There is nothing more iconic when it comes to no-bake desserts than the classic no-bake chocolate Oreo lasagna. While it's no lasagna your grandma made for Sunday dinner, it is a delicious layered dessert with cookies, cheesecake, pudding, and more!
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No-Bake Oreo Lasagna
This recipe is one that shows up at potlucks on a regular basis. The creamy filling has tons of chocolate and cheesecake goodness, and nobody can resist the Oreo cookies in the crust and on top.
If you are looking for something that is no-bake, easy to prepare and never fails to please those digging into dessert, this is the recipe for you. Whether you call it a no-bake cake, no-bake lasagna, or an icebox cake doesn't matter. It's perfect for sharing!
What Pan Do I Prepare This Dessert Lasagna In?
For this version, I used a 9" springform pan which makes this easy to serve in slices similar to a pie or cheesecake. You can also make this in any oval, round, or rectangular dish that is at least 3" deep. I have used a 9"x13" baking pan, 9" deep-dish pie plate, and even an oval baking dish with delicious results. The springform pan just makes serving the recipe a bit easier and prettier.
Can You Make Oreo Lasagna Vegan?
If you want to have this recipe but remain plant-based, you do have a few options that work well. The things you would need to replace in this particular recipe are cream cheese, Cool Whip, butter, and milk.
There are multiple vegan cream cheese options. When using them make sure you don't overbeat them as they are typically more like a whipped cream cheese versus the block recommended for this recipe.
You can use coconut whipped topping to replace the Cool Whip. There is a TruWhip version that is excellent.
For the butter, simply use any vegan butter or margarine. The milk is the only thing that may need to be a bit different. When using almond milk for pudding mixes, it works best to use ½ to ¾ the amount of milk for the right thickening to happen. Another option is to use the cook and serve instead of the instant option with any non-dairy milk.
Ingredients
- Oreo cookies
- Cream cheese
- Cool whip
- Powdered sugar
- Unsalted butter
- Vanilla pudding mix
- Chocolate pudding mix
- Milk
Optional: strawberries and additional whipped cream for decorating
Kitchen Tools
- Measuring cups and spoons
- Blender or food processor
- Mixing bowls
- Spatula
- Springform pan or 9" baking dish
- Hand mixer
- Whisk
How to Make a No-Bake Oreo Lasagna
In a food processor or blender, place the Oreo cookies and pulse until they are crumbs.
Remove one cup and set it aside.
Into a large bowl, add the remaining Oreo crumbs and the melted butter.
Mix together well then press onto the bottom of a springform pan or your favorite baking dish that has been lined with parchment paper or wax paper.
Cover the crust loosely and refrigerate for 30-minutes or freeze for 15-minutes.
In a large bowl, add ½ of the Cool Whip, the powdered sugar, and softened cream cheese. Mix together until smooth using a hand mixer or wooden spoon.
Spread the cream cheese mixture over the Oreo crust and then cover again and put into the refrigerator for 30-minutes.
In a new large bowl, add the instant chocolate pudding, instant vanilla pudding, and milk. Whisk or beat for 2 minutes until it begins to thicken.
Pour over the chilled cheesecake layer.
Spread the remaining Cool Whip over the top of the pudding mixture.
Sprinkle the remaining 1 cup of Oreo crumbs over the top of the whipped topping.
Cover and refrigerate for at least 30-minutes before serving.
Top with additional whipped cream, strawberries, and Oreo cookies if desired.
The term "lasagna" is used because this contains layers of different ingredients. It can also be called an icebox cake, layered dessert, or no-bake cake.
If you prefer the cook and serve pudding mix or even making a completely homemade pudding, feel free to do so. Instant pudding mix is simply faster and a bit easier for most to make for this recipe.
You can definitely use different cookies and even different pudding flavors. This layered dessert can be made with Golden Oreo cookies, graham crackers, cake crumbles, shortbread, and more. Simply try to make sure your pudding flavors fit the flavors of cookies. You can even try seasonal options like mint Oreo or even the pumpkin spice Oreo in the fall.
While it is safe to eat the pudding dessert mixture for up to 5 days, I recommend eating this within 3 days or preparation. This makes sure that the texture stays the same and the pudding and/or cheesecake doesn't separate.
No. I do not recommend freezing this dessert. The pudding mixture does not thaw nicely and it will change the texture and flavor of the dessert.
While you can use whipped cream instead of the Cool Whip, you will want to be careful to not deflate the cream when combining with the cream cheese. Additionally, if you don't stabilize the whipped cream before using it, it may separate and cause the mixture to be a different texture if not eaten within 2 days of preparation.
Recipe
No-Bake Chocolate Oreo Lasagna Recipe
This layered cheesecake, cooking, and pudding chocolate Oreo lasagna is a delicious and easy recipe
Ingredients
- 1 package Oreo cookies
- 8 oz cream cheese, softened
- 16 oz Cool Whip, defrosted
- 1 cup powdered sugar
- 1 cup unsalted butter
- 3.5 oz instant vanilla pudding
- 3.5 oz instant chocolate pudding
- 3 cups milk
Instructions
- In a food processor or blender, place the Oreo cookies and pulse until they are crumbs.
- Remove one cup and set it aside.
- Into a large bowl, add the remaining Oreo crumbs and the melted butter.
- Mix together well then press onto the bottom of a springform pan or your favorite baking dish that has been lined with parchment paper or wax paper.
- Cover the crust loosely and refrigerate for 30-minutes or freeze for 15-minutes.
- In a large bowl, add ½ of the Cool Whip, the powdered sugar, and softened cream cheese. Mix together until smooth using a hand mixer or wooden spoon.
- Spread the cream cheese mixture over the Oreo crust and then cover again and put into the refrigerator for 30-minutes.
- In a new large bowl, add the instant chocolate pudding, instant vanilla pudding, and milk. Whisk or beat for 2 minutes until it begins to thicken.
- Pour over the chilled cheesecake layer.
- Spread the remaining Cool Whip over the top of the pudding mixture.
- Sprinkle the remaining 1 cup of Oreo crumbs over the top of the whipped topping.
- Cover and refrigerate for at least 30-minutes before serving.
- Top with additional whipped cream, strawberries, and Oreo cookies if desired.
Notes
This can also be made in a 9"x13" dish for a more traditional lasagna look.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 33gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 65mgSodium: 145mgCarbohydrates: 26gFiber: 0gSugar: 23gProtein: 4g
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