Hot Chocolate Lasagna: The No-Bake Dessert Everyone Will Love

Hot Chocolate Lasagna

If you are looking for a dessert that vanishes from the table in minutes, Hot Chocolate Lasagna is exactly what you need. It is a no bake layered dessert that is perfect for parties, and it is built to feed a crowd.

It also makes a lovely Christmas dessert, and there is a separate Christmas Lasagna recipe on the site if you want a holiday variation.

The layers are the whole story here. From the bottom up you get an Oreo crust, a hot chocolate cheesecake mousse, a chocolate pudding layer, and a whipped cream topping finished with mini marshmallows and a chocolate drizzle. Every single bite is packed with so much flavor, and it is melt in your mouth good.

Hot Chocolate Lasagna is also an upgraded version of a classic Chocolate Lasagna recipe. That classic is a no bake layered dessert with an Oreo crust, a cheesecake layer, a chocolate pudding layer and whipped cream on top, and it has always been one of the simplest and most crowd pleasing desserts for picnics or potlucks. This version keeps that easy spirit and turns up the chocolate.

Because it is served cold straight from the fridge, it works in every season. It is rich enough for a holiday table, easy enough for a weekend cookout, and simple enough to pull together when you are short on time but still want something that looks impressive.

Here is the layer lineup, step by step:

• Layer 1: a no bake Oreo crust.
• Layer 2: a hot chocolate cheesecake mousse.
• Layer 3: instant chocolate pudding with mini marshmallows.
• Layer 4: whipped cream topped with mini marshmallows and a chocolate drizzle.

If you enjoy this style of dessert, there is a full collection of dessert lasagna recipes to browse. A Hot Chocolate Poke Cake is another easy way to get that same chocolate flavor without turning on the oven, and you can see the original Hot Chocolate Lasagna recipe for the source version.

How to make Hot Chocolate Lasagna

This dessert comes together in four easy stages, and the fridge does most of the work between them. Here is the flow:

1. Make the Oreo crust and press it into the dish.
2. Beat the hot chocolate cheesecake mousse and spread it over the chilled crust.
3. Whisk the chocolate pudding, stir in mini marshmallows, and spread it over the mousse.
4. Top with whipped cream, chill, then finish with marshmallows and a chocolate drizzle.

For the crust, crushed Oreo cookies are stirred together with melted butter, then pressed into the bottom of a 13 by 9 inch casserole dish. Pop the dish in the fridge or freezer to firm up while you make the next layer.

For the mousse, softened butter and cream cheese are beaten with vanilla and powdered sugar until creamy and smooth. In another bowl, heavy whipping cream is beaten with hot chocolate powder until stiff peaks form. That hot chocolate whipped cream is folded into the cheesecake mixture, then spread over the crust and set in the fridge or freezer to firm.

For the pudding layer, instant chocolate pudding mix and milk are whisked until the mixture starts to thicken. Mini marshmallows go in next, and the whole thing is spread over the hot chocolate mousse layer.

Once the pudding layer has set, whipped cream goes on top, and the dish rests in the fridge for a few hours, or better yet overnight. Right before serving, scatter 2 cups of mini marshmallows over the top and drizzle with melted chocolate, Nutella or chocolate topping.

The order matters more than the technique. The crust firms first so the mousse has something solid to sit on, and the mousse firms before the pudding goes down so the layers stay separate instead of blending together.

If you have ever cut into a layered dessert and found a puddle at the bottom, that is usually a sign a layer went on too soon.

Timing is flexible in a good way. Prep time is about 45 minutes, and the rest is chilling time, which makes this a great dessert to make ahead for a party.

If you like this chocolate dessert you will also like these recipes:

If this one wins you over, these layered no bake desserts are worth adding to your list:

• Chocolate Lasagna: a light, no bake layered dessert made with crushed Oreo, cream cheese and chocolate pudding, finished with Cool Whip and chocolate chips.
• No Bake Strawberry Jello Lasagna: a quick and refreshing summer dessert that uses only a few ingredients.
• White Chocolate Blueberry Lasagna: a light, easy summer dessert that needs no oven at all.

Each of these follows the same layered, no bake formula, so once you have made one you will find the others just as easy.

If you love the drink as much as the dessert, this Oreo Hot Chocolate Recipe is a cozy match for a movie night in.

Ingredients

Everything you need for one 13 by 9 inch casserole dish is listed below, grouped by layer.

