No Bake Cookie Cream Lasagna
No Bake Cookie Cream Lasagna layers chocolate cookies, creamy cheesecake filling, pudding, and fluffy topping into a dreamy make-ahead dessert for any occasion.
If you love desserts that feel special but don’t ask you to turn on the oven, this one is going to be a keeper. Think crunchy chocolate cookie crust, silky cream cheese, and a rich chocolate pudding layer all tucked under a cloud of whipped topping.
This no bake layered dessert is perfect for those days when you want something impressive without fuss. The prep is mostly stirring and spreading, and the fridge takes care of the rest. With about 25 minutes of hands-on time and a few hours to chill, you get twelve generous slices of cold, creamy comfort.
It’s also a fantastic make-ahead dessert for holidays, potlucks, and birthdays. You can assemble it the day before, let it set overnight, and pull it out just in time for dessert with beautiful, neat layers ready to slice and serve.
No Bake Cookie Cream Lasagna Ingredients
- Chocolate sandwich cookies – Crushed into fine crumbs to form the base and a little extra for a crunchy garnish on top.
- Unsalted butter – Mixed with the cookie crumbs so they press into a sturdy, sliceable crust that doesn’t fall apart.
- Cream cheese – Softened and beaten until smooth for a tangy, cheesecake-style middle layer that balances all the sweetness.
- Powdered sugar – Sweetens the cream cheese gently and helps it whip up into a light, silky filling.
- Whipped topping – Folded into the cream cheese for extra fluffiness and spread across the top as a billowy final layer.
- Instant chocolate pudding mix – Creates that rich, chocolatey layer without cooking, giving the dessert its classic “lasagna” look.
- Cold milk – Whisks together with the pudding mix so it thickens properly and sets into clean layers.
- Extra cookie crumbs or chocolate shavings – Sprinkled over the top right before chilling for a pretty, crunchy finish.
Step-by-Step No Bake Cookie Cream Lasagna
STEP 1: Build the cookie crust.
Crush the chocolate sandwich cookies into very fine crumbs, reserving a small handful for topping. Stir the rest with melted butter until all the crumbs are evenly coated, then press firmly into the bottom of a 9×13-inch pan. Chill while you prepare the filling.
STEP 2: Whip the cream cheese layer.
Beat the softened cream cheese until completely smooth and lump-free. Add the powdered sugar and continue mixing until creamy and thick. Gently fold in a portion of the whipped topping so the mixture becomes light, fluffy, and easy to spread.
STEP 3: Spread the creamy layer.
Retrieve the chilled crust from the fridge. Dollop the cream cheese mixture over the crust, then use an offset spatula or the back of a spoon to spread it into an even layer, all the way to the corners. Return the pan to the fridge while you make the pudding.
STEP 4: Mix the chocolate pudding.
In a clean bowl, whisk together the instant chocolate pudding mix and cold milk. Whisk for about two minutes until it thickens and looks smooth and glossy. Let it sit for a few minutes to finish setting before you pour it over the cream cheese layer.
STEP 5: Add the pudding and topping.
Spread the thickened pudding over the cream cheese layer, making sure you don’t disturb the layer underneath. Once it’s even, spoon the remaining whipped topping over the pudding and gently swirl or smooth it into soft peaks.
STEP 6: Chill, garnish, and serve.
Scatter the reserved cookie crumbs or chocolate shavings over the top. Cover the pan and refrigerate for at least 4 hours, or overnight, until the layers are fully set. Slice into squares and serve cold, straight from the pan.
What to Serve with No Bake Cookie Cream Lasagna
Because this dessert is so rich and creamy, it pairs beautifully with something simple to sip. A cup of hot coffee, espresso, or tea cuts through the sweetness and makes every bite feel balanced rather than heavy.
For a fresher contrast, serve small bowls of berries on the side. Strawberries, raspberries, or sliced bananas work especially well with chocolate and cream and add a little brightness to the plate.
If you’re serving this at a party, it fits right in on a dessert table with lighter options like fruit salad, mini meringues, or lemon bars. Your guests can mix and match textures and flavors, but this layered dessert will almost always be the first to disappear.
Pro Tips for No Bake Cookie Cream Lasagna
- Crush the cookies finely. The finer the crumbs, the more solid your crust will be. Large chunks make it harder for the crust to hold together when sliced.
- Use very cold milk for the pudding. Cold milk helps the instant pudding thicken quickly, which keeps it from seeping into the cream cheese layer and blurring the lines.
- Chill long enough for clean slices. Four hours is the minimum, but overnight chilling gives you the sharpest layers and the easiest, neatest cuts.
Can I make this dessert ahead of time?
Yes, this dessert is ideal for making ahead. Assemble it completely, cover tightly, and refrigerate overnight. The layers firm up, the flavors mingle, and serving is as simple as slicing and plating.
Can I use homemade whipped cream?
You can absolutely use freshly whipped cream. Sweeten and stabilize it slightly with powdered sugar, then use it in place of the whipped topping. Just keep the dessert well chilled so the layers stay firm.
What if my crust is too crumbly?
A crumbly crust usually needs more butter or firmer packing. Next time, add a spoonful or two of melted butter and press the crust firmly with the bottom of a glass before chilling.
Can I freeze cookie cream lasagna?
Yes, you can freeze it. Wrap the pan tightly and freeze for up to two months. Thaw overnight in the refrigerator before serving. The texture will be a bit firmer but still creamy and delicious.
Keeping Leftovers Fresh
Leftover No Bake Cookie Cream Lasagna should be stored covered in the refrigerator. Keep the pan tightly wrapped or transfer slices to an airtight container so the dessert doesn’t pick up fridge odors or dry out on top.
In the fridge, it holds well for about 3–4 days. The crust will soften gradually, but the flavors stay lovely and the layers remain intact enough for nice slices. Many people find it tastes even better on day two.
For longer storage, you can freeze individual squares. Wrap each piece snugly, place them in a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before serving, and enjoy a cool, creamy treat any time a chocolate craving hits.
No Bake Cookie Cream Lasagna
Ingredients
- 1 cup sifted confectioners’ sugar
- 2 packages 3.9 oz each instant chocolate pudding powder
- 3 cups well-chilled whole milk
- 6 tablespoons melted unsalted butter
- 1 block 8 oz full-fat cream cheese, softened to room temperature
- 1 large container 16 oz non-dairy whipped topping, divided use
- Approximately 36 chocolate sandwich cookies crushed finely
- Optional toppings: additional cookie crumbles or shaved chocolate for garnish
Instructions
- Crush the sandwich cookies into fine crumbs using a food processor or by sealing them in a zippered bag and pounding with a rolling pin. Set aside roughly half a cup of the crushed cookies for topping. Combine the remainder with melted butter until well moistened. Firmly press the mixture into the base of a 9×13-inch baking dish to form an even crust. Place the pan in the refrigerator to set while preparing the next layer.
- In a separate bowl, whip the softened cream cheese until smooth and creamy. Add in the powdered sugar and mix until thoroughly blended. Gently fold in one cup of the whipped topping until incorporated. Spread this mixture in an even layer over the chilled cookie crust.
- In a clean mixing bowl, vigorously whisk together the pudding mixes and cold milk for about 2 minutes until it thickens slightly. Let it stand for 5 minutes to fully set, then spread the pudding evenly over the cream cheese layer.
- Cover the pudding with the remaining whipped topping, smoothing it into an even layer. Sprinkle the top with the reserved cookie crumbs or garnish with chocolate shavings as desired. Cover the dish and refrigerate for a minimum of 4 hours, or overnight for best results.
- Slice into squares and serve cold.