Name: Decadent Layered Raspberry Chocolate Dessert Dream
Prep time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 ½ cups crushed chocolate cookies (like Oreos); 6 tablespoons unsalted butter, melted; 8 oz semisweet chocolate, chopped (or chocolate chips); 1 cup heavy cream (for ganache); 2 tablespoons sugar; 1 package (8 oz) cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream, whipped; 1 ½ cups fresh raspberries; ½ cup dark chocolate shavings or curls; Extra raspberries for garnish

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Decadent Layered Raspberry Chocolate Dessert Dream a rich, layered dessert that combines the best of chocolate and raspberries in one unforgettable bite. This decadent raspberry chocolate dessert brings together a fudgy cookie base, smooth chocolate ganache, and a luscious raspberry cream topping—all finished with elegant chocolate curls and fresh berries. It's the kind of dessert I love to bring out when I want to wow guests or treat myself to something truly indulgent.

Decadent Layered Raspberry Chocolate Dessert Dream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Base

1 ½ cups crushed chocolate cookies (like Oreos)

6 tablespoons unsalted butter, melted

For the Chocolate Layer

8 oz semisweet chocolate, chopped (or chocolate chips)

1 cup heavy cream

2 tablespoons sugar

For the Raspberry Cream Layer

1 package (8 oz) cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped

1 ½ cups fresh raspberries

For the Topping

½ cup dark chocolate shavings or curls

Extra raspberries for garnish

Directions

Make the base: I start by mixing the crushed chocolate cookies with the melted butter until well combined. Then I press the mixture firmly into the bottom of a 9x9-inch baking dish and chill it in the fridge while preparing the next layer.

Chocolate layer: I heat the cream and sugar in a saucepan just until it begins to simmer. Then I pour it over the chopped chocolate and let it sit for about 2 minutes before stirring it into a smooth ganache. I pour that over the chilled crust and refrigerate it until it sets—usually around 30 minutes.

Raspberry cream layer: While the chocolate sets, I beat the cream cheese, powdered sugar, and vanilla extract until creamy. Then I fold in the whipped cream gently, followed by the fresh raspberries. I spread this raspberry mixture over the firm chocolate layer evenly.

Finish & garnish: To finish, I top everything with dark chocolate shavings and scatter a few extra raspberries on top. I chill the whole dessert for at least 2 hours to ensure it slices cleanly and holds its beautiful layers.

Servings and timing

This recipe makes 12 indulgent squares—perfect for sharing (or not!).

Prep Time: 25 minutes

Chill Time: 2 hours

Total Time: 2 hours 25 minutes

Calories: Approximately 360 kcal per serving

Variations

Swap the berries: I sometimes use strawberries or blackberries instead of raspberries for a fun twist.

Make it gluten-free: Gluten-free chocolate cookies work perfectly for the crust.

Use white chocolate: For a sweeter twist, I swap the semisweet chocolate with white chocolate for a raspberry-white chocolate version.

Add liqueur: A tablespoon of raspberry liqueur or Chambord in the cream cheese layer adds a subtle boozy note I really enjoy on special occasions.

Mini servings: I’ve also made this in mini cups for a party—same layers, just portioned individually.

Storage/Reheating

I store leftovers tightly covered in the refrigerator for up to 4 days. This dessert holds up well and actually slices even better after chilling overnight. I don’t recommend freezing, as the cream layer can separate and lose its texture. Since it’s a no-bake dessert, there’s no need for reheating—just slice and serve chilled straight from the fridge.

FAQs

What kind of chocolate works best for the ganache layer?

I usually go with semisweet chocolate for a balanced richness, but bittersweet or even milk chocolate can be used depending on how sweet I want the dessert.

Can I use frozen raspberries instead of fresh?

Yes, but I make sure to thaw and drain them well first. Excess moisture can affect the texture of the cream layer.

Can I make this dessert ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. It actually slices better when fully set.

Do I need a stand mixer for the whipped cream?

Not at all. I use a hand mixer or even a whisk if I’m feeling ambitious—it just takes a bit more time.

Can I make this in a larger pan?

I can double the recipe for a 9x13-inch pan, but I increase the chilling time slightly to ensure each layer sets properly.

Conclusion

This decadent layered raspberry chocolate dessert is one of those recipes I pull out when I want to impress without stressing in the kitchen. It’s rich, beautiful, and loaded with flavors that complement each other perfectly. Whether I’m entertaining or just treating myself, this dreamy dessert always delivers.

Recipe:

Decadent Layered Raspberry Chocolate Dessert Dream

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Author: Cheryl
Total Time: 2 hours 25 minutes
Yield: 12 squares
Diet: Vegetarian

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Description

A decadent no-bake layered dessert featuring a chocolate cookie crust, smooth chocolate ganache, and a creamy raspberry layer topped with chocolate curls and fresh berries. Perfect for entertaining or indulging on a special weekend.

Instructions

Mix crushed chocolate cookies with melted butter until well combined. Press into the bottom of a 9x9-inch baking dish. Chill in the fridge.
In a saucepan, heat 1 cup heavy cream and sugar until it begins to simmer. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth to make ganache. Pour over crust and refrigerate for 30 minutes.
Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream, then fold in raspberries.
Spread the raspberry cream mixture evenly over the set chocolate layer.
Top with dark chocolate shavings and garnish with extra raspberries. Chill the dessert for at least 2 hours before serving.