Hot Chocolate Lasagna is the ultimate indulgence for chocolate lovers and dessert fans alike. This decadent treat layers creamy cheesecake-style mousse, instant pudding, whipped cream, and mini marshmallows over a buttery Oreo crust — creating a dessert that tastes like a glass of hot cocoa transformed into a chilled, spoonable delight. This no-bake dessert comes together quickly, making it the perfect solution for those times you need an impressive treat without dedicating hours in the kitchen. Whether you’re hosting a gathering, celebrating a holiday, or simply enjoying a relaxing evening at home, this dessert fits the occasion beautifully.
Why You’ll Love This Hot Chocolate Lasagna
- Rich layers of flavor and texture – Each bite offers a contrast: crunchy Oreo crust, silky cheesecake mousse with hot cocoa flavor, smooth chocolate pudding, fluffy whipped cream, and soft marshmallows.
- No baking required – This is a fridge dessert; no oven needed, making it easy even for beginner bakers or hot summer days.
- Make-ahead friendly – You can prepare it hours or even days in advance, giving flavors time to meld and texture to firm.
- Crowd-pleaser for all ages – With hot chocolate flavor and marshmallows, this hits nostalgic notes for kids and adults alike.
- Quick prep, big impact – About 15 minutes of hands-on work and then a few hours chilling — minimal effort for a dessert that looks and tastes impressive.
Ingredients
For Oreo Crust
- 36 Oreo cookies (whole, with filling), ground
- ½ cup unsalted butter, melted
Hot Chocolate Cheesecake Mousse Layer
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 5 envelopes (each 0.73 oz) of instant milk-chocolate hot cocoa mix
- 1¼ cups cool whip
Chocolate Pudding Layer
- Two 3.8 oz packages of instant chocolate pudding mix
- 2¾ cups milk
Topping
- 1¼ cups heavy whipping cream (or 2½ cups whipped cream)
- 2 tablespoons powdered sugar
- 2 cups mini marshmallows
- Chocolate syrup or Nutella for drizzling when serving
Step-by-Step How to Make Hot Chocolate Lasagna
- Make the Oreo crust
- Place the 36 Oreo cookies (with filling) in a food processor and grind to fine crumbs.
- Pour in the melted butter and mix until crumbs are fully moistened.
- Press this mixture firmly into the bottom of a 13 × 9-inch casserole dish, creating an even crust.
- Place the crust in the fridge or freezer to firm up while you prepare the next layer.
- Prepare the hot chocolate cheesecake mousse layer
- In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in all 5 envelopes of instant milk-chocolate hot cocoa mix.
- Gently fold in the cool whip until the mixture is smooth and fluffy.
- Spread this mousse evenly over the chilled Oreo crust.
- Return to fridge or freezer to let it firm up for a bit.
- Make the chocolate pudding layer
- In another bowl, whisk together both packages of instant chocolate pudding mix with the 2¾ cups of milk. Stir until the pudding begins to thicken.
- Spread this pudding gently over the chilled cheesecake mousse layer, creating a smooth layer.
- Return to fridge or freezer to set.
- Add the whipped cream topping
- Once the pudding layer has fully set, spread whipped cream evenly over the top.
- Place the dish in the fridge and chill for several hours or, ideally, overnight — this helps all layers set firmly.
- Top and serve
- Just before serving, sprinkle 2 cups of mini marshmallows over the top.
- Drizzle with melted chocolate or a few spoonfuls of Nutella for extra decadence.
- Slice into 12 squares and serve chilled.
- Store leftovers
- Cover the dish well and store in the refrigerator. The dessert stays fresh for 2–3 days (though best eaten within 24–48 hours).
Helpful Tips
- Use full-fat cream cheese and regular instant pudding for the richest texture and flavor.
- For easier slicing, refrigerate overnight so all layers firm up and the dessert is cold and stable.
- Press the Oreo crust firmly — a thin, crumbly crust can make the lasagna messy.
- When folding in the cool whip, use a gentle motion to keep the mousse light and airy.
- If using whipped cream topping instead of heavy cream whipped fresh, make sure the whipped cream is well-chilled for better stability.
Substitutions And Variations
- Gluten-free option: Use gluten-free chocolate sandwich cookies instead of Oreos for the crust.
- Dairy-free option: Use dairy-free cream cheese, dairy-free whipped topping, and a plant-based milk (like almond or oat) for pudding. Note texture might vary.
- Flavor twist: Swap milk-chocolate hot cocoa mix for dark chocolate cocoa for a deeper chocolate flavor, or use white chocolate pudding for contrast.
- Marshmallow variation: Use toasted marshmallows or even mini marshmallow fluff swirled on top for extra indulgence.
- Nutty crunch: Add a layer of chopped nuts (like toasted hazelnuts or almonds) on top of the pudding before whipping cream to add texture and flavor.
Storage Instructions
Cover the dish tightly with plastic wrap or aluminum foil and keep refrigerated. The lasagna will stay fresh and safe to eat for up to 3 days. For best texture and flavor, consume within the first 2 days — after that, layers may soften, and marshmallows can become soggy. If you prepared it too early, allow 10–15 minutes at room temperature before serving for easier slicing.
Nutritional Information (Approximate per Serving)
Based on dividing the recipe into 12 servings.
- Calories: ~ 450–500 kcal
- Total Fat: ~ 28 g
- Saturated Fat: ~ 15 g
- Carbohydrates: ~ 48 g
- Sugars: ~ 34 g
- Protein: ~ 5 g
- Fiber: ~ 1 g
Note: These are rough estimates and will vary depending on the brands of ingredients and portion size.
