Chocolate lasagna is the kind of no-bake dessert that makes everyone at the table light up. It layers a buttery cookie crust, fluffy cream cheese filling, smooth chocolate pudding, and a cloud of lightly sweetened whipped cream, then finishes with a shower of chocolate chips. The textures play perfectly together: crisp-meets-creamy, cool-meets-velvety. Best of all, it’s easy to assemble and relies on simple supermarket ingredients. If you can whisk, fold, and spread, you can make this crowd-pleaser.
This version stays true to the classic while emphasizing a stable, clean slice and an ultra-silky mouthfeel. You’ll find practical tips for achieving distinct layers, make-ahead guidance, and variations for different tastes. Bring it to potlucks, birthdays, summer cookouts, or holiday tables; it never lasts long.
Ingredients
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 cups cold heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 package (14 oz) chocolate sandwich cookies, crushed
1/2 cup unsalted butter, melted
1 package (3.9 oz) instant chocolate pudding mix
2 1/2 cups cold milk
1 cup semi-sweet chocolate chips
Servings: 12
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (chill time included)
Approximate energy: 450 kcal per serving
Step-by-Step Directions
- Prepare the crust
In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch dish to form a compact layer. Refrigerate while you prepare the fillings so the crust begins to set. - Make the cream cheese layer
In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and completely lump-free. Scrape down the bowl once or twice to ensure uniform texture. - Whip the cream
In a separate chilled bowl, whip the cold heavy cream with the granulated sugar and vanilla extract until stiff peaks form. You’re looking for a billowy, stable whipped cream that holds its shape on the whisk. - Fold and assemble the first layer
Gently fold the whipped cream into the cream cheese mixture until combined and airy. Spread half of this mixture evenly over the chilled cookie crust, smoothing to the edges. - Mix the pudding
In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened and glossy. Let it sit for 1 minute to finish setting. - Add the pudding layer
Spread the chocolate pudding evenly over the cream cheese layer, taking care not to disturb the layer underneath. - Finish the creamy layers
Spread the remaining cream cheese mixture over the pudding, smoothing the top. - Top and chill
Sprinkle the chocolate chips evenly over the surface. Refrigerate for at least 4 hours, or until firm. Overnight chilling gives the cleanest slices and the best meld of flavors. - Serve
Slice with a knife warmed under hot water and wiped dry between cuts for sharp, tidy squares. Serve chilled.
Why This Dessert Works
Chocolate lasagna thrives on contrast. The cookie crust offers a pleasant crunch and a hint of salt to balance the sweetness. The cream cheese layer adds light tang and structure, especially when it’s stabilized by powdered sugar and balanced with freshly whipped cream. Instant pudding brings smooth chocolate flavor and that classic custardy texture. Together, they stack into a dessert that looks impressive but remains simple to execute.
The chilling time is key. As the dessert rests, the butter in the crust resolidifies, the pudding fully sets, and the cream cheese mixture firms gently. This patience pays off in clean layers and neat squares that hold their shape on the plate.
Pro Tips For Distinct Layers And A Clean Slice
- Keep dairy cold
Use cold heavy cream and cold milk. Cold ingredients whip and set more reliably, producing fluffier cream and sturdier pudding. - Don’t rush the whip
Whip the cream to stiff peaks, not soft peaks. When you lift the whisk, the peaks should stand tall without drooping. - Fold gently
When combining whipped cream with cream cheese, fold with a spatula using sweeping motions around the bowl. Overmixing deflates the cream and can make the layer heavy. - Chill long enough
Four hours is the minimum. Overnight is ideal for tidy, bakery-style slices. - Warm the knife
Dip the blade in hot water and wipe dry before each cut. This glides through the layers without dragging.
Make-Ahead And Storage
Make-ahead
Chocolate lasagna is an excellent make-ahead dessert. Assemble up to one day in advance, cover the dish, and refrigerate until serving. The texture actually improves after a night’s rest.
Storage
Cover leftovers and refrigerate for up to 4 days. The crust will gradually soften but remains delicious. Freezing isn’t recommended because the whipped components can weep when thawed and the texture becomes less creamy.
