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Homemade Red Velvet Cheesecake Dessert Lasagna photo

Red Velvet Cheesecake Dessert Lasagna

This Red Velvet Cheesecake Dessert Lasagna is a showstopper! Layers of creamy cheesecake and chocolatey goodness that will wow your guests!
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 14.3 ounces Oreo cookies (crushed)
  • 2 tablespoons unsalted butter (melted)
For the Filling:
  • 8 ounces low-fat cream cheese (room temperature)
  • 1 cup granulated sugar
  • 8 ounces Lite Cool Whip (1 tub)
  • 1 teaspoon lemon juice
  • 5.9 ounces instant chocolate pudding mix (1 large box)
  • 3 cups milk
  • 4 ounces cream cheese (room temperature)
  • 8 ounces Lite Cool Whip (1 tub)
  • 1 cup mini chocolate chips

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Begin by crushing the Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter until evenly coated.
  2. Press the Oreo mixture firmly into the bottom of the 9x13 inch baking dish to form a solid crust. Set aside.
  3. In a mixing bowl, beat the low-fat cream cheese and granulated sugar until creamy. Add lemon juice and mix, then fold in one tub of Lite Cool Whip.
  4. Spread the cream cheese mixture evenly over the prepared Oreo crust.
  5. In another bowl, whisk together the instant chocolate pudding mix and milk until thickened (about 2 minutes).
  6. Pour the chocolate pudding over the cream cheese layer, spreading evenly.
  7. In a separate bowl, beat the remaining cream cheese until smooth, fold in the second tub of Lite Cool Whip, and add red food coloring if desired. Spread over the chocolate pudding.
  8. Top with mini chocolate chips, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Notes

  • Make this dessert a day in advance for best results.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze individual pieces for a later treat, ensuring they are well wrapped.