This no-bake chocolate lasagna is layered with creamy cheesecake, chocolate pudding, whipped cream, and mini chocolate chips, all layered over an Oreo cookie crust!
Why this recipe works
Because it’s layered into one pan, chocolate lasagna is the perfect take-along for potlucks, parties, and holidays. Since there’s no baking involved with this dessert, you won’t have to heat up your kitchen making it perfect for summer barbecues as well.
I’ve yet to meet anyone who’s turned their nose up to this chocolate lasagna. It’s seriously that good. The fact that it uses easy, accessible ingredients makes it that much better.
Related Recipe – Don’t want to use Cool Whip? You can easily make your own Stabilized Whipped Cream at home.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OREOS – You want to grab a package of regular (not Double Stuff) Oreo cookies (36 cookies). Do not remove the cream centers!
PUDDING – This recipe is built around using instant chocolate pudding, not the Cook n Serve kind.
CREAM CHEESE – Make sure your cream cheese is at room temperature, it will make mixing it way easier. I like to take it out of the fridge, slice it into cubes, and let it rest at room temp for at least 30 minutes before I begin making the lasagna.
COOL WHIP – If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute, whisk 3 cups of heavy whipping cream until medium peaks form.
TOPPING – For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, so it tends to shave better leaving you with prettier chocolate ribbons. You can also top with extra crushed Oreo cookies!
How to Make Chocolate Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
- Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
- Pour into a 13×9 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
- In a medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
- Add in the 2 Tablespoons of milk and sugar and mix well.
- Using a rubber spatula fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
- Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
- While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
- Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
- Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
- Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.
Frequently Asked Questions & Expert Tips
Absolutely! You can prepare your chocolate lasagna up to 3 days in advance. Keep it covered tightly with plastic wrap or an airtight lid kept in the refrigerator.
Store leftovers in an air-tight container (or covered well with plastic wrap) kept in the refrigerator for up to 5 days.
Yes, it freezes quite well as long as you are using Cool Whip instead of freshly made whipped cream. Since Cool Whip is already stabilized and typically comes frozen already, it holds up well in the freezer. If you are substituting with homemade whipped cream, I would recommend holding off on the top layer until you are ready to serve as it typically loses its fluffy texture once thawed. Wrap the dish well with plastic wrap followed by a layer or two of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Of course! We’ve made this dessert lasagna in so many different flavor combinations. Mint, strawberry, lemon, pumpkin, you name it! Feel free to play around with your favorite combos.
Serving Suggestions
If you love chocolate, then chocolate lasagna is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your taste buds happy. Be sure to print extra copies, because someone always asks for the recipe!
More Dessert Lasagna Recipes
- S’mores Lasagna
- Strawberry Lasagna
- Red Velvet Lasagna
- Mint Chocolate Lasagna
- Chocolate Lasagna Trifle
- Chocolate Peanut Butter Lasagna
Oreos are great for no-bake recipes (see Melissa’s Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no-bake dessert.
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Chocolate Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
- 6 Tablespoons butter melted
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- 2 Tablespoons milk 1%
- 16 ounces Cool Whip non-fat, two 8-ounce containers, separated
- 7.8 ounces instant chocolate pudding two 3.9-ounce boxes UNPREPARED
- 2 ¾ cups milk 1%
- ¾ cup miniature chocolate chips
Things You’ll Need
Before You Begin
- Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
- Be sure to take your cream cheese out of the fridge 30-45 minutes before starting your dessert lasagna. I like to take it out, cut it into slices, and let it rest on the counter. That helps it come to room temp quicker!
- Use 2 boxes of instant pudding, do not use Cook n Serve.
- If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream and 3 tablepoons of powdered sugar until medium peaks form.
Instructions
- Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.36 Oreo cookies
- Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.6 Tablespoons butter
- Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.TIP – If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer.
- In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.8 ounces cream cheese, 1/4 cup granulated sugar, 2 Tablespoons milk
- Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
- Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
- While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.7.8 ounces instant chocolate pudding, 2 3/4 cups milk
- Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
- Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.3/4 cup miniature chocolate chips
- Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.
