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No-Bake Chocolate Strawberry Dessert Lasagna

No-Bake Chocolate Strawberry Dessert Lasagna
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Print Recipe

This no-bake dessert lasagna features layers of chocolate cookie crust, creamy cheesecake filling, rich chocolate pudding, fresh sweet strawberries, and fluffy whipped cream. Each bite offers a contrast of crisp, creamy, and fruity textures with a balance of chocolate and strawberry flavors, perfect for summer gatherings or when you want an impressive dessert without turning on the oven.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups chocolate wafer cookies, finely crushed (about 20 cookies)
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp fine sea salt
  • For the cream cheese layer:
  • 8 oz cream cheese, softened at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • For the pudding layer:
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 2 cups cold whole milk
  • For the strawberry layer:
  • 1 lb fresh strawberries, hulled and sliced (about 2 cups sliced)
  • 2 tbsp granulated sugar
  • For the topping:
  • 1/2 cup heavy whipping cream, chilled
  • 2 oz semi-sweet chocolate, grated or shaved
  • Optional: 2-3 whole strawberries for garnish

Instructions

  1. In a medium bowl, combine the finely crushed chocolate wafer cookies, melted unsalted butter, and fine sea salt. Use a fork to mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of an 8×8-inch square baking dish or a 9-inch round springform pan, using the bottom of a measuring cup to compact it. Chill in the refrigerator for at least 15 minutes to set while preparing the next layers; this creates a stable, crisp base that won’t crumble when sliced.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add the granulated sugar and pure vanilla extract, and continue beating until fully incorporated and the mixture is fluffy, scraping down the sides as needed. This ensures no lumps and a smooth texture for the layer.
  3. In a separate chilled bowl, pour the 1 cup of chilled heavy whipping cream. Using a clean electric mixer or whisk, whip the cream on high speed until stiff peaks form, about 2-3 minutes. Be careful not to over-whip, or it will turn grainy; stiff peaks mean the cream holds its shape when the beaters are lifted.
  4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion to incorporate without deflating the cream, until no white streaks remain. This lightens the mixture, making it airy and spreadable. Set aside.
  5. Remove the chilled crust from the refrigerator. Spread the cream cheese mixture evenly over the crust using an offset spatula, creating a smooth layer. Tap the dish gently on the counter to remove any air bubbles; this layer acts as a barrier between the crust and pudding.
  6. In another bowl, whisk together the instant chocolate pudding mix and cold whole milk vigorously for 2 minutes until the pudding thickens. Let it stand for 5 minutes to set further; it should be thick but still pourable. Using cold milk is crucial for proper thickening of instant pudding.
  7. Carefully pour the thickened pudding over the cream cheese layer. Spread it evenly with the spatula, being gentle to avoid mixing the layers. Allow it to sit for a minute to settle and form a distinct layer.
  8. In a small bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them macerate for 5-10 minutes until they release some juices and become slightly syrupy. This enhances their sweetness and flavor for the dessert.
  9. Arrange the macerated strawberries in an even layer over the pudding. Pour any accumulated juices over the top for added moisture and flavor, ensuring the strawberries are distributed evenly.
  10. For the topping, whip the remaining 1/2 cup of chilled heavy whipping cream to stiff peaks. Spread or pipe it over the strawberry layer using a spatula or piping bag for a decorative finish.
  11. Sprinkle the grated semi-sweet chocolate evenly over the whipped cream. Garnish with a few whole strawberries if desired for an attractive presentation.
  12. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set firmly. This ensures clean slices when serving; cut with a sharp knife wiped clean between cuts for neat portions.

Notes

Storage: Cover and refrigerate for up to 3 days. For longer storage, freeze individual slices on a parchment-lined tray until firm, then wrap tightly and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving. Do not microwave; serve chilled to maintain texture.

Nutrition

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Find it online: https://inagartencooks.com/no-bake-chocolate-strawberry-dessert-lasagna/