No Bake Mocha Lasagna is a show-stopping dessert that combines coffee and chocolate in a layered no-bake treat that has everyone asking for seconds. If you love rich flavors without spending hours in the kitchen, this recipe is a dream come true. This dessert starts with a crunchy Oreo crust, then layers creamy cheesecake filling and fluffy mocha pudding that meld sweet coffee and chocolate into one unforgettable dish. Perfect for parties, potlucks, or cozy family dinners, Mocha Lasagna delivers decadent flavor with minimal effort. Let this creamy, caffeinated delight become a new favorite in your dessert rotation.
Why You’ll Love This No Bake Mocha Lasagna
You are going to love this Mocha Lasagna because it brings together beloved dessert elements in one easy no-bake dish. Coffee and chocolate lovers will be smitten with this decadent dessert that captures the essence of a mocha latte in every layered bite. The Oreo crust adds a satisfying crunch, while the creamy cheesecake layer and mocha pudding create a luscious texture contrast that feels both elegant and comforting. It is also incredibly versatile and perfect for both casual gatherings and special occasions. Best of all, no baking is required, making it ideal even for beginners.
Ingredients
Oreo Crust
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Oreo Cheesecake Layer
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 12 ounces cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 2 cups Cool Whip or homemade whipped cream
- 1/2 cup Oreo chunks
Mocha Layer
- 1 1/2 tablespoons instant coffee powder
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons hot water
- 1 (3.9 oz) package chocolate instant pudding
- 1 1/2 cups cold milk
- 2 cups Cool Whip or homemade whipped cream
Topping
- 3 cups Cool Whip or homemade whipped cream
- 2 teaspoons instant coffee powder
- 2 teaspoons sugar
- 2 teaspoons hot water
- 2 to 3 teaspoons Oreo crumbs
Step-by-Step: How to Make No Bake Mocha Lasagna
- Prepare the Crust: Finely crush the Oreo cookies using a food processor. If you don’t have one, place the cookies in a zip-top bag and crush with a rolling pin. Mix the crumbs with melted butter until evenly combined, then press into the bottom of a 9×13 inch dish. Refrigerate to firm up.
- Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and softened butter until light and creamy. Mix in the powdered sugar and vanilla extract, then beat until smooth. Gently fold in 2 cups of Cool Whip until well incorporated. Stir in Oreo chunks. Spread this mixture evenly over the chilled crust and refrigerate again.
- Make the Mocha Layer: In a small bowl, combine instant coffee powder, sugar, and hot water. Stir vigorously until frothy and set aside. In another bowl, whisk the chocolate pudding mix with cold milk. Whisk steadily for a few minutes until the pudding thickens to a rich, spoonable consistency. Mix in the coffee froth and Cool Whip until smooth. Spread this mocha mixture over the cheesecake layer. Chill for at least 4 hours or overnight.
- Top and Decorate: Spread 1 3/4 to 2 cups of Cool Whip on top. In a small bowl, beat coffee powder, sugar, and hot water until frothy again. Transfer to a zip-top bag, snip a small corner, and drizzle over the whipped cream. Swirl using a toothpick or skewer for a marbled effect. Pipe any remaining Cool Whip on top and sprinkle with Oreo crumbs. Garnish with Oreo halves if desired.
Helpful Tips
- Use room temperature butter and cream cheese to avoid lumps in the cheesecake layer.
- Chill the dessert overnight for best texture and flavor.
- Use a fine instant coffee powder for a smooth, frothy texture.
- If pudding becomes too thick, add a splash of milk and whisk again.
- Swirl gently to create a beautiful top layer without mixing the whipped cream.
Substitutions And Variations
- Gluten-Free: Use gluten-free chocolate sandwich cookies.
- Dairy-Free: Swap dairy ingredients for plant-based alternatives.
- Extra Mocha: Add more coffee powder to intensify the mocha flavor.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds on top.
- Chocolate Overload: Add a layer of ganache between the crust and cheesecake.
Storage Instructions
Keep Mocha Lasagna covered in the refrigerator for up to 3 days. For longer storage, freeze the dessert tightly wrapped for up to 1 month. Thaw in the fridge overnight before serving. Add toppings fresh after thawing for best results.
