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Raspberry Chocolate Lasagna Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 0h 7m
  • Total Time: 4h 37m
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Chocolate Lasagna Dessert is a luscious layered treat featuring a chocolate cookie crust, fresh raspberry layer, creamy whipped cream cheese filling, rich chocolate pudding, and a fluffy whipped topping. Perfect for impressing guests or a decadent family dessert, it combines fruity tartness and chocolatey richness in a no-bake, refrigerator-set delight.

Ingredients

Scale

For the crust:

  • 2 cups chocolate sandwich cookie crumbs (about 22–24 Oreo-type cookies, with filling)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt

For the raspberry layer:

  • 2 cups fresh raspberries (plus extra for garnish)
  • 2 tablespoons granulated sugar (adjust to taste depending on berry sweetness)
  • 2 tablespoons raspberry jam or preserves
  • 1 tablespoon lemon juice
  • 1 tablespoon cold water
  • 1 1/2 teaspoons cornstarch

For the cream cheese layer:

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy whipping cream

For the chocolate pudding layer:

  • 1 box (3.9 ounces / approx. 110 g) instant chocolate pudding mix
  • 2 cups cold whole milk (or 2% milk)

For the whipped topping:

  • 1 1/2 cups cold heavy whipping cream
  • 1/3 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Optional garnishes:

  • Fresh raspberries
  • Shaved dark chocolate or mini chocolate chips
  • Crushed chocolate cookies
  • Fresh mint leaves

Instructions

  1. Prepare the pan: Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. Line the bottom with parchment paper, leaving a small overhang on the long sides to help lift out the dessert later.
  2. Make the chocolate cookie crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Alternatively, crush in a zip-top bag with a rolling pin. Combine crumbs, granulated sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand. Press evenly and firmly into the bottom of the prepared dish. Refrigerate for 20–30 minutes or freeze for 10–15 minutes to set.
  3. Make the raspberry layer: In a saucepan, combine 1 1/2 cups raspberries, sugar, raspberry jam, and lemon juice. Cook over medium heat, mashing gently until berries break down, 3–5 minutes. Whisk cornstarch with cold water until smooth and stir into raspberry mixture. Simmer 1–2 minutes until thick and glossy. Remove from heat; cool to room temperature, stirring occasionally. Fold in remaining 1/2 cup raspberries.
  4. Prepare the cream cheese layer: Beat softened cream cheese with an electric mixer for 2 minutes until smooth. Add powdered sugar and vanilla, beat on low then medium until fluffy. In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into cream cheese mixture until uniform and airy.
  5. Make the chocolate pudding layer: Whisk pudding mix with cold milk for 2–3 minutes until thickened but pourable. Let stand 5 minutes to finish thickening.
  6. Prepare the whipped topping: Beat cold heavy cream with powdered sugar and vanilla until medium to stiff peaks form, smooth and billowy.
  7. Assemble the lasagna – cream cheese layer: Remove crust from fridge. Dollop cream cheese mixture over crust and gently spread evenly to edges. Chill 10–15 minutes to set slightly.
  8. Add the raspberry layer: Spoon cooled raspberry mixture over cream cheese layer and spread evenly. Refrigerate 15–20 minutes.
  9. Add the chocolate pudding layer: Stir pudding, then spread over raspberry layer evenly. Refrigerate 10–15 minutes.
  10. Top with whipped cream: Spoon whipped topping over pudding layer. Spread evenly and decorate with optional rosettes if desired.
  11. Chill thoroughly: Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally 6–8 hours or overnight, to fully set layers and meld flavors.
  12. Garnish before serving: Decorate with fresh raspberries, shaved chocolate, crushed cookies, and mint leaves as desired.
  13. Serve: Dip a sharp knife in hot water and dry it to slice into squares. Wipe knife between cuts for clean layers. Use a spatula to lift portions without disturbing layers.
  14. Storage: Store leftovers covered in refrigerator for up to 3 days. Avoid freezing to preserve texture and flavor.

Notes

  • Use fresh, ripe raspberries for the best flavor and texture in the raspberry layer.
  • Allow layers to chill and set properly to achieve clean slices and distinct layers.
  • You can substitute 2% milk for whole milk in the pudding if desired, but whole milk yields creamier results.
  • Softened cream cheese should be at room temperature to mix smoothly without lumps.
  • If you don’t have a food processor, crushing cookies in a sealed bag with a rolling pin works well for the crust.
  • The dessert is best eaten within 3 days for optimal freshness and texture.
  • Freezing is not recommended as it can cause the whipped layers and raspberry layer to separate or become grainy.
  • For a quicker prep, freeze the crust for 10–15 minutes instead of refrigerating.

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Find it online: https://deliciousfamilykitchen.com/raspberry-chocolate-lasagna-dessert-recipe/