Christmas Cookie Lasagna Recipe
This festive no-bake Christmas Cookie Lasagna is the ultimate holiday dessert, boasting layers of crushed Christmas cookie crust, a rich and creamy cheesecake filling, a delightful vanilla pudding layer studded with more cookies, and a fluffy whipped topping. It's a show-stopping treat that's surprisingly easy to make, perfect for gatherings and spreading holiday cheer with every delicious bite.
Prep Time
30 minutes
Cook Time
0 minutes
Total Time
4 hours 30 minutes
Servings
9-12 servings
Keywords
Why This Recipe Delivers
- A stunning, festive centerpiece for any holiday gathering.
- Incredibly easy to make with no baking required.
- Features irresistible layers of cookie crust, creamy cheesecake, and smooth pudding.
- Customizable with your favorite Christmas cookie flavors and decorations.
- A guaranteed crowd-pleaser for all ages during the holiday season.
Ingredients
- For the Crust:
- 24 Christmas sugar cookies (or shortbread cookies), approximately 250g
- 85g (6 tablespoons) unsalted butter, melted
- For the Cheesecake Layer:
- 225g (8 oz) cream cheese, softened
- 100g (½ cup) granulated sugar
- 5ml (1 teaspoon) vanilla extract
- 240ml (1 cup) heavy cream or whipped topping
- For the Pudding Layer:
- 96g (1 package, 3.4 oz) instant vanilla pudding mix
- 360ml (1 ½ cups) cold milk
- 2.5ml (½ teaspoon) almond extract (optional for a festive flavor)
- 60g (½ cup) crushed Christmas cookies
- For the Topping:
- 480ml (2 cups) whipped topping
- Crushed Christmas cookies, festive sprinkles, or mini chocolate chips for decoration
Instructions
- Prepare the cookie crust by crushing the Christmas sugar cookies into fine crumbs. This can be achieved efficiently using a food processor, or by placing the cookies in a sturdy Ziploc bag and crushing them with a rolling pin until uniformly fine.
- In a medium bowl, combine the finely crushed cookie crumbs with the 85 grams (6 tablespoons) of melted unsalted butter. Mix thoroughly until all the cookie crumbs are evenly moistened and have the consistency of wet sand. This ensures a cohesive crust.
- Firmly press the buttered cookie mixture into the bottom of an 8×8-inch (20×20 cm) square baking dish. Use the back of a spoon or the bottom of a glass to create a compact, even layer. This forms the sturdy base of your lasagna.
- Place the prepared crust in the refrigerator to chill while you proceed with the filling layers. Chilling helps the butter solidify and sets the crust, preventing it from crumbling when the layers are added.
- For the creamy cheesecake layer, in a separate medium mixing bowl, beat the softened 225 grams (8 ounces) of cream cheese with the 100 grams (½ cup) of granulated sugar and 5 milliliters (1 teaspoon) of vanilla extract. Beat until the mixture is completely smooth and free of lumps, ensuring a light and airy texture.
- Gently fold in the 240 milliliters (1 cup) of heavy cream or prepared whipped topping into the cream cheese mixture. Be careful not to overmix, as this can deflate the whipped cream and reduce the fluffiness of the cheesecake layer.
- Evenly spread the cheesecake mixture over the chilled cookie crust in the 8×8-inch dish. Ensure the layer is smooth and extends to all edges for a consistent base for the next layer.
- In another bowl, prepare the pudding layer by whisking together the 96 grams (3.4 ounce) package of instant vanilla pudding mix with 360 milliliters (1 ½ cups) of cold milk and the optional 2.5 milliliters (½ teaspoon) of almond extract. Whisk vigorously for about 2 minutes until the mixture begins to thicken to a soft-set consistency.
- Carefully stir in the 60 grams (½ cup) of crushed Christmas cookies into the thickened pudding mixture. This adds an extra burst of cookie flavor and texture. Then, gently spread this pudding layer over the cheesecake layer, ensuring it is evenly distributed.
- Top the entire dessert with the remaining 480 milliliters (2 cups) of whipped topping, spreading it smoothly and evenly across the pudding layer to create a pristine white canvas.
- Garnish the Christmas Cookie Lasagna with your chosen festive decorations. Sprinkle with extra crushed Christmas cookies, colorful sprinkles, or mini chocolate chips to add visual appeal and an additional textural element.
- Refrigerate the Christmas Cookie Lasagna for a minimum of 4 hours, or ideally overnight. This crucial chilling time allows all the layers to properly set and meld together, resulting in a firm, sliceable, and utterly delicious dessert.
Tools You’ll Need
- 8×8-inch (20×20 cm) square baking dish
- Food processor or Ziploc bag and rolling pin
- Large mixing bowls (2-3)
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula or offset spatula
- Measuring cups and spoons
Essential Success Tips
- Ensure cream cheese is completely softened to room temperature for a smooth, lump-free cheesecake layer.
- Use cold milk for the instant pudding mix; this helps it set properly and quickly.
- Chill the crust thoroughly before adding layers to prevent it from getting soggy or mixing with the fillings.
- Allow ample refrigeration time (at least 4 hours, preferably overnight) for all layers to fully set and for flavors to meld beautifully.
- For clean slices, run your knife under hot water and wipe it clean between each cut.
Professional Cooking Secrets
- To elevate the crust, lightly toast the crushed cookies in a dry pan for a few minutes before adding butter; this deepens their flavor.
- For an extra stable cheesecake layer, whip the heavy cream to firm peaks separately before gently folding it into the cream cheese mixture, rather than using store-bought whipped topping.
- Consider adding a pinch of ground cinnamon or nutmeg to the cookie crust or cheesecake layer for an extra layer of warmth and holiday spice.
Notes
- Storage: Store any leftover Christmas Cookie Lasagna tightly covered in the refrigerator for up to 3-4 days.
- Variations: Experiment with different cookie types for the crust, such as gingerbread cookies, or use chocolate pudding instead of vanilla for a different flavor profile.
- Make Ahead: This dessert is perfect for making a day in advance, as the flavors deepen and the layers set even better overnight.
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream made with heavy cream and a touch of sugar and vanilla will provide an even richer, fresher flavor for both the cheesecake layer and the topping. Just make sure to whip it to firm peaks.
What kind of Christmas cookies are best for the crust and pudding layer?
Classic sugar cookies or shortbread cookies work wonderfully due to their buttery flavor and crumbly texture. You can also use gingerbread cookies for a spicier twist, or even store-bought festive cutout cookies.
How far in advance can I make this dessert?
This Christmas Cookie Lasagna is ideal for making 1-2 days in advance. The flavors develop beautifully, and the layers become perfectly set, making it an excellent stress-free option for holiday entertaining.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 6g, Fat: 32g, Carbs: 45g (approximate per serving, actual values may vary based on specific brands and serving size)
Allergy Information
Contains dairy (cream cheese, milk, butter, whipped cream) and gluten (cookies). For a gluten-free version, ensure all cookies used are certified gluten-free. Always check ingredient labels for specific dietary concerns.
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