Chocolate Lasagna
Updated
This Chocolate Lasagna is an easy no-bake dessert featuring a gluten-free chocolate-covered graham cracker crust with layers of cheesecake filling, chocolate pudding, and whipped topping. I love that it comes together easily for a truly decadent treat.
I would give this a rating of ten stars. Five is just not enough! Sooo good and chocolatey yummm yummm.
– Doris
Easy Chocolate Lasagna Recipe
Chocolate Lasagna is an easy, no-bake dessert that’s a true chocolate lover’s dream. If you’re familiar with Olive Garden Chocolate Lasagna, you are going to love this gluten-free version. I used the Schär gluten-free chocolate-covered graham crackers instead of Oreos for the crust. With layers of luscious cream cheese, chocolate pudding, and an irresistible whipped topping, it tastes absolutely fabulous.
Best of all, when I’ve got a lot going on, I can prepare this decadent dessert ahead of time and stash it in the freezer until we are ready to enjoy it.
Chocolate Lasagna
Ingredients
Crust Layer
- 2 packages Schär Chocolate Honeygrams, 30 cookies
- 6 tbsp butter, melted
Cheesecake and Chocolate Layer
- 8 oz. cream cheese, softened
- ½ cup granulated sugar
- ½ tsp pure vanilla extract
- 2 tbsp milk
- 12 oz. Cool Whip, divided
- 7.8 oz. gluten-free instant chocolate pudding, 2 packages
- 3¼ cups milk
- 1 cup gluten-free mini chocolate chips
Instructions
Crust Layer
- Spray a 9×13 dish with gluten-free cooking spray.
- Crush the Chocolate Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands.
- Add the crushed Chocolate Honeygrams to a medium-sized bowl. Pour melted butter over the and stir to combine.
- Press the Chocolate Honeygrams mixture into the bottom of the baking dish and place in the refrigerator while you work on the next step. (about 5 minutes)
Cheesecake and Chocolate Layer
- In a medium-sized bowl, whip the cream cheese with your mixer until fluffy. Add the granulated sugar, pure vanilla extract, and 2 tbsp of cold milk' mix until nice and smooth.
- Stir 1 cup of Cool Whip into the cream cheese mixture.
- Spread the cream cheese mixture over the cold crust. Place the baking dish back into the refrigerator while you start the next step (about 5 minutes).
- In a separate bowl, mix the chocolate pudding and cold milk. Mix until the pudding starts to firm up and looks thick.
- Spread the chocolate pudding over the cream cheese layer. Place the baking dish back in the refrigerator for another 5-10 minutes to allow the pudding to set.
- Once the pudding has set, spread the remaining Cool Whip on top. Sprinkle with the mini chocolate chips, cover with plastic wrap, and refrigerate for 3-4 hours to set. You can speed up the process by freezing the dessert for 1 hour. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chocolate Lasagna Step by Step
Make the crust and prepare a dish: Spray a 9×13 dish with gluten-free cooking spray. Crush 2 packages (30 cookies) of Chocolate Honeygrams in a food processor or place the cookies in a plastic storage bag and crush them with a rolling pin or your hands. (Photo 1)
Transfer the crushed Chocolate Honeygrams to a medium-sized bowl.
Add butter: Add 6 tbsp (84g) melted butter to the Chocolate Honeygrams and stir to combine. (Photo 2)
Press mixture into dish: Press the mixture into the bottom of the baking dish and place the baking dish in the refrigerator while you work on the next step (about 5 minutes). (Photo 3)
Make the cheesecake filling: In a medium-sized bowl, whip 8 oz. (227g) cream cheese with a hand mixer until fluffy. (Photo 4)
Add ½ cup (100g) granulated sugar, ½ tsp (2½ ml) pure vanilla extract, and 2 tbsp (30 ml) cold milk to the whipped cream cheese and mix until nice and smooth.
Stir 1 cup (100g) Cool Whip into the cream cheese mixture. (Photo 5)
Layer: Layer the cream cheese mixture over the crust and refrigerate once again while you start the next step. (another 5 minutes) (Photo 6)
Make the pudding: In a separate bowl, mix 2 packages of chocolate pudding with 3¼ cups (770 ml) of cold milk. Mix until it starts to firm up and thicken. Spread the chocolate pudding on top of the cream cheese layer and refrigerate for 5-10 minutes so the pudding can set. (Photo 7)
Add the topping: Once the pudding has set, spread the remaining Cool Whip on top and sprinkle with 1 cup (180g) mini chocolate chips. Cover with plastic wrap, and refrigerate for 3-4 hours. To speed up this firming-up process, freeze the dessert for 1 hour. (Photo 8)
Serve: Remove from the fridge, serve, and enjoy!
Serving Suggestions
This chocolate lasagna is a special dessert and I love serving it after a special meal. Serve it after enjoying our gluten free chicken parmesan, vegan vodka sauce or gluten free beef stroganoff for a cozy meal everyone will enjoy!
Storage Instructions
Store leftovers of this gluten free chocolate lasagna in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw in the fridge overnight.
I would give this a rating of ten stars. Five is just not enough!
Sooo good and chocolatey yummm yummm.
Thank you so much Doris for the wonderful 5-star recipe review! I am so happy that you enjoyed the Chocolate Lasagna. Thanks again!
Was delicious, made it for Father’s day, it was a big hit. I could not find the Shar chocolate honey dipped graham crackers, so I used a gluten free graham crackers box and crushed them. Turned out great!
Has anyone tried either whipped cream? I find Cool Whip kind of gross. Thanks!
Hi Gretchen! I have not tried making this recipe with whipped cream. If you were going to try it with the whipped cream you may want to stabilize the whipped cream with gelatin. If you decided to try it with whipped cream please let me know how it turns out. Thanks!