Variations
Chocolate-peanut butter
Replace 1/3 of the cream cheese mixture with creamy peanut butter and add chopped roasted peanuts on top instead of some of the chocolate chips.
Mocha
Stir 1–2 teaspoons instant espresso powder into the pudding to deepen the chocolate and add a subtle coffee note. Garnish with chocolate-covered espresso beans.
Mint chocolate
Add 1/2 teaspoon peppermint extract to the cream cheese layer and swap chocolate chips for chopped mint chocolate. A few crushed chocolate-mint candies on top look festive.
Cookies-and-cream
Use vanilla instant pudding instead of chocolate, fold a handful of crushed chocolate sandwich cookies into the top cream layer, and finish with cookie crumbs in place of chocolate chips.
Salted caramel
Drizzle caramel sauce over the pudding before adding the final cream layer, and sprinkle a pinch of flaky sea salt on top. Add mini chocolate-caramel candies for crunch.
Nutella swirl
Warm a small amount of hazelnut spread to loosen, then drizzle and swirl it through the top cream layer before adding the chocolate chips. Finish with chopped toasted hazelnuts.
Gluten-friendly approach
Use certified gluten-free chocolate sandwich cookies for the crust and confirm that your pudding mix is gluten-free.
Serving Ideas
Dessert bar
Cut into small squares and serve on a platter with fresh berries for color contrast and a touch of acidity.
Parfait cups
Layer the elements in clear glasses for individual portions: cookie crumbs, cream cheese mixture, pudding, more cream, and a sprinkle of chips.
Birthday upgrade
Add chocolate shavings, curls, or confetti sprinkles on top for a celebratory look. A few raspberries or sliced strawberries brighten the plate.
Summer cookout
Keep the dish chilled in a cooler until the last moment. Serve alongside iced coffee or cold brew for a refreshing pairing.
Troubleshooting Guide
Layer sliding when cutting
The dessert is likely under-chilled or the cream was too soft. Chill longer, and make sure the whipped cream reaches stiff peaks before folding.
Grainy cream cheese mixture
Cream cheese probably wasn’t fully softened or powdered sugar wasn’t beaten in long enough. Next time, bring cream cheese to room temperature and beat until completely smooth before folding in the whipped cream.
Soggy crust
Press the crust firmly to compact it and chill while you prepare other layers. Don’t add extra butter; too much fat softens the base.
Watery pudding
Use cold milk and the correct pudding mix (instant, not cook-and-serve). Whisk for the full 2 minutes and let it stand briefly to thicken.
Too sweet
Use bittersweet chocolate chips or swap half the chips for shaved dark chocolate. You can also reduce the powdered sugar in the cream cheese mixture slightly to taste.
Frequently Asked Questions
Can I use whipped topping instead of whipping my own cream?
Yes. If preferred, substitute the whipped cream with an equal amount of thawed whipped topping. The texture will be slightly different but still stable and delicious.
Which cookies are best for the crust?
Chocolate sandwich cookies are classic. You can use regular or double-stuff; both work. If using a less sweet cookie, taste and consider an extra teaspoon of sugar in the crust.
Can I make it in a smaller pan?
A 9×9-inch pan yields a taller dessert with fewer, thicker slices. Add a few extra minutes of chill time to ensure a firm set.
How do I crush the cookies?
Pulse in a food processor until fine crumbs form, or seal cookies in a zip-top bag and crush with a rolling pin. Aim for even crumbs with minimal chunks for a compact crust.
Is there a way to lighten it up?
Try using reduced-fat cream cheese, lighten the sugar slightly, and top with a mix of mini chocolate chips and finely shaved dark chocolate to distribute flavor with less heft. Keep in mind that altering fats and sugars can change texture.
A Final Note
Chocolate lasagna is timeless because it delivers maximum payoff for minimal effort. The method is straightforward, the ingredients are familiar, and the results are consistently impressive. It’s the dessert you can rely on when you need something make-ahead friendly, photogenic, and universally loved. Once you master the base version, the variations are endless, and each one feels like a new recipe without extra work.
Enjoy the first slice chilled, admire those clean layers, and don’t be surprised when the second slice disappears just as quickly as the first.