Description
This Mint Chocolate Lasagna is a decadent no-bake dessert featuring a crunchy mint Oreo crust, a creamy mint-infused no-bake cheesecake layer, and a rich chocolate pudding topping. Perfect for mint chocolate lovers, this layered dessert combines refreshing mint flavors with smooth chocolate in an easy-to-make treat that requires no baking.
Ingredients
Scale
Mint Oreo Crust
- 20 ounces mint Oreos
- 6 tablespoons salted sweet cream butter, melted and cooled
- 2 tablespoons salted sweet cream butter, softened (for buttering the baking dish)
Mint No Bake Cheesecake Layer
- 16 ounces (2 8-ounce packages) cream cheese, softened
- ¾ cup powdered sugar
- 16 ounces (2 8-ounce containers) whipped topping, thawed
- 1½ teaspoons pure mint extract
- 2–3 drops green food color gel
Chocolate Pudding Layer
- 7.8 ounces (2 3.9-ounce packages) instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare the crust: Butter a 9×13-inch baking dish with 2 tablespoons of softened salted sweet cream butter. Crush the mint Oreos finely using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crushed Oreos with 6 tablespoons of melted and cooled salted sweet cream butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Place it in the refrigerator to set while you prepare the other layers.
- Make the mint cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and mix well until fully incorporated. Gently fold in the thawed whipped topping until smooth and fluffy. Stir in the pure mint extract and add 2-3 drops of green food color gel to achieve the desired minty green shade. Spread this mixture evenly over the chilled Oreo crust. Return to the refrigerator to chill for at least 30 minutes to an hour to firm up.
- Prepare the chocolate pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold whole milk until the pudding starts to thicken, about 2 minutes. Spread the pudding evenly over the chilled mint cheesecake layer in the baking dish.
- Chill and serve: Refrigerate the assembled dessert for at least 4 hours, or until fully set. For best results, chill overnight. Once set, slice the dessert into squares and serve chilled. Optionally, garnish with whipped topping, crushed Oreos, or mint leaves for extra presentation.
Notes
- For a stronger mint flavor, you can adjust the amount of mint extract according to taste.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- Use full-fat cream cheese and whole milk for the creamiest texture.
- If you want a slightly lighter version, you can substitute whipped topping with light whipped topping, though the texture may vary slightly.
- Make sure to crush the Oreos very finely to ensure the crust holds together well.
Keywords: Mint Chocolate Lasagna, Mint Oreo Crust, No-Bake Cheesecake, Chocolate Pudding, No-Bake Dessert, Mint Chocolate Dessert