No-Bake Hot Chocolate Lasagna
Recipe by:Hot Chocolate Lasagna is a no-bake chocolate dessert with all the cozy flavor of hot cocoa in creamy, chilled layers. Made with real whipped cream and an Oreo crust, this make-ahead dessert is perfect for winter gatherings and holiday tables.
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 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 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
Nutrition
Calories: 697kcal | Carbohydrates: 64g | Protein: 7g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 524mg | Potassium: 271mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1452IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 4mg
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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