Double Chocolate Raspberry Lasagna

Double Chocolate Raspberry Lasagna: Your New No-Bake Obsession

Hey there, my fellow flavor adventurer! Clara here, coming to you from my kitchen, which is currently dusted with a fine layer of cocoa powder and smelling like a dream. Have you ever had one of those days where you just need a dessert? Not just any dessert, but the kind that makes you close your eyes and do a little happy dance with the first bite? The kind that looks like you slaved away for hours but secretly comes together with zero baking and a whole lot of joy?

Well, pull up a stool and get ready, because today we’re diving headfirst into the world of my Double Chocolate Raspberry Lasagna. This isn’t your nonna’s lasagna—this is a magnificent, multi-layered, no-bake masterpiece that combines a crunchy Oreo crust, a silky chocolate pudding layer, and a tangy, dreamy raspberry cheesecake filling that will absolutely knock your socks off. It’s cool, creamy, crunchy, and bursting with the most incredible chocolate-berry bliss. It’s the dessert hero for every potluck, birthday, or “I-made-it-through-Wednesday” celebration. Let’s create some magic together!

The Picnic That Started It All

This recipe holds a super special place in my heart because it’s tied to one of my best friend’s annual summer picnics. A few years back, I was tasked with bringing dessert. It was sweltering hot, the last thing I wanted to do was turn on my oven, and I knew my usual chocolate chip cookies just wouldn’t cut it. I stared into my pantry, saw a package of Oreos, and had a “Eureka!” moment.

I started throwing layers together based on a half-remembered recipe my mom used to make, swapping in some fresh raspberries I had picked up from the farmer’s market. I was nervous—it was a total experiment! I carried this wobbly, chocolatey creation to the park, hoping for the best. The second my friends dug in, the “oohs” and “aahs” started. It was gone in minutes, and I’ve been making this double-batch version for every gathering since. It’s now officially known as “Clara’s Famous Lasagna” (the sweet kind, of course!), and it never fails to bring everyone together.

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Gather Your Ingredients (Let’s Chat About Them!)

Here’s everything you’ll need to create this show-stopping dessert. I’ve included my favorite chef insights and swaps to make this recipe your own!

For the Crust:

• 40-50 Oreo cookies: That’s about two standard packages. No need to remove the cream filling—it adds to the richness! Chef’s Insight: For a deeper chocolate flavor, you can use Double Stuf Oreos. For a minty twist, try the mint variety!
• 12 tbsp (1 ½ sticks) unsalted butter, melted: This is the glue that holds our crunchy crust together. I prefer unsalted to control the sodium, but salted butter works in a pinch and adds a nice salty-sweet contrast.

For the Chocolate Layer:

• 2 packages (3.4 oz each) chocolate pudding mix: I use the instant kind because we’re keeping this a no-bake affair. Substitution Tip: For a darker chocolate profile, use chocolate fudge pudding mix. For a from-scratch option, you can make a cooked pudding, but let it cool completely before assembling.
• 2 cups cold milk: Whole milk will give you the creamiest, richest result, but 2% works great too!
• 1 cup Cool Whip (thawed): This lightens the pudding layer, making it fluffy and mousse-like. Substitution Tip: An equal amount of freshly whipped heavy cream is a fantastic natural alternative.

For the Raspberry Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened: This is NON-NEGOTIABLE. Please, please take the time to let your cream cheese come to room temperature. This ensures a silky-smooth filling with zero lumps. I leave mine on the counter for a good 2 hours before I start.
• 1 cup granulated sugar: Sweetens the deal perfectly. You can reduce this by a quarter cup if your raspberries are very sweet.
• 2 tsp pure vanilla extract: The backbone of flavor. Always use the real stuff!
• 1 cup raspberries (fresh or thawed frozen): Fresh berries in season are sublime, but frozen work beautifully year-round. Just thaw and drain any excess liquid to prevent a runny filling.
• 4 tbsp milk: This just helps loosen the mixture slightly for easier spreading.
• 2 cups Cool Whip (thawed): Again, this adds incredible lightness. Fold it in gently!

Let’s Build This Beautiful Beast: Step-by-Step

Okay, team! It’s assembly time. This is where the “lasagna” part comes into play. We’re building layers of deliciousness. Put on some good music, and let’s get to it.

Step 1: The Foundation (The Crust)
First, grab your trusty 9×13-inch baking dish. Now, let’s crush those Oreos! You can do this in a food processor (the fast way) or place them in a large zip-top bag and go to town with a rolling pin (the therapeutic way). You want fine, sandy crumbs. Pour them into a bowl and drizzle in that melted butter. Mix it until every last crumb is moistened and it looks like dark, damp sand. Dump it into your dish and press it down firmly and evenly. I like to use the bottom of a measuring cup to really pack it in. This solid base is key so our layers don’t sink! Pop this in the fridge to set while we make the next layer.

