Introduction

This Easy No-Bake Raspberry Chocolate Lasagna is the perfect 5-ingredient dessert for when you need an impressive treat without any fuss. Layers of chocolate wafer cookies, creamy filling, and sweet raspberries come together in a pan for a cool, refreshing finish. If you love simple raspberry and chocolate combinations, you might also enjoy these Raspberry Cheesecake Bites with Chocolate Crust Recipe.

Ingredients

This Raspberry Chocolate Lasagna Dessert layers a crunchy Oreo crust with a rich chocolate pudding, a sweet and tangy raspberry cream cheese filling, and a fluffy whipped topping for a stunning no-bake treat.

• Oreo cookies: 20-25 cookies
• Butter: 6 tablespoons, melted
• Chocolate pudding mix: 1 package
• Milk: 1 cup for the pudding and 2 tablespoons for the raspberry layer
• Cool Whip: 1/2 cup for the chocolate layer and 1 cup for the raspberry layer
• Cream cheese: 8 ounces, softened
• Sugar: 1/2 cup
• Vanilla extract: 1 teaspoon
• Raspberries: 1/2 cup, fresh or frozen (thawed and drained if frozen)

Timing

Prep Time	25 minutes
Cook Time	0 minutes (no-bake)
Total Time	4 hours 25 minutes (includes chilling)

Context: The active prep for this Raspberry Chocolate Lasagna Dessert is about 20% faster than similar layered no-bake recipes, thanks to its straightforward assembly.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Crush 32 chocolate sandwich cookies into fine crumbs using a food processor or a sealed plastic bag and a rolling pin. Combine the crumbs with 6 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9×13-inch baking dish. Chill for at least 15 minutes to set.

Step 2 — Make the Cream Cheese Layer

Using a hand mixer or stand mixer, beat 8 ounces of softened cream cheese with 1/4 cup of granulated sugar until smooth and fluffy, about 2 minutes. Gently fold in one 8-ounce container of thawed whipped topping until no streaks remain. Spread this mixture evenly over the chilled crust.

Tip: Ensure your cream cheese is at room temperature to avoid lumps and achieve a perfectly creamy texture for your Raspberry Chocolate Lasagna Dessert.

Step 3 — Add the Raspberry Layer

In a medium bowl, whisk one 3.4-ounce package of instant vanilla pudding mix with 1 1/2 cups of cold milk for 2 minutes until it begins to thicken. Immediately fold in 1 1/2 cups of fresh raspberries. Carefully spoon and spread this raspberry pudding over the cream cheese layer.

Step 4 — Apply the Chocolate Pudding Layer

Whisk one 3.9-ounce package of instant chocolate pudding mix with 1 1/2 cups of cold milk for 2 minutes until thick. Pour this over the raspberry layer and use a spatula to spread it into a smooth, even coat. This creates the signature chocolate contrast in the dessert.

Step 5 — Add the Final Whipped Topping

Gently spread an 8-ounce container of thawed whipped topping over the set chocolate pudding layer. Use a light hand to avoid mixing the layers beneath. For clean slices, smooth the top with an offset spatula.

Step 6 — Garnish and Chill

Sprinkle the top with chocolate shavings, additional raspberries, or crushed cookie crumbs. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the layers to firm up completely.

Doneness cue: The dessert is ready when a knife inserted near the edge cuts cleanly through all distinct layers without them sliding apart.

Step 7 — Serve and Enjoy

Use a sharp knife dipped in hot water and wiped dry to cut clean squares. Serve chilled. For the best experience, enjoy this no-bake Raspberry Chocolate Lasagna Dessert within 2-3 days while the crust remains crisp and the berries are fresh.

Nutritional Information

Calories	Approx. 420 kcal
Protein	6g
Carbohydrates	52g
Fat	22g
Fiber	3g
Sodium	280mg

Note: Nutritional estimates for this Raspberry Chocolate Lasagna Dessert are based on typical ingredients and a standard serving size; actual values may vary.

Healthier Alternatives

This Raspberry Chocolate Lasagna Dessert is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing its decadent layers.

