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Chocolate Pumpkin Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Indulge in a festive, no-bake Chocolate Pumpkin Lasagna that’s perfect for autumn gatherings. Layers of chocolate cream-filled cookie crust, rich chocolate cheesecake, creamy pumpkin cheesecake, and fluffy whipped cream come together for a decadent dessert that’s as visually stunning as it is delicious.

Ingredients

Scale

For the Crust

  • 30 chocolate cream-filled sandwich cookies
  • 6 tablespoons unsalted butter, melted

For the Whipped Cream

  • 3 cups heavy whipping cream
  • ¾ cup powdered sugar

For the Chocolate Cheesecake Layer

  • 1 package (8 oz) cream cheese, softened
  • ½ cup powdered sugar
  • ¼ cup dark cocoa powder
  • 1 teaspoon vanilla extract

For the Pumpkin Cheesecake Layer

  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • ¾ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the crust: Pulse the chocolate cream-filled sandwich cookies, including the cream, in a food processor until crumbly. Mix the cookie crumbs with melted butter until thoroughly combined. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Refrigerate until needed to set.
  2. Make the whipped cream: Chill your mixer bowl and whisk attachment in the freezer for 10 minutes to ensure a cold environment. Add the heavy whipping cream and powdered sugar to the chilled bowl and beat on high speed until stiff peaks form. Once whipped, refrigerate the bowl to keep the whipped cream cold.
  3. Create the chocolate cheesecake layer: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add dark cocoa powder and vanilla extract and mix until well incorporated. Gently fold in 1½ cups of the prepared whipped cream to keep the texture light. Spread this chocolate layer evenly over the chilled cookie crust.
  4. Prepare the pumpkin cheesecake layer: Beat the softened cream cheese and powdered sugar until creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, beating again until fully combined. Gently fold in the remaining 1½ cups of whipped cream, then spread this pumpkin layer evenly on top of the chocolate cheesecake layer.
  5. Top with whipped cream: Spread the remaining whipped cream evenly over the pumpkin layer to complete the lasagna layers.
  6. Chill and set: Refrigerate the assembled lasagna for at least 2 hours or until set firmly. Prior to serving, optionally garnish with chocolate curls or festive Halloween decorations such as tombstone cookies, marshmallow ghosts, or candy corn pumpkins for a themed presentation.

Notes

  • Optional toppings include chocolate curls, Pepperidge Farm Milano® cookies, black gel frosting for writing or decorating, marshmallow ghosts with candy eyes, and candy corn pumpkins for holiday flair.
  • This dessert requires a minimum of 2 hours chilling time to ensure proper setting; plan accordingly.
  • Use a chilled bowl and whisk attachment for optimal whipped cream texture.
  • For best results, press the cookie crust firmly to avoid crumbling when slicing.

Nutrition

  • Serving Size: 1 slice (1/24th of recipe)
  • Calories: 260
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://jmrecipes.com/chocolate-pumpkin-lasagna-recipe/