Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
15 Best Raspberry Dark Chocolate Lasagna Recipe Tips - Easy No-Bake Dessert

15 Best Raspberry Dark Chocolate Lasagna Recipe Tips – Easy No-Bake Dessert

  • Author: basmer
  • Total Time: 4 hours 45 minutes (includes chilling)
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

Description

This raspberry dark chocolate lasagna recipe creates a showstopping no-bake dessert that combines the rich intensity of dark chocolate with the bright, tangy freshness of raspberries. Layer after beautiful layer, this dessert creates a symphony of textures and flavors that make it impossible to resist.

Ingredients

Scale
  • For the Cookie Crust Layer:
    • 24 chocolate sandwich cookies (like Oreos)
    • 6 tablespoons unsalted butter, melted
    • 1 tablespoon dark chocolate cocoa powder
  • For the Cream Cheese Layer:
    • 8 oz (1 package) cream cheese, softened
    • 1/4 cup granulated sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 8 oz whipped topping (like Cool Whip), divided
    • 1/2 cup white chocolate chips, melted and cooled slightly
  • For the Raspberry Layer:
    • 2 cups fresh raspberries (plus extra for garnish)
    • 3 tablespoons granulated sugar
    • 2 tablespoons water
    • 1 tablespoon lemon juice
    • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
    • 1 package (3 oz) raspberry flavored gelatin
  • For the Chocolate Pudding Layer:
    • 2 packages (3.9 oz each) instant dark chocolate pudding mix
    • 3 cups cold milk
    • 1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
  • For the Topping:
    • Remaining whipped topping (approximately 4 oz)
    • 1/4 cup dark chocolate shavings or curls
    • 1 cup fresh raspberries
    • 2 tablespoons dark chocolate sauce for drizzling
    • 2 tablespoons crushed freeze-dried raspberries (optional)

Instructions

  1. Prepare the Cookie Crust:
    1. Place chocolate sandwich cookies in a food processor and pulse until you have fine crumbs.
    2. Add dark chocolate cocoa powder to the crumbs and mix well.
    3. Pour in the melted butter and pulse until the mixture resembles wet sand.
    4. Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch baking dish.
    5. Place in refrigerator to chill while preparing the next layer.
  2. Create the Cream Cheese Layer:
    1. In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes.
    2. Add milk and vanilla extract, continuing to beat until well combined.
    3. Gently fold in half of the whipped topping until no streaks remain.
    4. Carefully fold in the melted white chocolate, being careful not to overmix.
    5. Spread this mixture evenly over the chilled cookie crust.
    6. Return to refrigerator while preparing the next layer.
  3. Prepare the Raspberry Layer:
    1. In a medium saucepan, combine fresh raspberries, sugar, water, and lemon juice.
    2. Bring to a simmer over medium heat, stirring occasionally.
    3. Once simmering, mash the berries slightly with a wooden spoon or potato masher.
    4. Stir in the cornstarch slurry and cook for 1-2 minutes until mixture thickens.
    5. Remove from heat and let cool for 10 minutes.
    6. Stir in the raspberry gelatin powder until completely dissolved.
    7. Allow mixture to cool to room temperature (but not set).
    8. Pour evenly over the cream cheese layer.
    9. Return to refrigerator for 30 minutes to allow this layer to set partially.
  4. Create the Chocolate Pudding Layer:
    1. In a large bowl, whisk together the dark chocolate pudding mix, cold milk, and espresso powder (if using).
    2. Whisk vigorously for 2 minutes until the pudding begins to thicken.
    3. Let stand for 5 minutes to thicken further.
    4. Carefully spread the chocolate pudding over the partially set raspberry layer.
    5. Return to the refrigerator for another 30 minutes.
  5. Add the Final Touches:
    1. Spread the remaining whipped topping over the set chocolate pudding layer.
    2. Sprinkle with dark chocolate shavings or curls.
    3. Arrange fresh raspberries on top in a decorative pattern.
    4. Drizzle with dark chocolate sauce just before serving.
    5. Refrigerate for at least 4 hours, or ideally overnight, to allow all layers to set completely.

Notes

For best results, make this dessert a day ahead to allow the flavors to meld and layers to set properly. For a smoother raspberry layer, strain the raspberry mixture through a fine-mesh sieve to remove seeds. When cutting, dip your knife in hot water and wipe clean between cuts for picture-perfect servings.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 26g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: raspberry dark chocolate lasagna recipe, chocolate dessert, no-bake dessert, layer dessert, raspberry chocolate, make-ahead dessert

Find it online: https://recipesmolly.com/raspberry-dark-chocolate-lasagna-recipe/