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.


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.

- 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

Oreo Cookie Crust
- 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.

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.

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.

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

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.

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!

Recipe

No-Bake Hot Chocolate Lasagna
Recipe by:Ingredients
Chocolate Cookie Crust
- 34 (384 grams) Oreo cookies (regular, not double-stuffed)
- ½ cup (113 grams) salted butter melted
Hot Chocolate Cheesecake Layer
- ½ cup (113 grams) salted butter softened
- 8 ounces (227 grams) cream cheese softened
- 1 ¼ cups (296 ml) heavy cream
- 1 cup (120 grams) powdered sugar
- ½ cup (60 grams) hot chocolate powder 3-5 packets, depending on packet size
- 2 teaspoons (2 teaspoons) vanilla extract
Chocolate Pudding Layer
- 2 packages (192 grams) instant chocolate pudding 3.8 oz each
- 2 tablespoons (15 grams) hot chocolate powder about 1 packet
- 2 ¾ cup (651 ml) cold milk
- 1 ½ cups (75 grams) mini marshmallows
Whipped Topping
- 2 cups (473 ml) heavy cream
- ¾ cup (90 grams) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
Chocolate Ganache
- ½ cup (90 grams) semi-sweet chocolate chips
- 2 tablespoons (30 ml) heavy cream
Optional Garnishes
- ½ cup (118 grams) mini marshmallows or freeze dried marshmallows
- ¼ cup (45 grams) mini chocolate chips
Instructions
Chocolate Cookie Crust
- Spray a 9x13 baking dish with cooking spray.
- Place the Oreos into a food processor and pulse until you have cookie crumbs that look like sand. If you don't have a food processor, you can put them in a resealable bag and crush them with a rolling pin.34 Oreo cookies, ½ cup salted butter
- Pour the crumbs into a bowl and stir in the melted butter. Press the crumbs evenly across the bottom of the prepared baking dish.
- Place the dish in the refrigerator while you make your cheesecake layer.
Hot Chocolate Cheesecake Layer
- In the bowl of a stand mixer, whip the butter and cream cheese using the whisk attachment on medium-high speed until light and fluffy. Scrape the sides as needed.½ cup salted butter, 8 ounces cream cheese
- Add the heavy cream, powdered sugar, hot chocolate powder, and vanilla extract, and beat on low until incorporated. Then increase the mixer to high and beat until thick and glossy.1 ¼ cups heavy cream, 1 cup powdered sugar, ½ cup hot chocolate powder, 2 teaspoons vanilla extract
- Spread the mixture evenly over the chilled crust, and place it in the freezer to set while you make the next layer.
Chocolate Pudding Layer
- Add the pudding mixes and hot chocolate powder to a medium bowl, whisking until combined. Add the milk and whisk until it's really thick.2 packages instant chocolate pudding, 2 tablespoons hot chocolate powder, 2 ¾ cup cold milk
- Fold in the mini marshmallows, then immediately spread the pudding mixture evenly over the cream cheese layer. Return it to the freezer for 20-30 minutes.1 ½ cups mini marshmallows
- Once the pudding layer has set (you don’t want it to freeze entirely, just be set enough on top to not mix with the next layer you spread on top of it) make the topping.
Whipped Topping
- In the bowl of a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar, and vanilla extract until stiff peaks form that hold their shape when you remove the whisk attachment. Spread the whipped cream evenly over the chocolate pudding layer. Set in the fridge until the ganache is ready.2 cups heavy cream, ¾ cup powdered sugar, 1 teaspoon vanilla extract
Chocolate Ganache
- Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave at 50% power in 20-second intervals until just melted and smooth.½ cup semi-sweet chocolate chips, 2 tablespoons heavy cream
- Let cool for 10 minutes, then use a spoon, pastry bag, or squeeze bottle to drizzle diagonal streaks across the top of the whipped cream.
- Chill for 6 hours, or preferably overnight, to let everything set up nicely. Sprinkle with mini marshmallows and mini chocolate chips before serving.½ cup mini marshmallows, ¼ cup mini chocolate chips
Notes
- If you're using unsalted butter, add a pinch of salt to both the crust and cheesecake layers to balance the sweetness.
- The marshmallows stay soft overnight, but if you're making it 2–3 days in advance, skip adding them to the pudding layer and sprinkle them on top just before serving.
- This recipe can be reduced by half and layered in a 9x9 pan to serve 6.
- Wrap the pan tightly with plastic wrap and refrigerate for up to 4 days.
- Freeze for just 20-30 minutes at a time - long enough for the filling to set but not long enough for the dish to freeze completely. Fully freezing this dessert lasagna is not recommended, as the pudding layer can separate once thawed.
- Between cuts, dip your knife in warm water and wipe it dry for smooth, defined layers.
Equipment
- 9x13 Baking Pan
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.






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