Christmas Cookie Lasagna Recipe

Introduction

This Christmas Cookie Lasagna is a festive and creamy dessert that layers buttery cookie crust, rich cheesecake filling, and vanilla pudding topped with whipped cream. It’s a delightful treat perfect for holiday gatherings, combining the flavors and textures of your favorite Christmas cookies.

Ingredients

• 24 Christmas sugar cookies (or shortbread cookies)
• 6 tablespoons unsalted butter, melted
• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream or whipped topping
• 1 package (3.4 oz / 96g) instant vanilla pudding mix
• 1 ½ cups (360ml) cold milk
• ½ teaspoon almond extract (optional for a festive flavor)
• ½ cup crushed Christmas cookies
• 2 cups whipped topping
• Crushed Christmas cookies, sprinkles, or mini chocolate chips for decoration

Instructions

1. Step 1: Crush the cookies for the crust into fine crumbs using a food processor or by hand.
2. Step 2: Combine the crushed cookies with melted butter until evenly moistened.
3. Step 3: Press the mixture firmly into the bottom of an 8×8-inch dish.
4. Step 4: Chill in the refrigerator while preparing the filling.
5. Step 5: In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
6. Step 6: Fold in the whipped topping or whipped cream until well blended.
7. Step 7: Spread the cream cheese mixture evenly over the chilled crust.
8. Step 8: In another bowl, whisk together the pudding mix, cold milk, and almond extract until thickened.
9. Step 9: Stir in the crushed cookies, then spread this mixture over the cheesecake layer.
10. Step 10: Top with 2 cups of whipped topping, spreading it evenly over the pudding layer.
11. Step 11: Garnish with crushed cookies, sprinkles, or mini chocolate chips for a festive finish.
12. Step 12: Refrigerate for at least 4 hours or overnight to allow the layers to set before serving.

Tips & Variations

• Use shortbread cookies for a buttery crust or gingerbread cookies to add a spiced flavor.
• For a dairy-free version, substitute cream cheese and whipped topping with plant-based alternatives.
• Add a splash of coffee or peppermint extract to the pudding mix for a unique holiday twist.
• Decorate with crushed peppermint candies or dried cranberries instead of cookies for extra color and crunch.

Storage

Store the Christmas Cookie Lasagna covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing as it may change the texture of the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cookies for this recipe?

Yes, you can substitute the Christmas sugar cookies with shortbread, gingerbread, or even chocolate chip cookies to suit your taste. Just make sure they are sturdy enough to hold the layers.

Is it necessary to chill the dessert before serving?

Chilling is important as it allows the layers to set properly, making it easier to cut and ensuring the flavors meld beautifully. We recommend refrigerating for at least 4 hours or overnight.

Christmas Cookie Lasagna Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This festive Christmas Cookie Lasagna is a delightful no-bake layered dessert combining a buttery cookie crust, creamy cheesecake layer, vanilla pudding mixture, and topped with whipped cream and holiday-themed decorations. Perfect for holiday gatherings, it offers a deliciously sweet and creamy treat with seasonal flavors and a fun, colorful presentation.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Christmas sugar cookies (or shortbread cookies)
• 6 tablespoons unsalted butter, melted

Cheesecake Layer

• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream or whipped topping

Pudding Layer

• 1 package (3.4 oz / 96g) instant vanilla pudding mix
• 1 ½ cups (360ml) cold milk
• ½ teaspoon almond extract (optional for a festive flavor)
• ½ cup crushed Christmas cookies

Topping

• 2 cups whipped topping
• Crushed Christmas cookies, sprinkles, or mini chocolate chips for decoration

Instructions

1. Prepare the crust: Crush the cookies for the crust into fine crumbs using a food processor or by hand. Combine with melted butter until evenly moistened. Press the mixture firmly into the bottom of an 8×8-inch dish. Chill in the refrigerator while preparing the filling.
2. Make the cheesecake layer: In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Fold in the whipped topping or whipped cream. Spread evenly over the chilled crust.
3. Prepare the pudding layer: In another bowl, whisk together the instant vanilla pudding mix, cold milk, and almond extract until thickened. Stir in the crushed cookies and spread this mixture evenly over the cheesecake layer.
4. Add the topping: Top the pudding layer with whipped topping, spreading it evenly to cover the dessert completely.
5. Decorate and chill: Garnish the top with crushed cookies, sprinkles, or mini chocolate chips for a festive look. Refrigerate for at least 4 hours or overnight before serving to allow the layers to set and the flavors to meld.

Notes

• This dessert is best served well chilled to maintain the layered consistency.
• Use high-quality cookies and whipped topping for the best flavor and texture.
• For a nut-free version, omit the almond extract.
• Make ahead and store covered in the refrigerator for up to 2 days.
• Can be customized with different cookie flavors or pudding variations for creative twists.

Keywords: Christmas cookie dessert, no bake dessert, layered dessert, holiday dessert, cookie lasagna