If there’s one holiday treat that manages to capture the whimsy of the season in every bite, it’s Chocolate Peppermint Lasagna. Imagine layers of dreamy chocolate pudding, creamy peppermint cheesecake, and a crunchy Oreo crust, all finished with a joyful confetti of crushed candy canes. Every forkful is cool, chocolatey, and refreshingly minty, making this no-bake dessert the absolute star of any winter gathering. Whether you need an easy recipe for a festive potluck or want to spoil your family on a cozy night in, this Chocolate Peppermint Lasagna delivers festive flair and irresistible flavor with zero fuss.

Chocolate Peppermint Lasagna Recipe - Recipe Image

Ingredients You’ll Need

This decadent dessert comes together with a handful of familiar pantry favorites and some candy-cane magic. Each ingredient has a starring role, whether it brings crunch, creaminess, or a burst of peppermint that sets the whole Chocolate Peppermint Lasagna apart from ordinary desserts.

Oreo Cookies (36 whole): These transform into a classic, deeply chocolatey base packed with flavor and texture.
Unsalted Butter (1/2 cup, melted): Binds the cookie base and gives it a rich, buttery finish.
Brisk Style Cream Cheese (12 oz, room temperature): Delivers luscious creaminess to the peppermint cheesecake layer.
Powdered Sugar (1 1/2 cups): Sweetens the cheesecake layer without any grittiness.
Vanilla Extract (1 teaspoon): Adds a warm, rounding note to the cream cheese layer.
Peppermint Extract (1 teaspoon): This is your burst of minty coolness—don’t skip or substitute!
Stabilized Whipped Topping (1 1/2 cups + 2 1/2 cups for top): Makes the cheesecake light and fluffy; perfect for the cloud-like finish up top.
Candy Canes (3/4 cup, crushed): Brings delightful crunch and jolts of peppermint; half for the cheesecake, half to shower on top.
Instant Chocolate Pudding (two 3.9 oz packages): Super quick and delivers intensely chocolatey, velvety layers.
Whole Milk (2 3/4 cups): Needed to thicken your pudding and make it extra creamy.

How to Make Chocolate Peppermint Lasagna

Step 1: Prepare the Oreo Crust

Start by blitzing the Oreo cookies—including the filling—in a food processor until you get fine, uniform crumbs. Mix in the melted butter and stir everything with a fork until all the crumbs are moistened. Press this mixture firmly into the bottom of a 9×13-inch dish, creating an even layer that’ll hold up to all those fabulous layers. Pop the dish into the fridge or freezer to set while you move on.

Step 2: Crush the Candy Canes

Unwrap your candy canes and place them in a zip-lock bag. Gently smash them with a rolling pin into coarse, glittery bits. These pieces will add both festive flair and crunch, so don’t pulverize them to dust—a little texture is fantastic here!

Step 3: Whip Up the Peppermint Cheesecake Layer

In a large bowl, beat the softened butter, cream cheese, powdered sugar, vanilla, and peppermint extract together until totally smooth and creamy. Gently fold in the same stabilized whipped topping you’ll be using later, then scrape the sides and bottom with a spatula to make sure every bit is combined. The crushed candy canes go in last, stirring just until the mixture blushes a pretty pink. If you’d like a brighter hue, add a few drops of food coloring.

Step 4: Assemble the Cheesecake Layer

Spread this dreamy, pastel-pink peppermint cheesecake evenly over your chilled Oreo crust. Smooth the top so it looks beautiful and even, then return the dish to the freezer for ten to fifteen minutes to help the layers set up just right.

Step 5: Make and Add the Chocolate Pudding Layer

In another bowl, whisk both packages of instant chocolate pudding with the whole milk until the mixture is thick and luxurious. Spread the pudding gently over the peppermint cheesecake layer, creating another indulgent tier. Refrigerate the pan until the pudding layer is set—this ensures the next layer goes on perfectly.

Step 6: Seal the Deal with Whipped Topping

Once the pudding has set, dollop the remaining whipped topping across the top and use a spatula to spread it into a fluffy, smooth cloud. Now, the Chocolate Peppermint Lasagna just needs a chill in the fridge for at least five hours (but overnight is even better) so all the flavors can mingle and the layers firm up beautifully.

Step 7: Finish with Candy Cane Magic

Just before serving, scatter the remaining crushed candy canes over the whipped topping for festive sparkle and crunch. Holding off until the last moment ensures the candy stays crisp and bold, not melty or sticky.

