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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.

Ingredients

Scale

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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Find it online: https://biteandenjoy.com/hot-chocolate-lasagna-recipe/