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This Chocolate Lasagna is the ultimate no-bake dessert for chocolate lovers! With layers of crunchy Oreo crust, creamy no-bake cheesecake, and rich chocolate pudding, it’s a decadent treat that is perfect for serving a crowd. Best of all, it’s easy to assemble and requires absolutely no time in the oven.
Chocolate lasagna is a decadent no-bake chocolate dessert. This is like my no bake blueberry delight, but chocolate! No matter what you call it, it’s a chocolate lover’s dream. An Oreo crust, no bake cheesecake layer, and a chocolate pudding layer combine to make the best no-bake dessert ever.
What makes this the best chocolate lasagna recipe is the perfect balance of textures. Sometimes called a chocolate icebox cake or dream dessert, it combines a classic Oreo cookie base with a silky smooth cream cheese layer and chocolate pudding. It’s a versatile dessert that you can prep ahead of time, making it a stress-free option for any party or potluck.
How to make Chocolate Lasagna: Combine crushed Oreos and melted butter to form a crust in a 9×13 pan. Beat softened cream cheese, powdered sugar, and whipped topping for the second layer. Whisk instant chocolate pudding with milk until soft-set for the third layer. Top with more whipped topping and chocolate shavings, then chill for at least 2 hours before serving.
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How to make Chocolate Lasagna
- Crushed Oreo cookies – use a food processor to crush the cookies or place them in a bag and pound them with a rolling pin to make the chocolate cookie crust. You do not need to remove the cream from the cookies.
- The Secret to Smooth Layers: To ensure your no-bake cheesecake layer is silky and lump-free, it is essential that your cream cheese is completely softened to room temperature before mixing with the powdered sugar. Using cold cream cheese will result in small lumps that are difficult to whisk out later.
- Powdered Sugar – I prefer this to granulated sugar because it mixes in easier but you can use an equal amount of granulated in place of powdered if preferred.
- Cool Whip that has been thawed at room temperature for a few hours before you use it. You need 16 ounces (2 tubs).
- Substitutions for Whipped Topping: While I typically use frozen whipped topping for its stability, you can substitute freshly whipped cream. You’ll need about 4 cups of heavy whipping cream beaten to stiff peaks to replace the 16 ounces of whipped topping called for in the recipe.
- Instant chocolate pudding mix (approximately 3.4 ounce size) for one of the layers.
- Pudding Consistency Tip: When preparing the chocolate pudding layer, whisk the mix and milk until it is just soft-set (about 5 minutes) before spreading it over the cream cheese layer. This ensures the layers stay distinct and don’t bleed into each other during the final chill.
Dorothy’s Expert Tips
- It’s important that your cream cheese is completely room temperature to avoid lumps in your cheesecake layer.
- Whole milk will make a very thick pudding, so I suggest nonfat milk.
- Nondairy milk may not allow the instant pudding to set properly. So make sure to use cow’s milk.
- Make sure your milk is COLD to help instant pudding set faster.
- You don’t have to remove the filling from the Oreos before you crush them.
- Chill the crust while preparing the cheesecake, then chill the cheesecake while preparing the pudding. This helps assure that each layer is properly chilled enough so that the layers don’t mix together.
No Bake Chocolate Lasagna Recipe
Recipe Video
Equipment
- Offset Spatula to help spread layers evenly
Ingredients
- 36 Oreos (from a package of about 14.3 ounces)
- 6 tablespoons (85g) unsalted butter melted
- 8 ounces (225g) cream cheese softened
- ¼ cup (28g) powdered sugar
- 1 teaspoon vanilla extract
- 2 (8 ounces each) containers whipped topping, thawed and divided
- 2 (3.4 ounces each) boxes chocolate instant pudding
- 2 ½ cups (592 ml) nonfat milk
- Chocolate shavings for garnish
Instructions
- Crush Oreos in a food processor until a fine crumb. If you don’t have a food processor, roughly chop them then add them to a Ziploc bag and crush using a rolling pin.
- Stir crumbs together with melted butter and press into the bottom of a 9×13-inch baking dish. Chill while preparing filling.
- Beat cream cheese and powdered sugar in a large bowl with an electric mixer, mixing until smooth. Mix in vanilla then fold in one container of whipped topping (8 ounces). Spread cream cheese layer over crust and chill while preparing next layer.
- Whisk together pudding mix and milk and let get soft-set, about 5 minutes. Spread over cream cheese layer.
- Spread remaining (8 ounces) whipped topping over the top of the pudding. Garnish with chocolate shavings. Chill for at least 2 hours before serving. Store leftovers in the refrigerator for up to 2 days.
Recipe Notes
- Be sure the cream cheese is softened so it mixes smoothly with the sugar.
- Be sure to thaw the whipped topping for a few hours prior to making the recipe.
- You can use any cookie for the crust, and any pudding flavor for that layer.
- Can you make chocolate lasagna ahead of time? Make it up to 24 hours in advance. Store leftovers in the refrigerator for up to 3-4 days.
- Freshly whipped cream can be substituted for the cool whip, about 4 cups heavy whipping cream beaten to stiff peaks.
- You can use any fat content milk for the pudding but I do not recommend nondairy milk.
- You don’t have to remove the filling from the Oreos before you crush them.
Recipe Nutrition
Step-by-Step Photos
- Crush Oreo cookies to fine crumbs. Mix the Oreo cookie crumbs with the melted butter and press the mixture into an even layer in a 9×13″ baking pan.
- Beat the softened cream cheese with the powdered sugar in a large bowl with an electric hand mixer. Add the vanilla and mix to combine. Gently fold in one container of thawed whipped topping.
- Spread the cream cheese mixture over the top of the crust.
- Whisk the pudding mix and cold milk in a medium bowl. Let it sit until it’s soft-set. Spread the pudding over the top of the cream cheese layer.
- Spread the rest of the whipped topping over the pudding layer. Sprinkle the chocolate shavings over the top for decoration.
FAQs
Yes! You can make this dessert up to 24 hours in advance, which actually allows the layers to set even better.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Absolutely! While Oreos are classic, you can use any cookie (like graham crackers or peanut butter cookies) paired with melted butter for the base.
No! You don’t have to remove the white filling from the Oreos before crushing them; it adds extra sweetness and structure to the crust.
Can I halve the tecipe for 8×8 or or 9×9 pan
Yes! 8×8 would be more true half, but 9×9 will work, it’ll just be thicker.
Can you just use two oreo cookie pie crusts for this recipe? I have all the ingredients except the oreo cookies but I have the pre-made crusts. Thanks!!
You could and make them as pie yes!
Thank you Ray for this recipe. I made a similar recipe. And, I can’t wait to try this one out. Which I can now Ttl for Gluten free Oreo’s for people like me with celiac disease or Gluten sensitivity. The world I’d a better place in with some ores and milk. And even better with a slice of lasagna cake yummy 😋
Unde the Ingredients it says:
2 1/2 CUPS Nonfat Milk.
*** In another place it said to use milk with fat.
I think it was meant to be milk but said nonfat milk. I want to clarify the milk question. I have never even bought nonfat milk. Thank you.
Hi Lee Ann, nonfat milk was used in this recipe, but you can use any fat content milk if desired such as 1% fat, 2% fat, whole milk. Hope that helps!
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