Hot Chocolate Lasagna is a beautiful no-bake dessert that's made ahead and perfect for winter parties and holiday gatherings. It has all the cozy flavor of hot chocolate in creamy, chilled layers made with real whipped cream.

A close-up of a layered chocolate dessert lasagna topped with whipped cream, chocolate chips, and mini marshmallows.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

I've always loved dessert lasagnas because they're easy to make ahead, they travel well, and there's something so fun about the layers of cheesecake, pudding, and whipped cream.

After sharing my lemon lush and banana pudding versions, I wanted to create one that felt right for winter. This chocolate lasagna reminds me of sipping cocoa on cold evenings, and it's always a hit when I bring it to a gathering.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Ingredients for a hot chocolate dessert lasagna arranged on a table, each labeled, including cookies, cocoa, and marshmallows.

Oreo Cookies: Use regular Oreos. The extra filling in the double-stuffed makes the crust too soft and greasy. If you don't want 3 layers of chocolate, use a 9x13 graham cracker crust instead.
Pudding Mix: Make sure you grab instant pudding mix. Cook and Serve won't set properly.
Hot Chocolate Mix: Choose a mix that matches the level of richness you want for the dessert. Milk chocolate mix gives a classic, sweet hot cocoa flavor, while dark chocolate mix makes it deeper and less sweet. I don't recommend sugar-free hot chocolate as it doesn't dissolve as well.
Heavy Cream: Using real whipped cream instead of whipped topping makes the texture much smoother and the flavor more like a true hot cocoa dessert. You can use 16 ounces of Cool Whip if you prefer.

Tips to Make the Best Layered Chocolate Lasagna

Left: Crushed cookies in melted butter. Right: Pressed cookie crust in a white baking dish on a light surface.

Crush the cookies until they're fine and even. Any larger bits make the crust crumble when sliced.
Let the butter sit for a few minutes before mixing it into the crumbs. It should feel warm, not hot, or it'll make the crust greasy.

Four steps of making chocolate filling: creamed butter, added dry ingredients, mixed, and layered in pan.

Chocolate Cheesecake Layer

Let your butter and cream cheese come to room temperature before you start mixing. If they're even a little bit cold, you'll end up with lumps that won’t go away.
Beat the mixture until it's light and fluffy. This is what gives the cheesecake layer that dreamy, mousse-like texture we all love.

Four steps of making chocolate pudding mixture with mini marshmallows, shown in a glass bowl and baking pan.

Chocolate Pudding Layer

Whisk the pudding until it's thick and glossy. If it's still runny, it can sink right into the cheesecake layer, so make sure it's fully thickened before layering.
Gently fold in the marshmallows just before you add the pudding layer to the pan. This keeps them soft and lets them peek through rather than melting into the pudding.

Left: Whipped cream in a mixing bowl. Right: Whipped cream spread evenly in a rectangular baking dish.

Whipped Cream Topping

Spread the whipped cream gently with an offset spatula to keep the layers tidy, then chill overnight so the flavors meld.

Left: Bowl of chocolate mixture. Right: White baking dish topped with drizzled chocolate on a light surface.

Garnish

Let the ganache cool for about 10 minutes before drizzling.
This no-bake dessert keeps beautifully in the fridge, but for the best texture, add the marshmallow and chocolate chips garnishes just before serving.

How to Get Perfect Layers!

Chill each layer before adding the next. Putting it in the freezer for just 20 to 30 minutes helps the layers stay neat and makes them easy to slice, so your dessert looks just like a bakery dessert.

Serve chilled, straight from the fridge, for the best texture. The creamy layers soften at room temperature.

A dessert square topped with chocolate drizzle, mini marshmallows, and chocolate chips on a spatula.

Make it Special✨

If you want to make this extra special for the holidays, try turning it into a Peppermint Hot Chocolate Lasagna! Just add ¼ teaspoon of peppermint extract to the cheesecake layer.

I like to swap out the regular whipped cream for my Peppermint Whipped Cream during the holidays. Just before serving, I sprinkle crushed candy canes over the top for a festive, minty finish. It looks so pretty on the table!

Note from Erin

Helpful Ingredient Tips