Step 2: The Chocolate Dream Layer
In a medium bowl, grab a whisk and combine your two packages of chocolate pudding mix with the 2 cups of cold milk. Whisk, whisk, whisk for a good 2-3 minutes until it’s super thick and smooth. Now, let’s fluff it up! Grab a spatula and gently fold in that 1 cup of Cool Whip. This is our chef hack for transforming simple pudding into a cloud-like chocolate mousse. Pull your crust out of the fridge and spread this chocolate heaven evenly over the top. Be gentle so you don’t pull up the crumbs. Back into the fridge it goes!

Step 3: The Raspberry Cheesecake Cloud
This is my favorite part. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat your softened cream cheese, sugar, and vanilla together. Beat it on medium-high until it’s completely smooth, creamy, and lump-free. Scrape down the sides of the bowl! Now, add in the raspberries and the 4 tablespoons of milk. Mix again until the berries are broken down and the mixture is a beautiful pale pink color with little specks of berry throughout. Finally, take your spatula and gently fold in the 2 cups of Cool Whip. You want to keep as much air in it as possible. Now, carefully pull your dish out and spread this gorgeous pink layer over the firm chocolate layer. Smooth the top like you’re frosting a cake.

Step 4: The Patience Game (The Chill)
This is the hardest part, I swear. Cover the dish with plastic wrap and refrigerate it for at least 4 hours, but honestly, overnight is best. This waiting period is non-negotiable—it allows all the layers to firm up perfectly so you get those gorgeous, clean slices when you cut into it. Trust me, it’s worth the wait!

How to Serve This Masterpiece

When it’s finally time to serve, get creative! I love to take a large, sharp knife and run it under hot water, wipe it dry, and then make my cuts. This gives you those pristine, picture-perfect slices. Slide your serving spatula underneath and lift out each piece. I like to garnish each plate with a few fresh raspberries, a mint sprig for a pop of color, and maybe even a light dusting of cocoa powder or some shaved dark chocolate. It’s rich, so a little goes a long way!

Make It Your Own: Delicious Variations

The beauty of this recipe is its versatility! Here are a few of my favorite twists:

• Chocolate Ganache Drizzle: Add a luxurious layer of ganache between the chocolate and raspberry layers. Simply heat ½ cup heavy cream and pour over 1 cup dark chocolate chips. Let sit for 5 minutes, then whisk until smooth. Cool slightly before spreading.
• Crunchy Berry Top: Fold ¼ cup of crushed freeze-dried raspberries into the Cool Whip topping for an incredible burst of flavor and a subtle crunch.
• Citrus Zing: Add the zest of one lemon or orange to the raspberry cheesecake layer for a bright, sunny flavor.
• Different Berry Bliss: Swap the raspberries for pureed strawberries, blackberries, or even a mix!
• Peanut Butter Cup: For the crust, use peanut butter Oreos. Then, swirl ½ cup of creamy peanut butter into the chocolate layer before spreading.

Chef Clara’s Notes & Kitchen Stories

This recipe has evolved so much since that first picnic! I initially made a single layer version, but my friends always wanted seconds, so I doubled the batch to fit the 9×13” pan—hence the “double” in the name. One time, I was in a huge rush and tried to blend the cream cheese straight from the fridge. Big mistake. I had tiny little white lumps of cream cheese throughout my beautiful pink layer. I had to scrape the whole thing off, let the cream cheese warm up, and start over. Lesson learned: patience is a ingredient you can’t substitute!

This dessert is now my go-to for making someone feel loved. I’ve brought it to new parents, to friends moving into new homes, and just because. Food is my love language, and this lasagna speaks volumes.

Your Questions, Answered!

Q: My raspberry layer is runny! What happened?
A: This usually happens for one of two reasons: 1) The berries had too much liquid. If using frozen, make sure they are completely thawed and drained. You can even pat them dry with a paper towel. 2) The dessert didn’t chill long enough. The magic happens in the fridge; it needs that full 4+ hours to set up properly.

Q: Can I make this ahead of time?
A: Absolutely! In fact, I highly recommend it. You can make this up to 24 hours in advance. It holds up beautifully and the flavors have even more time to meld together. Just keep it covered in the fridge.

Q: I don’t like Cool Whip. What can I use instead?
A> No problem! For each cup of Cool Whip, you can substitute 1 cup of heavy cream whipped to stiff peaks with a tablespoon of sugar. It will be equally delicious and perhaps even a bit richer.

Q: How do I get clean slices?
A> The secrets are a well-chilled dessert and a hot knife. Chill it overnight for the best results. Before slicing, run your sharp knife under very hot water, wipe it dry, and make your cut. Repeat for every slice!

Nutritional Information*

*Please note: This is an estimated nutritional breakdown for 1 of 16 servings. It is provided as a courtesy and should be considered an estimate, not a guarantee.

Calories: ~310 | Fat: 20g | Carbohydrates: 28g | Sugar: 22g | Protein: 4g

This Double Chocolate Raspberry Lasagna is the kind of dessert that makes jaws drop and spoons dive in. With its decadent chocolate layers and fresh raspberry cheesecake twist, it’s creamy, crunchy, and completely irresistible. Best of all, it’s no-bake and make-ahead friendly—meaning less stress and more time to enjoy the sweet moments with family and friends.