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+ servings

Hot Chocolate Lasagna

close up shot of a slice of Hot Chocolate Lasagna topped with mini marshmallows and drizzled with chocolate syrup on a plate
Rich and sinfully delicious, our hot chocolate lasagna is the perfect treat to indulge in when you have a chocolate craving.
Prep Time 35 mins
Chill Time 6 hrs
Total Time 6 hrs 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 734 kcal

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
  • teaspoons vanilla extract
  • cups heavy cream
  • 6 envelopes hot chocolate mix

Chocolate Pudding Layer

  • 7.8 ounces instant chocolate pudding mix (3.9-ounce boxes)
  • 2 ¾ cups whole milk
  • cups mini marshmallows

Topping

  • 8 ounces whipped topping thawed
  • 2 ½ 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 9x13 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 12 3½-inch x 3-inch squares. Drizzle with chocolate syrup just before serving.

Notes

PRO TIP: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
 
PRO TIP: 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.
 
PRO TIP: 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.
 
PRO TIP: You could even dust the top of the lasagna with 1 tablespoon of the hot chocolate mix before drizzling the chocolate syrup.
 
PRO TIP: 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

Calories: 734kcalCarbohydrates: 79gProtein: 7gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 108mgSodium: 699mgPotassium: 284mgFiber: 2gSugar: 58gVitamin A: 1269IUVitamin C: 1mgCalcium: 131mgIron: 4mg