Nutritional Information
Estimated per serving (makes 12 servings):
- Calories: 350–450
- Fat: 22–30g
- Saturated Fat: 12–18g
- Carbohydrates: 35–50g
- Sugar: 25–35g
- Protein: 4–6g
Enjoy in moderation as a rich and satisfying treat.
Serving Suggestions
Serve chilled with a cup of coffee or espresso. Add a dusting of cocoa powder or drizzle of chocolate syrup for an elegant touch. Fresh berries or mint leaves make great garnishes. For an extra indulgent experience, pair with a scoop of vanilla ice cream.
Frequently Asked Questions About Mocha Lasagna
Why did my mocha layer turn runny? Make sure to whisk the pudding until thick before folding in the Cool Whip. If it’s still loose, chill longer or add a little more pudding mix.
Can I make this ahead? Absolutely! It tastes even better when made a day in advance. Just keep it chilled and covered until ready to serve.
Is it okay to use homemade whipped cream? Yes, homemade whipped cream works great. Just whip heavy cream with sugar until stiff peaks form.
How long can I store leftovers? Store covered in the fridge for up to 3 days or freeze for up to 1 month.
Can I make a smaller batch? Yes, halve the recipe and use an 8×8 inch dish for fewer servings.
Final Thoughts
Thank you so much for trying this delightful Mocha Lasagna. I truly enjoy how the coffee and chocolate layers come together into a creamy no-bake dessert that impresses every time. Whether you serve it to guests or enjoy it with your family, this sweet mocha creation is sure to become a favorite. I appreciate you being part of this food-loving journey and hope this recipe brings you joy, ease, and delicious flavor. Happy cooking and happy indulging.
Print
No Bake Mocha Lasagna
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
No Bake Mocha Lasagna is an easy dessert made with layers of Oreo crust, creamy cheesecake, mocha chocolate pudding, and whipped topping. A perfect make-ahead treat for coffee and chocolate lovers.
Ingredients
Oreo Crust
36 Oreo cookies, crushed
1/2 cup unsalted butter, melted
Oreo Cheesecake Layer
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
12 oz cream cheese, softened
1 1/2 teaspoons vanilla extract
2 cups Cool Whip or homemade whipped cream
1/2 cup Oreo chunks
Mocha Layer
1 1/2 tablespoons instant coffee powder
1 1/2 tablespoons sugar
1 1/2 tablespoons hot water
1 (3.9 oz) package chocolate instant pudding
1 1/2 cups cold milk
2 cups Cool Whip or homemade whipped cream
Topping
3 cups Cool Whip or homemade whipped cream
2 teaspoons instant coffee powder
2 teaspoons sugar
2 teaspoons hot water
2 to 3 teaspoons Oreo crumbs
Instructions
- Prepare the Crust: Finely crush the Oreo cookies using a food processor. If you don’t have one, place the cookies in a zip-top bag and crush with a rolling pin. Mix the crumbs with melted butter until evenly combined, then press into the bottom of a 9×13 inch dish. Refrigerate to firm up.
- Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and softened butter until light and creamy. Mix in the powdered sugar and vanilla extract, then beat until smooth. Gently fold in 2 cups of Cool Whip until well incorporated. Stir in Oreo chunks. Spread this mixture evenly over the chilled crust and refrigerate again.
- Make the Mocha Layer: In a small bowl, combine instant coffee powder, sugar, and hot water. Stir vigorously until frothy and set aside. In another bowl, whisk the chocolate pudding mix with cold milk. Whisk steadily for a few minutes until the pudding thickens to a rich, spoonable consistency. Mix in the coffee froth and Cool Whip until smooth. Spread this mocha mixture over the cheesecake layer. Chill for at least 4 hours or overnight.
- Top and Decorate: Spread 1 3/4 to 2 cups of Cool Whip on top. In a small bowl, beat coffee powder, sugar, and hot water until frothy again. Transfer to a zip-top bag, snip a small corner, and drizzle over the whipped cream. Swirl using a toothpick or skewer for a marbled effect. Pipe any remaining Cool Whip on top and sprinkle with Oreo crumbs. Garnish with Oreo halves if desired.
Notes
Chilling overnight gives the cleanest layers and best flavor.
Use room-temperature cream cheese and butter for a smooth texture.
Homemade whipped cream can be substituted for Cool Whip if preferred.
- Prep Time: 30 minutes Chill Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30g
- Carbohydrates: 45g
- Protein: 5g