Dessert lasagna is the no-bake holiday dessert that feeds a crowd and looks amazing through a glass dish. This sugar-free Christmas cookie lasagna layers crushed chocolate chip cookies, a thick cheesecake cream and a bright red raspberry-chia filling, then finishes with cookie chunks on top.
The cookies are HighKey chocolate chip mini cookies, the cream is Neufchâtel, Greek yogurt and whipped cream set with a little gelatin, and the raspberry layer is thickened with chia seeds. Each of the 9 servings has about 147 calories and 4g net carbs.
The only cooking is a few minutes on the stove for the raspberries. Everything else is layering and chilling.
Why You’ll Love This Sugar-Free Christmas Cookie Lasagna
- Festive layers. Cookie, cream and a bright red raspberry stripe through the glass.
- No oven. Just a quick raspberry simmer and a long chill.
- 4g net carbs per serving. Each of the 9 servings has about 147 calories and 6g protein.
- Make-ahead friendly. It needs at least 4 hours in the fridge, so make it early.
Ingredient Notes
Cookies. Three and a half ounces of HighKey Chocolate Chip Mini Cookies are divided: two 38g portions are crushed coarsely for the layers and 20g is kept in larger pieces for the top. Check the HighKey label for sugar alcohols if you avoid them.
Cheesecake cream. Six ounces of Philadelphia Neufchâtel, 1 cup of FAGE Total 0% Greek yogurt and ¼ cup of powdered allulose, lightened with whipped cream and set with a teaspoon of gelatin, make the creamy layers of this sugar-free Christmas cookie lasagna.
Raspberry-chia layer. One and a half cups of fresh raspberries are simmered with allulose and thickened with a tablespoon of chia seeds into a jam-like filling.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like raspberries, chia seeds and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Christmas Cookie Lasagna
You need a 4×4-inch square glass dish that is 3 inches deep, bowls, a saucepan, a mixer and a spatula. Prep takes about 30 minutes, the raspberries cook for 5 to 7 minutes, and the dessert chills for at least 4 hours.
Prepare the cookies and raspberry layer
Step 1. Crush two 38g cookie portions coarsely. Keep 20g in larger pieces for the topping.
Step 2. Simmer the raspberries and 25g of allulose for 5 to 7 minutes, gently crushing.
Step 3. Stir in the chia seeds and cool for 15 to 20 minutes, until thick and jam-like.
Make the cheesecake cream
Step 4. Bloom the gelatin in the cold water for 5 minutes.
Step 5. Beat the Neufchâtel and powdered allulose until smooth, then mix in the yogurt.
Step 6. Dissolve the gelatin gently. Temper it with 2 tablespoons of the cream mixture, then blend it back in.
Step 7. Whip the cold cream to soft peaks and fold it into the cheesecake mixture.
Layer
Step 8. Spread 38g of cookie crumbs across the bottom of the glass dish.
Step 9. Add 40% of the cheesecake cream, then the cooled raspberry-chia filling.
Step 10. Add the remaining 38g of cookie crumbs and the remaining 60% of the cheesecake cream.
Step 11. Smooth the top and scatter the reserved 20g of cookie chunks.
Step 12. Cover and refrigerate for at least 4 hours, then divide the sugar-free Christmas cookie lasagna into 9 portions.
Success Tips for Sugar-Free Christmas Cookie Lasagna
Follow the layer order. Cookies, cream, raspberry, cookies, cream, then the cookie topping.
Keep the raspberry layer thick. Let it cool until jam-like so it sits in a clean stripe instead of running.
Crush the cookies coarsely. Bigger pieces give texture and visible layers.
Chill fully. Four hours lets the gelatin set so the portions hold their shape.
More Holiday Dessert Lasagnas
For a minty version, try my sugar-free chocolate peppermint lasagna. If you love lemon and berries, the lemon blueberry cheesecake lasagna is a favorite.
And for a classic cookie, bake the sugar-free chocolate chip cookies.
Storage
Refrigerate the sugar-free Christmas cookie lasagna covered for up to 3 days.
Sugar-Free Christmas Cookie Lasagna FAQ
Can I use other cookies?
The recipe is written for HighKey Chocolate Chip Mini Cookies. Other cookies change the sweetness and the nutrition numbers.
Why chia seeds in the raspberry layer?
Chia thickens the raspberries into a jam-like layer without pectin or sugar.
Does it need to chill?
Yes, at least 4 hours, so the cheesecake cream sets and the layers stay neat.
How many servings does this sugar-free Christmas cookie lasagna make?
The 4×4-inch dish makes 9 portions.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Cookies, cream and a ribbon of red raspberry, this sugar-free Christmas cookie lasagna is the no-bake dessert that steals the holiday table.
Sugar-Free Christmas Cookie Lasagna
Ingredients
Equipment
Method
- Crush two 38g cookie portions coarsely. Keep 20g in larger pieces for topping.
- Simmer raspberries and 25g allulose for 5–7 minutes, gently crushing.
- Stir in chia seeds. Cool 15–20 minutes until thick and jam-like.
- Bloom gelatin in cold water for 5 minutes.
- Beat Neufchâtel and powdered allulose until smooth. Mix in yogurt.
- Dissolve gelatin gently. Temper with 2 tbsp cream mixture, then blend back in.
- Whip cold cream to soft peaks. Fold into cheesecake mixture.
- Spread 38g cookie crumbs across bottom of glass dish.
- Add 40% of cheesecake cream, then cooled raspberry-chia filling.
- Add remaining 38g cookie crumbs and remaining 60% cheesecake cream.
- Smooth top and scatter reserved 20g cookie chunks.
- Cover and refrigerate at least 4 hours. Divide into 9 portions.
Notes
- Order: cookies, cream, raspberry, cookies, cream, cookie topping.
- Keep raspberry filling thick and cookie pieces coarse.
- Check HighKey labels for sugar alcohols.
- Refrigerate covered up to 3 days.