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The trick to a good chocolate lasagna is keeping it rich without tipping into too sweet, and keeping the layers clean without turning soggy. I’ve made this one enough times to call myself a pro. Crushed Oreos, silky chocolate pudding, cheesecake filling and whipped cream stack into five layers, no oven required. Twenty minutes of prep and a couple hours in the fridge is all it takes.
I’ve made this chocolate lasagna dozens of times, and I still won’t use double stuffed Oreos for it. That extra cream filling sounds like an upgrade, but it throws off the ratio in the crust and makes it too sweet against the pudding and cheesecake layers. Regular Oreos give you the chocolate flavor without competing with everything stacked on top. That’s the kind of detail you only catch by making a recipe enough times to notice what’s actually working.
A lot of chocolate lasagna recipes online lean too sweet or turn soggy by the time you serve them. I landed on instant pudding instead of a cooked pudding base because it sets up firmer and holds its layer without bleeding into the cheesecake next to it. I also chill each layer for 10 minutes before adding the next one, which feels like an extra step until you cut into a slice and every layer is distinct instead of one mushy mess.
For the chocolate shavings, a vegetable peeler on a Hershey’s bar gives you real curls, and transferring them with a spoon instead of your fingers keeps them from turning into a puddle. It’s a small thing, but it’s the difference between a dessert that looks bakery made and one that looks rushed.
I know Cool Whip isn’t everyone’s favorite, some of you have asked about swapping in real whipped cream in the comments. I stick with Cool Whip here because it holds its structure in the fridge for the full 48 hours, where real whipped cream starts to weep and thin out by day two. If you’re serving this the same day, real whipped cream works fine. For anything you’re making ahead, Cool Whip is the one that won’t let you down.
Why You’ll Love This Chocolate Lasagna Recipe
- No bake dessert lasagna – hello sweet tooth!
- Easy to make with just 20 minutes of prep time
- Customizable (see variations below)
Chocolate Oreo Lasagna Ingredients
This chocolate lasagna dessert is easy to make and uses simple ingredients with minimal prep time. Get the full measurements and directions in the recipe card below.
Oreo Cookie Crust Layer
- Oreo cookies
- Unsalted butter
Cheesecake Layer
- Cream cheese: Softened
- Powdered sugar
- Vanilla extract
- Cool whip
Pudding Layer
- Chocolate instant pudding mix
- Milk
Whipped Cream
- Cool whip
- Oreo crumbs
- Chocolate Curls / Shavings
Toppings
I topped my chocolate lasagna with additional oreo crumbs and chocolate curls. Some additional topping ideas include:
- Crushed nuts: Sprinkle some chopped nuts like almonds, walnuts, or pecans for a crunchy contrast.
- Fresh fruit: Sliced strawberries, raspberries, or blueberries can add a refreshing burst of flavor.
- Chocolate syrup or caramel sauce: Drizzle some extra sweetness over the top.
- Sprinkles: Add some fun and color with rainbow or chocolate sprinkles.
- Grated chocolate: Grate some chocolate over the top for added richness and texture.
- Mint leaves: A few fresh mint leaves can provide a nice contrast to the chocolatey flavor.
- Sea salt flakes: A pinch of sea salt can enhance the richness of the chocolate and add a gourmet touch.
- Mini chocolate chips: Sprinkle some mini chocolate chips for extra chocolatey goodness in every bite.
How to Make This Chocolate Lasagna Recipe
Easy chocolate lasagna is going to be one of your new favorite things! Keep scrolling to the recipe card below for the full recipe.
- Make cookie crumbs. In a food processor or blender, blend the oreos until you have fine crumbs. Remove 1 tbsp of crumbs and set aside for the topping.
- Make oreo crust. In a mixing bowl combine chocolate oreo crumbs and melted butter. Stir until thick.
- Press crust into pan. Using your fingers or the bottom of a glass, firmly press the chocolate cookie crust into a 9×13 inch pan.
- Beat cream cheese. Wipe out the mixing bowl and add the cream cheese. Beat the cream cheese with an electric mixer for 90 seconds, until fluffy.
- Add sugar and vanilla. Beat in the powdered sugar and vanilla extract. Add in 1 container of cool whip, mix. Spread this mixture evenly over the crust as the first layer. Refrigerate for 10 minutes.
- Make chocolate pudding layer. Rinse out the mixing bowl and dry. Beat together the chocolate pudding mix and milk until thick for the next layer. Spread this mixture evenly over the cheesecake layer. Refrigerate for 10 minutes.
- Add top layer. Top with the remaining container of cool whip. Sprinkle the reserved 1 tbsp of oreo crumbs over the top, plus sprinkle on chocolate shavings.
- Chill. Cover and place in the fridge for at least 2 hours. Best served within 48 hours.
