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To make a tasty no-bake cookie lasagna, you need a few simple ingredients. Gather these items before you start: - 24 chocolate sandwich cookies (like Oreos) - 2 cups heavy cream - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup mini chocolate chips - 1 cup crushed cookies for topping - 1/4 cup chocolate syrup (for drizzling) These ingredients work together to create layers of flavor. The chocolate cookies give a nice crunch. The cream mixture adds a smooth texture. The mini chocolate chips bring extra sweetness. You can also customize with optional toppings for more fun! Enjoy mixing these ingredients for a delightful dessert. {{ingredient_image_1}} 1. Whipping heavy cream: Start by pouring 2 cups of heavy cream into a large bowl. Use an electric mixer to whip the cream. Mix until you see stiff peaks form. This makes your cream nice and fluffy. 2. Combining cream cheese and powdered sugar: In another bowl, beat 1 cup of softened cream cheese with 1/2 cup of powdered sugar. Add 1 teaspoon of vanilla extract. Mix until it is smooth and creamy. 3. Folding mixtures together: Now, gently fold the whipped cream into the cream cheese mixture. Use a spatula and be careful not to deflate the cream. Once mixed, stir in 1 cup of mini chocolate chips for extra sweetness. 1. Layering chocolate cookies: Grab a 9x13 inch dish. Start with a layer of 24 chocolate sandwich cookies. You can leave them whole or break them in half. This helps fit them better in the dish. 2. Spreading cream mixture: Take half of your cream mixture and spread it over the cookies. Use a spatula to smooth it out evenly. 3. Repeating layers for desired thickness: Next, add another layer of cookies on top of the cream. Spread the remaining cream mixture over this layer. Finally, top with one last layer of cookies. 1. Chilling time recommendations: Cover the dish with plastic wrap. Place it in the fridge for at least 4 hours. For the best taste, chill it overnight. This lets the cookies soften and the flavors mix. 2. Adding toppings before serving: Before you serve, sprinkle crushed chocolate cookies on top. Drizzle chocolate syrup over the lasagna for a sweet finish. Enjoy your dessert! To get the best cream, you need to know about peaks. Stiff peaks stand tall and hold their shape. Soft peaks bend over and are fluffier. For this recipe, stiff peaks work best. They create a light texture in your dessert. Make sure your cream cheese is at room temperature. Cold cream cheese can clump and mix poorly. Soft cream cheese blends better with the whipped cream. This helps you achieve that smooth and creamy texture we all love. When layering, aim for even spreads. Start with a cookie layer at the bottom. You can use whole cookies or break them in half. This way, they fit nicely in the dish. Spread half of the cream mixture gently. Use a spatula to smooth it out evenly. This ensures every bite is delicious. You can also mix in toppings like nuts or fruits for variety. Try different flavors to make it your own! One major mistake is overmixing the cream. If you mix too much, the cream can lose its lightness. It may turn grainy or too thick. Mix just until you see stiff peaks, and then stop. Another mistake is skipping the chilling time. Chilling lets the flavors blend and the cookies soften. If you don’t chill, your dessert will be too crunchy. Aim for at least 4 hours in the fridge for the best taste and texture. Pro Tips Use Cold Ingredients: Ensure your heavy cream and cream cheese are cold before whipping. This helps in achieving better volume and stability in your cream mixture. Layering Technique: For a more uniform look, break the cookies into halves or quarters. This can help create an even layer and better distribution of flavors. Chill Time: Allow the lasagna to chill overnight if possible. This not only enhances the flavors but also ensures the layers meld together beautifully. Serving Suggestions: Serve with extra chocolate syrup and whipped cream on the side for an indulgent treat that guests will love! {{image_2}} You can switch up the cookies in this recipe. Try using gluten-free cookies if you need a gluten-free option. They work just as well and taste great. You can also experiment with flavored cookies. Think about cookies like mint or peanut butter. These flavors can add a fun twist to your cookie lasagna. Enhancing the flavor is easy with extracts. You can add almond or mint extracts for a new taste. Just use a small amount, about half a teaspoon. You can also incorporate fruit layers or purees. Berries or bananas add freshness and a fruity zing. Layer these fruits between the cookies and cream for added flavor. If you're looking for a lighter option, try low-fat cream cheese. It still gives you that creamy texture without all the fat. You can also use coconut cream instead of heavy cream. This gives a tropical flavor and is dairy-free. Both options keep your dessert delicious but a bit healthier. To keep your cookie lasagna fresh, use an airtight container. A 9x13 inch dish works great for storage. Make sure to cover it tightly with plastic wrap. This will help keep moisture in and air out. For best results, refrigerate the lasagna. It stays fresh for days. Avoid leaving it out at room temperature for too long. Yes, you can freeze the lasagna! Place it in a freezer-safe container. Make sure to wrap it well in plastic wrap and foil. This keeps it from getting freezer burn. To thaw, move the lasagna to the fridge overnight. This gives it time to soften. You can also let it sit at room temperature for a few hours. Just be sure not to rush the thawing process. In the fridge, your cookie lasagna can last about 5 days. Keep an eye on it for freshness. Watch for signs of spoilage. If you see any mold or an off smell, it's best to toss it. Always trust your senses when it comes to food safety. Yes, you can make this dessert ahead of time. In fact, it tastes better if you let it chill longer. I suggest making it the day before you serve it. This gives the cookies time to soften and the flavors to mix well. After you finish layering, cover the dish with plastic wrap. Place it in the fridge for at least 4 hours, or overnight for best results. If you don’t have heavy cream, you can use milk and butter. Mix 1/4 cup of melted butter with 3/4 cup of milk. This will give you a similar fat content. Another option is to use a non-dairy milk like almond or soy milk with coconut cream. This can work well for the whipped cream. Just make sure to chill the cream beforehand for better results. To make this dessert dairy-free, swap the cream cheese with a vegan cream cheese. Use coconut cream instead of heavy cream. You can also use dairy-free powdered sugar, which is usually safe. Check the labels to ensure there are no dairy ingredients. With these swaps, you can enjoy a tasty no-bake cookie lasagna that fits your dietary needs. This blog post covered the ingredients, instructions, tips, and storage for cookie lasagna. You learned how to whip up a tasty dessert with ease. Remember to layer carefully and chill for the best results. Don’t hesitate to explore variations that fit your taste. Whether you’re using gluten-free cookies or adding fruit, the possibilities are endless. Enjoy making this fun treat and share it with family and friends. Happy cooking!

No-Bake Cookie Lasagna

A delicious layered dessert featuring chocolate sandwich cookies and a creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 24 pieces chocolate sandwich cookies (like Oreos)
  • 2 cups heavy cream
  • 1 cup cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup crushed cookies for topping
  • 0.25 cup chocolate syrup (for drizzling)

Instructions
 

  • In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and fluffy filling. Stir in the mini chocolate chips.
  • In a 9x13 inch dish, start with a layer of chocolate sandwich cookies at the bottom. You can either leave them whole or break them in half to fit better.
  • Spread half of the cream mixture over the layer of cookies, smoothing it out with a spatula.
  • Add another layer of cookies on top of the cream mixture. Follow with the remaining half of the cream mixture. Top with one final layer of cookies.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results, allowing the cookies to soften and flavors to meld.
  • Before serving, sprinkle the top with crushed chocolate sandwich cookies and drizzle chocolate syrup over the lasagna.

Notes

Chill overnight for best results.
Keyword cookie, dessert, lasagna, no-bake