Chocolate Lasagna Recipe

Chocolate Lasagna Recipe

This easy No Bake Oreo Cheesecake Lasagna is a cool twist on lasagna, with layers of Oreo crust, cream cheese filling, chocolate pudding and whipped cream. It’s a delicious no-bake dessert that’s perfect for summer.

This no-bake Oreo cheesecake lasagna is a cool and delicious spin on traditional lasagna. With layers of Oreo crust, cream cheese filling, chocolate pudding, and whipped cream, it’s an easy dessert that can be assembled without turning on the oven. The combination of cookies, cheesecake, chocolate, and cream is absolutely irresistible!

Can I use homemade whipped cream instead of refrigerated whipped topping?

Yes, you can substitute freshly whipped heavy cream or whipped cream made from powdered mix. Just be sure it is stiff enough to spread on the layers without getting runny.

What size pan should I use?

A 9×13 inch baking pan is best for this recipe. The layers will be nice and thick.

Can I make this in advance?

Definitely! Just cover and refrigerate the assembled lasagna up to 2 days before serving.

What if I don’t have instant chocolate pudding mix?

You can substitute homemade chocolate pudding or chocolate mousse for that layer. Just spread it on evenly after the cheesecake layer.

Can I swap out the Oreos for another cookie?

You sure can! Try using chocolate wafers, graham crackers or vanilla cookies for the crust.


For the crust:

  • 6 tablespoons (85g) unsalted butter, melted
  • 14.3 ounces (405g) Oreo cookies (about 36 cookies)

For the cheesecake layer:

  • 12 ounces (340g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) refrigerated whipped topping

For the chocolate pudding layer:

  • 3 1/4 cups (780ml) cold whole milk
  • 7.8 ounces (220g) instant chocolate pudding mix (2 packages of 3.9 oz or 110g each)

For the topping:

  • 8 ounces (225g) refrigerated whipped topping


  1. Make the Oreo crust: Add Oreos to a food processor and process into fine crumbs. Transfer crumbs to a mixing bowl. Add melted butter and mix until combined. Press crumb mixture firmly into a 9×13 inch baking dish to form an even layer. Refrigerate while preparing next layers.
  2. Make the cheesecake layer: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Gently fold in refrigerated whipped topping. Spread cheesecake mixture evenly over chilled Oreo crust. Refrigerate again.
  3. Make chocolate pudding layer: In a mixing bowl, whisk together cold milk and chocolate pudding mix for 2 minutes until thickened. Spread chocolate pudding evenly over cheesecake layer. Refrigerate for 30 minutes until set.
  4. Top with whipped cream: Spread refrigerated whipped topping evenly over the chocolate pudding layer.
  5. Garnish: Sprinkle reserved Oreo cookie crumbs over the top. Refrigerate at least 2 hours before slicing and serving. Garnish slices with grated chocolate if desired.

Refrigerate any leftovers. Enjoy!


  • Be sure to let the cream cheese soften fully before making the cheesecake layer for best results.
  • Use whole milk for the pudding layer. Non-fat or low-fat milk may cause it to not set up properly.
  • Refrigerate each layer before adding the next to help firm it up.
  • When spreading on layers, use an offset spatula to create smooth, even layers.
  • Garnish with extra crushed Oreos, chocolate shavings, mini chocolate chips, fresh berries, etc.
  • Store leftovers in the refrigerator for up to 5 days.


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1 Comment

  1. Judith ODonnell

    Thank you. I enjoy your recipes.

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