Dessertscarlsbadcravings5.0
No Bake Chocolate Lasagna
Once you sink your teeth into this Chocolate Lasagna recipe, you’ll never be able to live without it! It’s not only gorgeous with its pristine rainbow of layers, but splendidly cool, crazy creamy, outrageously chocolaty, rich yet light at the same time and will have all your guests talking - and clamoring for the recipe. This dessert is easy to make, make-ahead friendly and freezer friendly for a stress-free dessert homerun. The hardest part will be waiting for that first bite – and then not eating half the pan.
👥 24 Servings⏱️ Prep & Cook: 4h⏳ Prep: 1h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- bowl
- microwave
- whisk
- mixing bowl
- peeler
📝 Preparation Steps
1
Layer 1 – Oreo Crust
2
Add the whole Oreos to a food processor and process until finely ground (or crush in a bag with a rolling pin). Set aside 1 cup for the topping. To the remaining Oreos, add the butter and process (or stir) until evenly combined.
butter, (melted (salted or unsalted))6 tablespoons
3
Pour into a lightly greased 9x13 pan and pat into an even layer using the bottom of a glass. Place in the freezer while you make the next layer.
4
Layer 2 – Ganache
5
Add the heavy cream and corn syrup to a medium microwave safe bowl. Microwave until just boiling, about ⏱️ 90 seconds.
6
Add the chopped chocolate and press down so it’s submerged in the hot cream. Let stand for ⏱️ 5 minutes, then whisk vigorously until the chocolate is melted and smooth. Transfer about 3 tablespoons to a microwave safe bowl to use later as the drizzle.
7
Let the remaining ganache cool for a few minutes, until thickened but still pourable and spreadable. Pour over the crust and spread into a smooth layer. Place in the freezer while you make the next layer.
8
Layer 3 – Cheesecake
9
Whipped Topping: Stir the water and gelatin together in a small bowl; let sit ⏱️ 5 minutes. Microwave for ⏱️ 20 seconds, give it a stir then set aside.
10
Add ½ cup powdered sugar, 3 1/4 heavy cream, and 2 teaspoons vanilla extract to a large mixing bowl. Whip using an electric handheld mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted). Set aside.
cup powdered sugar1/2powdered sugar1 cupvanilla extract2 teaspoons
11
Cream cheese: In a separate large bowl, beat the cream cheese, 1 cup powdered sugar and 2 tablespoons milk until smooth and creamy.
cream cheese, (room temperature)8 ouncescup powdered sugar1/2powdered sugar1 cupmilk3 cups
12
Fold 1 1/2 cups of the whipped topping into the cream cheese until smooth.
cream cheese, (room temperature)8 ounces
13
Spread the cream cheese mixture over the ganache. Place in the freezer for ⏱️ 5-10 minutes while you make the next layer.
cream cheese, (room temperature)8 ounces
14
Layer 4 – Chocolate Pudding
15
Beat pudding mixes and milk with a handheld mixer for ⏱️ 2 minutes (it will be thick).
milk3 cups
16
Spoon 2 cups over cheesecake layer and smooth. Place in the freezer for ⏱️ 5-10 minutes while you make the next layer.
17
Layer 5 – Chocolate Cream
18
To the remaining pudding, fold in one cup of the remaining whipped topping. Spread over pudding. Place in the freezer for ⏱️ 5-10 minutes to set.
19
Layer 6 – Whipped Topping
20
Spread the remaining whipped topping over the Chocolate Cream in an even layer. If the whipped topping has become extra stiff and not spreadable, it’s easy to fix by folding in additional heavy cream a couple tablespoons at a time until it’s spreadable.
21
Layer 7 – Oreos and Chocolate
22
Immediately sprinkle the reserved Oreo crumbs over the whipped topping and lightly press into the topping.
23
Evenly sprinkle with optional chocolate shavings (shave with carrot peeler), or your favorite chopped candy (like Butterfinger).
24
Chill
25
Cover with plastic wrap and refrigerate for at least ⏱️ 4 hours or freeze for ⏱️ 1 hour before slicing. For the cleanest cuts, I recommend freezing for a few hours, slicing, then transferring to the refrigerator until ready to serve.
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