Chocolate Peppermint Lasagna is the ultimate festive no-bake dessert that brings together crunchy cookies, creamy peppermint cheesecake, rich chocolate pudding, and fluffy whipped topping in one irresistible layered treat. In just twenty minutes of prep time, you can assemble this decadent dessert, pop it into the fridge or freezer, and let it chill until you are ready to serve. The cool peppermint flavor pairs beautifully with chocolate, making this a delightful holiday dessert that feels both elegant and cozy. Whether you are hosting a Christmas party or simply craving something sweet and seasonal, this lasagna will satisfy every sweet tooth and impress your guests.
Why You’ll Love This Chocolate Peppermint Lasagna
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Easy to make: With no oven required and only about twenty minutes of active prep, this dessert is ideal for busy holiday baking days or last‑minute gathering plans.
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Layered indulgence: Each bite delivers a combination of crunchy Oreo crust, creamy peppermint cheesecake, silky chocolate pudding, and light whipped topping — a harmony of textures and flavors.
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Festive and fun: The peppermint adds a holiday vibe, and the crushed candy cane pieces bring sprinkled color and crunch, making this perfect for Christmas celebrations or winter gatherings.
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Crowd pleaser: This dessert can serve many people and is easy to slice and serve from a 9 x 13-inch dish.
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Make-ahead friendly: You can prepare it ahead of time, store it in the fridge, and just grab pieces when guests arrive — no last‑minute stress.
Ingredients
Oreo Crust
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36 Oreo cookies, cookie plus filling
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1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer
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1/2 cup unsalted butter, softened
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12 oz cream cheese, room temperature
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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1 teaspoon peppermint extract
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1 1/2 cups stabilized whipped topping (for example Cool Whip)
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1/2 cup crushed candy canes
Chocolate Pudding Layer
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2 packages (3.9 oz each) instant chocolate pudding mix
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2 3/4 cups whole milk
Topping
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2 1/2 cups whipped topping
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1/4 cup crushed candy canes (for garnish)
Step‑by‑Step How to Make Chocolate Peppermint Lasagna
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Place the 36 Oreo cookies — including the filling — into a food processor and grind them to a fine crumb texture.
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Pour in the melted butter and stir until all crumbs are evenly moistened. If you do not have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin, then mix with butter.
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Press the crumb mixture firmly into the bottom of a 9 x 13 inch baking dish to form a crust. Use the back of a spoon or the bottom of a measuring cup for a compact crust. Chill in the fridge or freezer briefly while preparing the next layer.
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For the peppermint cheesecake layer: In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and peppermint extract; continue beating until fully combined.
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Fold in the stabilized whipped topping until the mixture is smooth and uniform. Then gently fold in the crushed candy cane pieces. The mixture will take on a light pink hue; if you prefer a more vibrant pink tone you may add a drop or two of red or pink food coloring (optional).
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Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the freezer for about 10 to 15 minutes to help set the layer.
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While the cheesecake layer chills, whisk together the two packages of instant chocolate pudding mix with 2 3/4 cups whole milk until the mixture begins to thicken and set.
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Immediately pour or spread the pudding over the chilled peppermint cheesecake layer, smoothing the top with a spatula.
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Return the dish to the fridge and allow the pudding to set completely — about 5 to 10 minutes or as per pudding package instructions.
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When the pudding is set, spread 2 1/2 cups of whipped topping over it, smoothing with a spatula to create an even topping layer.
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Sprinkle 1/4 cup crushed candy canes over the whipped topping as garnish just before serving to preserve the crunch and avoid melting.
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Chill the assembled dessert in the fridge for at least 5 hours, though it is best if left overnight for a firmer, sliceable texture and more melded flavors.
Helpful Tips
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Make sure the cream cheese and butter are fully softened before mixing to avoid lumps in the cheesecake layer.
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Press the Oreo crust firmly and evenly so the bottom layer holds together when slicing. A cold crust helps layering more neatly.
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Use stabilized whipped topping for the cheesecake layer so it keeps its lift and texture without collapsing — regular whipped cream may deflate or become watery.
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Chill between layers (especially before adding pudding) to prevent layers from mixing or sliding down.
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For cleaner slices, chill overnight and use a sharp knife warmed under hot water and wiped dry between slices. This helps achieve neat, even portions.
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If you like stronger peppermint flavor, add an additional half teaspoon of peppermint extract — but taste carefully, as it can quickly become overpowering.
Substitutions And Variations
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For a gluten free crust: Replace the Oreo cookies with a gluten‑free chocolate sandwich cookie alternative. Ensure the substitute cookie is equally firm and crumbly when ground.
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For a lower sugar option: Use a reduced sugar pudding mix and substitute part of the powdered sugar in the cheesecake layer with a powdered sugar substitute, though this may affect texture and sweetness.
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For dairy free or vegan-friendly dessert: Use dairy‑free butter, plant‑based cream cheese, and coconut whipped topping, along with a dairy‑free instant pudding if available.
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For extra chocolate indulgence: Sprinkle a layer of mini chocolate chips over the pudding before adding the whipped topping.
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For a peppermint mocha twist: Add a half teaspoon of instant coffee granules (or finely ground espresso) to the chocolate pudding for a subtle mocha depth.
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For festive presentation: Before serving, top with whole candy cane pieces or chocolate drizzle for a salon‑style dessert appearance.
Storage Instructions
Store the lasagna in an airtight container or cover the dish tightly with plastic wrap or aluminum foil. Keep refrigerated; it will stay fresh for up to 3 to 4 days. If you expect to serve it in multiple sittings, you may keep slices individually wrapped in plastic wrap and chilled. For firmer texture before slicing, refrigerate overnight. Avoid leaving on the counter as whipped topping and pudding can soften and lose shape. If you anticipate leftovers beyond 4 days, you may freeze individual slices wrapped in plastic and foil — thaw in the fridge for a few hours before serving.
Nutritional Information
Here is an approximate nutritional breakdown per serving (assuming 12 servings total):
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Calories: ~350–400 kcal
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Fat: ~22–25 g (from butter, cream cheese, whipped topping)
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Saturated Fat: ~14–16 g
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Carbohydrates: ~34–38 g (from Oreo crust, powdered sugar, pudding, candy canes)
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Sugars: ~24–28 g
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Protein: ~4–6 g
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Sodium: ~150–200 mg
Serving Suggestions
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Serve chilled directly from the fridge on a festive platter and decorate with extra candy canes or chocolate shavings to make it visually festive.
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Pair it with a light espresso or peppermint mocha drink to complement the chocolate peppermint flavors.
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For holiday gatherings, cut into small squares and serve on dessert plates with a dollop of extra whipped topping on the side.
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You can also garnish with fresh mint leaves for an elegant touch and a subtle fresh note.
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Offer alongside other hearty holiday desserts so guests have variety — this dessert is rich and decadent, so smaller portions often work best.
Frequently Asked Questions About Chocolate Peppermint Lasagna
Can I use regular whipped cream instead of stabilized whipped topping?
Yes but with caution. Regular whipped cream tends to lose volume and can become watery over time, especially under the weight of pudding and additional layers. If you choose to use regular whipped cream, it is best to serve the dessert within a few hours and keep it well chilled to minimize collapse. For sturdier structure, stabilized whipped topping is strongly recommended.
What if I cannot find candy canes — can I skip them?
You can skip candy canes altogether and still enjoy the layered textures and flavors. The dessert will lose some of the peppermint flavor and festive crunch but remain delicious. Alternatively, you might substitute with peppermint candies or crushed peppermint baking pieces if available.
Can I make this dessert ahead of time for a party?
Absolutely. One of the benefits of this recipe is that it can be prepared a day before your gathering. In fact, chilling overnight helps the layers set nicely and makes slicing easier. Simply cover and refrigerate, then garnish with fresh crushed candy cane pieces just before serving.
Is it possible to freeze leftover portions?
