No Bake Chocolate Lasagna is a chocolate lover’s dream! Creamy, luscious, and crazy easy to make! The hardest part is waiting for it to set!

My oldest son is a chocolate connoisseur. It’s been his dessert obsession ever since I baked him that first birthday cake. These days he’s progressed to chocolate croissants and triple fudge cake, but I know anytime I break out a new chocolate recipe he’ll give the real review.

This Chocolate Lasagna got very enthusiastic two thumbs up. Followed by a weekend of him asking about having another slice any chance he got. I think that makes this chocolate lasagna recipe a winner!

This easy, no-bake dessert has made it’s way to the top of my favorite dessert list, right up there with my mom’s coconut cake. This dessert does get some bonus points over the cake because I don’t have to turn on the oven and I can make it ahead of time… But that cake. OMG!

Now, I know you’re thinking the same thing I did when you first heard of this chocolate lasagna dessert recipe. Lasagna isn’t a dessert. What the heck is this thing? Heaven on a plate friends. That’s what it is.

What is Chocolate Lasagna?

Chocolate Lasagna is a no-bake dessert made with layers of crushed Oreos, sweetened vanilla cream cheese, chocolate pudding, whipped cream, and chocolate chips.
The Olive Garden Chocolate Lasagna you may be familiar with is an 8 layer dessert that alternates between fudgy brownies and sweetened cream cheese (like a no-bake cheesecake filling). Then each slice is drizzled with chocolate sauce and topped with chocolate shavings. Yum!
You may have also heard of similar desserts called Chocolate Delight or The Next Best Thing to Robert Redford. These recipes are the same idea but with a crust of chopped pecans or almonds (or sometimes even graham cracker crumbs) instead of an Oreo crust.

How to Make Chocolate Lasagna

Place the Oreo cookies into a food processor and pulse until it turns into fine crumbs. (You can also put them in a gallon-sized ziploc bag and crush them with a rolling pin.) Add melted butter to the crumbs and stir until moistened.
Pour the cookies into a 9 inch x 13 inch baking dish and press the crumbs into the bottom to make an Oreo crust. Refrigerate while you prepare the other layers.
In a large bowl, mix the cream cheese, vanilla, milk, and sugar together until smooth. Fold in 1 tub of Cool Whip or 3 cups of whipped cream to make it light and fluffy. Spread the mixture over the crust into an even layer.
In a mixing bowl, whisk together pudding mix and milk. (Don’t use the package amount, use the amounts of this recipe it sets up thicker for easy cutting). Spread the pudding evenly over the cream cheese layer, be careful not to mix them together.
Top the pudding with the other tub of Cool Whip (or whipped cream) and regular or mini chocolate chips.
Refrigerate for at least 4 hours (or freeze for 1 hour if you’re in a hurry) before serving.

Can You Make Chocolate Lasagna the Night Before?

Yep. This chocolate lasagna dessert will set up overnight and you can serve when you’re ready. I stayed good for about 3 days in our fridge if you’re REALLY planning ahead, but within 24 hours is best.

Can You Freeze Chocolate Lasagna?

You sure can. Place the baking dish in your freezer and chill until solid. Cover with foil or the lid that came with your baking dish and store until ready. Defrost in the fridge for a day or so until thawed for serving.

I’m not a nutrition expert and I use a nutrition calculator to pull these numbers. So you’re welcome to do own calorie count with the brands you buy. Or you can just grab a fork and dig in. That’s the route I usually take. It’s dessert. If I wanted to count calories I wouldn’t be indulging. But it’s all about moderation and portion control.

How Many Calories are in Chocolate Lasagna?

This is dessert so let’s be honest, there’s a lot…but it also depends on the size of your slices. I usually cut a 9-inch x 13-inch pan into 12 slices, but you could easily cut 16 slices or go big and cut 8 slices. Calorie counts are below for each option.

8 slices = 872 calories per slice
12 slices = 581 calories per slice
16 slices = 436 calories per slice

Are you craving chocolate something fierce now? I am! My favorite thing about this dessert recipe is the balance between the layers. Yes, I’m a hardcore chocolate fiend just like my oldest, but the cream cheese layer really does a lot to bring everything together. It’s almost like have deconstructed Oreo Balls dipped in chocolate pudding and whipped cream. Who wouldn’t love that?! (If you said not me, we made need to reevaluate our friendship over some wine.)

Make this Chocolate Lasagna. Share it with your friends. Become their favorite person. It’s that simple!

Get in on these other sinfully good chocolate recipes!

No bake dessert goodness!

No Bake Chocolate Lasagna

Julie Kotzbach

No Bake Chocolate Lasagna is a chocolate lover's dream! Creamy, luscious, and crazy easy to make! The hardest part is waiting for it to set!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 4

Total Time 4 15

Course Dessert

Cuisine American

Servings slices

Calories 582 kcal

Ingredients

Oreo Crust

1 package Oreo cookies (14.3 ounces, about 36 cookies)
6 tablespoons unsalted butter

Cream Cheese Layer

8 ounces cream cheese softened
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
3 cups Cool Whip whipped topping (one 8-ounce tub)

Pudding Layer

2 chocolate pudding mix packages (3.9 ounces each)
3 cups milk

Topping

3 cups Cool Whip whipped topping (one 8-ounce tub)
1 ½ cups chocolate chips
Chocolate sauce optional

Instructions

Place the Oreo cookies into a food processor and pulse until cookies turn into fine crumbs. (You can also put them in a gallon-sized ziploc bag and crush them with a rolling pin.) Add melted butter to the crumbs and stir until moistened.
Pour the cookie crumbs into a 9-inch x 13-inch baking dish and press the crumbs into the bottom to make an Oreo crust. Refrigerate while you prepare the other layers.
In a large bowl, mix the cream cheese, sugar, milk, and vanilla together until smooth. Fold in 1 tub of Cool Whip (or 3 cups of whipped cream) to make it light and fluffy. Spread the mixture over the crust into an even layer.
In a mixing bowl, whisk together pudding mix and milk. (Don’t follow package directions, use the amount of milk listed here. It sets up thicker for easy cutting). Spread the pudding evenly over the cream cheese layer, be careful not to mix them together.
Top the pudding with the other tub of Cool Whip (or whipped cream) and sprinkle regular or mini chocolate chips on top.
Refrigerate for at least 4 hours (or freeze for 1 hour if you’re in a hurry) before serving.

Notes

Make your own whipped cream by whipping 1 1/2 cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until medium peaks form. This will yield about 3 cups of whipped cream. You'll want to double this if you're substituting whipped cream throughout this entire recipe.

Nutrition

Serving: 1 sliceCalories: 582 kcalCarbohydrates: 76 gProtein: 8 gFat: 28 gSaturated Fat: 15 gTrans Fat: 1 gCholesterol: 50 mgSodium: 593 mgPotassium: 234 mgFiber: 2 gSugar: 55 gVitamin A: 605 IUVitamin C: 0.2 mgCalcium: 169 mgIron: 4.1 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword chocolate

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

4.75 from 4 votes (4 ratings without comment)

2 Comments

Bob Jiminski says:

at

For the cream cheese layer you don’t list the amount of milk to use. I’m gonna assume it to be about a 1/4 cup

1. Julie Espy says:
  
  at
  
  Shoot! I’m so sorry about that. It’s 2 tablespoons in the cream cheese layer. I’ve updated the recipe card. Thank you so much for letting me know Bob!