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Easy Decadent Raspberry Chocolate Cheesecake Lasagna

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This Raspberry Chocolate Cheesecake Lasagna is a no-bake dessert that combines rich chocolate, tangy raspberries, and creamy cheesecake into an impressive layered treat. Perfect for any occasion, it’s sure to wow your guests with minimal effort!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 (8-ounce) blocks full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon non-alcohol vanilla extract
  • ½ cup unsweetened cocoa powder
  • 4 ounces semi-sweet chocolate, melted and slightly cooled
  • 2 cups heavy cream, cold
  • ½ cup powdered sugar
  • ½ teaspoon non-alcohol vanilla extract
  • ¼ cup raspberry jam
  • Fresh raspberries
  • Chocolate shavings or mini chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Crush 1 ½ cups of graham crackers in a food processor or a Ziploc bag with a rolling pin.
  2. In a medium bowl, combine the graham cracker crumbs with ¼ cup of granulated sugar and ½ cup of melted unsalted butter, stirring until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9×13 inch baking dish and bake for about 8-10 minutes until slightly golden. Let it cool completely on a wire rack.
  4. In a large mixing bowl, beat the two blocks of softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until well combined and fluffy.
  6. Divide the mixture evenly into two bowls. In one bowl, fold in ½ cup of cocoa powder and 4 ounces of melted chocolate until smooth.
  7. In a separate chilled mixing bowl, pour in 2 cups of very cold heavy cream and beat on high speed until soft peaks form.
  8. Add ½ cup of powdered sugar and ½ teaspoon of vanilla extract, continuing to beat until stiff peaks form.
  9. Layer the cheesecake lasagna by starting with the cooled graham cracker crust, then spreading the plain cream cheese mixture over it.
  10. Dollop and gently spread ¼ cup of raspberry jam over the plain cheesecake, then arrange half of the fresh raspberries on top.
  11. Spread the chocolate cream cheese mixture over the raspberry layer, then scatter the remaining fresh raspberries over the chocolate layer.
  12. Spread the whipped cream generously over the top and garnish with chocolate shavings or mini chocolate chips and a few whole fresh raspberries.
  13. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight.

Nutrition

Keywords: Ensure cream cheese is at room temperature for smooth layers. Chill the dessert for at least 4-6 hours for best results. Customize with different berries if desired.

Find it online: https://crumella.com/easy-decadent-raspberry-chocolate-cheesecake-lasagna/