This Christmas Cookie Lasagna is a creamy, no-bake layered dessert with a spiced cookie crust, fluffy cheesecake, and silky peppermint chocolate pudding, all crowned with clouds of whipped cream and festive sprinkles. It’s make-ahead friendly, wildly crowd-pleasing, and absolutely perfect for a no-stress holiday dessert table.
What is Christmas Cookie Lasagna?
Christmas Cookie Lasagna is a layered dessert built like a savory lasagna, but with cookies, cream cheese, pudding, and whipped cream instead of noodles and sauce. Each chilled layer melds together into a sliceable, spoon-licking treat that looks impressive but relies on simple pantry ingredients.
Unlike many holiday desserts that require fussy techniques, this version uses a crushed cookie crust and instant pudding, so even beginner bakers can pull it off on a busy December weeknight
Table of Contents
Ingredients
Method
- Prepare the panLightly grease a 9×13-inch baking dish or line it with a parchment sling for easy lifting and slicing.Make the cookie crustAdd the Christmas cookies to a food processor and pulse into fine crumbs, or place in a zip-top bag and crush with a rolling pin. Stir the crumbs with melted butter and sugar (if using) until the texture resembles damp sand and holds together when pressed. Press the mixture firmly into the bottom of the pan in an even layer, using the bottom of a measuring cup to compact it. Chill while you make the next layer.Whip the cream for the cheesecake layerIn a cold mixing bowl, beat 1 ½ cups heavy cream to stiff peaks. Set aside.Make the cheesecake fillingIn another bowl, beat the softened cream cheese until smooth and creamy, scraping the bowl as needed. Add powdered sugar and vanilla and beat until fluffy with no lumps. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.Add the cheesecake layerSpread the cheesecake filling over the chilled cookie crust, smoothing it into an even layer. Return the pan to the fridge while preparing the pudding.Prepare the pudding layerIn a large bowl, whisk together both pudding mixes, cold milk, and peppermint extract for about 2 minutes until thickened and smooth. Fold in mini chocolate chips. Let the mixture sit for 2–3 minutes until it continues to thicken.Add the pudding layerCarefully spread the pudding mixture over the cheesecake layer, smoothing the top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set the layers.Make the whipped toppingWhen ready to finish, beat 2 cups cold heavy cream, powdered sugar, and vanilla until medium–stiff peaks form.Top and decorateSpread the whipped cream over the chilled pudding layer. Sprinkle with crushed candy canes and Christmas sprinkles. Add mini cookies around the edges or in rows on top, if desired.Chill and serveChill for at least 30 more minutes for clean slices. Use a sharp knife to cut squares, wiping the blade between cuts. Serve cold and store leftovers covered in the refrigerator for up to 3 days.
Notes
- For a stronger peppermint flavor, increase peppermint extract in the pudding layer by ¼ teaspoon at a time, tasting as you go.baking-sense+1
- If using very soft cookies for the crust, reduce the butter by 1–2 tablespoons so the base does not become greasy.allrecipes
- For a firmer slice, freeze the lasagna for 30 minutes before serving; it will soften quickly at room temperature
Ingredients you’ll need
This recipe is written for a 9×13-inch baking dish, serving about 12 generous slices.
Cookie crust
- 3 cups Christmas cookies, finely crushed (sugar cookies, shortbread, speculoos, or a mix)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional, if cookies are not very sweet)
Crushed cookie crusts are common in layered holiday “dessert lasagna” recipes and set firmly once chilled with butter.
Cheesecake layer
- 12 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ½ cups cold heavy whipping cream
Softened cream cheese beaten with sugar and folded with whipped cream makes a light, no-bake cheesecake-style layer used in many layered desserts.
Pudding layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 (3.4 oz) box instant white chocolate or vanilla pudding mix
- 3 cups cold whole milk
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips or finely chopped chocolate
Using instant pudding with cold milk creates a thick, sliceable layer that sets quickly, similar to other Christmas lasagna desserts.
Whipped cream topping
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed candy canes or peppermint candies
- Assorted Christmas sprinkles
- Extra mini cookies for garnish (optional)
Crushed candy canes and sprinkles on top are a hallmark of modern Christmas lasagna desserts, adding crunch and color.
Step-by-step instruction
1. Prepare your pan
Lightly grease a 9×13-inch baking dish or line the bottom with a parchment sling, leaving overhang on the long sides so you can lift out neat squares later.dinnersdishesanddesserts
This simple step makes serving much easier, especially when you want clean, photo-ready slices for a party or potluck.