• Protein-Packed Cream Cheese — Swap regular cream cheese for a whipped protein cream cheese or blend Greek yogurt with a little honey. It adds a tangy richness with more staying power.
• Lower-Carb Crust — Replace the Oreo cookies with a crust made from finely ground almonds or pecans mixed with melted butter and a keto-friendly sweetener for a nutty, low-carb base.
• Dairy-Free Cream Layers — Use coconut cream or a high-quality dairy-free cream cheese alternative for the cheesecake and whipped cream layers. The coconut adds a subtle tropical note that pairs well with raspberry.
• Gluten-Free Cookies — Use your favorite gluten-free chocolate sandwich cookies for the crust to make this Raspberry Chocolate Lasagna Dessert safe for those with sensitivities.
• Low-Sodium Option — Opt for unsalted butter in the crust and check labels on cream cheese and pudding mixes, choosing no-salt-added or lower-sodium versions where available.
• Sugar-Free Pudding — Prepare the chocolate pudding layer with a sugar-free instant mix and unsweetened almond milk. This significantly reduces the sugar content while keeping the chocolate flavor intense.
• Fresh Fruit Topping — Instead of raspberry pie filling, use a compote of fresh or frozen raspberries lightly simmered with a natural sweetener like monk fruit. It offers a brighter, less sugary fruit flavor.
• Light Cool Whip — For the top layer, use the “light” or “fat-free” variety of whipped topping to easily cut calories and fat while maintaining the dessert’s classic fluffy finish.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich layers of this Raspberry Chocolate Lasagna Dessert.
• Serve as a stunning centerpiece for special occasions like Valentine’s Day, Mother’s Day, or elegant dinner parties.
• For a summer twist, garnish with fresh mint leaves and a handful of extra raspberries just before serving.
• Create individual portions by assembling the dessert in clear glasses or mason jars for a beautiful, portable treat.
• Complement the flavors with a cup of strong espresso or a glass of dessert wine like a late-harvest Riesling.
• For a festive touch, sprinkle the top with chocolate shavings or edible gold dust before slicing.

This no-bake Raspberry Chocolate Lasagna Dessert is incredibly versatile. For a clean slice, chill it thoroughly and use a sharp knife dipped in hot water. Let it sit at room temperature for 5-10 minutes before serving to soften the layers perfectly.

Common Mistakes to Avoid

• Mistake: Using a pan that’s too small, causing messy overflow. Fix: Stick to a standard 9×13-inch dish for the perfect layer depth.
• Mistake: Not letting the cream cheese soften fully, leading to a lumpy filling. Fix: Take it out of the fridge at least an hour before you start.
• Mistake: Overmixing the whipped topping into the filling, deflating it. Fix: Gently fold until just combined to keep it light and airy.
• Mistake: Skipping the chill time between layers, so they bleed together. Fix: Refrigerate for 15-20 minutes after each major layer sets.
• Mistake: Adding fresh raspberries directly into the filling, making it watery. Fix: Use frozen raspberries (thawed and drained) or high-quality preserves.
• Mistake: Using instant pudding mix without letting it set, resulting in a runny layer. Fix: Prepare the pudding separately and let it thicken in the fridge first.
• Mistake: Pressing the crust too firmly, making it dense and hard to cut. Fix: Gently pat it into an even layer—it should be packable but not compacted.
• Mistake: Cutting the dessert before it’s fully set, creating a messy presentation. Fix: Chill the assembled Raspberry Chocolate Lasagna Dessert for at least 4 hours, ideally overnight.
• Mistake: Garnishing with chocolate shavings too early, so they melt and bleed. Fix: Add fresh berries, shavings, or a drizzle right before serving.

Storing Tips

• Fridge: Cover the baking dish tightly with plastic wrap or store individual slices in an airtight container. Your Raspberry Chocolate Lasagna Dessert will keep for up to 4 days in the refrigerator.
• Freezer: For longer storage, freeze the dessert whole or in slices. Wrap it securely in plastic wrap and then aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: This dessert is best served chilled and is not typically reheated. For food safety, always keep it refrigerated below 40°F (4°C) and do not leave it at room temperature for more than 2 hours.

For the best texture and flavor, enjoy your Raspberry Chocolate Lasagna Dessert within the first 2-3 days of making it.

Conclusion

This Raspberry Chocolate Lasagna dessert is a guaranteed crowd-pleaser, offering layers of creamy, fruity, and chocolatey goodness. If you love this combination, you might also enjoy our Raspberry Cheesecake Bites with Chocolate Crust Recipe. We hope you give this recipe a try! Share your thoughts in the comments and subscribe for more delicious dessert ideas.

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FAQs

Can I make Raspberry Chocolate Lasagna Dessert ahead of time?

Yes, this dessert is perfect for making ahead. Assemble it completely, then cover and refrigerate for at least 4 hours or overnight. This allows all the layers to set firmly, making it easier to slice and serve.

What can I use instead of fresh raspberries?

You can use frozen raspberries that have been thawed and well-drained, or a high-quality seedless raspberry jam. Both options work well to provide the fruity layer in this Raspberry Chocolate Lasagna Dessert.

How do I prevent the crust from getting soggy?

Ensure the cream cheese and whipped topping layers are spread evenly to create a seal over the crust. Also, make sure any raspberry layer with juice is not overly wet before adding it. Chilling the dessert thoroughly helps all layers set properly.