Description
A no-bake layered treat that pairs a crunchy chocolate cookie crust with a silky chocolate pudding layer and a bright, creamy raspberry cheesecake topping. Easy to build, fun to serve, and perfect chilled.
Ingredients
Scale
- 20–25 chocolate sandwich cookies (Oreos or similar)
- 6 tablespoons unsalted butter, melted
- 1 box instant chocolate pudding mix
- 1 cup milk (for the pudding) plus 2 tablespoons extra for the raspberry layer
- 1½ cups whipped topping divided (about ½ cup for the chocolate layer, 1 cup for the raspberry layer)
- 8 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raspberries (fresh or thawed frozen berries)
Instructions
- Make the crust. Crush the sandwich cookies into fine crumbs (use a food processor or place in a sealed bag and bash with a rolling pin). Stir the crumbs with the melted butter until evenly moistened. Pack this mixture firmly into the base of an 8×8-inch baking dish. Transfer to the freezer for about 10 minutes so it firms up.
- Prepare the chocolate layer. Whisk the instant pudding with slightly less milk than the package calls for to achieve a thicker set (use the 1 cup, then reduce if you want it firmer). Once the pudding is smooth, fold in about ½ cup of the whipped topping to lighten the texture. Spread this chocolate mixture over the chilled crust in an even layer. Return the pan to the freezer for 10–15 minutes to help the layer set.
- Whip up the raspberry cheesecake layer. Beat the softened cream cheese with the sugar, the extra 2 tablespoons of milk, and the vanilla until smooth. Gently stir in the raspberries (mash a few if you want more color/swirl). Fold in the remaining 1 cup of whipped topping until the mixture is airy and spreadable. Carefully smooth this mixture over the chocolate layer.
- Finish and chill. Top the raspberry layer with any leftover whipped topping, spread evenly, and decorate with extra raspberries or chocolate shavings if you like. Refrigerate for at least 4 hours (overnight yields the best texture) before slicing.
Notes
- For the smoothest raspberry layer, make sure the cream cheese is fully softened.
- Press the crust down firmly so slices hold together well—use the bottom of a measuring cup to compact it.
- Using slightly less liquid for the pudding creates a sturdier chocolate layer that won’t bleed into the raspberry layer.
- Make-ahead friendly: assemble a day early and keep covered in the fridge.
- Store leftovers covered in the refrigerator for up to 3 days.