Description

This decadent Hot Chocolate Lasagna is an easy no-bake dessert perfect for holiday gatherings or cozy nights in. Featuring a layered combination of Oreo cookie crust, creamy hot chocolate cheesecake, rich chocolate pudding, fluffy whipped cream, and mini marshmallows, it’s a deliciously indulgent treat that brings all the flavors of a classic hot cocoa in a fun, sliceable form.

Ingredients

Oreo Crust

36 Oreo Cookies
1/2 cup unsalted butter, melted

Hot Chocolate Cheesecake Layer

8 tablespoons unsalted butter, room temperature
8 oz (1 package) cream cheese, room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
5 small packets of instant hot cocoa mix (3.7 oz)

Chocolate Pudding Layer

2 3/4 cups whole milk
2 small packets (3.8 oz) chocolate instant pudding mix
1 1/2 cups mini-marshmallows

Topping

2 1/2 cups heavy whipping cream (or 2 1⁄2 cups whipped cream)
1/4 cup confectioners’ sugar
3 cups mini-marshmallows
Chocolate topping to drizzle (or melted chocolate chips with a tablespoon of cream)
Crushed chopped peppermint candy canes (optional)

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Instructions

Prepare Oreo Crust: Crush the Oreo cookies finely and mix them with the melted butter until well combined. Press this mixture firmly into the bottom of a large pan or dish to form the crust. Chill in the fridge to set while preparing the next layers.
Make Hot Chocolate Cheesecake Mixture: In an electric mixer bowl, beat the room temperature butter and cream cheese together until light and fluffy. Add the confectioners’ sugar and vanilla extract, then blend on medium speed until creamy and smooth. Transfer this mixture to a large mixing bowl.
Whip Hot Chocolate Cream: In the electric mixer, beat the heavy whipping cream together with the instant hot cocoa mix until stiff peaks form.
Combine Cheesecake and Whipped Cream: Gently fold half of the hot chocolate whipped cream mixture into the cheesecake mixture to lighten it. Add the remaining whipped cream mixture and fold again, being careful to scrape from the bottom and sides, creating a fully combined smooth mixture.
Layer Cheesecake on Crust: Spread the combined hot chocolate cheesecake mixture evenly over the chilled Oreo crust. Place the pan in the freezer to allow this layer to set and firm up.
Prepare Chocolate Pudding Layer: In a separate bowl, mix the chocolate instant pudding mix with whole milk according to package instructions. Stir in 1 1/2 cups of mini marshmallows. Pour this pudding layer over the chilled cheesecake layer, smoothing it out evenly.
Chill Pudding Layer: Refrigerate the layered dessert until the pudding is fully set.
Make Whipped Cream Topping: Beat the heavy whipping cream and confectioners’ sugar until stiff peaks form to make fresh whipped cream.
Top the Dessert: Spread the freshly whipped cream evenly over the set pudding layer. Return the dish to the refrigerator and chill for a few hours or overnight to let all layers set properly.
Garnish and Serve: Before serving, scatter the remaining 3 cups of mini marshmallows over the whipped cream topping. Drizzle with melted chocolate or chocolate topping, and sprinkle with crushed peppermint candy canes if desired. Slice and enjoy!

Notes

For a firmer crust, chill the Oreo crust for at least 30 minutes before adding the cheesecake layer.
If you prefer, use whipped cream instead of heavy whipping cream for the topping for quicker preparation.
The peppermint candy canes are optional but add a festive holiday touch and extra crunch.
Keep the dessert refrigerated until serving to maintain layers and prevent melting.
This dessert can be made a day ahead, which helps flavors meld and layers set perfectly.

Prep Time: 40 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American