If you’re looking for a show-stopping dessert that screams holiday cheer, this Ultimate Peppermint Mocha No-Bake Dessert Lasagna has you covered. Layers of creamy peppermint filling, rich mocha pudding, and a crunchy chocolate cookie crust come together in this festive treat. It’s a peppermint mocha lover’s dream! And the best part? No oven needed. Just assemble, chill, and let the holiday magic happen.
Whether you’re hosting a Christmas dinner, attending a potluck, or just want a festive dessert to enjoy by the fire, this dessert lasagna is a guaranteed hit. Trust me—this recipe is as easy as it is indulgent, and it’s bound to become a holiday tradition in your home, just like it has in mine.
The Story Behind Peppermint Mocha Dessert Lasagna
This recipe is inspired by two of my holiday obsessions: peppermint mochas and no-bake desserts. It all started a few years ago when I was sipping my favorite seasonal coffee and brainstorming ideas for a dessert to bring to my family’s annual Christmas Eve dinner. I wanted something festive, easy to make, and, of course, delicious.
The idea of combining the flavors of peppermint, chocolate, and coffee into a no-bake dessert lasagna was born out of pure necessity. I didn’t have time to bake a fancy cake, but I still wanted to impress everyone. After a bit of experimenting in the kitchen, this layered masterpiece came to life. It was an instant hit, with my cousins asking for seconds (and thirds!) and my grandma demanding the recipe.
This dessert has since become a staple in my holiday repertoire. It’s the perfect blend of cool and creamy, with just the right amount of crunch and a hint of coffee to balance the sweetness. And let’s be honest—who doesn’t love a dessert that looks as impressive as it tastes?
Ingredient Breakdown
Chocolate Cookie Crust
- Chocolate sandwich cookies: These make up the base of the crust. I like using classic Oreos, but you can opt for a store-brand alternative if you prefer.
- Unsalted butter: Melted butter binds the cookie crumbs together. Salted butter works in a pinch, but unsalted is ideal for controlling the flavor.
Peppermint Cream Layer
- Cream cheese: For that tangy, creamy base. Make sure it’s softened for easy mixing.
- Powdered sugar: Adds sweetness without the grainy texture.
- Whipped topping: Lightens the filling. You can use homemade whipped cream, but store-bought is a quick and reliable option.
- Peppermint extract: A little goes a long way! This gives the layer its signature flavor.
Mocha Pudding Layer
- Chocolate pudding mix: Instant pudding makes this step a breeze. Choose a high-quality brand for the best flavor.
- Milk: Use whole milk for the creamiest texture, but 2% works too.
- Espresso powder: This is the secret to the mocha flavor. If you don’t have espresso powder, instant coffee granules are a good substitute.
Decorative Toppings
- Crushed candy canes: For that festive peppermint crunch.
- Mini chocolate chips: Sprinkle these on top for extra chocolatey goodness.
- Whipped topping: Use it to create decorative swirls or spread it evenly for a clean look.
Equipment You’ll Need
- 9×13-inch baking dish: Perfect for layering and serving.
- Food processor: Makes crushing the cookies a breeze. If you don’t have one, a zip-top bag and rolling pin work just fine.
- Mixing bowls: You’ll need a few for the different layers.
- Hand mixer: For whipping up the cream cheese and pudding layers.
- Offset spatula: Helps spread the layers evenly.
If you don’t have a food processor, no worries—just pop the cookies in a sturdy bag and crush them with a rolling pin. It’s a bit therapeutic, honestly!
How to Make Ultimate Peppermint Mocha Dessert Lasagna
- Make the crust: Crush 36 chocolate sandwich cookies into fine crumbs. Mix with 6 tablespoons (85g) of melted butter until combined. Press the mixture into the bottom of a 9×13-inch dish. Chill in the fridge for 10 minutes to set.
- Prepare the peppermint cream layer: Beat 8 oz (225g) of cream cheese with 1 cup (120g) of powdered sugar until smooth. Mix in 1 teaspoon of peppermint extract, then fold in 1 cup (240ml) of whipped topping. Spread this layer over the chilled crust.
- Make the mocha pudding layer: In a bowl, whisk together 2 boxes (3.4 oz each) of chocolate pudding mix, 3 cups (720ml) of cold milk, and 1 tablespoon of espresso powder. Let it sit for 5 minutes to thicken, then spread over the peppermint layer.
- Add the whipped topping: Spread 2 cups (480ml) of whipped topping evenly over the pudding layer.
- Decorate: Sprinkle crushed candy canes and mini chocolate chips on top for a festive finish.
- Chill: Refrigerate the dessert for at least 4 hours (or overnight) to set. Serve chilled.
Cooking Tips & Tricks
- Chill between layers: Give each layer a few minutes to set in the fridge before adding the next. This prevents them from mixing together.
- Don’t skip the espresso powder: It’s what gives the pudding layer that rich mocha flavor. Even if you’re not a coffee drinker, it’s worth including.
- Make it ahead: This dessert is perfect for prepping a day in advance. In fact, it tastes even better after the flavors have melded together overnight.
Variations & Adaptations
- Gluten-free: Use gluten-free chocolate sandwich cookies for the crust.
- Low-sugar: Opt for sugar-free pudding mix and whipped topping. You can also reduce the powdered sugar in the peppermint layer.
- Nutty twist: Add a layer of crushed peppermint bark or chopped nuts for extra texture.
- Vegan-friendly: Use dairy-free cream cheese, coconut whipped topping, and plant-based milk.
I once swapped the peppermint extract for vanilla and added a layer of caramel sauce—it was divine!
Serving & Storage Suggestions
This dessert is best served chilled, straight from the fridge. Use a sharp knife to cut clean slices, and serve on festive plates for that extra holiday touch. A drizzle of chocolate syrup or a dollop of whipped cream takes it to the next level.
Leftovers can be stored in the fridge for up to 3 days, covered with plastic wrap. If you want to freeze it, skip the candy cane topping as it can get sticky when thawed. Wrap the dish in foil and freeze for up to a month. Thaw in the fridge overnight before serving.
Nutritional Information & Benefits
While this dessert is an indulgence, it does have some redeeming qualities. Peppermint extract can aid digestion, and the espresso powder provides a little energy boost for those long holiday nights.
Per serving (12 servings): 320 calories, 18g fat, 38g carbohydrates, 3g protein
Conclusion
This Ultimate Peppermint Mocha No-Bake Dessert Lasagna is everything you need for a holiday dessert—festive, easy, and downright delicious. It’s a recipe that’s sure to impress your guests and bring a little extra joy to your celebrations.
Give it a try and let me know how it turns out! What variations did you come up with? I’d love to hear your feedback in the comments below. Happy holidays and happy baking!
FAQs
Can I make this dessert ahead of time?
Yes! This dessert is perfect for making a day in advance. In fact, the flavors improve after chilling overnight.
What can I use instead of espresso powder?
Instant coffee granules are a great substitute. Use the same amount for a similar mocha flavor.
How do I crush the cookies without a food processor?
Place the cookies in a zip-top bag and use a rolling pin to crush them into fine crumbs.
Can I freeze the dessert?
Absolutely. Wrap the dish tightly in foil and freeze for up to a month. Thaw in the fridge overnight before serving.
Is there a way to make this dessert lighter?
You can use sugar-free pudding mix, reduced-fat cream cheese, and light whipped topping to cut down on calories.
