I love how this dessert looks as impressive as it tastes while being surprisingly simple to prepare. I can make it ahead of time, allowing the refrigerator to do most of the work while the flavors come together beautifully. The combination of crunchy Oreo crust, smooth ganache, creamy cheesecake filling, chocolate pudding, and fluffy whipped topping creates a perfect bite every time. I also appreciate that it freezes well, making it ideal for preparing days in advance.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Oreo Crust
1 family size/1 pound pkg. Oreo cookies (regular cookies with filling)
6 tablespoons butter, melted (salted or unsalted)
Ganache
1/2 cup heavy cream
2 1/2 tablespoons corn syrup
6 ounces semi-sweet baking chocolate, chopped
Whipped Topping
1/4 cup water
1 tablespoon unflavored gelatin
1/2 cup powdered sugar
3 1/4 cups heavy cream
2 teaspoons vanilla extract
Cheesecake
8 ounces cream cheese, room temperature
1 cup powdered sugar
2 tablespoons milk
Chocolate Pudding
2 3.9 oz. pkgs. INSTANT chocolate pudding (unprepared)
3 cups milk
Garnish
1 cup reserved Oreos crumbs (in directions)
4 ounces semi-sweet chocolate (optional to make chocolate curls)
Directions
I process the whole Oreo cookies until finely crushed and reserve 1 cup of crumbs for the topping. I mix the remaining crumbs with melted butter until fully combined.
I press the Oreo mixture into a lightly greased 9×13-inch pan to create an even crust and place it in the freezer while preparing the next layer.
For the ganache, I heat the heavy cream and corn syrup until just boiling, then pour the mixture over the chopped semi-sweet chocolate. After letting it sit for five minutes, I whisk until smooth and reserve about 3 tablespoons for later drizzling.
Once the ganache thickens slightly but remains spreadable, I pour it over the crust and smooth it evenly before freezing again.
To prepare the whipped topping, I combine water and gelatin, allow it to bloom, microwave briefly, and stir. I whip the powdered sugar, heavy cream, and vanilla until soft peaks form, slowly add the gelatin mixture, then continue whipping until stiff peaks develop.
In another bowl, I beat the cream cheese, powdered sugar, and milk until smooth before folding in 1½ cups of the whipped topping.
I spread the cheesecake layer over the ganache and chill briefly in the freezer.
I prepare the chocolate pudding by beating the pudding mixes with milk until thick. I spread 2 cups over the cheesecake layer and freeze again for several minutes.
I fold 1 cup of the remaining whipped topping into the leftover pudding to create the chocolate cream layer and spread it evenly before chilling once more.
I finish with the remaining whipped topping, spreading it smoothly over the dessert.
I sprinkle the reserved Oreo crumbs over the top and optionally add chocolate shavings or chopped candy for extra decoration.
Finally, I cover the dessert and refrigerate for at least 4 hours or freeze for about 1 hour before slicing. For especially clean slices, I prefer freezing it for a few hours before cutting.
Servings and Timing
Servings: 24 servings
Prep Time: 1 hour
Chill Time: 3 hours
Total Time: 4 hours
Variations
I enjoy experimenting with different Oreo flavors such as Golden Oreos, Mint Oreos, or Peanut Butter Oreos to create unique versions. I sometimes swap the chocolate pudding for white chocolate, cheesecake, or cookies and cream pudding for a fun twist. Chopped candy bars like Butterfinger, Reese’s, or Heath make excellent toppings, while caramel drizzle or peanut butter drizzle adds another layer of indulgence. For an extra chocolate experience, I occasionally mix mini chocolate chips into the cheesecake layer.
Storage/Reheating
I store the Chocolate Lasagna tightly covered in the refrigerator for up to three days for the best texture, although it remains enjoyable for up to one week as the layers gradually soften. When freezing, I cover the pan with plastic wrap followed by aluminum foil and keep it frozen for up to two months. I thaw it overnight in the refrigerator before serving and often slice it while still partially frozen for the neatest presentation. Since this is a chilled dessert, reheating is not necessary.
FAQs
Can I make this dessert ahead of time?
