Chocolate Lasagna

This easy no-bake chocolate lasagna is a layered dessert made with an Oreo crust, a creamy cheesecake layer, chocolate pudding and topped with whipped cream and chocolate chips.

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Favorite No-Bake Chocolate Lasagna

This chocolate lasagna is one of those no-bake desserts I make on repeat, especially around Easter when everyone wants something fun, chocolatey, and easy to slice and serve. Honestly though, it shows up at our house for just about every holiday because there’s never a bad time for layers of Oreo crust, creamy filling, and pudding.

Every layer is pure dessert bliss. If you like Oreo ice cream cake, dirt cake, or Olive Garden’s chocolate lasagna, you’re going to be obsessed with this one. It’s similar, but in my opinion even better, and if you’re into easy layered desserts like my chocolate delight this recipe is a must-try.

Ingredients Needed

Find the full printable recipe with specific measurements below.

• Oreos: Make sure to use regular Oreos, not double-stuffed. You really need the crumbs of the Oreos and not too much of the frosting. Seasonal variations work like mint or peanut butter.
• Butter: I prefer to use salted butter for this recipe. Soften the butter slightly for it to blend easier.
• Cream cheese: This will make the filling super creamy. Make sure it’s softened.
• Sugar: Helps sweeten the cream cheese layer.
• Milk: This will help give the cream cheese filling a good consistency that will spread.
• Cool whip: This helps to stabilize the filling. Feel free to make a homemade cool whip. Only use homemade whipped cream if you are serving this the same day.
• Chocolate pudding: This adds the perfect chocolate touch to this dessert. I used instant, but you could make it from scratch with my chocolate pudding recipe.
• Mini chocolate chips: These are optional, but I love to add something to the top. You can use chocolate chips, chocolate shavings, or crushed Oreos.

How to Make Chocolate Lasagna

This Oreo crust is the kind I never skip, because it’s what gives every bite that cookie-and-cream crunch. Just mix crushed Oreos with melted butter, press it firmly into the bottom of a greased 9×13-inch dish, and pop it in the fridge for 5 minutes so it sets up.

This is the layer that makes chocolate lasagna taste extra special, like a no-bake cheesecake hiding in the middle. Beat the cream cheese until it’s fluffy, then mix in the milk and sugar. Fold in a cup of Cool Whip for that light, creamy texture, spread it over the crust, and chill for 5 more minutes so the layers stay clean and neat.

Whisk the pudding mix and milk in a large bowl until it thickens, then spread it right over the cream layer. I like to pop it in the fridge for 5 to 10 minutes first so the pudding sets up and the layers stay nice and clean.

Next, spread the remaining Cool Whip over the pudding. Chill for 3 to 4 hours before serving so it slices easily.

Now for the fun part! We top our chocolate lasagna with mini chocolate chips, but extra crushed Oreos are just as good or chocolate shavings. For Easter, add a few Peeps like I do in my Easter dirt cake, or swap decorations to match whatever holiday you’re celebrating.

Tips for the Best Oreo Lasagna

• Crush the Oreos fine. I always keep the cream in the cookies. A food processor (or blender) is the quickest way to get those perfect, sandy crumbs that press into a sturdy crust.
• Start with truly softened cream cheese. If the cream cheese is still cool, the filling won’t whip up fluffy and smooth. I let it sit at room temp until it’s soft, then beat it first before adding anything else.
• Make sure the pudding is thick. You want it to look noticeably thicker before you spread it on. Then give it time to set in the fridge so you get clean slices instead of a runny layer.
• Chill between layers. This is my “neat layers” trick. Five to ten minutes in the fridge after each layer helps everything firm up so the next layer goes on easily.
• Chill as long as you can before serving. Chocolate lasagna gets better the longer it sits. I like to keep it in the fridge and only pull it out right before slicing and serving.