Hot Chocolate Lasagna Recipe

Introduction

Hot Chocolate Lasagna is a no-bake, layered dessert perfect for chocolate lovers. It features a crunchy Oreo crust, creamy hot chocolate cheesecake mousse, rich chocolate pudding, and a fluffy whipped cream topping with mini marshmallows. This indulgent treat is both beautiful and delicious, ideal for festive occasions or cozy nights in.

Ingredients

• For the Oreo Crust:
• 36 Oreo cookies (with filling)
• ½ cup unsalted butter, melted
• For the Hot Chocolate Cheesecake Mousse Layer:
• ½ cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 5 envelopes (0.73 oz each) instant hot cocoa mix (milk chocolate flavor)
• 1 ½ cups heavy whipping cream
• For the Chocolate Pudding Layer:
• 2 boxes (3.8 oz each) chocolate instant pudding mix
• 2 ¾ cups milk
• 1 cup mini marshmallows
• For the Topping:
• 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
• 2 tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella (for serving)

Instructions

1. Step 1: Start by preparing the Oreo crust. Use a food processor to grind the Oreo cookies into fine crumbs. Stir in the melted butter until the mixture is evenly moistened. Press this firmly into the bottom of a 13 x 9-inch casserole dish. Chill in the fridge or freezer to set while you prepare the other layers.
2. Step 2: In a stand mixer or with a hand mixer, beat the softened butter, cream cheese, powdered sugar, vanilla extract, and instant hot cocoa mix until smooth and creamy. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture in two additions until well combined. Spread this mousse evenly over the Oreo crust and refrigerate to set.
3. Step 3: Whisk the chocolate pudding mix with the milk in a bowl until it begins to thicken. Stir in the mini marshmallows gently. Spread this pudding layer over the mousse layer and chill again until firm.
4. Step 4: Beat the heavy whipping cream and powdered sugar in a clean bowl until stiff peaks form. Spread this whipped cream evenly over the pudding layer once it is firm.
5. Step 5: Sprinkle the mini marshmallows over the whipped cream topping. For extra indulgence, drizzle melted chocolate or Nutella over the top before serving.

Tips & Variations

• For a stronger hot chocolate flavor, double the instant cocoa mix in the mousse layer, but avoid adding too much to keep the texture smooth.
• Substitute the Oreo crust with graham cracker or your favorite chocolate cookie crust for a different twist.
• This dessert is perfect for making ahead—let it chill overnight for optimal texture and flavor.
• Add festive flair by topping with crushed peppermint candies, caramel drizzle, or chocolate shavings.
• You can make the pudding layer from scratch if preferred, though instant pudding is quicker and just as tasty.

Storage

Store Hot Chocolate Lasagna covered in the refrigerator for up to 4 days. For best texture, allow it to sit at room temperature for 10–15 minutes before serving. Reheat is not recommended as it is best enjoyed chilled and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or any chocolate cookies can be substituted for the Oreo crust, giving the dessert a different but delicious flavor.

How far ahead can I make Hot Chocolate Lasagna?

This dessert can be made up to a day in advance. Chilling overnight helps the layers set firmly and flavors meld together beautifully.

Hot Chocolate Lasagna Recipe

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★★★★★

4.9 from 104 reviews

Hot Chocolate Lasagna is a decadent no-bake layered dessert combining a crunchy Oreo cookie crust, creamy hot chocolate cheesecake mousse, rich chocolate pudding with gooey mini marshmallows, and a fluffy whipped cream topping. This indulgent treat captures all the cozy flavors of a cup of hot cocoa in a family-friendly, crowd-pleasing dessert perfect for holidays, parties, or any special occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Oreo Crust:

• 36 Oreo cookies (with filling)
• ½ cup unsalted butter, melted

For the Hot Chocolate Cheesecake Mousse Layer:

• ½ cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 5 envelopes (0.73 oz each) instant hot cocoa mix (milk chocolate flavor)
• 1 ½ cups heavy whipping cream

For the Chocolate Pudding Layer:

• 2 boxes (3.8 oz each) chocolate instant pudding mix
• 2 ¾ cups milk
• 1 cup mini marshmallows

For the Topping:

• 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
• 2 tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella (for serving)

Instructions

1. Making the Oreo Crust: Using a food processor, grind Oreo cookies into fine crumbs. Mix in melted butter until evenly moistened. Press mixture firmly into the bottom of a 13 x 9-inch casserole dish. Place in fridge or freezer to chill and firm up while preparing other layers.
2. Preparing the Hot Chocolate Cheesecake Mousse Layer: Beat softened butter, cream cheese, powdered sugar, vanilla, and instant hot cocoa mix in a mixer until smooth and creamy. In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until fully combined. Spread this mousse evenly over the chilled Oreo crust. Return to fridge to set.
3. Making the Chocolate Pudding Layer: Whisk chocolate instant pudding mix with milk until thickened. Stir in mini marshmallows gently. Spread pudding mixture evenly over the mousse layer. Refrigerate or freeze to set firmly.
4. Preparing the Whipped Cream Topping: Beat heavy whipping cream and powdered sugar in a clean bowl until stiff peaks form. Spread whipped cream evenly over the chilled pudding layer.
5. Finishing Touches: Sprinkle mini marshmallows over the whipped cream topping. Drizzle with melted chocolate or Nutella if desired for an extra indulgent finish. Chill until ready to serve. Allow to sit at room temperature 10-15 minutes before serving for easier slicing and softer texture.

Notes

• For a stronger hot chocolate flavor, double the instant hot cocoa mix in the mousse, but note that too much cocoa may affect texture.
• Substitute the Oreo crust with graham cracker crust or other chocolate cookie crusts if preferred.
• This dessert is ideal for make-ahead; chill overnight for best texture and flavor meld.
• Try festive topping variations such as crushed peppermint candies, caramel drizzle, or chocolate shavings.
• You can make chocolate pudding from scratch instead of using instant mix for a homemade touch.

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