Description
Indulge in this decadent Hot Chocolate Lasagna, a no-bake layered dessert combining Oreo crust, creamy hot chocolate cheesecake mousse, chocolate pudding with marshmallows, and a fluffy whipped cream topping. Perfectly rich and chocolatey, this dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 36 Oreo cookies (with filling), ground
- ½ cup unsalted butter, melted
Hot Chocolate Cheesecake Mousse Layer
- ½ cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 5 (0.73 oz) envelopes instant hot cocoa mix (milk chocolate flavor)
- 1 ½ cups heavy whipping cream
Pudding Layer
- 2 (3.8 oz) packages instant chocolate pudding mix
- 2 ¾ cups milk
- 1 cup mini marshmallows
Topping
- 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
- 2 tablespoons powdered sugar
- 2 cups mini marshmallows
- Chocolate topping or Nutella for serving
Instructions
- Make the Crust: Place the whole Oreo cookies including the filling in a food processor and grind them into fine crumbs. Stir in the melted butter until evenly combined. Press this mixture firmly into the bottom of a 13 x 9-inch casserole dish. Refrigerate or freeze to firm while preparing the next layer.
- Prepare Hot Chocolate Cheesecake Mousse Layer: In a mixing bowl, beat the softened butter and cream cheese together with vanilla extract and powdered sugar until smooth and creamy.
- Incorporate Whipped Cocoa: In a separate bowl, beat the heavy whipping cream with the milk chocolate instant cocoa powder until stiff peaks form. Gently fold half of this cocoa whipped cream into the cheesecake mixture, then fold in the remaining half, ensuring everything is well combined. Spread this mousse evenly over the Oreo crust. Refrigerate or freeze to firm.
- Make the Pudding Layer: In a bowl, whisk together the instant chocolate pudding mix and milk until the mixture starts thickening. Stir in 1 cup mini marshmallows. Spread this pudding layer over the chilled hot chocolate mousse. Return the dish to the fridge or freezer to set.
- Prepare Whipped Cream Topping: Beat the heavy whipping cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the set pudding layer. Refrigerate for several hours or preferably overnight to allow the dessert to fully set.
- Decorate with Marshmallows: Just before serving, scatter 2 cups of mini marshmallows over the whipped cream topping for added texture and visual appeal.
- Serve: Drizzle the top with melted chocolate, Nutella, or your favorite chocolate topping for an extra decadent touch.
- Storage: Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- For a firmer dessert, freezing for 1-2 hours between layers is recommended.
- Use full-fat dairy products for the creamiest texture and best flavor.
- The dessert is best served chilled but can be brought to room temperature for a few minutes before serving to soften slightly.
- Substitute Nutella with any chocolate hazelnut spread or melted chocolate if preferred.
- Ensure marshmallows are evenly distributed to avoid clumping in any single slice.
