Description
Creamy and fruity raspberry cheesecake lasagna layered with a buttery cookie crust, smooth cheesecake filling, vibrant raspberry layer, and fluffy whipped topping.
Ingredients
Units
Scale
- 2 cups crushed golden sandwich cookies or graham crackers
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups whipped topping, divided
- 1 package raspberry gelatin mix
- 1 cup hot water
- 1/2 cup cold water
- 1 1/2 cups fresh or frozen raspberries
Instructions
- In a bowl, mix crushed cookies with melted butter until fully combined.
- Press the mixture firmly into the bottom of a 9 by 13 inch dish to form the crust. Refrigerate for 15 minutes.
- In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in 2 cups of whipped topping gently until fully incorporated.
- Spread the cheesecake mixture evenly over the chilled crust.
- In a separate bowl, dissolve raspberry gelatin in hot water, then stir in cold water.
- Allow the gelatin mixture to cool slightly, then gently fold in raspberries.
- Carefully pour the raspberry mixture over the cheesecake layer.
- Refrigerate for about 2 hours or until the raspberry layer is set.
- Spread the remaining 2 cups of whipped topping evenly over the top.
- Refrigerate for at least 2 additional hours before slicing into squares.
Notes
- Allow gelatin to cool slightly before pouring to prevent melting the cheesecake layer.
- Chill fully for clean and neat slices.
- Use softened cream cheese for a smooth filling.
- Store covered in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg