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Chocolate Lasagna with layers of chocolate cookie crust, cream cheese, chocolate ganache, pudding, and whipped cream. It’s an easy no bake dessert that will be a hit every time. It’s like biting into a soft, fluffy chocolate cloud on top of a cookie crust.
For another deliciously decadent dessert, try my Chocolate Pie!
I have a real weakness for chocolate desserts. If you’re a choc-o-holic like me, you definitely need to try our Chocolate No Bake Cookies and Chocolate Coconut Cake!
Chocolate Lasagna Recipe
During the warm summer months, no one wants to start up an oven, right? Right! This dessert is no-bake including the chocolate cookie crust. The crust firms up from the butter while it’s sitting in the fridge. Talk about the perfect summer dessert!
This chocolate lasagna has a little extra chocolate added to it. I really wanted to go overboard with making every layer chocolate, but quickly realized that the layers probably wouldn’t be noticeable which sort of makes the “lasagna” part void.
I’m the kind of lady that likes to add a little extra cheese to an already cheesy dish, a little extra sugar to a sweetened iced tea, and more chocolate to a chocolaty dessert. I can’t help myself. I’m a little extra.
How To Make Chocolate Lasagna
Yes, there are a lot of ingredients and quite a few steps. But the good news is that they’re really easy! I recommend using a 9-inch x 13-inch glass dish. You definitely want to use a clear glass pan here, so all of the layers are visible right off the bat.
These are the step by step instructions for making each separate layer. You’ll note that in the recipe card, I’ve broken it down in the order that you’ll perform each step.
- Make the Oreo cookie crust – Crush cookies and add melted butter and sugar. Mix and then press the crumbs into the bottom of the pan. You can crush the cookies in a bag with a rolling pin, but I recommend using a food processor if you have one. When you use the rolling pin method to crush Oreos, the filling can quish out and stick to the cookies instead of blending into the mixture.
- Sweetened cream cheese – Mix cream cheese layer in a large bowl. A hand mixer will guarantee a nice, smooth filling and no lumps in the cream cheese. Then you’ll beat in sugar, vanilla and softened butter, again beating until smooth. In a separate bowl you’ll beat some heavy whipping cream until it’s light and fluffy, and then fold it into the cream cheese mixture. This layer is my favorite. It’s smooth and velvety, kind of like a light and fluffy cheesecake.
- Chocolate ganache –Â Make the ganache and set it aside. This step is just microwaving chocolate chips and heavy cream together to form a thick chocolate sauce. It goes in the freezer for a few minutes while you work on the other layers.
- Pudding – Mix the instant chocolate pudding and refrigerate until ready to assemble.
- Whipped cream – Beat heavy cream until thick and fluffy, then add sugar. Spread whipped cream evenly over chocolate.
Chocolate Lasagna Assembly
The beauty of this chocolate lasagna really comes from the contrasting layers of white cream cheese filling and the darker chocolate layers of the pudding and ganache. You’ll carefully spread each layer in your glass dish and the result is a beautiful no bake dessert!
- Oreo Crust – Crushed cookies pressed into the bottom of the pan. Pro tip: use the flat bottom of a measuring cup to press the oreo crust evenly in the pan.
- Cream cheese filling – Spread the cream cheese filling evenly over the cookie crust, then drizzle with chocolate syrup.
- Chocolate ganache – Pour on the chocolate ganache and spread it evenly. It will be thick, so take your time with this layer.
- Chocolate pudding – Spoon over the ganache and spread evenly.
- Whipped Cream – This is the final layer, so you get a little fancy with some swirls in the top.
- Garnish – This layer is optional, but really offers a beautiful finish to your dessert. Drizzles of chocolate sauce and chunks of chocolate curls finish of the chocolate lasagna presentation.
Recipe Notes and Tips
- This is a great make ahead recipe! Prepare and chill the chocolate lasagna in the refrigerator for 4 hours to let the layers set. Better yet, overnight.
