Chocolate Peppermint Lasagna – Easy No Bake Christmas Dessert Recipe
This Chocolate Peppermint Lasagna is an easy, no-bake Christmas dessert that layers a crunchy Oreo cookie crust with a creamy peppermint cheesecake, rich chocolate pudding, and a fluffy whipped topping, all garnished with crushed candy canes. Perfect for holiday gatherings, it combines festive flavors with simple preparation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Oreo Crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer:
- 1/2 cup unsalted butter, softened
- 12 oz. brisk style cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups stabilized whipped topping (like Cool Whip)
- 1/2 cup crushed candy canes
Chocolate Pudding Layer:
- 2 x 3.9 oz. packages instant chocolate pudding
- 2 3/4 cups whole milk
Topping:
- 2 1/2 cups whipped topping
- 1/4 cup crushed candy canes
Instructions
- Prepare the Oreo Crust: In a food processor, grind whole Oreo cookies with the filling until crumbs form. Add melted butter and mix with a fork until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13 inch dish. Place the crust in the fridge or freezer to chill.
- Crush Candy Canes: Unwrap candy canes and place them in a zip-lock bag. Using a rolling pin, crush them into coarse pieces to be used in the cheesecake layer and topping.
- Make Peppermint Cheesecake Layer: Beat softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy. Fold in the stabilized whipped topping gently. Scrape down the bowl to ensure everything is well combined. Add 1/2 cup crushed candy canes and mix until the mixture turns a light pink color. For a more intense pink color, add a few drops of red or pink food coloring if desired.
- Assemble Cheesecake Layer: Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Place the dish back in the freezer for 10-15 minutes to firm up.
- Prepare Chocolate Pudding Layer: Whisk two packages of instant chocolate pudding with 2 3/4 cups whole milk until it begins to thicken.
- Layer Chocolate Pudding: Spread the thickened chocolate pudding over the peppermint cheesecake layer. Refrigerate until the pudding is fully set.
- Add Whipped Topping: Spread 2 1/2 cups whipped topping evenly over the chocolate pudding layer.
- Chill Dessert: Refrigerate the assembled lasagna for at least 5 hours or preferably overnight for the best set and flavor integration.
- Garnish and Serve: Just before serving, sprinkle 1/4 cup crushed candy canes over the whipped topping to prevent melting. Store any leftovers in the refrigerator.
Notes
- For best results, use stabilized whipped topping to maintain firmness.
- To achieve a deeper pink color in the peppermint cheesecake layer, add a few drops of food coloring.
- Crush candy canes just before serving to keep them crisp on top of the whipped topping.
- This dessert should be kept refrigerated and is ideal when made a day ahead.
- Use full-fat cream cheese and whole milk for the richest flavor and texture.
Keywords: Chocolate Peppermint Lasagna, no bake dessert, Christmas dessert, Oreo crust, peppermint cheesecake, chocolate pudding, holiday dessert
