You’ll love the amazing combination of cream cheese, chocolate crème sandwich cookies, chocolate pudding, peanut butter and whipped cream in this simple chocolate lasagna!
Chocolate lasagna no bake dessert
No-bake desserts are perfect for the hot summer days because there’s no need to heat up your kitchen by turning on the oven. But just because you don’t have to bake this dessert doesn’t mean it’s lacking in flavor. And just because it’s no bake it doesn’t mean you cannot serve this delicious chocolate lasagna in colder seasons too! This is such an easy and quick recipe, you’ll be tempted to make it all year round, whenever you have a craving for something sweet but quick to make!
Other chocolate desserts you will love:
- Double chocolate cake
- Italian chocolate salami
- Chocolate fudge cupcakes
- No bake chocolate mousse cake
- Chocolate cookie balls
What do you need for Chocolate Lasagna?
With just four ingredients, you can prepare a decadent dessert that’s perfect for any party. To make your own chocolate lasagna recipe at home, you’ll need:
- Chocolate cream sandwich cookies. Chocolate cookies with cream in the middle, like Oreos, make up the crust of this easy dessert. With the help of premade cookies, there’s no need to bake a crust for your lasagna.
- Cream cheese. Give your chocolate dessert a hint of cheesecake flavor with the help of a cream cheese layer. I make my cream cheese with granulated sugar. If you never tried it before and want to test it, here’s the recipe.
- Chocolate pudding. Add to the chocolate flavor in this simple dessert by using instant chocolate pudding.
- Peanut butter. The secret ingredient in this dessert lasagna recipe is peanut butter. The sweet and salty combination is perfect for satisfying your summer cravings.
- Whipped cream. With the help of whipped cream, you can add a smooth finishing touch to your no-bake treat. This recipe can be made with homemade whipped cream or store-bought whipped topping. Again, being a big fan of granulated sugar in my frosting, I make my whipped cream with granulated sugar and this is my recipe.
How do You make Whipped Cream from Scratch?
Homemade whipped cream is a great way to add some freshness to your no-bake dessert. If you’d like to prepare you own whipped cream for your chocolate lasagna, follow these simple tips and tricks for perfect whipped cream every time:
- Chill your equipment. The best way to ensure you have amazing whipped cream is to start cold. In addition to making sure your heavy whipping cream is chilled, it’s also a good idea to chill your equipment, too. Place your mixing bowl and whisk attachment in the freezer 20 minutes before you’re ready to prepare your whipped cream. When you’re ready to start beating, remove the equipment from the freezer and beat your whipped cream immediately for best results.
- Start on high. There’s no need to work your way up to high speed when blending your whipped cream. Start beating the cream on high to speed up the whipping process and ensure you properly blend your cream and sugar.
- Don’t over whip. You should only whip the cream until stiff peaks begin to form. Beating for too long will cause your cream to start separating. And once the cream is separated, there’s no going back! Keep an eye on your whipped cream to ensure you don’t beat it for too long. Once the peaks begin to form, turn off your mixer because your whipped cream is ready to use.
- Add a stabilizer for extended storage. If you won’t be eating your whipped cream immediately, you’ll need to stabilize it for storage. A stabilizer, like cream of tartar, will keep the whipped cream from falling flat and becoming running while it sits in the fridge. For every cup of whipping cream add ¼ teaspoon of cream of tartar to help stabilize your whipped cream. However, with my recipe for whipped cream, I never encountered this problem.
Lasagna dessert Tips and Tricks
While this easy no-bake chocolate lasagna is simple to prepare, you can always use a few tips to help you as you’re making it! Follow these tricks to ensure your dessert comes out amazing the first time you make it:
- Don’t remove the cream from the cookies. This adds extra chocolatey flavor to your dessert and using the sandwich cookies as they are makes preparing this dessert so much easier and faster!
- Instant pudding works best for this recipe. I used cooked pudding as that’s what I had on hand. But since you’ll be layering the ingredients in your dessert, it’s not the best option to use the cook and serve pudding variety when making your chocolate lasagna. The pudding that you cook on the stovetop is often thinner and runnier, which could cause your dessert to be messy. I did cook it a little longer to make it thicker though. It also takes longer to set up, resulting in a longer chilling time before your recipe is ready to eat. Instead, use instant pudding if you have some available to get a thicker pudding layer and faster prep time.
- If you’re not short on time, chill the dessert between layers for a prettier presentation. Although taking the time to chill each layer isn’t absolutely necessary, it will make the layers look better when your lasagna is sliced. If you want your cake to look beautiful when it’s served, place the pan in the freezer for five minutes after adding each layer. This will give the layers a chance to set up and stiffen, creating smooth, even layers in your dessert lasagna.
How to decorate your chocolate peanut butter lasagna
I used some crumbled cookies, chocolate sprinkles and chocolate syrup for my chocolate lasagna. But you could try different garnishes. After you have your dessert prepared, there are so many different ways you can decorate your cake. Try these fun garnish ideas to add a finishing touch to your chocolate dessert:
- Crushed sandwich cookies
- Mini chocolate chips
- Shaved chocolate pieces
- Chopped peanut butter cups
- Peanut butter chips
- Shaved almonds
- Crushed pecan nuts
Whatever your choice might be, I’m pretty confident you will absolutely love this dessert! I would love to know your thoughts on this chocolate lasagna dessert so please drop me a line in the comments below! And don’t forget to sign up to my newsletter to get more yumminess like this straight in your inbox!
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- If using cooked chocolate pudding, make that first and leave to cool, stirring occasionally to avoid forming a crust. Add a thin layer of cream cheese to the bottom of the baking dish.
- Layer the cookies. You might need to cut one of them in half to fit the dish
- Cover cookies in cream cheese.
- Once the chocolate pudding is cool to touch, add it to the baking dish, over the cream cheese layer.
- Drizzle peanut butter. If you're a big fan of peanut butter you could use more. If not your cup of tea, removing it won't ruin the cake so feel free to skip it.
- Transfer the baking dish to the freezer for 10-15 minutes or until the peanut butter is hard. Then cover in whipped cream.
- Decorate with chocolate sprinkles, cookie crumbs and chocolate syrup.