Expert Tips & FAQs
- For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings.
- You can make this dessert up to 3 days ahead, keep refrigerated.
- Store leftovers covered tightly with plastic wrap or an airtight lid in the refrigerator for up to 5 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Mary Ann Walter says
Have made this many, many times. Family loves it and my son-in-law always wants it as his birthday “cake” LOVE
Susan Lavorato says
I’ve tried this it was great also did it in lemon just changed everything from chocolate to lemon worked well thank you love it LOVE
Roberta says
What did you use for the crust……Oreo’s or graham crackers
Amanda Formaro says
Hi Roberta! There’s a printable recipe card at the end of the post with all of the ingredients, measurements, and instructions. We use Oreos. :)
Carol Applebee says
Hello! I’ve made this dessert many times and it is a huge hit every time . One change I made was to sprinkle crushed Oreos over the top rather than the mini chocolate chips . The chips are harder to chew for some of our elderly family and friends. Delicious!
Shirley Andersen says
I love this dessert and have made it many times. Always a family favorite! Thanks for sharing this. LOVE.
Patti Phillips says
This is so easy. I made it for a family dinner and it was devoured. LOVE!
David Harr says
This dessert was very good. The richness was perfect. The taste was also perfect. I never knew that a chocolate lasagna could be so good until I tried this recipe! Thank you! LOVE!
Denice says
Delicious, Easy to make, and everyone in my family loves it. Love
Rachel Klaphake says
Wonderful recipe and easy to make!! LOVE!
Teri says
Can you make this in a trifle bowl? If so, would I need to double the recipe to fill the bowl?
Amanda Formaro says
I already have a recipe for that! Go here https://amandascookin.com/chocolate-lasagna-trifle/
Pam says
Love it sooooo much! And very easy.
Deborah Kania says
This is hands down the favorite dessert of everyone who’s tasted it. Family and friends alike. I was told if I didn’t bring samples not to put pictures of Chocolate Lasagna on FB! LOL It IS so beyond delicious!!
Betsy says
Hi Amanda I made the chocolate lasagna. It tasted great although when I went to take the first piece out all I got was the layers above the cookie crust. I had to go back in and scrape it out. So the piece was a messy looking thing. Should I have put it in the freezer instead of the fridge for 4 hours?
Amanda Formaro says
Did the crust stick? This can happen if the butter was too hot when mixed with the crumbs. Or if there was too much butter or not enough crumbs.
Penny says
Can you substitute marscapone for cream cheese?
Amanda Formaro says
I haven’t tried that, but it should work.
Joanne R deJong says
Once made cou.ld this be frozen.
Amanda Formaro says
Yes! If I’m going to freeze it, I place it in the freezer uncovered for a couple hours. Then I cover the top with plastic wrap so that the plastic wrap is touching the topping. Keeping air out will keep frost from forming.
mal says
what do you do if you dont have chocolate pudding mix?
Amanda Formaro says
I have not tried it with a homemade version, but Food network has one here https://www.foodnetwork.com/recipes/alton-brown/instant-chocolate-pudding-mix-recipe-1943281
Lea says
Amanda, Wow! This looks delicious, and my guess is that once people try it (I haven’t yet), that it becomes a favorite. I have pinned this. Can you tell me how long you would let it sit in the freezer before adding the next layer, time permitting?
Amanda Formaro says
10-15 minutes should do the trick!
Raymonde Pelley says
I have made this lasagna many times. Sometimes I will use Pischasho pudding, or any pudding will do. The lemon one is awesome. Thanks for the recipe.
Channel Rochelle Hudson says
I want to make this so much more
Erica says
What kind of cream cheese do you us? Regular or soft?
Amanda Formaro says
I use the brick of cream cheese. I cut it into pieces and let it sit to soften.
Sarah says
This looks fantastic. I will have to give this a try once I gather up all of the ingredients. Looks like a great dessert option that requires no baking.