Description
A festive and indulgent no-bake dessert perfect for Halloween, featuring layers of chocolate and pumpkin cheesecake on a chocolate cookie crust, topped with whipped cream and optional spooky decorations.
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
- Prepare the Crust: Pulse the chocolate cream filled sandwich cookies, including the cream, in a food processor until they become crumbly. Mix the cookie crumbs with the melted butter until combined, then press this mixture firmly into the bottom of a 9×13-inch pan. Refrigerate the crust until ready to assemble the layers.
- Make the Whipped Cream: Place the mixer bowl and whisk attachment in the freezer for 10 minutes to chill. Add the heavy whipping cream and powdered sugar to the chilled bowl and beat until stiff peaks form. Set the whipped cream aside in the refrigerator.
- Prepare the Chocolate Cheesecake Layer: Beat the softened cream cheese and powdered sugar until creamy. Add the dark cocoa powder and vanilla extract and beat again until smooth. Gently fold in 1 ½ cups of the whipped cream. Spread this chocolate cheesecake mixture evenly over the chilled crust.
- 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, and beat again until combined. Gently fold in the remaining 1 ½ cups of whipped cream. Spread this pumpkin cheesecake layer evenly over the chocolate layer.
- Top with Remaining Whipped Cream: Spread the remaining whipped cream evenly over the pumpkin layer, smoothing the surface well. Refrigerate the assembled lasagna for at least 2 hours or until it is fully set.
- Add Optional Halloween Toppings: Before serving, sprinkle chocolate curls over the top. For festive Halloween decoration, write ‘RIP’ on cookies with black gel frosting, attach candy eyes to marshmallow ghosts using small dots of black gel, and decorate the top with tombstone cookies, marshmallow ghosts, and candy corn pumpkins.
Notes
- Optional toppings include chocolate curls, Pepperidge Farm Milano® cookies, black gel frosting, marshmallow ghosts, candy eyes, and candy corn pumpkins to create a spooky Halloween theme.
- Ensure all cream cheese is softened for easier mixing and smoother texture.
- Chill time is crucial for the layers to set properly and for the lasagna to slice neatly.
- This dessert is best served chilled and consumed within 2-3 days for freshness.
Nutrition
- Serving Size: 1 slice (1/24 of recipe)
- Calories: 280
- Sugar: 23g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
