Chocolate Peppermint Lasagna: Easy No-Bake Christmas Dessert

If you’re looking for a stunning and festive dessert that’s as easy as it is indulgent, this Chocolate Peppermint Lasagna is the perfect holiday treat. With layers of Oreo cookie crust, creamy peppermint cheesecake, rich chocolate pudding, and a fluffy whipped topping, it’s a showstopper that requires no baking at all. It’s festive, foolproof, and full of holiday cheer!

The holiday season is all about creating memories, and this dessert is no exception. Whether you’re making it for a party, family gathering, or just to treat yourself, Chocolate Peppermint Lasagna is guaranteed to be a hit. The combination of textures—crunchy, creamy, and silky—makes every bite irresistible, while the peppermint flavor adds a refreshing twist that’s perfect for Christmas.

What’s more, this recipe is completely no-bake, so you can skip the oven and save time for other holiday tasks. Let’s dive into the layers of this festive dessert and learn how to make it step by step!

Why You’ll Love Chocolate Peppermint Lasagna

1. No Baking Required

This dessert is entirely no-bake, making it easy to whip up without turning on the oven.

2. Perfectly Layered Goodness

Each bite combines the crunch of Oreo crust, the creaminess of peppermint cheesecake, the richness of chocolate pudding, and the fluffiness of whipped topping.

3. Festive Peppermint Flavor

Crushed candy canes and peppermint extract infuse the dessert with a classic Christmas taste.

4. Make-Ahead Friendly

This dessert gets better with time, as the layers set and the flavors meld. It’s perfect for prepping a day in advance.

5. Crowd-Pleaser

With a 9×13-inch pan, this dessert makes enough to feed a crowd—perfect for holiday parties and gatherings.

Ingredients

Here’s what you’ll need to create this layered masterpiece:

Oreo Crust

• 36 Oreo cookies: Crushed with the filling for a chocolatey, crunchy crust.
• ½ cup unsalted butter (melted): Helps bind the cookie crumbs together.

Peppermint Cheesecake Layer

• ½ cup unsalted butter (softened): Adds richness and creaminess.
• 12 oz. cream cheese (room temperature): Forms the base of the cheesecake layer.
• 1 ½ cups powdered sugar: Sweetens the cheesecake filling.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 1 teaspoon peppermint extract: Adds a festive, minty kick.
• 1 ½ cups whipped topping (like Cool Whip): Lightens the cheesecake layer.
• ½ cup crushed candy canes: Adds festive crunch and peppermint flavor.

Chocolate Pudding Layer

• 2 x 3.9 oz. packages instant chocolate pudding mix: Creates a rich, chocolatey layer.
• 2 ¾ cups whole milk: Combines with the pudding mix for a smooth consistency.

Topping

• 2 ½ cups whipped topping: Forms the final fluffy layer.
• ¼ cup crushed candy canes: Sprinkled on top for decoration.

Preparation Time and Yield

• Prep Time: 30 minutes
• Chill Time: 5 hours (or overnight)
• Total Time: 5 hours 30 minutes
• Yield: 12–16 servings

Step-by-Step Instructions

1: Make the Oreo Crust

1. Place the Oreo cookies (with filling) in a food processor and process until fine crumbs form.
2. Add the melted butter and mix with a fork until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of a 9×13-inch dish to form an even crust.
4. Place the dish in the fridge or freezer to chill while you prepare the next layer.

2: Crush the Candy Canes

1. Unwrap the candy canes and place them in a zip-lock bag.
2. Use a rolling pin to crush them into coarse pieces. Set aside.

3: Prepare the Peppermint Cheesecake Layer

1. In a large mixing bowl, beat the softened butter, cream cheese, powdered sugar, and vanilla and peppermint extracts on high speed until smooth and creamy.
2. Add the whipped topping and mix on low speed until fully incorporated.
3. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
4. Fold in the crushed candy canes. The mixture will turn light pink from the candy canes—add a drop or two of red or pink food coloring if you want a more vibrant hue.

4: Assemble the Cheesecake Layer

1. Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust.
2. Smooth the surface with a spatula and place the dish back in the freezer for 10–15 minutes to firm up.

5: Make the Chocolate Pudding Layer

1. In a medium bowl, whisk together the chocolate pudding mix and milk until the mixture starts to thicken. This should take about 2 minutes.
2. Spread the pudding evenly over the chilled peppermint cheesecake layer.
3. Place the dish in the fridge and chill until the pudding layer is fully set (about 15–20 minutes).

6: Add the Whipped Topping

1. Spread the remaining whipped topping evenly over the set pudding layer. Use a spatula to create swirls for a decorative touch.

7: Decorate with Crushed Candy Canes

1. Just before serving, sprinkle the crushed candy canes over the whipped topping for a festive finish.
   • Pro Tip: Add the candy canes right before serving to prevent them from melting into the whipped cream.

8: Chill and Serve

1. Cover the dish with plastic wrap and chill in the fridge for at least 5 hours, or preferably overnight, to allow the layers to set completely.
2. Slice into squares and serve cold.

How to Serve

Chocolate Peppermint Lasagna is best served chilled straight from the fridge. Here are a few ideas to make it extra special:

• Plated Elegance: Serve slices on a dessert plate with a drizzle of chocolate syrup and a sprig of mint.
• For Kids: Pair with a small candy cane or a dollop of extra whipped cream on top.
• At a Party: Leave the dish out with a serving spatula and small plates so guests can help themselves.

Tips for Perfect Chocolate Peppermint Lasagna

1. Chill for Best Results: This dessert needs time to set, so plan to make it the day before serving.
2. Use Stabilized Whipped Topping: Cool Whip or stabilized whipped cream ensures the layers hold their shape.
3. Crush Candy Canes Carefully: A rolling pin works well, but avoid over-crushing—they should be coarse, not powdered.
4. Spread Evenly: Use an offset spatula for smooth, even layers.
5. Add Candy Canes Last: Sprinkle them on just before serving to prevent them from melting into the whipped topping.

Recipe Variations

• Mint Chocolate Lovers: Add mini chocolate chips or Andes mints to the peppermint cheesecake layer for extra indulgence.
• Different Flavors: Swap peppermint extract for vanilla or almond extract for a non-minty version.
• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
• Extra Chocolatey: Add a drizzle of chocolate ganache over the whipped topping for an extra decadent touch.

Storage

• Refrigerate: Cover tightly with plastic wrap and store in the fridge for up to 4 days.
• Freezing: This dessert freezes well! Wrap the dish in plastic wrap and then foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

FAQ

Q: Can I use a different crust?
A: Absolutely! Try a graham cracker crust or a chocolate wafer crust for a different twist.

Q: Can I make this dessert ahead of time?
A: Yes! In fact, it tastes even better when made a day ahead, as the layers have time to set.

Q: Can I substitute Cool Whip?
A: If you prefer homemade whipped cream, stabilize it with gelatin or cornstarch to maintain its shape.

Q: How do I cut clean slices?
A: Use a sharp knife dipped in warm water and wiped clean between cuts.

Conclusion

This Chocolate Peppermint Lasagna is the ultimate no-bake Christmas dessert, combining classic holiday flavors with a stunning layered presentation. It’s festive, creamy, and so easy to make that it’s bound to become a holiday favorite in your home. Make it ahead, let it chill, and get ready to wow your friends and family with this irresistible dessert.

Happy holidays and happy baking!

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