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Chocolate lasagna is a no-bake dessert made in just 20 minutes with 5 amazing layers. An oreo crust is topped with layers of cheesecake, chocolate pudding, and cool whip, then crunchy oreo pieces and chocolate shavings to top it off.
This no bake chocolate lasagna recipe is the epitome of chocolate desserts. Chocolate layers of deliciousness between creamy layers of cheesecake and whipped cream, what’s not to love?
This is also the perfect easy and inexpensive dessert to make for a crowd. Since it’s layered in one pan, it’s a great recipe to take it along to parties or special occasions. Your family and friends will thank you big time!
This is one of my favorite desserts to take along to summer parties because it’s light and fluffy, perfectly cool, and oh-so chocolatey! It’s equally rich and refreshing at the same time. Next time your family gets together, bring this and serve them up a no bake slice of chocolate heaven!
Why You’ll Love This Chocolate Lasagna
- No bake dessert lasagna
- Easy to make with just 20 minutes of prep time
- Customizable (see variations below)
What You’ll Need for This Chocolate Lasagna Recipe
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
Top Layer
- Cool whip
- Oreo crumbs
- Chocolate Curls / Shavings
How to Make Chocolate Lasagna
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 the Best Chocolate Lasagna
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!
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!
Storing and Freezing Chocolate Lasagna
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!
More Chocolate Recipes
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Chocolate Lasagna Recipe
Ingredients
Oreo Crust Layer
- 14.3 oz package oreos, equal to 36 oreos
- 6 tbsp unsalted butter, melted
Cheesecake Layer
- 12 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cool whip
Pudding Layer
- two 3.9 oz packages instant chocolate pudding
- 2 ¾ cup milk
Top Layer
- 8 oz 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.
- In a mixing bowl combine oreo crumbs and melted butter. Stir until thick.
- 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.
- 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.
- 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.
- Top with the remaining container of cool whip. Sprinkle the reserved 1 tbsp 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!
- Cover and place in the fridge for at least 2 hours. Best served within 48 hours.
