Chocolate Lasagna
No Bake Chocolate Lasagna is a sweet Oreo cookie crust, topped with a sweet cream cheese layer, rich chocolate pudding, and fluffy whipped topping. It takes about 20 minutes to put together, a little time to chill, and uses simple ingredients. A creamy, layered, no bake dessert that serves 24. Perfect for potlucks, parties, and holidays!
I can’t think of anything better than hearing the words chocolate and no bake in the same sentence. Except getting to eat it!
When a chocolate craving hits, which for me is pretty much always, I want something fast, and you cannot get easier than this layered beauty.
It starts with a simple crushed Oreo crust, then added creamy cheesecake and chocolate pudding layers, and topped with whipped cream. Every bite is cool, creamy, and chocolatey, and it is the first thing gone at any gathering.
More No Bake Desserts
- Oreo Cheesecake Dip – crushed Oreos in a creamy dip
- Vanilla Oreo Truffles – creamy Oreo truffles in white chocolate
- Peanut Butter Fluff – light and creamy no bake peanut butter dessert
- No Bake Peanut Butter Bars – creamy with chocolate topping
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Oreos – Regular or I like to use double stuffed for an even better crust. Use Golden Oreos if you want to try different flavors. Crush them fine so the crust holds together.
Pudding Mix – You need both chocolate and cheesecake instant pudding. Make sure they are instant, not Cook and Serve, or the layer will not set.
Cream Cheese – Soften it fully so it blends smooth with the sugar. Regular, low fat, or fat free all work.
Whipped Topping – Use frozen Cool Whip style topping, not the canned spray kind, which does not stay fluffy enough. You can also whip about 3 cups of heavy cream to stiff peaks instead. I’d use cream of tartar to help stabilize it.
Milk – Use cold milk for the pudding so it thickens well and gives you pretty layers when you slice it.
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How To Make Chocolate Lasagna
- Crust: Crush the Oreos into fine crumbs in a food processor, then mix with the melted butter.
- Press into the bottom of a 9×13 dish and chill at least 30 minutes.
- Cheesecake Layer: Beat the softened cream cheese and sugar until smooth. Stir in half the whipped topping until fluffy.
- Spread over the crust and chill at least 30 minutes.
- Pudding Layer: Whisk the chocolate and cheesecake pudding mixes with cold milk until thick and creamy.
- Spread over the cream cheese layer and chill at least 15 minutes, until set.
- Topping Layer: Spread the remaining whipped topping over the pudding. Garnish with mini chocolate chips, sprinkles, or your favorite topping.
- Chill at least 4 hours, or overnight, until fully set. Cut into squares and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store covered or wrapped tightly in plastic for up to 3 days.
Make Ahead: This is the perfect make ahead dessert. Assemble it up to 3 days in advance and keep it wrapped in the fridge.
Slicing Tip: Pop it in the freezer for 15 to 30 minutes before cutting for cleaner slices, and wipe the knife between cuts.
Chill Time: Give it at least 4 hours in the fridge, or an hour in the freezer, to make sure every layer is set before serving.
Variations
Different Pudding: Switch up the flavors with white chocolate, chocolate fudge, or extra cheesecake pudding for a new twist.
Golden Oreo Crust: Use golden Oreos for a vanilla cookie crust instead of chocolate. This is great for using other flavors like strawberry or lemon.
Peanut Butter: Swirl a little peanut butter into the cream cheese layer for a chocolate peanut butter version.
Loaded Top: Garnish with chocolate curls, toasted pecans, crushed Oreos, or a drizzle of chocolate syrup.
From Scratch Topping: Use freshly whipped heavy cream in place of the Cool Whip for a homemade finish.
What Is a Substitute for Cool Whip?
If you would rather skip the Cool Whip, you can whip about 3 cups of heavy cream to stiff peaks and use that instead, in equal amounts. Be sure to use cream of tartar too.
Just don’t use the canned spray whipped cream, since it deflates and will not hold up in the layers.
Frequently Asked Questions
Yes! It is a perfect make ahead dessert. Assemble it up to 3 days in advance and keep it tightly wrapped in the fridge until serving.
Instant pudding only, just not Cook and Serve. You need both chocolate and cheesecake instant pudding for the layered flavor.
Chill it well, then freeze it for 15 to 30 minutes before cutting. Wipe the knife clean between each slice for neat squares.
Absolutely. Whip about 3 cups of heavy cream to stiff peaks. Just avoid the canned spray kind, which will not stay fluffy.
At least 4 hours in the fridge, or about an hour in the freezer, so all the layers set up firm enough to slice.
Yes! Swap the pudding for white chocolate, chocolate fudge, or use golden Oreos for the crust. It is easy to customize.
Recipe Tips & Tricks
- Use instant chocolate pudding, never Cook and Serve, or the layers will not set.
- Chill each layer before adding the next so they stay distinct and pretty.
- Freeze for 15 to 30 minutes before slicing for clean, neat squares.
- Wipe the knife between cuts to keep the layers looking sharp.
- Make it a day or two ahead so it has plenty of time to set up.
This No Bake Chocolate Lasagna recipe is creamy, chocolatey, and the first dessert to vanish at any party. Whip one up for your next gathering and watch everyone come back for seconds!
Chocolate Lasagna Recipe
Ingredients
Cookie Crust
- 14.3 ounces Oreo chocolate cookies
- ½ cup unsalted butter melted
Cheesecake Layer
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 8 ounces frozen whipped topping thawed
Pudding Layer
- 3.4 ounces chocolate flavored instant pudding mix
- 3.4 ounces cheesecake flavored instant pudding mix
- 3 cups milk
Topping
- 8 ounces frozen whipped topping thawed
- Toppings like mini chocolate chips, sprinkles, chocolate shavings, toasted nuts optional
Instructions
- Crush Oreo cookies in food processor into fine crumbs. Place in a large bowl and add melted butter. Mix well.
- Press into 13×9 dish and place in refrigerator to chill at least 30 minutes.
- In a separate bowl, cream together 8 ounces softened cream cheese and 1 cup sugar until smooth and no longer grainy. Stir in 1 (8 oz) container or ½ of a 16 oz container of whipped topping. Mix until smooth.
- Spread over cookie crust layer. Place in refrigerator to chill at least 30 minutes.
- In a large bowl combine chocolate and cheesecake pudding mix and milk until smooth and creamy.
- Spread over cream cheese layer and place in refrigerator to chill at least 15 minutes or until pudding is set.
- Spread remaining whipped topping over pudding layer. Garnish with mini chocolate chips, chocolate Jimmie sprinkles, cookie crumbs, or topping of your choice.
- Place in refrigerator until ready to serve at least 4 hours.
Notes
- Use instant pudding, never Cook and Serve, or the layers will not set.
- Chill each layer before adding the next so they stay distinct and pretty.
- Freeze for 15 to 30 minutes before slicing for clean, neat squares.
- Wipe the knife between cuts to keep the layers looking sharp.
- Make it a day or two ahead so it has plenty of time to set up.
Nutrition
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