Serving Suggestions
- Serve chilled, straight from the fridge, for a firm, crisp texture.
- Add a scoop of vanilla ice cream on the side for contrast between cold ice cream and creamy layers.
- Garnish with a dusting of cocoa powder, chocolate shavings, or a few whole Oreo crumbs for presentation.
- Pair with a cup of hot coffee or warm milk to play up the hot-chocolate-meets-dessert vibe.
- Serve as a show-stopping dessert at parties, holiday dinners, potlucks, or cozy family gatherings.
Frequently Asked Questions About Hot Chocolate Lasagna
Can I make this dessert ahead of time?
Yes — this dessert is ideal for making ahead. Most of the richness and flavor actually intensifies after several hours or overnight in the refrigerator. By chilling overnight you give each layer a chance to fully set, making slicing cleaner and ensuring the textures meld nicely. You can prepare it up to 2–3 days in advance; just store it covered in the fridge.
Can I use homemade whipped cream instead of store-bought whipped topping?
Absolutely. Whipping fresh heavy cream with powdered sugar till stiff peaks is a great option. Use about 1¼ cups heavy cream and 2 tablespoons powdered sugar — whip until it holds firm peaks and spread it on top. Fresh whipped cream can taste richer and less sweet than store-bought cool whip, giving the dessert a more homemade feel.
Is it okay to freeze Hot Chocolate Lasagna?
Freezing is not recommended. The layers — especially the whipped cream and pudding — do not freeze and thaw well. You’ll likely lose the creamy texture and end up with watery or icy layers. It’s best stored chilled in the refrigerator only.
Can I make it smaller or larger than 13 × 9 inches?
Yes. If you want to make a smaller dessert, use an 8 × 8 inch dish — just adjust portions proportionally. For a larger crowd, you could use a deeper dish or two 9 × 9 dishes. Just make sure crust and mousse layers remain even.
Can I replace the whipped cream topping with something else?
You could — for example, use a drizzle of warm chocolate ganache, a dusting of cocoa or powdered sugar, or even a layer of chocolate shavings. However whipped cream offers a light, fluffy contrast to the dense pudding and mousse, which balances the dessert nicely.
Final Thoughts
Thank you for trying this Hot Chocolate Lasagna recipe. I absolutely love how the layers come together — creamy mousse, silky pudding, fluffy whipped cream and soft marshmallows — all built on a buttery Oreo base. It feels like cozying up with a mug of hot chocolate in dessert form. The simplicity, no-bake prep, and possibility to make ahead make this dessert a true winner for busy days, parties, or holiday gatherings. I hope this recipe brings warmth, joy and sweet satisfaction to your kitchen. Enjoy every decadent bite and happy cooking!
Print
Hot Chocolate Lasagna
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Hot Chocolate Lasagna is a no-bake layered dessert with Oreo crust, hot cocoa cheesecake mousse, chocolate pudding, and marshmallows. It’s creamy, rich, and easy to prepare — perfect for holidays, parties, or casual family nights. Make it ahead and wow your crowd!
Ingredients
For the Oreo Crust:
36 Oreo cookies (with filling), crushed
½ cup unsalted butter, melted
Hot Chocolate Cheesecake Mousse Layer:
½ cup unsalted butter, softened
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
5 envelopes (0.73 oz each) instant milk chocolate hot cocoa mix
1¼ cups Cool Whip
Chocolate Pudding Layer:
Two 3.8 oz boxes instant chocolate pudding mix
2¾ cups cold milk
Topping:
1¼ cups heavy whipping cream or 2½ cups whipped topping
2 tablespoons powdered sugar
2 cups mini marshmallows
Chocolate syrup or Nutella for drizzling
Instructions
- Make the Oreo crust
- Place the 36 Oreo cookies (with filling) in a food processor and grind to fine crumbs.
- Pour in the melted butter and mix until crumbs are fully moistened.
- Press this mixture firmly into the bottom of a 13 × 9-inch casserole dish, creating an even crust.
- Place the crust in the fridge or freezer to firm up while you prepare the next layer.
- Prepare the hot chocolate cheesecake mousse layer
- In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in all 5 envelopes of instant milk-chocolate hot cocoa mix.
- Gently fold in the cool whip until the mixture is smooth and fluffy.
- Spread this mousse evenly over the chilled Oreo crust.
- Return to fridge or freezer to let it firm up for a bit.
- Make the chocolate pudding layer
- In another bowl, whisk together both packages of instant chocolate pudding mix with the 2¾ cups of milk. Stir until the pudding begins to thicken.
- Spread this pudding gently over the chilled cheesecake mousse layer, creating a smooth layer.
- Return to fridge or freezer to set.
- Add the whipped cream topping
- Once the pudding layer has fully set, spread whipped cream evenly over the top.
- Place the dish in the fridge and chill for several hours or, ideally, overnight — this helps all layers set firmly.
- Top and serve
- Just before serving, sprinkle 2 cups of mini marshmallows over the top.
- Drizzle with melted chocolate or a few spoonfuls of Nutella for extra decadence.
- Slice into 12 squares and serve chilled.
- Store leftovers
- Cover the dish well and store in the refrigerator. The dessert stays fresh for 2–3 days (though best eaten within 24–48 hours).
Notes
For best results, chill overnight before serving.
Store covered in the fridge for up to 3 days.
Do not freeze — texture may separate.
You can make this 2–3 days in advance for events.
- Prep Time: 15 minutes + Time (Chilling): 3 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of recipe)
- Calories: 470 kcal
- Sugar: 34
- Carbohydrates: 48g
- Protein: 5 g