There’s something about a cold, rainy evening that makes me crave dessert in a major way. One night last winter, after a long day that felt like it would never end, I whipped up this hot chocolate lasagna. It was like a cozy blanket for my soul—warm, rich, and so ridiculously comforting. I’ve made this 5-layer dessert more times than I can count, and honestly, it’s become my secret weapon for those nights when I just want to curl up and forget the world outside.
What makes this hot chocolate lasagna recipe stand out? It’s layers of creamy, chocolaty goodness stacked with textures that dance between fudgy, fluffy, and crunchy—all in one dish. I promise, once you try this, you’ll forget every other dessert you thought you loved. Here’s the thing: it’s way easier to make than it looks, and it’s perfect for sharing (or not, I won’t judge).
Why You’ll Love This Hot Chocolate Lasagna Recipe
Okay, I have to admit—this hot chocolate lasagna has completely changed the way I think about chocolate desserts. It’s not just a treat; it’s an experience. Here’s why it’s become my go-to for cozy nights:
- Layered magic in every bite: Each of the five layers brings something different to the table—crunch, creaminess, chocolate punch. It’s like a party in your mouth.
- Made ahead and stress-free: You can assemble this dessert hours (or even a day) before guests arrive. It chills in the fridge, and the flavors just get better with time.
- Family and friend-approved: I’ve served this at holidays, casual get-togethers, and even solo Netflix marathons. Everyone always asks for the recipe afterward.
- Rich but not overwhelming: The balance of sweet layers means it’s indulgent without being too heavy. I’ve learned to slice it thin because one small piece is pure bliss.
Honestly, this recipe makes me feel like a dessert hero every time I pull it out of the fridge. If you’re ready to impress or just treat yourself (because you deserve it), this hot chocolate lasagna is exactly what you need.
What Ingredients You’ll Need for Hot Chocolate Lasagna
Here’s what’s great about this hot chocolate lasagna recipe: most ingredients are pantry staples or easy to find. I’ve broken them down by what they do so you’ll get why each one matters.
- Chocolate cookie crumbs (about 24 Oreo cookies, crushed) — This is the crunchy, chocolaty base that gives the dessert structure. I use the classic Oreos (whole cookie, cream included) for the best flavor and texture.
- Butter (6 tablespoons / 85g, melted) — It binds the cookie crumbs into a sturdy crust. I always use unsalted butter because I like controlling the saltiness myself.
- Cream cheese (8 ounces / 225g, softened) — Adds tang and creaminess to the second layer. Room temperature is key here; it blends so much smoother.
- Powdered sugar (1 cup / 120g) — Sweetens the cream cheese layer without grittiness.
- Whipped topping (12 ounces / 340g, like Cool Whip) — Gives lightness and fluff to layers two and four. I’ve tried homemade whipped cream, but this holds up better in the fridge overnight.
- Instant chocolate pudding mix (2 packages, 3.9 oz each) — This makes the third layer decadently chocolatey and silky smooth. I use the regular sugar version—don’t skip this.
- Milk (3 ¼ cups / 770ml) — To prepare the pudding. Whole milk works best for richness.
- Mini chocolate chips (1 cup / 170g) — Sprinkled between layers for extra texture and bursts of chocolate. I prefer semi-sweet but dark chocolate chips are great too.
- Shaved chocolate or curls (optional, for garnish) — Adds a fancy touch when you’re feeling extra.
Quick note: If you want to keep it dairy-free, there are ways to swap cream cheese and pudding with plant-based alternatives, but I haven’t tested those versions as much. For the best results, stick to the original ingredients.
Equipment Needed to Make Hot Chocolate Lasagna
You don’t need a fancy kitchen to make this hot chocolate lasagna dessert. I’ve made it in cramped apartments, my mom’s kitchen, and even at a friend’s place with limited tools.
- 9×13-inch baking dish — This is the perfect size for layering everything. Glass or metal works fine, but glass lets you see those gorgeous layers (which is half the fun).
- Mixing bowls — I use at least two: one for the cream cheese mix and another for the pudding.
- Electric mixer or hand mixer — Makes whipping the cream cheese and topping a breeze. You can do it by hand, but your arm will hate you.
- Spatula — For spreading layers evenly and scraping every last bit out of the bowls.
- Measuring cups and spoons — I’m a sucker for precision, especially with baking and desserts.
- Food processor or plastic bag and rolling pin — To crush the cookies. I usually just bash them in a sealed bag with a rolling pin because it’s easy and no big cleanup.
Pro tip: If you want that extra wow factor, use a serrated knife to slice the dessert once chilled to keep the layers clean and pretty.