Yes you can freeze leftover slices. Wrap them tightly in plastic wrap followed by a layer of foil to prevent freezer burn. When ready to serve, thaw in the refrigerator for several hours or overnight. Texture will be firmer than fresh but still enjoyable.
How can I get clean slices when serving?
Use a sharp knife warmed briefly under hot water, then wiped dry, before slicing. Warm the knife each time you cut a slice to prevent sticky layers and achieve smooth cuts. You can also chill the entire dish well before slicing to make the process cleaner.
Conclusion
Thank you for taking the time to explore this Chocolate Peppermint Lasagna recipe. It remains one of my favorite holiday desserts because it is so easy to assemble yet feels luxurious and festive. The combination of crunchy Oreo crust, creamy peppermint cheesecake, rich chocolate pudding, and light whipped topping creates a dessert that’s equal parts comforting and celebratory. I hope you enjoy making and sharing this treat with your loved ones. May your kitchen be filled with sweet aromas and cheerful moments as you bring this chilly, chocolaty, minty delight to your table. Happy cooking and happy holidays to you and yours. I can’t wait to hear how it turns out!
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Chocolate Peppermint Lasagna Recipe
- Total Time: 5 hours 20 minutes (including chill time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Chocolate Peppermint Lasagna is an easy no bake Christmas dessert made with layers of Oreo crust, peppermint cheesecake, chocolate pudding, and whipped topping. Ready in just 20 minutes, it’s festive, flavorful, and perfect for the holidays. Save this make-ahead dessert for your next Christmas gathering!
Ingredients
Oreo Crust:
36 Oreo cookies (with filling)
1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer:
1/2 cup unsalted butter, softened
12 oz cream cheese, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups stabilized whipped topping (like Cool Whip)
1/2 cup crushed candy canes
Chocolate Pudding Layer:
2 packages (3.9 oz each) instant chocolate pudding
2 3/4 cups whole milk
Topping:
2 1/2 cups whipped topping
1/4 cup crushed candy canes
Instructions
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Place the 36 Oreo cookies — including the filling — into a food processor and grind them to a fine crumb texture.
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Pour in the melted butter and stir until all crumbs are evenly moistened. If you do not have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin, then mix with butter.
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Press the crumb mixture firmly into the bottom of a 9 x 13 inch baking dish to form a crust. Use the back of a spoon or the bottom of a measuring cup for a compact crust. Chill in the fridge or freezer briefly while preparing the next layer.
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For the peppermint cheesecake layer: In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and peppermint extract; continue beating until fully combined.
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Fold in the stabilized whipped topping until the mixture is smooth and uniform. Then gently fold in the crushed candy cane pieces. The mixture will take on a light pink hue; if you prefer a more vibrant pink tone you may add a drop or two of red or pink food coloring (optional).
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Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the freezer for about 10 to 15 minutes to help set the layer.
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While the cheesecake layer chills, whisk together the two packages of instant chocolate pudding mix with 2 3/4 cups whole milk until the mixture begins to thicken and set.
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Immediately pour or spread the pudding over the chilled peppermint cheesecake layer, smoothing the top with a spatula.
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Return the dish to the fridge and allow the pudding to set completely — about 5 to 10 minutes or as per pudding package instructions.
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When the pudding is set, spread 2 1/2 cups of whipped topping over it, smoothing with a spatula to create an even topping layer.
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Sprinkle 1/4 cup crushed candy canes over the whipped topping as garnish just before serving to preserve the crunch and avoid melting.
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Chill the assembled dessert in the fridge for at least 5 hours, though it is best if left overnight for a firmer, sliceable texture and more melded flavors.
Notes
Use stabilized whipped topping for best structure.
Add a drop of red or pink food coloring to enhance the peppermint layer color (optional).
For clean slices, chill overnight and use a warm knife.
Add candy canes on top just before serving to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of recipe)
- Calories: 370 kcal
- Sugar: 26 g
- Carbohydrates: 36g
- Protein: 5 g