Hot Chocolate Lasagna

Name: Hot Cocoa Lasagna
Prep time: 35 min
Total time: 395 min
Ingredients: 15.5 ounces Oreos, (or generic chocolate sandwich cookies, crushed to crumbs (36 Oreos)); ½ cup salted sweet cream butter, (melted); 8 ounces cream cheese, (softened); ½ cup salted sweet cream butter, (softened); 1 cup powdered sugar; 1½ teaspoons vanilla extract; 1½ cups heavy cream; 6 envelopes hot chocolate mix; 7.8 ounces instant chocolate pudding mix, ((3.9-ounce boxes)); 2¾ cups whole milk; 1½ cups mini marshmallows; 8 ounces whipped topping, (thawed); 2½ cups mini marshmallows; ¼ cup chocolate syrup, ( for drizzling, optional)

Rich and sinfully delicious, our hot cocoa lasagna is the perfect treat to indulge in when you have a chocolate craving.

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Table of Contents

Let’s Dish: About This Dessert
Hot Chocolate Lasagna Ingredients
Substitutions And Additions
How To Make This Hot Cocoa Lasagna Recipe
How To Serve This Hot Cocoa Lasagna
Storing Hot Chocolate Lasagna
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

This hot chocolate lasagna is more than just another no-bake dessert. The Oreo crust gives just the right amount of crunch, perfectly complementing the smooth layers of hot chocolate cheesecake and pudding that follow. Topped with fluffy whipped cream and marshmallows, it captures the essence of a warm, indulgent mug of cocoa in every bite.

Let’s Dish: About This Dessert

Main Ingredients: Oreo crust, cream cheese, hot chocolate mix, chocolate pudding, whipped topping, mini marshmallows.
Quick Steps: Create Oreo crust, top with layers of hot chocolate cheesecake, chocolate pudding, and whipped topping, then chill.
Total Time & Yield: 6 hours and 35 minutes; serves 12.

Why This Recipe

This hot chocolate lasagna recipe stands out for its perfect balance of flavor and ease. While other recipes often stick to simple whipped cream and pudding layers, ours incorporates a rich hot chocolate cheesecake mousse, giving it a deeper, more indulgent flavor.

The use of real hot cocoa mix elevates the entire dish, making it a true hot chocolate experience, not just a chocolate dessert.

Additionally, our recipe ensures a great texture contrast by using an Oreo crust combined with smooth layers of pudding, cheesecake, and whipped topping. The result is a dessert that’s both creamy and crunchy, unlike some versions that can become too soft or one-note.

Moreover, the addition of mini marshmallows adds a delightful touch that complements the hot chocolate theme,.

Hot Chocolate Lasagna Ingredients

Hot Chocolate Lasagna raw ingredients that are labeled

You’ll need:

For The Crust:

15.5-ounce package (36) of Oreos (or generic chocolate sandwich cookies), crushed to fine crumbs
½ cup of salted sweet cream butter, melted

For The Hot Chocolate Cheesecake Layer:

1 (8-ounce) package of cream cheese, softened
½ cup of salted sweet cream butter, softened
1½ teaspoons of vanilla extract
1 cup of powdered sugar
1½ cups of heavy cream
6 envelopes of hot chocolate mix

For The Chocolate Pudding Layer:

2 (3.9-ounce) boxes of instant chocolate pudding mix
2¾ cups of whole milk
1½ cups of mini marshmallows

For The Topping:

1 (8-ounce) tub of whipped topping, thawed
2½ cups of mini marshmallows
¼ cup of chocolate syrup for drizzling (optional)

Substitutions And Additions

HOT CHOCOLATE: Dark chocolate hot chocolate mix could be substituted for the milk chocolate flavor.

MILK: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.

COOL WHIP: If you prefer to make your own homemade whipped cream, we have a recipe here to help you.

How To Make This Hot Cocoa Lasagna Recipe

To crush the Oreos, you can either use a ziplock bag and rolling pin or a food processor until they are fine crumbs. Be sure to crush the whole Oreo cookies, filling included. This will help to keep your crust together.

STEP ONE: Using a medium-sized mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.

STEP TWO: Lightly spray a 9×13 baking dish with nonstick spray.

STEP THREE: Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.

cookie crumb mixture being pressed into the bottom of a baking dish

For The Hot Chocolate Cheesecake Layer

Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your mixture.

STEP ONE: Using a medium to large bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for one minute.

STEP TWO: Lower the mixer speed to low, and add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another one minute.

STEP THREE: Using a separate bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks form.

STEP FOUR: Gently fold the hot chocolate mixture into the cream cheese mixture.

