Print

Hot Chocolate Lasagna Recipe

Print Recipe

★★★★★

5 from 56 reviews

This decadent Hot Chocolate Lasagna combines layers of rich Oreo cookie crust, creamy hot chocolate cheesecake mousse, chocolate pudding with mini marshmallows, and fluffy whipped cream topped with more marshmallows and a drizzle of chocolate. Perfect for holiday gatherings or a cozy dessert, this no-bake layered treat melts in your mouth with every bite.

Ingredients

Scale

Crust

  • 36 Oreo cookies, ground
  • ½ cup unsalted butter, melted

Hot Chocolate Cheesecake Mousse Layer

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

Pudding Layer

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

Whipped Cream Topping

  • 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
  • 2 tablespoons powdered sugar
  • 2 cups mini marshmallows

Optional Topping

  • Chocolate topping or Nutella for serving

Instructions

  1. Prepare the crust: Place whole Oreo cookies with the filling in a food processor and grind into fine crumbs. Stir in the melted butter until combined. Press the mixture firmly into the bottom of a 13 x 9-inch casserole dish. Chill in the fridge or freezer to set while preparing the next layer.
  2. Make hot chocolate cheesecake mousse: In a mixing bowl, beat the softened butter and cream cheese together with vanilla and powdered sugar until creamy and smooth. In a separate bowl, whip the heavy whipping cream with the instant hot cocoa powder until stiff peaks form. Gently fold half of the hot chocolate whipped cream into the cheesecake mixture, then fold in the remaining half. Scrape the bottom of the bowl to incorporate thoroughly. Spread this mousse evenly over the chilled Oreo crust. Return to the fridge or freezer to firm up.
  3. Prepare pudding layer: In a bowl, whisk together the instant chocolate pudding mix and milk until it starts to thicken. Stir in 1 cup of mini marshmallows. Spread this pudding mixture over the chilled hot chocolate mousse layer. Place the dish back in the fridge or freezer to set completely.
  4. Make whipped cream topping: Beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread this whipped cream evenly over the set pudding layer. Refrigerate for several hours or preferably overnight to let all layers meld.
  5. Add final touches: Just before serving, scatter 2 cups of mini marshmallows over the whipped cream topping. Drizzle with melted chocolate, Nutella, or chocolate topping as desired.
  6. Storage: Store any leftovers covered in the refrigerator for up to 3-4 days to maintain freshness.

Notes

  • You can freeze this dessert after assembling to speed up setting between layers.
  • For a more intense chocolate flavor, use dark chocolate instant pudding and cocoa powder.
  • If you prefer a less sweet version, reduce the powdered sugar slightly.
  • Make sure to fully soften the cream cheese and butter for smooth mousse texture.
  • Use fresh heavy cream for best whipping results.

Keywords: hot chocolate lasagna, layered dessert, no bake dessert, Oreo crust, chocolate mousse, chocolate pudding, whipped cream, holiday dessert

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