Introduction

This Chocolate Peppermint Lasagna is a festive, no-bake dessert that’s perfect for the holidays. Layers of Oreo crust, peppermint cheesecake, rich chocolate pudding, and whipped topping combine to create a creamy, flavorful treat with a refreshing peppermint twist.

The image shows a square dessert with four visible layers, placed on a white plate with a subtle pattern, set on a white marbled surface. The bottom layer is dark and crumbly, resembling an Oreo cookie crust. Above it is a thick pink and white creamy layer with a swirled texture. The third layer is smooth and dark brown, like chocolate mousse or pudding. The top layer is a white, fluffy whipped cream sprinkled with small white and red crushed peppermint candy pieces. A silver fork rests on the edge of the plate, and some festive green pine and a red berry decorate the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer:
- 1/2 cup unsalted butter, softened
- 12 oz. brisk style cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups stabilized whipped topping (like Cool Whip)
- 1/2 cup crushed candy canes
Chocolate Pudding Layer:
- 2 x 3.9 oz. packages instant chocolate pudding
- 2 3/4 cups whole milk
Topping:
- 2 1/2 cups whipped topping
- 1/4 cup crushed candy canes

Instructions

Step 1: In a food processor, pulse whole Oreo cookies with the filling until finely ground. Add the melted butter and mix with a fork until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13-inch dish. Chill in the fridge or freezer while preparing the next layer.
Step 2: Unwrap candy canes and place them in a zip-lock bag. Crush the candy canes into coarse pieces using a rolling pin.
Step 3: Beat the softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy. Gently fold in the stabilized whipped topping and crushed candy cane pieces, scraping the bowl down with a spatula to ensure an even mix. The mixture will turn a light pink; add a few drops of red or pink food coloring if you want a stronger color.
Step 4: Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the freezer for 10-15 minutes to set.
Step 5: Whisk together the two packages of instant chocolate pudding with 2 3/4 cups whole milk until the pudding begins to thicken. Spread this layer over the peppermint cheesecake layer.
Step 6: Refrigerate the dessert until the pudding layer has fully set. Then, spread 2 1/2 cups of whipped topping over the pudding layer.
Step 7: Chill the entire dessert for at least 5 hours or ideally overnight to allow the layers to fully meld and set.
Step 8: Just before serving, sprinkle the remaining crushed candy canes over the top to add a festive crunch. Avoid adding them too early to prevent melting into the whipped topping.

Tips & Variations

Stabilized whipped topping works best to maintain the dessert’s structure and prevents it from becoming watery.
For extra peppermint flavor, increase the peppermint extract slightly but be careful not to overpower the other layers.
Use gluten-free Oreo cookies for a gluten-free version.
Try substituting the candy canes with peppermint bark or crushed peppermint candies for a different texture.

Storage

Store the Chocolate Peppermint Lasagna covered in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. Leftovers can be refrigerated and enjoyed cold or at room temperature. Do not freeze as the whipped topping and pudding layers may separate upon thawing.

How to Serve

A square dessert with four visible layers sits on a white plate with a textured pattern, placed on a white marbled surface. The bottom layer is thick and dark brown, resembling a dense chocolate crust. Above it is a light pink creamy layer with small red bits mixed in, showing a soft, smooth texture. The next layer is a dark brown, rich chocolate mousse or ganache, smooth and thick. On top, there is a white whipped cream layer spread evenly, sprinkled with crushed red and white peppermint candy pieces. A silver fork rests on the right side of the plate, partially touching the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake dessert is ideal for making ahead. Prepare it a day in advance to allow the layers to set properly and the flavors to blend beautifully.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a small amount of mint extract, but start with less since it tends to be stronger. Alternatively, omit it for a milder flavor and enjoy the dessert as a chocolate cheesecake lasagna.