Chocolate lasagna is your heavenly answer to a quick and easy no-bake dessert recipe, with simple ingredients. This decadent lush chocolate has a layer of cheesecake that meets swirls of cream and chocolate pudding. It’s topped with a layer of whipped topping and all of this sits on a bed of delicious Oreo cookie crust. Whip this up in a hurry for a special occasion or absolutely no reason at all!
This no bake chocolate lasagna dessert was the OG, but since then I’ve also created a white chocolate lasagna and a peanut butter lasagna that is just as tasty, so be sure to give those a try too!
If the combination of chocolate, creamy layers, and no-bake excites you as much as it does me you’re going to love my oreo ice cream cake and chocolate cream pie. Both are mouthwateringly delicious and deceptively fancy schmancy! Pssst…they’re really super easy.
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🍫 Ingredients:
- Chocolate sandwich cookies/Oreos – No need to remove the cream centers. Just throw the whole cookie in and the cream will actually help bind the Oreo crust. With that being said, don’t use double stuffed.
- Salted butter – Use to help bind the cookie crust. The salt is a nice balance to the sweet cookie.
- Granulated sugar – Will help turn the cream cheese into more of a cheesecake.
- Cream cheese – The most important part of the creamy cheesecake layer. It acts as a sturdy base to the layers built on top but it also puts the cheese in cheesecake.
- Heavy cream – Add heavy cream to the cream cheese layer to give it a rich velvety texture.
- Whipped topping – Add whipped cream to the cream cheese layer, the chocolate layer, as well as the top layer. A jack of all trades, I’d say.
- Instant Chocolate Pudding – A whole layer dedicated to thick, rich chocolate pudding. The instant mix is the way to go!
- Whole milk – Can substitute with 2% milk.
- Mini chocolate chips – Either sweet or dark chocolate.
- White chocolate chips – An added treat sprinkled on top.
- Chocolate sauce – A simple homemade chocolate fudge sauce for a drizzle on top! Use our microwave hot fudge sauce for a quick and easy recipe.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This no bake dessert lasagna can be garnished with chocolate chips, sauce, chocolate shavings, chocolate ganache, or a cocoa powder dusting. You can also sprinkle M&M’s or jimmies on top (great for birthday parties).
Substitutions and Variations
- Homemade whipped cream – beat a cup of whipping cream until soft peaks form. Add a little powdered sugar, and continue mixing until stiff peaks form. Fold into the instant chocolate pudding mix in place of the Cool Whip.
- Type of pudding: you can easily swap out the pudding and change the crust to make any variety such as strawberry or lemons. For fruity pudding mix, use a graham cracker crust or golden Oreos instead of regular Oreos.
- Mint: add some mint extract to the cheesecake layer for a mint chocolate chip flavor.
🔪 Instructions:
PREP: Grease the bottom of a glass 9×13 baking dish with non stick cooking spray or butter, set aside.
Step 1: Add the Oreo cookies to a food processor and pulse into fine crumbs.
Step 2: Pour in the melted butter and 2 tablespoons of sugar. Pulse again until combined.
Step 3: Press the cookie crumbs firmly into the bottom of the pan to make the chocolate cookie crust in an even layer. Place in the freeze so it has enough time to set.
Step 4: In a large bowl, beat the remaining sugar, softened cream cheese, and 3 tablespoons of heavy cream until fluffy. Beat in a cup of whipped topping to the cream cheese mixture.
Pro Tip: You will want to chill the lasagna in between adding the layers. This makes it easier to spread without mixing them together.
Step 5: Use an offset spatula to spread the cheesecake layer over the crust and place back into the freezer.
Step 6: In a medium bowl, add the instant pudding mix, cold milk, and a cup of whipped topping. Beat until the mixture thickens. Spread the chocolate pudding layer onto top of the first layer.
Step 7: Spread the remaining Cool Whip over top of the pudding mixture and sprinkle with chocolate chips, chocolate curls, crushed Oreos, chocolate or caramel sauce.
SLICE: Run your knife under warm water, then slice and serve.
Recipe Tips for Chocolate Lasagna
- If you don’t have a food processor, add the cookies to a large ziplock bag and crush using a rolling pin. Then add the butter and sugar.
- Run the knife under warm water for easy slicing and serving, and enjoy every bite of this luscious creamy chocolate pudding dessert.
- Bringing the cream cheese come to room temperature makes it easy to mix and gives the dessert a creamier texture.
- To make homemade whipped cream, combine cold 1-2 cups of heavy whipping cream with powdered sugar. Beat until stiff peaks form.
Fun Fact
Did you know that you can find Oreos in over 100 countries? – Love Food
Recipe FAQs
Cover leftovers with plastic wrap or place in an airtight container and refrigerate for up to 5 days.
Absolutely, you can! Just make sure to thaw in the fridge the night before. If you don’t thaw it completely, it’s actually a bit like an ice cream cake and I honestly can’t decide if I like it better thawed or frozen!
While this delicious dessert is very similar it’s not quite the same. The OG version has chocolate cake layered into between the mousse.
A creamy chocolate lasagna recipe has layers of chocolate pudding, a crust, and a cheesecake layer. So while it doesn’t taste like a savory lasagna, it’s layered the same way. This no bake chocolate dessert will be the talk of the party!
More No Bake Chocolate Desserts
If you tried this No Bake Chocolate Lasagna Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Lasagna
Ingredients
- 14.3 oz. chocolate sandwich cookies/Oreos (35 cookies)
- ⅓ cup salted butter, melted
- ½ cup plus 2 tablespoons of granulated sugar divided
- 8 oz. cream cheese softened
- 3 tablespoons heavy cream or milk
- 16 oz. Cool Whip or frozen whipped topping
- 6.8 oz. instant chocolate pudding 2 small packages
- 2 ¼ cups whole milk 2% can be substituted
- ¼ cup miniature chocolate chips
- ¼ cup semi-sweet or dark chocolate chips
- ¼ cup white chocolate chips
- ⅓ cup chocolate sauce
Instructions
- Grease a 9×13 baking dish with some butter or non-stick cooking spray and set aside.
- For the cookie layer, crush chocolate cookies in a food processor until they are in small crumbles.
- Add two tablespoons of granulated sugar and the melted butter and pulse until well combined.
- Press the cookie crust mixture into the prepared baking dish to form the crust. Place in the freezer to chill.
- Use a hand mixer or a whisk to beat together softened cream cheese, remaining granulated sugar, and 3 tablespoons of heavy cream. Beat until fluffy and combined. Beat in 1 cup of the whipped topping.
- Use a spatula to spread the cream cheese layer over the chilled cookie crust. Place the casserole dish back into the freezer to set while preparing the chocolate layer.
- Beat together pudding mix, milk, and 1 additional cup of whipped topping until mixture thickens. Spread over the chilled cream cheese layer.
- Top the pudding layer with the remaining whipped topping. Sprinkle with chocolate chips, crushed cookies, chocolate and/or caramel sauce.
- Chill for at least 30 minutes before slicing into squares and serving.
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Comments & Reviews
Liz says
This looks great! Question: can I swap the cool whip for whipped cream? My hubby’s not crazy about Cool whip.
Stefanie says
Absolutely! I prefer whipped cream as well. It will hold up fine in the refrigerator for a few days for this recipe. Whipped cream doesn’t freeze as well, so if you wanted to store in the freezer, then I’d recommend the Cool Whip. Otherwise, real whipped cream all the way!
Kat says
This was a hit. Made it for a birthday desert.