- Use a very sharp knife to cut. Wipe with a paper towel before each cut.
- If you don’t want to make the whipped cream layer, you can substitute Cool Whip over the top.
- To make the chocolate curls, use a solid bar of milk chocolate and a vegetable peeler.
- Instead of the chocolate curls, use mini chocolate chips or chocolate sprinkles.
More Chocolate Lovers Desserts To Try
- Chocolate Peanut Butter Layer Dessert
- Chocolate Trifles For Two
- Magic Layer Brownie Bars
- Chocolate Pudding Cake
- S’mores Oreo Stuffed Brownies
- Chocolate Crinkle Cookies
- Chocolate Peanut Butter Pie
- Chocolate Bread Pudding
Chocolate Lasagna
Ingredients
Crust
- 3 cups chocolate sandwich cookie crumbs about 32 cookies
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
Ganache layer
- 3/4 cup milk chocolate chips
- 1/2 cup heavy cream
Cream Cheese layer
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon butter softened
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 - 2 tablespoons chocolate syrup
Chocolate Pudding layer
- 2 boxes instant chocolate pudding mix 2-3.56 ounce boxes
- 3 cups cold milk
Whipped cream layer
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons chocolate syrup
- Optional garnish: chocolate curls or chocolate sprinkles and chocolate syrup
Instructions
Crust
- Add the chocolate sandwich cookies into a food processor. Pulse until the cookies are all a fine crumb. If you don't have a food processor, add them into a storage bag and crush them with a rolling pin, then pour into a bowl.
- Stir in the sugar and melted butter until all of the crumbs are coated.
- Press the crumbs firmly into a 9x13 glass pan. Place in the fridge to chill while working on the next layers.
Ganache layer
- In a microwave-safe bowl, add the milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the ganache is smooth. Place into the freezer for 10 - 15 minutes and move on to the next layer.
Cream Cheese layer
- Using a hand mixer, beat cream cheese in a medium mixing bowl until creamy.
- Add the sugar, vanilla, and butter. Beat on medium speed until incorporated. Scrape down the sides and beat in any remaining bits. Set aside.
- Into a separate bowl, pour the heavy cream. Beat on medium speed until soft peaks form; 2-3 minutes. Add in the powdered sugar and beat again until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture just until combined.
Assembly
- Add dollops of the cream cheese all over the crust. Using an off-set spatula, spread the cream cheese out evenly and to the edges.
- Drizzle the 1-2 tablespoons of chocolate syrup on top of the cream cheese. Using a toothpick, make swirls into the cream cheese being careful not to disturb the crust. I didn't mix all of the chocolate syrup in, a lot of it sat on top.
- Pour the chilled ganache on top of the cream cheese and spread it to the edges.
- In the bowl you used for the cream cheese mixture, add the pudding mix and 3 cups of cold milk, Whisk until thickened; about 2 minutes.
- Pour the pudding on top of the ganache. Pour around the edges and spread inward, to avoid disturbing the ganache. Spread the pudding out evenly and to the edges.
- In the bowl you used previously for the whipped cream, add in the 2 cups of heavy cream. Beat until soft peaks form, then add the powdered sugar and vanilla extract and beat to stiff peaks again. (Note - you can skip the step and use a 10-ounce container of Cool Whip if you prefer).
- Add dollops of whipped cream on top of the pudding and spread evenly.
- Add the chocolate syrup to a sandwich bag, seal out as much air as possible, then cut out a very small hole in one of the corners. Drizzle over the whipped cream. Sprinkle chocolate curls or chocolate sprinkles on top.
- Refrigerate for at least 6 hours, or overnight. Cut into squares and serve.
Notes
- Use a very sharp knife to cut. Wipe with a paper towel before each cut.
- If you don't want to make the whipped cream layer, you can substitute Cool Whip.
- To make the chocolate curls, use a solid bar of milk chocolate and a vegetable peeler.
- Instead of the chocolate curls, use mini chocolate chips or chocolate sprinkles.
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