Tips For Chocolate Lasagna Dessert
- Crushed Oreos. If you don’t have a blender or food processor, you can put your Oreos in a large ziplock bag and crush them as finely as you can get them. You can also buy premade oreo pie crusts.
- Use regular Oreos (not double-stuffed). No need to remove the cream center from the oreos. Whole oreos are even better. Once blended, they make the best oreo crumbs!
- Use instant pudding. For best results, be sure to use instant chocolate pudding mix.
- Make perfect chocolate shavings. The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the dessert using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!
Oreo Chocolate Lasagna Recipe Variations
- More chocolate, anyone? Want to make it double chocolate? Add some mini chocolate chips or even white chocolate chips, or top with chocolate whipped cream!
- Use different cookies. You could always experiment with different cookies like chocolate chip or blonde Oreos for a little less intense chocolate flavor.
- More toppings! Some toppings that come to mind are nuts, toffee crumbles, sprinkles, or anything else you love!
How to Serve Chocolate Oreo Lasagna
Serve Oreo lasagna chilled for the best texture—this helps the layers set cleanly and makes it easy to slice. Use a sharp knife to cut into squares, wiping the blade between cuts for neat layers.
For an extra indulgent touch, top each slice with whipped cream, crushed Oreos, or a drizzle of chocolate syrup. This dessert pairs perfectly with a glass of milk or a cup of coffee, making it a crowd-pleasing option for parties, holidays, or potlucks.
Storing and Freezing Chocolate Lasagna Dessert
Store your chocolate lasagna in an airtight container in the fridge. It’s best served within 48 hours. You can also freeze this dessert, which is really convenient! You could make a couple of these and put them in a freezer safe container for up to two months. That means whenever that surprise pot luck comes up or you want to take a dessert to a friend, all you have to do is thaw it in the fridge overnight, and you’re good to go!
Recipe for Chocolate Lasagna FAQs
Lumpy cream cheese usually means it wasn’t fully softened before you started. Let it sit at room temperature for 30 to 45 minutes, it should give easily when you press it. Beat it alone for the full 90 seconds before adding the powdered sugar or cool whip, that’s what breaks up any remaining lumps. If it’s still lumpy, your mixer speed is probably too low, bump it up for the first minute.
Clean slices come down to two things, a fully chilled lasagna and a hot knife. Let it set in the fridge for the full 2 hours, longer if you can, so the layers hold their shape. Run your knife under hot water and wipe it dry between each cut, that keeps the pudding layer from smearing into the cheesecake. Cut straight down instead of dragging the knife for the sharpest edges.
More Chocolate Recipes
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Oreo Chocolate Lasagna Recipe
Ingredients
Oreo Crust Layer
- 14.3 oz package oreos, equal to 36 oreos
- 6 Tbsp (86g) unsalted butter, melted
Cheesecake Layer
- 12 oz (342g) cream cheese, softened
- 1 cup (113g) powdered sugar
- 1 tsp vanilla extract
- 8 oz (226g) cool whip
Pudding Layer
- two 3.9 oz packages instant chocolate pudding
- 2 ¾ cup (650g) milk
Top Layer
- 8 oz (226g) cool whip
- Oreo crumbs
- Chocolate Curls / Shavings
Instructions
- In a food processor or blender, blend the oreos until you have fine crumbs. Remove 1 tbsp of crumbs and set aside for the topping.14.3 oz package oreos
- In a mixing bowl combine oreo crumbs and melted butter. Stir until thick.6 Tbsp (86g) unsalted butter
- Using your fingers or the bottom of a glass, firmly press the crust into a 9×13 inch pan.
- Wipe out the mixing bowl and add the cream cheese. Beat the cream cheese with an electric mixer for 90 seconds, until fluffy.12 oz (342g) cream cheese
- Beat in the powdered sugar and vanilla extract. Add in 1 container of cool whip, mix. Spread this mixture evenly over the crust. Refrigerate for 10 minutes.1 cup (113g) powdered sugar, 1 tsp vanilla extract, 8 oz (226g) cool whip
- Rinse out the mixing bowl and dry. Beat together the chocolate pudding mix and milk until thick. Spread this mixture evenly over the cheesecake layer. Refrigerate for 10 minutes.two 3.9 oz packages instant chocolate pudding, 2 3/4 cup (650g) milk
- Top with the remaining container of cool whip. Sprinkle the reserved 1 tablespoon of oreo crumbs over the top, plus sprinkle on chocolate shavings. The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the dessert using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!8 oz (226g) cool whip, Oreo crumbs, Chocolate Curls / Shavings
- Cover and place in the fridge for at least 2 hours. Best served within 48 hours.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
This looks amazing, Has anyone made this with real whipped Cream? I do not like the fake CoolWhip.
Blend the oreos with the white filling or just the cookies?
No need to remove the cream center from the Oreos. I recommend normal Oreos over double stuffed for this recipe.
Is there a sub for the Cool Whip? Can I use real whipped cream?