Description

Chocolate Peppermint Lasagna is a festive and indulgent no-bake dessert that layers rich, creamy chocolate and refreshing peppermint flavors in a way that feels like a holiday dream come true. This dessert starts with a crunchy, chocolaty cookie crust, followed by a smooth layer of chocolate mousse, then a refreshing peppermint cream cheese mixture. Each layer is chilled to perfection, creating a thick, decadent lasagna that’s both rich and refreshing. Topped with whipped cream, crushed peppermint candies, and chocolate shavings, it’s a show-stopping dessert perfect for holiday gatherings and special celebrations.

Ingredients

Scale

For the Chocolate Crust:

1 1/2 cups chocolate sandwich cookies: You’ll need chocolate cookies (like Oreos) with the filling removed to create the crunchy base for your dessert. The chocolate flavor complements the rest of the dessert perfectly.
1/4 cup unsalted butter, melted: The butter will help bind the cookie crumbs together, creating a firm crust that holds the lasagna layers in place.

For the Chocolate Layer:

8 oz cream cheese, softened: Cream cheese adds richness to the chocolate layer, giving it a smooth, creamy texture.
1 cup powdered sugar: This will sweeten the chocolate layer without making it too thick or hard.
1/2 cup unsweetened cocoa powder: For that rich chocolate flavor that’s essential to this dessert.
2 cups heavy whipping cream: The heavy cream will be whipped to stiff peaks, which will give the chocolate layer a light, airy texture while keeping it rich.
1/2 teaspoon vanilla extract: Adds depth and enhances the flavor of the chocolate.

For the Peppermint Layer:

8 oz cream cheese, softened: Just like in the chocolate layer, cream cheese adds a smooth and creamy texture to the peppermint filling.
1 cup powdered sugar: Sweetens the peppermint layer, balancing the flavor of the cream cheese.
1/2 teaspoon peppermint extract: This will provide the refreshing peppermint flavor that pairs so well with the chocolate.
2 cups heavy whipping cream: Whipping cream is essential for lightening the peppermint filling and creating a fluffy texture.
Crushed peppermint candies or candy canes: These are used to add a delightful crunch and a burst of peppermint flavor. You’ll sprinkle them between layers and on top for a festive touch.

For the Garnish:

Chocolate chips or shaved chocolate: These can be used to garnish the top layer of the dessert, adding extra richness and a visual pop.
Additional crushed peppermint candies: For extra peppermint flavor and festive flair.

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Instructions

Step 1: PREPARE THE CHOCOLATE CRUST

Crush the Cookies: Begin by crushing the chocolate sandwich cookies into fine crumbs. You can do this by placing the cookies in a food processor or putting them in a zip-top bag and using a rolling pin to crush them.
Melt the Butter: Melt the butter in a microwave-safe bowl or on the stovetop.
Combine: In a medium mixing bowl, combine the crushed cookies with the melted butter. Stir well until the crumbs are evenly coated with butter.
Form the Crust: Press the mixture into the bottom of a 9×13-inch baking dish, making sure it’s evenly spread and compacted. Use the back of a spoon to press the crust down firmly so it stays intact once the lasagna is cut.
Chill the Crust: Refrigerate the crust for about 30 minutes to set while you prepare the rest of the dessert layers.

Step 2: MAKE THE CHOCOLATE LAYER

Beat the Cream Cheese: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This step is crucial for avoiding lumps in the chocolate layer.
Add the Powdered Sugar and Cocoa Powder: Gradually add the powdered sugar and cocoa powder to the cream cheese, beating until smooth and well combined. You should end up with a thick, chocolatey mixture.
Whip the Cream: In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form. This will give the chocolate layer a light, fluffy texture.
Fold the Cream into the Chocolate Mixture: Gently fold the whipped cream into the chocolate mixture until it’s fully incorporated. Be careful not to deflate the whipped cream—folding gently ensures that the chocolate layer remains light and airy.
Layer the Chocolate Mixture: Spread the chocolate mixture over the chilled cookie crust in an even layer. Return the dish to the refrigerator and let the chocolate layer firm up for about 30 minutes.

Step 3: MAKE THE PEPPERMINT LAYER

Beat the Cream Cheese: In a separate mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and peppermint extract, and beat until combined. The peppermint extract will give the layer its signature fresh flavor.
Whip the Cream: Just as you did for the chocolate layer, whip the heavy cream until stiff peaks form.
Fold in the Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture until fully combined. The peppermint layer should be fluffy and smooth.
Layer the Peppermint Mixture: Spread the peppermint mixture evenly over the chilled chocolate layer. Use a spatula to smooth it out so it’s level and looks inviting.
Chill Again: Refrigerate the lasagna for at least 2 hours, or until the layers are set and firm.

Step 4: GARNISH AND SERVE

Add the Toppings: Once the lasagna has fully chilled and set, it’s time to garnish. Sprinkle crushed peppermint candies or candy canes over the top layer for that festive touch. You can also add chocolate chips or shaved chocolate for a touch of extra richness.
Serve and Enjoy: Slice the Chocolate Peppermint Lasagna into squares and serve! The layers should be perfectly set, with the creamy chocolate and peppermint filling coming together in every bite.

Nutrition

Calories: 350 kcal
Fat: 20g
Carbohydrates: 42g
Protein: 4g