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Raspberry Chocolate Lasagna

A stunning no-bake layered dessert featuring a crunchy chocolate cookie crust, creamy cheesecake mousse, sweet raspberry swirls, and a mountain of fresh berries. Perfect for summer gatherings or holiday treats.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, No-Bake
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 36 whole Oreo cookies regular stuffed
  • 0.5 cup unsalted butter melted
Cheesecake Layer
  • 8 oz cream cheese softened to room temp
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks (or 8oz cool whip)
Raspberry & Topping
  • 0.75 cup raspberry preserves seedless preferred
  • 2 cups fresh raspberries washed and dried
  • 2 cups whipped topping for top layer
  • 2 oz semi-sweet chocolate bar for shaving

Equipment

  • 9x13 Baking Dish
  • Food Processor or Ziploc Bag
  • Electric Hand Mixer
  • Spatula

Method
 

  1. Crush the Oreo cookies into fine crumbs using a food processor. Mix with melted butter until combined.
  2. Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish. Freeze for 10-15 minutes to set.
  3. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  4. Gently fold in the whipped heavy cream (or cool whip) into the cream cheese mixture until combined.
  5. Spread the cheesecake mixture over the chilled crust.
  6. Drizzle or spread the raspberry preserves over the cream cheese layer. Use a knife to swirl slightly if desired.
  7. Top with the remaining whipped topping, smoothing it out edge to edge.
  8. Cover and refrigerate for at least 4 hours (or overnight) to allow layers to set.
  9. Before serving, top generously with fresh raspberries and shaved chocolate curls.

Notes

For cleaner cuts, freeze the dessert for 30 minutes before slicing.