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No Bake Chocolate Lasagna Recipe

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4 from 221 reviews

  • Author: Ezabella
  • Total Time: 4 hours
  • Yield: 24 servings

Description

This No Bake Chocolate Lasagna is a rich and creamy layered dessert featuring a crunchy Oreo crust, smooth ganache, creamy cheesecake, chocolate pudding layers, and fluffy whipped topping, all topped with Oreo crumbs and optional chocolate shavings. Perfect for chocolate lovers looking for an elegant yet easy-to-make dessert that requires no baking and chills to set.

Ingredients

Oreo Crust

  • 1 family size (1 pound) package 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 packages (3.9 oz each) instant chocolate pudding mix (unprepared)
  • 3 cups milk

Garnish

  • 1 cup reserved Oreo crumbs
  • 4 ounces semi-sweet chocolate (optional for chocolate curls)

Instructions

  1. Prepare the Oreo Crust: Add the whole Oreo cookies to a food processor and pulse until finely ground, or crush them in a bag with a rolling pin. Reserve 1 cup of the crumbs for topping. Combine the remaining crumbs with melted butter, mixing thoroughly. Press this mixture evenly into a lightly greased 9×13-inch pan using the bottom of a glass to compact it. Place the crust in the freezer while preparing the next layer.
  2. Make the Ganache: In a medium microwave-safe bowl, combine heavy cream and corn syrup. Microwave for about 90 seconds until just boiling. Add the chopped semi-sweet chocolate and submerge it in the hot cream. Let stand 5 minutes, then whisk vigorously until smooth and glossy. Set aside about 3 tablespoons in a small bowl for drizzling later. Let the remaining ganache cool until thickened but still pourable. Pour ganache over the chilled crust and spread into a smooth layer. Freeze the pan again while making the next layer.
  3. Prepare the Whipped Topping: Stir together water and unflavored gelatin in a small bowl; let it bloom for 5 minutes. Microwave the gelatin mixture for 20 seconds, stir, and set aside. In a large mixing bowl, whip powdered sugar, heavy cream, and vanilla extract on medium speed until soft peaks form. Slowly pour in the gelatin mixture while mixing on low speed. Increase speed and whip until stiff peaks form. Set aside part of this whipped topping for later layers.
  4. Make the Cheesecake Layer: In a separate bowl, beat cream cheese, powdered sugar, and milk until smooth and creamy. Fold 1 1/2 cups of the prepared whipped topping into the cream cheese mixture gently until smooth. Spread this cheesecake mixture evenly over the ganache layer. Return the pan to the freezer for 5-10 minutes.
  5. Prepare Chocolate Pudding Layer: Using a handheld mixer, beat the instant pudding mixes with milk for 2 minutes until thick. Spoon about 2 cups over the cheesecake layer and smooth the surface. Freeze for another 5-10 minutes.
  6. Make Chocolate Cream Layer: Fold one cup of the remaining whipped topping into the remaining pudding mixture until fully combined. Spread this chocolate cream layer over the pudding. Freeze for 5-10 minutes again to set.
  7. Top with Whipped Topping: Spread the remaining whipped topping evenly over the chocolate cream layer. If the whipped topping is too stiff, fold in a few tablespoons of heavy cream to loosen it for spreading.
  8. Add Oreo Crumbs and Chocolate Garnish: Immediately sprinkle the reserved Oreo crumbs evenly over the top whipped layer, pressing them lightly into the topping. Optionally, add chocolate shavings or chopped candy like Butterfinger for extra decoration.
  9. Chill: Cover the assembled lasagna with plastic wrap and refrigerate for at least 4 hours or freeze for 1 hour before slicing. For clean cuts, freezing for a few hours is recommended, then slice and transfer to the refrigerator until ready to serve.

Notes

  • Use a food processor or a rolling pin to crush Oreos finely for a better crust texture.
  • Freezing the layers between assembly helps them set quickly and maintain structure.
  • If whipped topping becomes too stiff to spread, loosen with additional heavy cream a tablespoon at a time.
  • For clean slicing, freeze the chocolate lasagna a few hours before cutting.
  • Optional chocolate curls can be made by shaving semi-sweet chocolate with a vegetable peeler.
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/no-bake-chocolate-lasagna-recipe/