How to Make Hot Chocolate Lasagna: Step-by-Step
Alright, ready to dive into the magic? I’m going to walk you through each layer so you don’t miss a thing. This hot chocolate lasagna recipe is all about layering, chilling, and enjoying.
- Make the crust (10 minutes)
Preheat your oven to 350°F (175°C). Crush about 24 Oreos (yes, cream and all) into fine crumbs using a food processor or by smashing them in a plastic bag with a rolling pin. Mix the crumbs with 6 tablespoons (85g) melted unsalted butter until it looks like wet sand. - Bake the crust (10 minutes)
Press the cookie mixture firmly and evenly into the bottom of a greased 9×13-inch dish. Bake for 10 minutes, then let it cool completely. This step gives you a sturdy base that won’t get soggy. - Prepare the cream cheese layer (5 minutes)
In a medium bowl, beat 8 ounces (225g) softened cream cheese with 1 cup (120g) powdered sugar until smooth. Fold in 8 ounces (227g) whipped topping gently until fluffy. Spread this creamy layer evenly over the cooled crust. - Make the pudding layer (5 minutes)
In another bowl, whisk together 2 packages of instant chocolate pudding mix with 3 ¼ cups (770ml) cold milk. Whisk for about 2 minutes until slightly thickened. Pour this over the cream cheese layer and smooth it out. - Add the whipped topping layer (5 minutes)
Spread the remaining 4 ounces (113g) of whipped topping on top of the pudding layer for a light, fluffy finish. - Top with chocolate chips and chill (at least 4 hours)
Sprinkle 1 cup (170g) mini chocolate chips evenly over the top layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let those layers set and flavors meld.
Heads up: I usually make this the night before so the layers have time to firm up. It slices cleaner and tastes even better the next day.
My Best Tips & Techniques for Perfect Hot Chocolate Lasagna
Okay, here’s the real talk from someone who’s made this dessert way too many times:
- Don’t skip the cream cheese softening step. Hard cream cheese = lumps in your layer, and nobody wants that. Set it out for at least 30 minutes before mixing.
- Press the crust firmly. I use the bottom of a glass to really pack it down. It helps the crust hold together when you slice.
- Use cold milk for pudding. Instant pudding thickens best with cold milk, so don’t try warm or room temp.
- Be gentle folding the whipped topping. You want to keep the fluffy texture, so fold with a spatula instead of mixing vigorously.
- Patience is your friend. This dessert needs at least 4 hours in the fridge to set. I’ve learned the hard way by trying to slice it too soon—it’s a hot chocolate mess.
- Slice with a serrated knife dipped in hot water and wiped dry between cuts. This keeps your slices clean and gorgeous.
Ways to Mix Up Your Hot Chocolate Lasagna
Once you’ve nailed the original, here are some fun twists I’ve tried (and loved!):
- Peanut Butter Swirl: Drop dollops of creamy peanut butter on the cream cheese layer and swirl gently with a knife before adding pudding. It’s like a chocolate-peanut butter dream.
- Mint Chocolate: Add ½ teaspoon peppermint extract to the pudding mix and top with crushed peppermint candies. Perfect for the holidays or any time you want a fresh twist.
- Salted Caramel: Drizzle salted caramel sauce over the top whipped topping before adding chocolate chips. Sweet and salty = next-level indulgence.
- Berry Burst: Add a layer of fresh raspberries or strawberries between the cream cheese and pudding layers for a fruity pop.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts on top for a satisfying crunch.
Quick heads up: If you’re swapping ingredients, just make sure each layer is thick enough to hold its own. Otherwise, you might end up with a dessert that’s more “melted mess” than lasagna.
Serving Ideas & Storage for Your Hot Chocolate Lasagna
This dessert is best served chilled but not ice-cold straight from the fridge. I usually pull it out 10 minutes before serving to let those layers soften slightly—makes every bite melt in your mouth.
Serving ideas:
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with hot coffee or a creamy latte to balance the richness.
- Top each slice with a few fresh berries for color and brightness.
Storage tips:
- Keep covered in the fridge for up to 4 days. I’ve never had it last longer because it disappears fast.
- For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
- If it seems a little firm after chilling, just let it sit at room temperature for a few minutes before slicing.
Nutritional Info & Health Benefits
I’m no nutritionist, but here’s what I know about this indulgent dessert:
| Nutrient | Per Serving (1/12th of recipe) |
|---|---|
| Calories | 350 |
| Fat | 22g |
| Carbohydrates | 38g |
| Protein | 4g |
| Sugar | 28g |
Real talk: This is a dessert meant for sharing and savoring, not everyday fuel. The best part is it uses real ingredients like cream cheese and milk, and you can control the sweetness. Plus, the chocolate gives you that happy serotonin boost—win-win.
