No-Bake Cherry Cheesecake Lasagna is a delicious and easy-to-make dessert that layers creamy cheesecake filling, sweet cherry topping, and buttery graham cracker crust. It’s a fun twist on traditional cheesecake and perfect for serving at parties, picnics, or family gatherings. Here’s how to make this indulgent treat:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 full graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract (optional)
For the Cherry Topping:
- 2 cups canned cherry pie filling (or fresh cherries, pitted and sweetened to taste)
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions:
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the graham cracker mixture into the bottom of a 9×13-inch baking dish, creating a firm and even crust layer. Use the back of a spoon to press it down tightly.
- Place the crust in the refrigerator while you prepare the other layers to let it set.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1-2 minutes).
- Add the powdered sugar and vanilla extract (if using) and beat until combined.
- In a separate bowl, whip the heavy cream to stiff peaks (this can be done by hand or with a mixer).
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
3. Assemble the Cheesecake Lasagna:
- Remove the crust from the refrigerator and spread half of the cheesecake mixture over the graham cracker crust. Smooth it out with a spatula to create an even layer.
- Add a second layer of graham cracker crumbs (you can use extra crumbs if you have leftovers, but this is optional).
- Add the remaining cheesecake mixture on top of the first layer and smooth it out evenly.
- Spoon the cherry pie filling (or sweetened fresh cherries) evenly over the top of the cheesecake layer. You can also add a drizzle of the cherry syrup from the can for extra flavor.
4. Chill:
- Cover the dish with plastic wrap or foil and refrigerate the cheesecake lasagna for at least 4 hours, or preferably overnight. This will allow it to set and the flavors to meld.
5. Serve:
- Once chilled and set, cut the No-Bake Cherry Cheesecake Lasagna into squares and serve. You can garnish with extra whipped cream, fresh cherries, or even a sprinkle of graham cracker crumbs if desired.
Enjoy!
This No-Bake Cherry Cheesecake Lasagna is rich, creamy, and full of sweet flavors with no oven required! The combination of the buttery graham cracker crust, cheesecake filling, and cherry topping makes it a crowd-pleasing dessert.
Feel free to swap the cherry topping for other fruit toppings like strawberries, blueberries, or even a mix of berries, depending on what you like or have available! Let me know if you’d like more variations or ideas.