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Every winter when the days get crisp and my family starts craving something cozy and chocolatey I bring out this Hot Chocolate Lasagna dessert. It is a multilayered dream packed with all the flavors of classic hot chocolate — cheesecake mousse chocolate pudding marshmallows and a fudgy Oreo base. Whenever I set this cold creamy treat on the table it disappears in minutes.
I first made this for a snow day sleepover hoping to win best mom points. Ever since the kids insist on it for birthdays and chilly nights — it just puts everyone in the happiest mood.
Ingredients
- Oreo cookies for the base: Rich chocolatey flavor with just the right crunch. Look for classic chocolate Oreo not flavored ones for best depth.
- Unsalted butter for both crust and mousse: Use real butter for maximum flavor and creaminess. Buy high quality for a smooth finish.
- Cream cheese: Adds tang and luscious creaminess. Full fat works best for stability.
- Powdered sugar: Creates silky smooth layers. Sift first for the best texture.
- Vanilla extract: Brings warmth to the mousse layer. Real extract will give fuller flavor.
- Instant hot cocoa mix: Infuses each forkful with true hot chocolate taste. Look for mixes with real cocoa listed first.
- Heavy whipping cream: Whips into cloudlike peaks for mousse and topping. Choose cold and fresh for extra volume.
- Chocolate instant pudding mix: Sets a rich thick layer. Skip cook and serve blends and choose instant.
- Milk: Helps the pudding set just right. Go for whole milk for the richest result.
- Mini marshmallows: Give bursts of chewiness and classic hot cocoa nostalgia. Look for soft fresh ones.
- Melted chocolate or Nutella: Perfect for drizzling on top. Use a high quality chocolate bar or real Nutella for best flavor.
Instructions
- Oreo Crust:
- Crush whole Oreo cookies — including filling — in a food processor until you get fine uniform crumbs. Combine crumbs with melted butter and mix thoroughly to make sure every crumb is moist. Firmly press this mixture into the base of a 13 x 9 inch casserole dish using the bottom of a glass or measuring cup to get a smooth compact layer. Place the dish in the fridge or freezer until the crust is perfectly set and cool to the touch before moving on.
- Hot Chocolate Cheesecake Mousse:
- In a large mixing bowl blend softened butter and cream cheese using an electric mixer until fully smooth and fluffy. Add vanilla extract and powdered sugar and continue beating until there are no lumps. In a separate chilled bowl whip cold heavy cream with all five envelopes of instant hot cocoa mix using a clean mixer until it holds firm peaks and looks thick. Gently fold half the chocolate whipped cream into the cream cheese mixture using a spatula until almost fully combined then add the rest and fold until you see no more streaks. Scrape the sides and bottom to ensure everything is fully blended. Carefully spread this entire mousse layer over the chilled Oreo crust all the way to the edges with an offset spatula. Return to the fridge or freezer and let it set firm before moving to the next step.
- Chocolate Pudding Layer:
- In a clean mixing bowl add both boxes of chocolate instant pudding mix and cold milk. Whisk thoroughly for about two minutes until the mixture starts to thicken and look glossy. Gently stir in one cup of mini marshmallows to evenly distribute. Pour this pudding mixture over the chilled cheesecake mousse and quickly smooth into an even layer taking care not to disturb the mousse below. Place back in the fridge or freezer until the pudding is firm and set before adding the final topping.
- Whipped Cream Topping:
- Use a cleaned cold mixing bowl and electric mixer to beat heavy cream and powdered sugar together on high speed until stiff peaks form and the whipped cream holds its shape. Gently spread this fluffy layer across the chilled dessert covering every surface from edge to edge. Refrigerate the entire assembled lasagna for several hours or ideally overnight so all the layers can meld and set completely.
- Finishing Touches:
- Just before serving scatter two cups of mini marshmallows evenly across the top layer. Gently drizzle with melted chocolate or Nutella to taste for extra indulgence. Slice with a sharp knife dipped in hot water for the neatest layers. Store any leftovers covered in the refrigerator for up to four days.
Marshmallows are my favorite part because they get just a touch gooey against the chocolate. My niece once insisted on lining up every marshmallow in straight rows for “perfect bites” and I have to admit it made the piece even more fun.
Storage Tips
Always chill this dessert until ready to serve so the layers stay clean and defined. Store leftovers in an airtight container in the coldest part of your fridge. If you want to make ahead freeze the assembled layers before adding the top marshmallows and drizzle — they will defrost perfectly in the fridge overnight and you can finish decorating just before serving.
Ingredient Substitutions
Gluten free chocolate sandwich cookies work well for the crust. You can swap half of the chocolate pudding layer for vanilla or peanut butter instant pudding for a twist. Dairy free alternatives will set less firmly but still taste delicious if you use coconut cream and vegan cream cheese.
Serving Suggestions
Hot Chocolate Lasagna makes amazing birthday party centerpiece and works brilliantly for winter holiday gatherings. Serve thick squares with extra hot fudge sauce for true decadence or pair with fresh strawberries for a pretty contrast.
Cultural Context
Layered refrigerator desserts like this became popular at church socials and family reunions across America in the mid 20th century. They were loved for being make ahead and fuss free yet impressive on the table. Adding hot chocolate and marshmallows gives this classic an irresistible twist that feels instantly nostalgic.
Seasonal Adaptations
Swirl in peppermint extract for a holiday spin. Add sliced strawberries for Valentine’s Day. Top with extra dark chocolate curls in the fall.
Success Stories
Last year I brought this to a neighbor's New Year’s Eve potluck. People kept sneaking seconds and asking for the recipe — even those who typically do not love sweets. My friend Lisa said the creamy layers made her feel like having a grown up version of her childhood favorite.
Freezer Meal Conversion
Prepare the entire dessert up to the whipped cream layer then cover tightly in plastic and foil. Freeze for up to two months. Thaw overnight in the fridge and finish with marshmallows and chocolate drizzle before your party.
This Hot Chocolate Lasagna always disappears in minutes and will bring big smiles to your table. Make it ahead and enjoy an easy showstopper for cozy gatherings.
Recipe FAQs
- → What type of Oreos should be used for the base?
Regular chocolate-filled Oreos work best, including their filling, to add extra richness and help the crust bind together with butter.
- → Can I substitute instant pudding for homemade pudding?
Yes, but be sure the homemade pudding sets firmly, as this helps maintain the dessert’s distinct layers.
- → How long should the layers chill between steps?
Chill each layer for at least 30 minutes or until set. Overnight chilling after final assembly yields clean slices.
- → Is it necessary to use instant hot cocoa mix in the mousse?
Instant hot cocoa mix provides signature flavor and sweetness but chocolate powder may be used as an alternative.
- → How should leftovers be stored?
Cover and refrigerate leftovers to keep layers intact and marshmallows soft, consuming within 3 days for best texture.