Hot Chocolate Lasagna Recipe

If you’re a fan of indulgent, creamy, chocolatey desserts, you’re in for a treat with this Hot Chocolate Lasagna. It’s not just a dessert—it’s a whole experience. With layers of Cookies crust, hot chocolate-flavored cheesecake mousse, chocolate pudding, and whipped cream topped with mini marshmallows, it’s like eating a cozy cup of hot chocolate in the form of a decadent lasagna. The best part? No oven required! This no-bake dessert is perfect for satisfying your sweet tooth, especially on cold winter nights. Trust me, this is one dessert you’ll want to make again and again.

this RECIPE

🍫 A childhood memory in every bite

When I first made this Hot Chocolate Lasagna, I was immediately transported back to my childhood. I grew up in a place where winter meant snowball fights, sledding, and—of course—hot chocolate by the fire. My mom always made the best hot chocolate, with just the right amount of marshmallows floating on top. This dessert brings back all those memories. It’s like all the cozy feels of winter wrapped up in one perfect bite. I remember making this for the first time and thinking, “Why hasn’t anyone turned hot chocolate into a dessert lasagna before?” One spoonful, and I knew it would become a winter staple in my kitchen.

The story behind hot chocolate lasagna

While the concept of dessert “lasagna” might sound unusual, it has gained popularity over the past few years. Traditionally, dessert lasagna is a layered, no-bake treat that often includes cookies, cream, and pudding. This Hot Chocolate Lasagna version adds a fun twist by incorporating the flavors of everyone’s favorite winter drink—hot chocolate! With layers that mimic the warmth and richness of a mug of cocoa, this dessert truly feels like a modern take on a nostalgic classic. What I love most is how versatile it is—you can change up the flavors or even the presentation, and it still keeps that comforting hot chocolate essence.

Let’s talk ingredients: chocolate, cream, and a whole lot of marshmallows

• cookies: The base of this lasagna is a buttery Cookies crust, which adds that perfect crunch and deep chocolate flavor.
• Butter: Melted butter binds the cookie crumbs together. Unsalted butter is best to keep the dessert from getting too salty, but if you only have salted on hand, go ahead and use it—just reduce the salt elsewhere if needed.
• Cream cheese: It adds that velvety texture to the cheesecake mousse layer. If you’re lactose-sensitive, you could try using a lactose-free cream cheese—though the flavor may differ slightly.
• Heavy whipping cream: Whipped cream is essential for both the mousse and the topping, giving the dessert its light and airy texture. For a dairy-free version, coconut cream works really well!
• Hot cocoa mix: Instead of traditional cocoa powder, this recipe calls for hot chocolate mix, which gives the mousse layer its rich, sweet flavor. If you prefer a darker or less sweet flavor, try using a mix with a higher cocoa content or even add a pinch of espresso powder for extra depth.
• Chocolate pudding: This adds another creamy, rich chocolate layer. Instant pudding works great, but you could make your own pudding from scratch if you’re feeling ambitious.
• Mini marshmallows: What’s hot chocolate without marshmallows? These are stirred into the pudding and sprinkled on top, giving each bite that perfect chewy texture.

Kitchen gear: what you need (and what you can totally skip)

You won’t need any fancy equipment for this recipe, which is one of the reasons I love it. Here’s what you’ll need:

• Food processor: This makes crushing the cookies a breeze. If you don’t have one, just toss the cookies into a ziplock bag and crush them with a rolling pin. (It’s a good way to release stress, too!)
• Mixer: An electric hand mixer or stand mixer will save you time when whipping the cream and beating the cream cheese. But if you don’t have one, you can do it by hand—just prepare for a good arm workout!
• 13 x 9-inch pan: This size is perfect for layering everything evenly. If you don’t have this exact size, just make sure whatever dish you use has enough depth for all the layers.

Step-by-step: my foolproof method for hot chocolate lasagna

Now, let’s dive into making this dreamy dessert! I’ve broken down each step with a few personal tips to make the process super simple.