I find this recipe ideal for making a day in advance because the layers firm up beautifully and the flavors blend together.
Can I use store-bought whipped topping instead of homemade?
I can substitute store-bought whipped topping if I prefer convenience or want to skip using gelatin.
Do I remove the Oreo filling before crushing?
I always leave the filling inside because it helps the crust bind together and adds extra flavor.
Can I freeze individual slices?
I like freezing individual portions so they are easy to thaw and serve whenever I want a quick dessert.
What size pan works best?
I use a standard 9×13-inch pan to create the proper thickness for each layer.
How do I get clean slices?
I dip a sharp knife into hot water, wipe it dry between cuts, and often slice the dessert while partially frozen.
Can I make this recipe gluten free?
I simply use gluten-free Oreo-style cookies while keeping the remaining ingredients the same.
Is the gelatin necessary?
I use gelatin to stabilize homemade whipped cream, but I can skip it if using a stabilized commercial whipped topping.
Can I add extra toppings?
I enjoy decorating with chocolate curls, crushed candy bars, caramel drizzle, mini chocolate chips, or chopped nuts.
How long should I chill before serving?
I always chill for at least four hours, although overnight refrigeration produces the best texture and flavor.
Conclusion
I consider this No Bake Chocolate Lasagna one of the ultimate desserts for chocolate lovers because every layer contributes something special. The crunchy Oreo crust, silky ganache, creamy cheesecake, rich pudding, and fluffy topping come together into an unforgettable treat that is easy to prepare and perfect for making ahead. Whether I serve it for holidays, celebrations, or casual gatherings, it always disappears quickly and leaves everyone asking for another slice.
This no bake chocolate lasagna features layers of Oreo crust, silky ganache, creamy cheesecake filling, rich chocolate pudding, and fluffy whipped topping for an irresistible chilled dessert. It’s perfect for parties, holidays, or making ahead for a crowd.
Author:Amy
Prep Time:1 hour
Cook Time:0 minutes
Total Time:4 hours
Yield:24 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 family size (1 pound) package Oreo cookies with filling
4 ounces semi-sweet chocolate for curls (optional)
Instructions
Process the Oreo cookies into fine crumbs and reserve 1 cup for topping. Mix the remaining crumbs with the melted butter until combined.
Press the crumb mixture into a lightly greased 9×13-inch pan to form the crust and freeze while preparing the next layer.
Heat 1/2 cup heavy cream and corn syrup until just boiling. Pour over the chopped semi-sweet chocolate, let stand for 5 minutes, then whisk until smooth. Reserve about 3 tablespoons for drizzling.
When the ganache has thickened slightly but is still spreadable, pour it over the crust, smooth evenly, and return to the freezer.
For the whipped topping, combine water and gelatin and let bloom. Microwave briefly and stir until dissolved. Whip powdered sugar, 3 1/4 cups heavy cream, and vanilla to soft peaks, slowly add the gelatin mixture, and continue whipping until stiff peaks form.
Beat the cream cheese with 1 cup powdered sugar and 2 tablespoons milk until smooth, then fold in 1 1/2 cups of the whipped topping. Spread over the ganache layer and chill briefly.
Whisk the instant chocolate pudding mixes with 3 cups milk until thickened. Spread 2 cups over the cheesecake layer and chill again.
Fold 1 cup of the remaining whipped topping into the leftover pudding and spread evenly over the pudding layer.
Spread the remaining whipped topping over the top of the dessert.
Sprinkle with the reserved Oreo crumbs and garnish with chocolate curls or other desired toppings.
Cover and refrigerate for at least 4 hours or freeze for about 1 hour before slicing. For the cleanest slices, freeze for several hours before cutting.
Notes
Substitute store-bought whipped topping if preferred instead of making homemade stabilized whipped cream.
Try Golden, Mint, or Peanut Butter Oreo cookies for different flavor variations.
Swap the chocolate pudding for white chocolate, cheesecake, or cookies and cream pudding for a twist.
Top with chopped candy bars, caramel drizzle, peanut butter drizzle, mini chocolate chips, or chocolate curls.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
Slice with a hot knife and wipe clean between cuts for neat presentation.
