Description
This Raspberry Chocolate Lasagna is a no-bake, layered dessert featuring crisp chocolate cookies, creamy cinnamon-sweetened cream cheese filling, fresh raspberries, fluffy whipped topping, and a luscious chocolate ganache drizzle. Perfect for make-ahead occasions, it delivers a refreshing balance of tart berries and rich chocolate in every bite.
Ingredients
Scale
Base Layer
- 24 chocolate graham crackers or chocolate wafer cookies
Fruit
- 2 cups fresh raspberries
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz (half) whipped topping, divided
Topping
- 8 oz (remaining half) whipped topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare Cream Cheese Mixture: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in half of the whipped topping to create a light, creamy layer, then chill the mixture to set.
- Layer Cookies: Arrange chocolate graham crackers or wafer cookies in a single layer to cover the bottom of a 9×13-inch dish completely.
- First Cream Cheese Layer and Raspberries: Spread half of the cream cheese mixture evenly over the cookie layer. Then, press half of the fresh raspberries into the cream cheese layer to add tartness and texture.
- Add Second Cookie Layer and Cream Cheese: Place another full layer of cookies over the raspberries. Spread the remaining cream cheese mixture evenly and top with the rest of the raspberries to build layers of flavor.
- Add Whipped Topping: Spread the remaining whipped topping over the top layer of raspberries, creating a smooth and fluffy surface for the ganache.
- Make Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit undisturbed for 2 minutes, then stir carefully until the ganache is smooth and glossy.
- Top with Ganache: Allow the ganache to cool slightly to thicken, then drizzle or spread it evenly over the whipped topping layer, adding a rich chocolate finish.
- Chill to Set: Refrigerate the dessert for at least 4 hours, preferably overnight, so the layers meld together and the cookies soften to a perfect texture.
- Garnish and Serve: Before serving, decorate with extra fresh raspberries and a light dusting of powdered sugar. Slice into squares and serve chilled for a refreshing dessert.
Notes
- Use room temperature cream cheese for easier mixing and a smoother cream cheese layer.
- For a richer chocolate flavor, use high-quality semi-sweet chocolate chips in the ganache.
- Allow ganache to cool slightly before spreading to prevent melting the whipped topping.
- This dessert keeps well in the refrigerator for up to 3 days.
- Substitute raspberries with fresh strawberries or blackberries if preferred.