1. Cookies crust: Start by blitzing your cookies in a food processor until they’re fine crumbs. Mix with melted butter until the crumbs resemble wet sand. Press this mixture firmly into the bottom of your pan, making sure it’s even. Pop it into the fridge (or freezer if you’re in a rush) to set while you work on the next layer.
2. Cheesecake mousse layer: In one bowl, beat together softened butter, cream cheese, powdered sugar, vanilla, and hot cocoa mix until it’s smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture in two batches—first to lighten it, then the rest to fully combine. Spread this over the Cookies crust and pop it back in the fridge.
3. Chocolate pudding layer: Whisk the pudding mix with cold milk until it thickens—this usually takes just a minute or two. Stir in a generous cup of mini marshmallows and then spread this over the cheesecake mousse layer. Back into the fridge it goes!
4. Whipped cream topping: Once the pudding has set, whip up your cream with powdered sugar until you get those stiff peaks again. Spread it over the pudding layer and sprinkle on more mini marshmallows.
5. Chill: This dessert is best served after it’s chilled for a few hours, or even overnight. It allows the layers to set properly and the flavors to meld together.

Variations: make it your own!

One of the best things about this Hot Chocolate Lasagna is how customizable it is. Here are some fun variations:

• Gluten-free version: Simply swap out the cookies for a gluten-free alternative, and you’re all set!
• Vegan version: Use dairy-free cream cheese, coconut cream for whipping, and a vegan chocolate pudding mix. Make sure to use vegan-friendly marshmallows (yep, they exist!).
• Peppermint twist: Add a few drops of peppermint extract to the cheesecake layer for a festive holiday version. You can even sprinkle crushed candy canes on top.
• S’mores-inspired: Swap the Cookies for graham crackers and add a layer of melted chocolate for a fun twist on s’mores.
• Seasonal berries: Top with fresh strawberries or raspberries for a fruity balance to the rich chocolate.

Presentation ideas: dress it up!

When it comes to serving this dessert, presentation is key. I love serving Hot Chocolate Lasagna in clear glass dishes, so the layers are visible—it looks stunning on a dessert table! You can also sprinkle the top with some shaved chocolate for an elegant touch. Drizzle with Nutella or melted chocolate right before serving to really take it to the next level. If you’re feeling extra festive, you could even use a kitchen torch to lightly toast the marshmallows on top!

drink pairings

Since this dessert is all about rich, chocolatey flavors, I like to keep my drink pairings light and refreshing. A tall glass of cold milk is a classic (and always a hit with kids). If you’re serving this at a holiday gathering, a warm peppermint tea or a spiced chai works beautifully to balance out the sweetness. For something a little more festive, try serving it with a homemade cinnamon-spiced hot chocolate—because why not double down on the chocolate?

How to store and reheat

Hot Chocolate Lasagna is best stored in the fridge, covered tightly with plastic wrap. It’ll keep for up to 4-5 days, though I doubt it’ll last that long! When serving leftovers, you don’t need to reheat it—this dessert is served cold. If the marshmallows on top get a little soft, just add a fresh sprinkle before serving.

Scaling the recipe for more (or fewer) servings

This recipe is super easy to scale up or down. If you’re making it for a smaller crowd, you can halve the recipe and use an 8×8-inch dish. If you’re feeding a crowd, double the ingredients and use a larger pan, or make it in two 13×9-inch pans. Just be sure to adjust the chilling times slightly—bigger portions may need a bit longer to set.

Potential pitfalls (and how to avoid them)

• Crumbly crust: If your crust is falling apart, it might need more butter. Make sure the Cookies crumbs are evenly coated and press them down firmly.
• Runny layers: If the layers seem too soft or runny, be sure to give them plenty of time to set in the fridge. Each layer needs time to firm up before adding the next one.

Frequently asked questions

1. Can I make this dessert ahead of time?
Yes! In fact, it’s best when made a day ahead, as the layers need time to set.

2. Can I freeze hot chocolate lasagna?
You can freeze it, but keep in mind that the texture of the whipped cream and pudding may change slightly after thawing.

3. What’s a good substitute for Cookies?
Any chocolate sandwich cookie will work! You can also use graham crackers for a less intense chocolate flavor.

4. How long does this dessert last in the fridge?
It will stay fresh for up to 4-5 days if covered properly.

5. Can I use homemade pudding?
Absolutely! Just make sure it’s fully cooled before spreading it over the mousse layer.

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