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Mint Chip Dessert Lasagna
This no-bake Mint Chip Lasagna is light and sweet, with layers of chocolate and minty cream cheese filling.
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Mint chip lasagna is the perfect no-bake dessert for mint chocolate lovers. Its layers of chocolate and minty cream cheese filling make this perfect for the holidays or to cool off in the summer. The colorful layers are festive and fun!
If you love mint chip ice cream, this mint chocolate chip dessert might become your new favorite. Chocolate cookies, mint-flavored cream cheese filling, chocolate pudding, mini chocolate chips, and whipped topping all in one dessert - yum!
This mint chip dessert is light and sweet and a delight to eat. The word “lasagna” in the recipe name might feel heavy, but these layers are soft, creamy, and whipped. Even those who don’t leave room for dessert might find the room when they see these beautiful layers.
Mint Chip Dessert Lasagna Ingredients
- Oreos
- Butter
- Cream cheese
- Powdered sugar
- Peppermint extract
- Milk or half-and-half
- Liquid green food coloring
- Instant chocolate pudding mix
- Milk
- Mini semi-sweet chocolate chips
- Whipped topping
- Mint chocolate chunks
Crunchy chocolate cookie crust holds up luscious layers of velvety pudding, cheesecake, and cream, while the chocolate and minty flavors do a dance on your tongue as they alternate layers. The dessert lasagna is served chilled which compliments the cool mint.
For the cookie crust, regular Oreos are great, but mint Oreos work as well! The key to the distinct mint flavor is definitely the peppermint extract added to the cheesecake filling. Adding green food coloring emphasizes the mint and makes it a perfect dessert to serve at winter holidays or St. Patrick's Day.
How to Make Mint Chip Dessert Lasagna
FIRST STEP: Lightly spray a 9x13 casserole dish with nonstick spray.
SECOND STEP: In a medium-size mixing bowl, combine the crushed Oreos and the melted butter. Evenly spread and press the cookie crumbs in the bottom of the sprayed casserole dish. Place in the refrigerator to chill while making the cheesecake layer.
THIRD STEP: Using a stand mixer, or a handheld mixer and a large mixing bowl, add the softened cream cheese and mix for 1 minute on medium speed.
FOURTH STEP: Reduce the mixer speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ cup.
FIFTH STEP: Keeping the mixing speed low, slowly add the milk or half-and-half and the mint extract. Once the milk and mint extract are well incorporated, add the liquid green food coloring one drop at a time. Using a silicone spatula, be sure to scrape down the sides and the bottom of the mixing bowl, this will keep the color uniform and without streaks.
SIXTH STEP: Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer. Return the casserole dish to the refrigerator.
SEVENTH STEP: Once again, using a stand mixer, or a handheld mixer and a medium-size mixing bowl, combine the 2 ¾ cup milk and the 5.9 oz box of instant chocolate pudding mix. Mix on medium speed until the pudding starts to thicken.
EIGHTH STEP: Remove the casserole dish from the refrigerator and evenly spread the chocolate pudding over the cheesecake layer. Evenly sprinkle the mini-chocolate chips over the pudding. Cover and chill in the refrigerator for at least 2 to 2 ½ hours before serving.
NINTH STEP: Just before serving, remove the dessert lasagna, using an offset spatula evenly spread the 8 oz container of whipped topping over the pudding layer. Sprinkle the chopped mint chocolate chunks over the whipped topping. Keep any leftovers refrigerated.
Cooking Tips
Any chocolate-flavored pudding will do, but chocolate fudge or even dark chocolate will add extra chocolatey goodness.
Homemade, sweetened whipped cream can be used in place of Cool Whip, but store-bought whipped topping has more stability and won’t lose its fluffiness.
Do make sure your cream cheese is softened before using it to avoid lumps.
Spreading the cream cheese layer and the whipped cream layer can be tricky. Dollop the mixture all over and spread from dollop to dollop. It will be less likely to drag and collect cookie crumbs and keep the crust intact.
Storing this Recipe
Keep covered and refrigerated.
Mint Chip Dessert Lasagna
This no-bake Mint Chip Lasagna is light and sweet, with layers of chocolate and minty cream cheese filling.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12
Ingredients
Crust
- 14.3 oz package Oreos not double stuff crushed
- 5 ½ tbsp butter melted
Cheesecake Layer
- 16 oz package cream cheese softened
- 2 cup powdered sugar
- 2 tsp peppermint extract mint extract can also be used
- 2 tbsp milk or half-and-half
- 6 drops liquid green food coloring
Pudding Layer
- 5.9 oz instant chocolate pudding mix family size
- 2 ¾ cup cold milk
- ¾ cup mini semi-sweet chocolate chips
Whipped Topping Layer
- 8 oz whipped topping
- ¾ cup mint chocolate chunks chopped
Instructions
- Lightly spray a 9x13 casserole dish with nonstick spray.
- In a medium-size mixing bowl, combine the crushed Oreos and the melted butter. Evenly spread and press the cookie crumbs in the bottom of the sprayed casserole dish. Place in the refrigerator to chill while making the cheesecake layer.
- Using a stand mixer, or a handheld mixer and a large mixing bowl, add the softened cream cheese and mix for 1 minute on medium speed.
- Reduce the mixer speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ cup.
- Keeping the mixing speed low, slowly add the milk or half-and-half and the mint extract. Once the milk and mint extract are well incorporated, add the liquid green food coloring one drop at a time. Using a silicone spatula, be sure to scrape down the sides and the bottom of the mixing bowl, this will keep the color uniform and without streaks.
- Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer. Return the casserole dish to the refrigerator.
- Once again, using a stand mixer, or a handheld mixer and a medium-size mixing bowl, combine the 2 ¾ cup milk and the 5.9 oz box of instant chocolate pudding mix. Mix on medium speed until the pudding starts to thicken.
- Remove the casserole dish from the refrigerator and evenly spread the chocolate pudding over the cheesecake layer. Evenly sprinkle the mini-chocolate chips over the pudding. Cover and chill in the refrigerator for at least 2 to 2 ½ hours before serving.
- Just before serving, remove the dessert lasagna, using an offset spatula evenly spread the 8 oz container of whipped topping over the pudding layer. Sprinkle the chopped mint chocolate chunks over the whipped topping. Keep any leftovers refrigerated.
Notes
Any chocolate-flavored pudding will do, but chocolate fudge or even dark chocolate will add extra chocolatey goodness.
Homemade, sweetened whipped cream can be used in place of Cool Whip, but store-bought whipped topping has more stability and won’t lose its fluffiness.
Do make sure your cream cheese is softened before using it to avoid lumps.
Spreading the cream cheese layer and the whipped cream layer can be tricky. Dollop the mixture all over and spread from dollop to dollop. It will be less likely to drag and collect cookie crumbs and keep the crust intact.
Nutrition
Calories: 632kcal | Carbohydrates: 73g | Protein: 8g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 578mg | Potassium: 358mg | Fiber: 3g | Sugar: 57g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 4mg
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Comments
Kelcey Stein says
Love these, no bake is my favorite desserts
Ann says
I like