This chocolate lasagna is a cookie crust topped with layers of cheesecake filling, pudding, whipped cream and chocolate chips. An impressive no bake dessert that’s perfect for feeding a crowd!

Chocolate lasagna is perfect for all of the chocolate lovers in your life – who can resist three layers of chocolate mixed with cheesecake and whipped cream? I love to bring this dessert to potlucks, and people always ask me for the recipe.

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A slice of chocolate lasagna with layers of cookie crust, cheesecake and chocolate pudding.

This chocolate lasagna has been sitting in my fridge all week, and every time I walk by, I have to sneak a bite. It’s just that good. Best of all, this fun dessert is no bake and so very simple to put together! This is my go-to dessert for parties and I always get tons of compliments.

How do you make chocolate lasagna?

This chocolate lasagna has 5 layers – a cookie crust, fluffy cheesecake filling, chocolate pudding, whipped topping and miniature chocolate chips. None of the steps are particularly difficult, but there is some chilling time involved here, so plan to make this dessert in advance! You can actually put your chocolate lasagna together up to 3 days before you plan to serve it.

The cookie crust is a combination of Oreo sandwich cookies and melted butter, which get pressed into a rectangular pan.

An oreo cookie crust in a rectangular baking dish.

After the cookie crust comes the cheesecake, which is a light and fluffy combination of cream cheese, sugar and whipped topping. I like to chill each layer before I add the next to give everything a chance to firm up. A quick trip into the freezer for 20 minutes is enough time to help everything set.

The next layer is instant chocolate pudding mixed with milk for a rich and creamy chocolate flavor.

The pudding layer of a chocolate lasagna dessert.

This chocolate lasagna gets finished off with a layer of whipped topping and a generous sprinkling of miniature chocolate chips. I piped my whipped topping onto the top with a large open star tip for a fancier look, but you can just spread on a smooth layer with a spatula if that’s easier.

A pan of chocolate lasagna topped with whipped cream and miniature chocolate chips.

Tips for chocolate lasagna

The hardest part about making chocolate lasagna is cutting neat slices! I have a few tips to make the slicing process go a little smoother.

  • Freeze your chocolate lasagna for about 30 minutes before you plan to slice it. This will help firm up the layers even more and keep them intact as you cut into the dessert.
  • Wipe your knife with a paper towel between each cut. This will prevent the layers from running together as you slice.
  • If you’re looking for picture perfect slices, you can run an offset spatula around the cut sides of each slice to even out the layers.

A dish full of chocolate lasagna with a piece removed.

The flavors and textures in this dessert are just amazing, between the crunchy cookie crust, fluffy cheesecake and creamy pudding. This is a treat you’ll be sure to make again and again, especially in the summer when it’s too hot to turn on the oven.

What can I use instead of whipped topping?

People always ask me this question! Not everyone is a Cool Whip fan, and I get it. Cool Whip is incredibly convenient but some people don’t care for it. You can substitute an equal amount of whipped cream for the whipped topping in this recipe. The whipped cream that you find in a can is not a good choice for this recipe as it will deflate. You’ll need to use heavy cream that’s been whipped to stiff peaks and sweetened with sugar.

A slice of chocolate lasagna with a fork in it.

You will not be disappointed by this chocolate lasagna  – it serves a lot of people which makes it perfect for any gathering. I also love that it can be made days ahead of time, so on the day of your party all you need to do is slice, serve and enjoy!

More desserts you’ll love

4.94 from 15 votes

Chocolate Lasagna

AuthorSara Welch
A slice of chocolate lasagna with layers of cookie crust, cheesecake and chocolate pudding.
This chocolate lasagna is a cookie crust topped with layers of cheesecake filling, pudding, whipped cream and chocolate chips. An impressive no bake dessert that's perfect for feeding a crowd!
Prep Time40 minutes
Cook Time1 minute
Chill Time3 hours
Total Time41 minutes
Course Dessert
Cuisine American
Serves 16


For the crust

  • 1 package Oreo cookies
  • 6 tablespoons butter melted
  • cooking spray

For the cream cheese layer

  • 8 ounces cream cheese softened
  • 1/4 cup sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups whipped topping

For the pudding layer

  • 2 3.9 ounce packages of chocolate pudding mix
  • 3 1/4 cups milk

For the topping

  • 1 bag miniature chocolate chips
  • 3 cups whipped topping such as Cool Whip (thawed)


For the crust

  • Coat a 9"x13" pan with cooking spray.
  • Place the Oreo cookies in a food processor and process until fine crumbs form.
  • Transfer the Oreo crumbs to a bowl and pour in the butter. Stir until thoroughly combined.
  • Firmly press the Oreo mixture into the bottom of the pan with your fingers or the bottom of a measuring cup.
  • Freeze the pan for 10 minutes to set the crust.

For the cream cheese layer

  • Place the cream cheese in the bowl of a mixer. Beat until smooth and fluffy. 
  • Add the sugar, milk and vanilla extract and beat until smooth.
  • Fold 1 1/2 cups of the whipped topping into the cream cheese mixture.
  • Spread the cream cheese mixture in an even layer over the Oreo crust.
  • Place the pan in the freezer for 10-15 minutes to chill.

For the pudding layer

  • Place the packages of chocolate pudding in a bowl and add 3 1/4 cups milk. Whisk until smooth and starting to thicken, 2-3 minutes. 
  • Spread the pudding in an even layer over the cream cheese layer.
  • Place the pan in the freezer for 10-15 minutes to chill.

For the topping

  • Pipe or spread 3 cups whipped topping over the pudding layer. Sprinkle with chocolate chips.
  • Cover the pan loosely and chill in the refrigerator for a minimum of 3 hours or up to 3 days.
  • Cut into squares and serve. For the cleanest slices, place the pan in the freezer for 30 minutes prior to slicing.


Calories: 431kcal | Carbohydrates: 47g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 174mg | Fiber: 1g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 2.8mg

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Recipe Rating


  1. 5 stars
    Sounds amazing and I def want to make it. You don’t specify about the pudding, shouldn’t it be INSTANT chocolate pudding?

  2. This looks really wonderful and I can’t wait to make it. I do have a question. In the ingredients it says 1 package Oreo cookies. In Canada we have a variety of sizes to pick from so – what size package are you using? or better yet how many cookies are being used? I also have Oreo baking crumbs – would they work and if so how much? Thank-you

  3. 4 stars
    Please add milk “for pudding” & milk “for cool whip layer”. First round was a disaster 😂. Second round I made a full recovery and it was perfect 🙌🏼😋

  4. 5 stars
    There would be no way this would last a week in my fridge with my kids around! I know they’re going to devour this! It looks too good not to eat.

  5. Oh my…I love how you gave tips for cutting it neatly but my family will have it torn apart in an instant haha 🙂 This looks so amazingly delicious and I think it will be the next dessert I make! If I ever needed it to look perfect, I would probably have to make 2. Teens are not careful when digging into something so tasty.

      1. I’ve never frozen this dessert before but I think it would be fine, I would cover it tightly and store in the freezer for up to one month.