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