Description
Creamy hot chocolate lasagna layers silky chocolate pudding, whipped cream, and crushed graham crackers into an irresistible winter dessert. Cool chocolate lovers will dive spoon-first into this indulgent no-bake treat that promises pure comfort and sweet satisfaction.
Ingredients
Scale
Main Ingredients:
Oreo Crust:
- 36 Oreo cookies, ground
- ½ cup (113 grams) unsalted butter, melted
Hot Chocolate Cheesecake Mousse Layer:
- 5 envelopes (20.6 grams) instant hot cocoa mix (milk chocolate flavor)
- 8 ounces (226 grams) cream cheese, softened
- 1 ½ cups (360 milliliters) heavy whipping cream
Chocolate Pudding Layer:
- 2 packages (3.8 ounces/107 grams each) chocolate instant pudding mix
- 2 ¾ cups (660 milliliters) milk
Supporting Ingredients:
Hot Chocolate Cheesecake Mousse Layer:
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 1 ¼ cups (300 milliliters) heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups mini marshmallows
Garnish:
- Chocolate topping or Nutella for serving
- 1 cup mini marshmallows
Instructions
- Crush Oreo cookies into fine, uniform crumbs using a food processor, ensuring no large chunks remain.
- Mix cookie crumbs with melted butter until the mixture resembles wet sand and holds together when pressed.
- Firmly press the crumb mixture into the bottom of a 13 x 9-inch dish, creating an even, compact base.
- Refrigerate the crust while preparing the next layer to help it set and maintain its structure.
- Cream together softened cream cheese, butter, vanilla, and powdered sugar until the mixture becomes smooth and silky.
- Whip heavy cream with instant hot cocoa mix until it forms stiff, billowy peaks that hold their shape.
- Gently fold the whipped cream into the cream cheese mixture in two stages, ensuring a light, airy texture without deflating the cream.
- Spread the hot chocolate mousse evenly over the chilled Oreo crust, creating a thick, creamy layer.
- Whisk instant chocolate pudding mix with milk until the mixture begins to thicken and develop a smooth consistency.
- Fold mini marshmallows into the pudding, distributing them evenly throughout the layer.
- Carefully spread the marshmallow-studded pudding over the mousse layer, maintaining a uniform thickness.
- Whip fresh cream with powdered sugar until it forms stiff, glossy peaks that hold their shape perfectly.
- Carefully spread the whipped cream over the pudding layer, creating a smooth, elegant topping.
- Refrigerate the dessert for several hours or overnight to allow all layers to set completely and flavors to meld.
- Before serving, generously scatter additional mini marshmallows across the surface.
- Drizzle with melted chocolate or Nutella, creating an artistic pattern that enhances the dessert’s visual appeal.
- Keep refrigerated and consume within a few days for optimal taste and texture.
Notes
- Prep Like a Pro: Crush Oreos completely to create a smooth, compact base that holds together perfectly when sliced.
- Whip with Wisdom: Ensure cream cheese and butter are at room temperature for silky-smooth, lump-free layers that blend effortlessly.
- Marshmallow Magic: Add mini marshmallows to the pudding layer for unexpected bursts of sweetness and a playful textural surprise.
- Chill Factor: Let each layer set in the refrigerator or freezer to maintain distinct, clean layers that won’t blend together.
- Topping Tricks: Drizzle melted chocolate or Nutella just before serving to keep the design crisp and prevent soggy toppings.
- Make-Ahead Marvel: This dessert tastes even better when prepared a day in advance, allowing flavors to meld and develop deep, rich notes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 485
- Sugar: 37 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg