Description
This Hot Chocolate Lasagna is a no-bake dessert with layers of Oreo crust, hot chocolate cheesecake, chocolate pudding, and whipped topping. Finished with marshmallows and chocolate drizzle, it’s a festive, creamy dessert that tastes like hot chocolate in every bite!
Ingredients
Units
Scale
For the Crust:
- 36 Oreo cookies (with filling), crushed into fine crumbs
- 1/2 cup (1 stick) melted unsalted butter
Hot Chocolate Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) softened butter
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 6 packets hot chocolate mix
- 1 1/2 cups heavy whipping cream
Chocolate Pudding Layer:
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold milk
- 1 1/2 cups mini marshmallows
Topping:
- 8 oz whipped topping (Cool Whip), thawed
- 2 cups mini marshmallows
- Chocolate syrup, for drizzling (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine crushed Oreos and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the next layer.
- Hot Chocolate Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, then beat until creamy.
- In a separate bowl, whip the heavy cream with the hot chocolate mix until stiff peaks form. Fold this mixture into the cream cheese mixture until combined.
- Spread this layer over the chilled Oreo crust, then return to the fridge to set.
- Chocolate Pudding Layer:
- In a medium bowl, whisk together the instant pudding mix and milk until thickened.
- Gently fold in the mini marshmallows, then spread this layer over the cheesecake layer. Chill in the fridge for at least 1 hour.
- Top with Whipped Cream: Spread the whipped topping evenly over the pudding layer. Sprinkle mini marshmallows on top and drizzle with chocolate syrup if desired.
- Chill and Serve: Chill the lasagna for at least 3 hours, or overnight for best results. Cut into squares and serve chilled.
Notes
- Make Ahead: This dessert is best if made the day before serving to allow the layers to set.
- Storage: Store in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw in the fridge before serving.
- Variations: Add crushed peppermint candies to the topping for a holiday twist, or try Mint Oreos for the crust for extra flavor.