STEP FIVE: Remove the chocolate crust from the refrigerator. Evenly spread the cheesecake mixture over the top of the crust and return to the refrigerator while you make the next layer.

cheesecake layer being spread on top of cookie crumb layer in a baking dish

For The Chocolate Pudding Layer

STEP ONE: Using a medium-sized mixing bowl and a handheld mixer on medium-high, combine the instant pudding mix and milk. Continue mixing until the pudding becomes thickened.

STEP TWO: Fold in the mini marshmallows.

pudding layer being spread over cheesecake layer in a baking dish

STEP THREE: Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.

STEP FOUR: Cover the baking dish and return to the refrigerator for six hours. Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, keep it to the fridge overnight.

STEP FIVE: Just before serving, evenly spread the whipped topping over top of the pudding layer.

STEP SIX: Evenly sprinkle with the mini marshmallows. You could even dust the top of the lasagna with one tablespoon of the hot chocolate mix before drizzling the chocolate syrup.

STEP SEVEN: Cut twelve 3½-inch x 3-inch squares. Drizzle with chocolate syrup just before serving.

How To Serve This Hot Cocoa Lasagna

Enjoy your dessert lasagna with a drizzle of our hot fudge sauce and vanilla ice cream on the side for an extra decadent confection.

If you are a chocoholic, you could enjoy a whipped hot chocolate on the side to wash it down.

MORE DESSERT LASAGNA RECIPES

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Check out our no-bake s’mores lasagna and chocolate lasagna for two more rich treats.

Storing Hot Chocolate Lasagna

IN THE FRIDGE: Store leftovers of this hot chocolate lasagna dessert covered in the refrigerator for up to one week.

IN THE FREEZER: You can freeze the hot chocolate lasagna for up to two months. Allow it to thaw in the refrigerator before serving.

close up shot of Hot Chocolate Lasagna topped with mini marshmallows and drizzled with chocolate syrup in a baking dish

This no-bake hot cocoa lasagna dessert is filled with layers of chocolate, fluffy pudding, and hot chocolate-infused cream cheese on top of a crunchy chocolate cookie crust for a heavenly and dreamy dessert you will love.

Frequently Asked Questions

Can I make this ahead of time?

This recipe is actually best if you make it ahead of time and let it chill to make sure all of the layers are set.

Is this recipe the same as hot chocolate lush or hot chocolate dream?

Yes! This great recipe goes by many names, including hot chocolate lush, hot chocolate dream, and hot chocolate lasagna.

Can I use a different type of crust for this recipe?

You could use Nilla wafers or a graham cracker crust in place of the chocolate cookie crust for this easy dessert.

More Recipes You’ll Love

Hot Cocoa Lasagna

5 from 3 votes

Rich and sinfully delicious, our hot cocoa lasagna is the perfect treat to indulge in when you have a chocolate craving.

Prep Time 35

Total Time 6 35

Servings

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Ingredients

Crust

15.5 ounces Oreos, or generic chocolate sandwich cookies, crushed to crumbs (36 Oreos)
½ cup salted sweet cream butter, melted

Hot Chocolate Cheesecake Layer

8 ounces cream cheese, softened
½ cup salted sweet cream butter, softened
1 cup powdered sugar
1½ teaspoons vanilla extract
1½ cups heavy cream
6 envelopes hot chocolate mix

Chocolate Pudding Layer

7.8 ounces instant chocolate pudding mix, (3.9-ounce boxes)
2¾ cups whole milk
1½ cups mini marshmallows

Topping

8 ounces whipped topping, thawed
2½ cups mini marshmallows
¼ cup chocolate syrup, for drizzling, optional

Instructions

Crust

Using a medium-sized mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.
Lightly spray a 9×13 baking dish with nonstick spray.
Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.

Hot Chocolate Cheesecake Layer

Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.
Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.
Using a separate medium-sized mixing bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks.
Gently fold the hot chocolate mixture into the cheesecake mixture.
Remove the crust from the refrigerator. Evenly spread the cheesecake layer over the top of the crust and return to the refrigerator while you make the chocolate pudding layer.

Chocolate Pudding Layer

Using a medium-sized mixing bowl and a handheld mixer on medium-high, combine the pudding mixes and milk. Continue mixing until the pudding becomes thickened.
Fold in the mini marshmallows.
Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.
Cover the baking dish and return to the refrigerator for 6 hours.
Just before serving, evenly spread the whipped topping over the pudding layer.
Evenly sprinkle with the mini marshmallow.
Cut twelve 3½-inch x 3-inch squares. Drizzle with chocolate syrup just before serving.

Video

Notes

The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
To crush the Oreos, you can either use a ziplock bag and rolling pin or a food processor until they are fine crumbs. Be sure to add the whole Oreo cookies to the food processor, filling included. This will help to keep your crust together.
Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your mixture.
You could even dust the top of the lasagna with 1 tablespoon of the hot chocolate mix before drizzling the chocolate syrup.
Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Sian Cox Photographer
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Hot Cocoa Lasagna