How to Serve Chocolate Peppermint Lasagna

Garnishes

The crowning touch for Chocolate Peppermint Lasagna is a generous sprinkle of crushed candy canes. If you’re feeling a little extra, add some shaved chocolate, mini chocolate chips, or even a handful of festive sprinkles. Each addition makes your dessert glisten even more invitingly.

Side Dishes

This dessert is rich and show-stopping all on its own, but if you’re serving a full spread, consider pairing it with a fresh fruit salad or light citrus segments to balance out the chocolate and peppermint. A mug of hot cocoa or peppermint tea on the side also keeps the chilly vibes going strong.

Creative Ways to Present

For parties, slice the Chocolate Peppermint Lasagna into tidy squares and use cupcake liners for effortless, grab-and-go servings. You could also make individual portions in Mason jars or parfait glasses, layering each component with extra flair. Even a big, dramatic scoop served in a fancy glass bowl turns it into a hot chocolate-inspired trifle!

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Peppermint Lasagna tightly covered in the fridge. It keeps well for up to five days and actually benefits from a little marinating time as the flavors mingle. Just be sure to wait on the candy cane topping until right before serving to keep it crisp.

Freezing

You can freeze Chocolate Peppermint Lasagna for up to a month. Simply wrap your dish securely in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge. Hold off on adding the final candy cane garnish until after thawing.

Reheating

This is very much a chilled dessert, so no reheating is needed or recommended. In fact, it’s best enjoyed cold straight from the fridge—just slice, serve, and savor the cool chocolate-mint layers!

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely, as long as your homemade whipped cream is stabilized (try folding in a bit of powdered sugar or gelatin). This will keep the layers from turning runny or separating as the Chocolate Peppermint Lasagna rests.

Can I make this nut-free or gluten-free?

You can make this dessert gluten-free by using gluten-free sandwich cookies for the crust and ensuring all other ingredients are certified gluten-free. For nut-free diets, the recipe is naturally nut-free, but always double-check product labels just to be safe!

How far ahead can I make Chocolate Peppermint Lasagna?

This is actually the perfect make-ahead dessert. Prepare it up to two days in advance and keep it covered in the fridge. Wait to sprinkle the candy canes on until the last minute to keep the crunch fresh and lively.

Can I use different cookies for the crust?

Yes! While Oreos create the classic flavor, you can swap in chocolate graham crackers, chocolate wafer cookies, or even chocolate chip cookies for a distinct twist in your Chocolate Peppermint Lasagna.

How do I get the neatest slices when serving?

For clean, bakery-worthy squares, run a sharp knife under hot water between slices and wipe it clean on a towel. This keeps the layers crisp and picture-perfect every time you serve Chocolate Peppermint Lasagna.

Final Thoughts

There’s just something special about the combination of cool mint, velvety chocolate, and the joyful crunch of candy canes in Chocolate Peppermint Lasagna. If you’re searching for a dessert that feels like a winter celebration in every bite, this is it. Gather your ingredients, summon your festive spirit, and treat your loved ones to a dish that’s as fun to make as it is to eat!

Chocolate Peppermint Lasagna Recipe

★★★★★

5.1 from 23 reviews

Author: lilan
Total Time: 6 hours, 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful layers of Chocolate Peppermint Lasagna, a decadent dessert featuring an Oreo crust, a creamy peppermint cheesecake layer, a rich chocolate pudding layer, and a final topping of whipped cream and crushed candy canes.

Instructions

Oreo Crust: In a food processor, ground whole Oreo cookies with the filling, add melted butter, whisk with the fork until evenly moistened, and press into the bottom of a 9 x 13-inch dish. Place in the fridge or freezer.
Peppermint Cheesecake Layer: Unwrap candy canes, place them in a zip-lock bag, and crush them with a rolling pin into coarse pieces. Beat softened butter, cream cheese, powdered sugar, vanilla and peppermint extract until smooth. Mix in whipped topping and candy cane pieces. Spread over chilled crust and place back in the freezer for 10-15 minutes.
Chocolate Pudding Layer: Whisk instant chocolate pudding with milk until thickened, then spread over the peppermint cheesecake layer. Chill until set.
Topping: Spread whipped topping over the pudding layer. Chill for at least 5 hours or overnight. Sprinkle crushed candy canes on top before serving.

Notes

For a more intense pink color in the cheesecake layer, add a few drops of red or pink food coloring.
Ensure to refrigerate the dessert for the specified times for best results.
Crushed candy canes should be added just before serving to prevent melting.

Prep Time: 30 minutes
Category: Dessert
Method: Mixing, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 340mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: Chocolate Peppermint Lasagna, Dessert, Cheesecake, Chocolate Pudding, Candy Canes