2. Make the cookie crust
Crush the cookies in a food processor until fine, or place them in a zip-top bag and roll with a rolling pin. Stir crumbs, melted butter, and sugar (if using) together until the mixture looks like damp sand and clumps when pressed.
Press the crumbs firmly into the bottom of the pan using the bottom of a measuring cup to compress them into an even layer, then chill while you prepare the next component.
3. Whip the cream for the cheesecake layer
In a cold mixing bowl, whip 1 ½ cups heavy cream to stiff peaks, being careful not to overbeat.
Properly whipped cream traps air and helps keep the cheesecake layer light and stable without baking.
4. Make the cheesecake filling
Beat softened cream cheese until smooth and lump-free, scraping the bowl as needed. Add powdered sugar and vanilla, then beat until fluffy and creamy.
Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula and broad, sweeping motions to keep the mixture airy.
5. Assemble the cheesecake layer
Spread the cheesecake filling over the chilled cookie crust, smoothing it into an even layer all the way to the edges.
Return the pan to the refrigerator while you prepare the pudding, allowing the cheesecake layer to begin setting.
6. Prepare the pudding layer
In a large bowl, whisk together both pudding mixes, cold milk, and peppermint extract for about 2 minutes until thickened and smooth.
Let the mixture sit for 2–3 minutes as it continues to thicken, then fold in mini chocolate chips or chopped chocolate for little pops of texture.
7. Add the pudding layer
Gently spread the pudding mixture over the cheesecake layer, using an offset spatula to avoid disturbing the layer beneath.
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, until the dessert is fully set and nicely chilled.
8. Whip the topping
When the layers are set, whip 2 cups heavy cream, powdered sugar, and vanilla together until medium–stiff peaks form.
Medium peaks ensure the topping is stable enough for slicing but still silky and easy to spread.
9. Decorate
Spread the whipped cream over the pudding layer. Sprinkle generously with crushed candy canes and Christmas sprinkles, then garnish with mini cookies if you like.
This is where you can get creative—mix red, green, and white sprinkles, add chocolate curls, or line the edges with little cookies for a bakery-style finish.
10. Chill and serve
Chill for at least 30 minutes more to firm up the topping for cleaner cuts. Slice into squares with a sharp knife, wiping the blade between cuts for neat edges
Serve cold and store leftovers covered in the refrigerator for up to 3 days; the crust will soften slightly but stays delicious and spoonable.
Make-ahead, storage, and tips
- This dessert is ideal to make the night before a holiday gathering because the flavors meld and the layers slice more cleanly after a long chill.
- For a firmer texture (especially if transporting), chill thoroughly and, if desired, pop into the freezer for 20–30 minutes just before serving.
- For stronger peppermint, increase peppermint extract in the pudding by ¼ teaspoon at a time, tasting as you go; mint flavors intensify as they sit.
For more quick & easy bakes that fit busy schedules, MyBakeRecipes focuses on approachable recipes that feel special without being complicated.mybakerecipes
Flavor variations
- Gingerbread Cookie Lasagna: Use gingerbread cookies for the crust and add a pinch of cinnamon and nutmeg to the cheesecake layer.
- White Chocolate Peppermint Lasagna: Swap chocolate pudding for all white chocolate pudding and top with white chocolate curls and crushed peppermint.
- Cookie Swap Special: Mix leftover odds and ends from cookie tins (shortbread, sugar cookies, chocolate cookies) for a hybrid crust.
These tweaks let you adapt the recipe to whatever cookies you have on hand, perfect for after a cookie exchange or holiday party.
Christmas Cookie Lasagna FAQ
Q1. Can I make Christmas Cookie Lasagna ahead of time?
Yes. This no-bake dessert is perfect for making 1 day in advance so the layers set and the flavors meld, just like other dessert lasagnas
Q2. How do I store leftovers and how long do they last?
Cover the pan tightly or transfer slices to an airtight container and refrigerate for up to 3 days; the crust will soften slightly but stays delicious.
Q3. Can I freeze Christmas Cookie Lasagna?
You can freeze it tightly wrapped for about 1 month; thaw overnight in the fridge and serve chilled, knowing the whipped layers may lose a little volume but remain tasty.beginwithbutter+1
Q4. What cookies work best for the crust?
Most Christmas cookie lasagna recipes use sugar cookies, shortbread, or sandwich cookies; you can swap in almost any sturdy cookie that crushes well.
Q5. How do I avoid a runny or messy slice?
Use cold milk for the instant pudding, give the dessert at least 4 hours (or overnight) to chill, and keep it refrigerated until just before serving for clean layers.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.