. Ensure all your ingredients are at room temperature for the best mixing experience. You can use sharp knives dipped in warm water to cut through the layers without squishing the dessert!