Final Thoughts on This Hot Chocolate Lasagna Recipe
So there you have it—my favorite hot chocolate lasagna recipe that’s become a staple for cozy nights in. I know I’ve gone on, but when you find a dessert this good and this easy, you want to shout it from the rooftops.
This recipe has saved me more than once when I needed something quick but impressive. It’s perfect for holidays, potlucks, or just a treat-yourself kind of night. And honestly, the best part is watching everyone’s faces light up with that first bite.
Don’t be shy—make it your own. Try the variations, add your favorite toppings, or sneak in a little extra chocolate (because why not?). And if you do make it, please let me know how it turns out. Drop a comment below or tag me on Instagram—I love seeing your cozy creations!
Happy layering and even happier eating!
FAQs About Hot Chocolate Lasagna
Q: Can I make this dessert ahead of time?
A: Absolutely! In fact, it’s better if you make it the day before. The flavors have time to blend, and it sets perfectly for clean slices. Just keep it covered in the fridge.
Q: What if I don’t have Oreos? Can I use another cookie?
A: You can! Chocolate wafer cookies or crushed chocolate graham crackers work, but the classic Oreo crust adds a special fudgy crunch that’s hard to beat. Just adjust the butter amount if the crumbs are drier.
Q: Is there a way to make this less sweet?
A: Yep. You can reduce the powdered sugar in the cream cheese layer by a quarter cup and use sugar-free or low-sugar instant pudding mixes. Just know it won’t be the same cozy indulgence, but it’ll still satisfy chocolate cravings.
Q: How do I get clean layers when slicing?
A: Use a serrated knife dipped in hot water and wiped dry between cuts. Slice gently with a sawing motion. Also, chilling it well (at least 4 hours) helps the layers firm up for neat slices.
Q: Can I turn this into cupcakes or individual servings?
A: I haven’t tried cupcakes, but individual parfaits layered in small glasses would be amazing and easier to serve at parties. Just layer the crust, cream cheese mix, pudding, and topping in mini jars or cups. No baking needed for the crust if you press it firmly!
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Hot Chocolate Lasagna
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
Description
A cozy 5-layer dessert featuring a crunchy Oreo crust, creamy cream cheese layer, silky chocolate pudding, fluffy whipped topping, and mini chocolate chips. Perfect for sharing and made ahead for stress-free indulgence.
Ingredients
- 24 Oreo cookies, crushed (whole cookie, cream included)
- 6 tablespoons (85g) unsalted butter, melted
- 8 ounces (225g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 12 ounces (340g) whipped topping (like Cool Whip), divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 1/4 cups (770ml) whole milk, cold
- 1 cup (170g) mini chocolate chips
- Shaved chocolate or curls (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Crush 24 Oreos into fine crumbs using a food processor or by smashing in a plastic bag with a rolling pin.
- Mix crushed Oreos with 6 tablespoons melted unsalted butter until mixture resembles wet sand.
- Press cookie mixture firmly and evenly into the bottom of a greased 9×13-inch baking dish. Bake for 10 minutes, then let cool completely.
- In a medium bowl, beat 8 ounces softened cream cheese with 1 cup powdered sugar until smooth. Fold in 8 ounces whipped topping gently until fluffy.
- Spread the cream cheese mixture evenly over the cooled crust.
- In another bowl, whisk together 2 packages instant chocolate pudding mix with 3 1/4 cups cold milk for about 2 minutes until slightly thickened.
- Pour pudding over the cream cheese layer and smooth out.
- Spread the remaining 4 ounces whipped topping over the pudding layer.
- Sprinkle 1 cup mini chocolate chips evenly over the top layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set and meld flavors.
Notes
[‘Soften cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps.’, ‘Press the crust firmly using the bottom of a glass to help it hold together when slicing.’, ‘Use cold milk to prepare pudding for best thickening results.’, ‘Fold whipped topping gently to maintain fluffiness.’, ‘Chill dessert at least 4 hours for clean slicing; overnight is best.’, ‘Slice with a serrated knife dipped in hot water and wiped dry between cuts for neat layers.’, ‘Can be made a day ahead and stored covered in the fridge for up to 4 days.’, ‘Freeze individual slices wrapped tightly for longer storage; thaw overnight in fridge before serving.’]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of r
- Calories: 350
- Sugar: 28
- Fat: 22
- Carbohydrates: 38
- Protein: 4
Keywords: hot chocolate lasagna, layered dessert, Oreo dessert, chocolate pudding dessert, no bake dessert, easy dessert, holiday dessert