Oreo Crust

• 36 Oreo cookies, ground
• 1/2 cup unsalted butter, melted

Hot Chocolate Cheesecake Mousse Layer

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 5 envelopes (0.73 oz each) instant hot cocoa mix, milk chocolate flavor
• 1 1/2 cups heavy whipping cream

Chocolate Pudding Layer

• 2 boxes (3.8 oz each) chocolate instant pudding mix
• 2 3/4 cups milk
• 1 cup mini marshmallows

Topping

• 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
• 2 tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella for serving

Instructions

1. Make the crust. Place the whole Oreo cookies, filling and all, in a food processor and grind them into fine crumbs. Stir in the melted butter, then press the mixture into the bottom of a 13 by 9 inch casserole dish. Place the dish in the fridge or freezer to firm while you make the next layer.
2. Start the mousse. Beat the softened butter and cream cheese with the vanilla and powdered sugar until the mixture is creamy and smooth.
3. Whip the hot chocolate cream. In another bowl, beat the heavy whipping cream and the instant milk chocolate powder until stiff peaks form.
4. Fold and layer. Fold half of the hot chocolate whipped cream into the cheesecake mixture, then fold in the other half, scraping the bottom of the bowl so everything is well incorporated. Spread the mousse over the crust and set it in the fridge or freezer to firm.
5. Make the pudding layer. In a bowl, whisk the instant chocolate pudding mix and milk until it starts to thicken. Stir in the mini marshmallows, then spread the pudding over the hot chocolate mousse layer. Place it in the fridge or freezer to set.
6. Add the whipped cream topping. When the pudding layer has set, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the pudding layer and refrigerate for a few hours, or better yet overnight.
7. Finish before serving. Scatter 2 cups of mini marshmallows over the whipped cream.
8. Serve. Drizzle with melted chocolate, Nutella or chocolate topping, then slice and serve.
9. Store leftovers. Keep any leftovers in the fridge.

Each layer needs to be firm before the next one goes on, so give the dish a few minutes in the fridge or freezer between stages. If you rush that part, the pudding can sink into the mousse and the slices will look muddy instead of clean.

If you want to get ahead, build the crust, the mousse and the pudding the day before, then whip the topping and add the marshmallows and drizzle right before your guests arrive.

That is nine short steps for a dessert that looks like you spent hours on it. The fridge does the firming, so most of the work is waiting.

Notes

This lasagna is at its best the next day, after it has firmed completely overnight in the fridge. The layers slice cleanly and the texture is at its peak.

You can make it 2 to 3 days ahead of time, with one adjustment. Omit the marshmallows from the pudding layer for a make ahead version, because marshmallows mixed into the pudding can become soggy after a few days in the fridge. Add the marshmallows on top just before serving instead.

Texture tip: chill overnight when you can. A fully set lasagna gives you the cleanest slices and the best chocolate flavor.

One detail worth repeating: the marshmallow garnish on top stays fluffy, while marshmallows folded into the pudding soften over time. That is exactly why the make ahead version leaves them out of the middle layer.

Store any leftovers in the fridge.

Recipe details

There is no baking involved, so the total time covers prep and assembly. The chilling time is separate, and it is what gives this dessert its clean, sliceable layers.

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Hot Chocolate Lasagna

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Hot Chocolate Lasagna If you are looking for a dessert that vanishes from the table in minutes, Hot Chocolate Lasagna is exactly what you need. It is a no bake layered dessert that is perfect for parties, and it is built to feed a crowd.

• Total Time: 45 min
• Yield: 12–15 1x

Ingredients

Scale 1x2x3x

Oreo Crust
36 cookies Oreo cookies, ground
1/2 cup unsalted butter, melted

Hot Chocolate Cheesecake Mousse Layer
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
5 envelops instant hot cocoa mix (milk chocolate flavor)
1 1/2 cups heavy whipping cream

Chocolate Pudding Layer
2 boxes chocolate instant pudding mix
2 3/4 cups milk
1 cup mini marshmallows

Topping
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
2 cups mini marshmallows
chocolate topping or Nutella

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Instructions

1-To make the crust place whole Oreo: To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture into the bottom of the 13 x 9-inch casserole dish. Place in the fridge or freezer to firm while making the next layer.
2-To make Hot Chocolate Cheesecake Mousse Layer,: To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
3-In another bowl beat heavy whipping cream: In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of the hot chocolate whipped cream in the cheesecake mixture, then fold in another half, Scrape the bottom of the bowl to incorporate everything well. Then, spread over the crust and set in the fridge or freezer to firm.
4-For pudding layer in a bowl whisk: For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over a hot chocolate mousse layer. Place it in the fridge or freezer to set.
5-When the pudding layer has set, make: When the pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of the pudding layer and place in the fridge for a few hours or better overnight.
6-Before serving scatter 2 cups of mini: Before serving scatter 2 cups of mini marshmallows over whipped cream.
7-Serve drizzled with melted chocolate, Nutella, or: Serve drizzled with melted chocolate, Nutella, or chocolate topping.
8-Store leftovers in the fridge: Store leftovers in the fridge.

Last Step:

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• Prep Time: 45 min
• Method: no_cook