Meet the coziest no-bake dessert for chilly nights. Hot Chocolate Lasagna layers a chocolate cookie crust, fluffy cream cheese filling, silky pudding, and a soft cloud of topping. It tastes like a warm mug of cocoa in sliceable form.
Hot Chocolate Lasagna
Equipment
- 1 9x13-inch baking pan lined with parchment
- 1 Food Processor or rolling pin to crush cookies
- 1 Mixing Bowl
- 1 Hand mixer or stand mixer
- 1 Whisk
- 1 Offset spatula
Ingredients
Crust
- 36 chocolate sandwich cookies crushed into fine crumbs (or use chocolate graham crackers)
- 0.5 cup unsalted butter melted
Creamy Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract alcohol-free, if desired
- 0.5 cup hot cocoa mix divided; half for cream layer, half for pudding
Pudding Layer
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
Topping
- 16 oz whipped topping thawed, divided (or softly whipped cream stabilized with a bit of cream cheese or milk powder)
- 0.5 cup chocolate curls or shavings or mini chocolate chips, for garnish
- 1.5 cups mini marshmallows agar-based if desired; or use marshmallow creme
Instructions
Prepare the crust
- Pulse the cookies into fine crumbs. Stir with melted butter until the mixture looks like damp sand. Press firmly into a 9 by 13 inch pan lined with parchment, then chill 10 minutes.
Make the creamy layer
- Beat cream cheese until smooth. Add powdered sugar, alcohol-free vanilla, and half the hot cocoa mix. Fold in a generous scoop of whipped topping. Spread over the cold crust.
Whisk the pudding
- In a bowl, whisk instant chocolate pudding with cold milk and the remaining hot cocoa mix for 2 minutes until thick. Let stand 1 minute, then spread over the cream cheese layer.
Add the topping
- Spread the remaining whipped topping over the pudding. Sprinkle chocolate shavings and a handful of agar-based mini marshmallows on top.
Chill and slice
- Refrigerate at least 4 hours, preferably overnight, for neat layers. Lift from the pan with parchment, slice with a warm knife, and serve.
Notes
Why You’ll Love This Hot Chocolate Lasagna
- Classic hot cocoa flavors in a cool, creamy slice.
- No oven needed, perfect for busy days and holidays.
- Make ahead friendly and easy to transport.
- Kid approved but elegant enough for grown up gatherings.
Hot Chocolate Lasagna Ingredients & Substitutions
- Chocolate sandwich cookies or chocolate graham crackers for the crust.
- Unsalted butter to bind the crumbs.
- Cream cheese, softened, for a tangy, fluffy layer.
- Powdered sugar for sweetness that blends smoothly.
- Alcohol-free vanilla extract to round out the flavors.
- Hot cocoa mix to reinforce that cozy chocolate note.
- Cold milk for the pudding layer. Whole milk sets the firmest, but 2 percent works.
- Instant chocolate pudding mix for a silky layer.
- Whipped topping or softly whipped cream stabilized with a bit of cream cheese or milk powder.
- Mini marshmallows made with agar-agar, or use marshmallow creme.
- Chocolate curls, shavings, or mini chips for garnish.
Step-by-Step Instructions to Make Hot Chocolate Lasagna
1. Prepare the crust
Pulse the cookies into fine crumbs. Stir with melted butter until the mixture looks like damp sand. Press firmly into a 9 by 13 inch pan lined with parchment, then chill 10 minutes.
2. Make the creamy layer
Beat cream cheese until smooth. Add powdered sugar, alcohol-free vanilla, and half the hot cocoa mix. Fold in a generous scoop of whipped topping. Spread over the cold crust.
3. Whisk the pudding
In a bowl, whisk instant chocolate pudding with cold milk and the remaining hot cocoa mix for 2 minutes until thick. Let stand 1 minute, then spread over the cream cheese layer.
4. Add the topping
Spread the remaining whipped topping over the pudding. Sprinkle chocolate shavings and a handful of agar-based mini marshmallows on top.
5. Chill and slice
Refrigerate at least 4 hours, preferably overnight, for neat layers. Lift from the pan with parchment, slice with a warm knife, and serve.
Tips for Success
- Pack the crust firmly with the bottom of a flat measuring cup for clean slices.
- Use very cold milk so instant pudding sets quickly.
- Let cream cheese come to room temperature for a lump free filling.
- Chill thoroughly. The longer it rests, the sharper the layers look.
- Warm your knife under hot water and wipe between cuts for tidy slices.
Variations of Hot Chocolate Lasagna
- Peppermint cocoa: Fold in crushed peppermint candies and garnish with more on top.
- Mocha: Add 1 to 2 teaspoons instant espresso to the pudding.
- S mores style: Use a graham cracker crust and add a caramel drizzle.
- Peanut butter swirl: Marble a few spoonfuls of warmed peanut butter into the cream cheese layer.
- Double chocolate: Stir mini chips into both the creamy layer and the topping.
Serving Suggestions: What to Pair with Hot Chocolate Lasagna
- A mug of hot cocoa or a cold glass of milk.
- Fresh raspberries or sliced strawberries for a bright contrast.
- A small scoop of alcohol-free vanilla ice cream.
- Lightly sweetened whipped cream and a dusting of cocoa powder.
Storage & Reheating Instructions
- Refrigerate covered for up to 4 days.
- To freeze, chill until firm, wrap slices tightly, and freeze up to 1 month. Thaw in the fridge overnight.
- No reheating needed. For best texture, let sit at room temperature 10 minutes before serving.
Memories Made Around the Table
I first made this for a snow day movie night, and the pan went quiet as everyone took their first bite. Now it is our winter tradition, as comforting as a favorite blanket.
FAQs
Can I make this ahead of time?
Yes. Assemble the day before, cover, and chill overnight. Add marshmallows and chocolate curls just before serving if you want them extra fluffy.
Which pudding works best?
Instant chocolate pudding is key because it sets without heat. Cook and serve pudding stays too soft in this layered dessert.
How do I keep the layers from mixing?
Chill each layer briefly before adding the next, and spread gently with an offset spatula. A firm crust and cold pudding also help.
Can I use real whipped cream instead of whipped topping?
Yes. Whip heavy cream to soft peaks and stabilize with a spoonful of cream cheese or milk powder so it holds up in the fridge.
What if I cannot find mini marshmallows?
Use marshmallow creme swirled on top, or skip and add extra chocolate curls and a dusting of cocoa.
Final Thoughts
Hot Chocolate Lasagna brings the joy of a steaming mug of cocoa to the dessert table. Make it ahead, slice it clean, and share it with the people you love.