Hot Chocolate Lasagna

5 from 8 votes

This easy, no-bake dessert is filled with layers of creamy hot chocolate cheesecake, silky chocolate pudding, whipped cream, and topped with mini marshmallows, all layered over an Oreo cookie crust.

Prep Time35

Chill Time6

Total Time6 35

Course: Dessert

Cuisine: American

Servings: 3 inch x 3 ½ inch slices

Calories: 689kcal

Author: Jennifer Fishkind

Ingredients

Crust:

15.5 ounces oreos (36pcs) (or generic chocolate sandwich cookies), crushed to crumbs
½ cup (1 stick) salted sweet cream butter melted

Hot Chocolate Cheesecake Layer:

8 ounce cream cheese softened
½ cup (1 stick) salted sweet cream butter softened
1 cup powdered sugar
1½ tsp vanilla extract
1½ cups heavy cream
6 envelopes hot chocolate mix

Chocolate Pudding Layer:

7.8 ounces instant chocolate pudding mix
2¾ cups whole milk
1½ cups mini marshmallows

Topping:

8 ounces whipped topping thawed
2½ cups mini marshmallows
¼ cup chocolate syrup for drizzling (optional)

Instructions

Crust:

Using a medium size mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.
Lightly spray a 9x13 baking dish with nonstick spray.
Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.

Hot Chocolate Cheesecake Layer:

Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.
Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.
Using a separate medium size mixing bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks.
Gently fold the hot chocolate mixture into the cheesecake mixture.
Remove the crust from the refrigerator. Evenly spread the cheesecake layer over the top of the crust and return to the refrigerator while you make the chocolate pudding layer.

Chocolate Pudding Layer:

Using a medium size mixing bowl and a handheld mixer on medium-high, combine the pudding mixes and milk. Continue mixing until the pudding becomes thickened.
Fold in the mini marshmallows.
Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.
Cover the baking dish and return to the refrigerator for 6 hours.
Just before serving, evenly spread the whipped topping over the pudding layer.
Evenly sprinkle with the mini marshmallow.
Cut 12 - 3 ½ inch x 3 inch squares. Drizzle with chocolate syrup just before serving.

Video

Notes

Storage:

Cover any leftovers and store in the refrigerator for up to 1 week. You can freeze the hot chocolate lasagna for up to 2 months. Allow it to thaw in the refrigerator before serving.

Tips:

This is definitely a dessert that you can allow to sit in the refrigerator overnight before serving. This will allow it plenty of time to firm up.
I prefer the Oreos to be crushed into fine crumbs because they mix easier. Using a food processor is the easiest way to crush the cookies. However, if you don’t have one, you can crush Oreos in a ziplock bag with a rolling pin.
Mix the pudding until it is super thick or it won’t set well.
Each step requires chilling which means you must be patient! The chill time is critical so that each slice isn’t mushy.
To cut clean pieces, run your knife under warm water when slicing, continually wiping the knife clean.

Nutrition