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This No Bake Chocolate Lasagna is a chocolate lover’s dream! Layered with rich chocolate pudding and velvety cheesecake, it’s an irresistibly indulgent dessert that requires no baking at all.
Easy Chocolate Lasagna Recipe
This layered dessert lasagna is a great no-bake recipe for you to enjoy anytime of year! It’s perfect in the summer to avoid the oven or even during the holidays. It has a crunchy Oreo crust with a layer of no bake cheesecake, and creamy chocolate pudding, finished with whipped topping and chocolate chips. It has just the right amount of chocolate flavor to curb any craving. Make this for your next gathering or just to enjoy at home with the family.
Also check out these other dessert lasagna recipes: Mint Chocolate Lasagna and Hot Chocolate Lasagna!
Why You’ll Love This Chocolate Lasagna
- It’s a crowd favorite. Everyone I have served this dessert to loves it. I promise that if you bring it to a special event, potluck, or any party you won’t have any leftovers to bring home. It’s always a hit!
- You can easily customize it. There are several tweaks you can make to this dessert lasagna to make it your own. Get creative with the recipe and experiment with different pudding flavors or extracts to turn it into something new.
- It’s easy to prepare ahead. Since you will need to chill it before serving, I like to make it up to 24 hours ahead of when I plan to serve it. This saves you so much time especially if you are hosting or attending a party.
Ingredients Needed
These are all of the components needed for each layer of the chocolate lasagna. Each of them only contains 2 or 3 ingredients making it super easy to whip up. Scroll down to the recipe card for the measurements.
- Oreos: These make a crunchy, chocolatey base for the lasagna. You may crush them with a rolling pin in a ziploc bag or with a food processor.
- Butter: I add melted butter to the crushed Oreos so they can stick together and form a proper crust at the bottom of the casserole dish.
- Cream cheese: One of the layers is a cheesecake layer. Ensure the cream cheese is softened so there aren’t any lumps when you combine the ingredients.
- Sugar: I use granulated sugar to sweeten the cream cheese. I don’t recommend using powdered sugar because it will change the consistency.
- Milk: A little milk goes in the cheesecake layer to ensure it is perfectly creamy. The rest goes in the chocolate pudding layer. Ensure the milk added to the pudding milk is cold so it will set more easily.
- Pudding mix: Use instant chocolate pudding mix for this recipe, not the kind that you cook on the stove. Any chocolate flavor will work (milk, dark chocolate fudge, etc).
- Cool Whip: To finish the chocolate lasagna, I top it with a layer of whipped topping You may also use stabilized whipped cream.
- Chocolate chips: I like to use mini chocolate chips but you may use regular ones instead. Semi-sweet, milk, or dark chocolate would work great. Choose your favorite!
How To Make Chocolate Lasagna
Here are the instructions on how to make this chocolate lasagna recipe. It takes just a few minutes to prepare each layer and then the refrigerator does the rest of the work.
- Make the crust. Combine the crushed Oreos and melted butter in a mixing bowl. Press the mixture into the bottom of a 9×13 baking dish.
- Make the cheesecake layer. Beat the cream cheese until smooth. Then, mix in sugar and 2 tablespoons of milk until well combined and creamy.
- Add to the crust and chill. Pour the cheesecake mixture onto the crust and spread it evenly. Place the pan into the refrigerator for about 15 minutes to set.
- Make the pudding. Combine the pudding mix and remaining milk in a separate bowl. Whisk until it starts to thicken. Spread it over the cream cheese mixture and place it back into the refrigerator for about an hour.
- Add Cool Whip and chocolate chips. Spread Cool Whip over the pudding and sprinkle the mini chocolate chips on top.
- Cover and freeze. Place plastic wrap over the chocolate lasagna and place it in the freezer for an hour. Then, you may slice and enjoy!
Tips and Variations
- Chill each layer long enough. Allow each layer enough time to chill in the refrigerator before you move on. This will prevent them from running together and give you distinct layers when you slice for serving.
- Peanut butter. Add creamy peanut butter to the cheesecake layer for a different flavor profile. Peanut butter and chocolate are a classic combination. You may even use peanut butter chips or chopped Reese’s cups instead of the mini chocolate chips for extra peanut butter flavor.
- Banana. Try this recipe with banana pudding and top it with fresh banana slices for a fruity version. You may even use golden Oreos for the crust if you want to skip the chocolate.
Proper Storage
Store leftovers in an airtight container for up to 4 days in the refrigerator. Store it tightly covered and place it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving it.
More No-Bake Chocolate Desserts
- No Bake Chocolate Cheesecake
- Oreo Ice Cream Cake
- No Bake Cookies
- German Chocolate Pie
- Chocolate Cream Pie
No Bake Chocolate Lasagna
This No Bake Chocolate Lasagna is a chocolate lover’s dream! Layered with rich chocolate pudding and velvety cheesecake, it’s an irresistibly indulgent dessert that requires no baking at all.
Servings: 16 servings
Ingredients
Oreo Crust
- 1 package Oreo cookies about 36
- 6 Tablespoons unsalted butter melted
Cheesecake Layer
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 2 Tablespoons whole milk
Chocolate Pudding
- 2 (8 ounce) boxes instant chocolate pudding
- 3 1/4 cup whole milk
Topping
- 12 ounces Cool whip
- 1/2 cup mini chocolate chips
Instructions
- Using a blender or a rolling pill and zip lock bag, crush the Oreos into fine crumbs.
- Using a large bowl, combine the cookie crumbs and melted butter and mix until combined.
- Press the cookie crumbs into a 9×13 baking dish and set aside.
- Using a medium bowl and mixer, beat the cream cheese until smooth. Mix in the 2 Tablespoons of milk and the sugar until combined.
- Spread the cream cheese mixture onto the cookie layer and place into the fridge for 15 minutes.
- While the dish is in the fridge, using a large bowl combine the pudding mix and 3 1/4 cups milk and beat with a mixer or whisk until it starts to thicken.
- Once the pudding is thick, remove dish from fridge and spread the pudding onto the cream cheese layer. Place back into the fridge for another hour to set.
- Once the hour is up, spread the Cool whip onto the top of the pudding layer and sprinkle with chocolate chips.
- Cover the dish with foil or plastic wrap and place into the freezer for 1 hour before slicing and enjoying!
Last Step:
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Nutrition
Calories: 208kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 233mg | Potassium: 114mg | Sugar: 17g | Vitamin A: 440IU | Calcium: 83mg | Iron: 0.3mg
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5 comments on “No Bake Chocolate Lasagna”
Hi, this looked delicious and easy. I’ve just finished making it and it’s setting now, so I can’t say about the finished product, but like the reviewer ahead of me, I also had issues with the cream cheese sticking to the crumbs. I’m in Canada and think it may have helped to put in measurements (ie cups/ grams) instead of package as my jello package was larger than yours when converted to oz. I also used graham instead of Oreo, so these measurements may also have been different than what you’re calling for. Overall, I don’t think it will come out in piece and we’ll all eat out of bowls, but I think it will be a hit with the kids!
Great dessert. Everyone loved it. I doubled the cream cheese layer as it was so thin as written. Will definitely make again!
Thanks Lori!
My cheesecake filling did not look like yours. It was thinner and when I tried to spread it the cookie came with it. The taste is good though.
i love your food