Mint Chocolate Lasagna is the perfect dessert for mint chocolate lovers!

This easy, no-bake dessert is perfect for special occasions like St. Patrick’s Day, Christmas, or anytime you’re in the mood for an indulgent treat.

Its vibrant green layer adds a pop of color that makes it a centerpiece-worthy dish for any dessert table.

This layered chocolate dessert only requires some mixing and layering and chilling the layers as you make them.

It’s a great make-ahead dessert that can be prepped in advance to make your celebrations hassle-free on the day!

For more dessert ideas that mint chocolate lovers will swoon over, try my Fudgy Mint Chocolate No-Bake Cookies, Homemade Mint Chocolate Oreos, Mint Hershey’s Kiss Cookies Recipe, No-Bake Mint Chocolate Bars, or these Mint Cream Cheese Brownies!

Ingredients Needed:

• Cookies: I’ve used Oreos here, but any kind of chocolate sandwich cookie will work well for the base, and for garnishing the top. You could even try different flavors of Oreo if you like.
• Butter: melted butter combines with the crushed cookies to form the perfect dessert foundation. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Cream Cheese: use full-fat cream cheese at room temperature for the best results. Light cream cheese has more water and may not hold up as well.
• Powdered Sugar: to sweeten and add substance to the cream cheese filling and the whipped cream topping.
• Cream: you’ll need heavy whipping cream to add to the cream cheese layer, and also to whip for the topping. A lighter cream will not work because it won’t whip to stiff peaks.
• Extracts: use mint extract to flavor the mint layer, and vanilla extract for the whipped cream on top.
• Food Coloring: you can use green food coloring to give the mint layer a vibrant green color, but it’s optional.
• Chocolate Pudding: use your favorite brand of instant chocolate pudding mix.
• Milk: use your favorite kind of milk to mix the chocolate pudding.
• Garnish: I’ve used chopped Andes mints, fresh mint leaves, chocolate shavings, and crushed Oreo crumbs for garnish, but it’s optional.

How to Make this No-Bake Chocolate Lasagna Recipe

This recipe is easy to make and no oven is required! Full instructions are included in the recipe card below.

1. Make the chocolate crust: Combine the cookies and butter and press into a baking dish.
2. Add minty cream cheese filling: Combine the cream cheese, powdered sugar, cream and extracts to make your filling.

3. Add chocolate pudding layer: Make the chocolate pudding and spread over the mint layer. Chill until set.
4. Top with whipped cream: Prepare the whipped cream and garnish as desired.

Mint Chocolate Lasagna FAQs

Tips and Notes

• Let it set properly. Patience is key with this minty Oreo delight! Each layer needs its time to set, especially the chocolate pudding layer. A minimum of 4 hours is recommended to ensure each layer is firm enough for that ideal layered effect.
• Food Processor. While you can manually crush the cookies using a rolling pin, a food processor ensures the crumbs are uniformly fine, giving you that perfect crust.
• Hand Mixer. Using a hand mixer or stand mixer will give you the best results for whipping the cream. You can do it by hand with a whisk, but you can save yourself time and effort by using a mixer!

Chocolate Lasagne No Bake Dessert Recipe Variations

• Food Coloring. Omit the green food coloring if you prefer – the mint flavor will still shine through! However, if you’re making this for a special occasion or event like St. Patrick’s Day or Christmas, the green layer does add a special touch.
• Try other flavor combinations. This recipe is highly adaptable, you can change the flavor extract, type of pudding, and kind of crust used to make an entirely new kind of dessert! Try vanilla and chocolate, pumpkin pudding with a Biscoff base like in my No Bake Biscoff Cheesecake, or even a vanilla and berries version! 
• Make it from scratch: you can swap the pudding mix for a homemade chocolate pudding layer. Simply use the cooked chocolate filling in this Chocolate Cream Pie Recipe.

Serving Suggestions

Trust me, nothing complements the layers of chocolate and mint in this dessert lasagna better than a cup of coffee. Try my Cold Brew Coffee for a truly delicious experience. It’s the perfect way to balance out the sweetness and enhance the chocolatey goodness.

For the holidays, you could even go all out and serve it with a festive Peppermint Mocha Recipe or a White Chocolate Mocha.

Kids will love this Christmas dessert with a glass of cold milk. The creaminess of the milk pairs excellently with the crunch of the Oreo crust and the smooth layers of cream and pudding!

More Easy Chocolate Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Mint Chocolate Lasagna

No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 500cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams chocolate sandwich cookies (about 25 cookies) like Oreo
• ½ cup melted salted butter

Cream Cheese Filling

• 2 packages full fat cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered icing sugar
• ⅓ cup heavy whipping cream
• 1-2 teaspoons mint extract (depending on your tastes)
• green food coloring (optional)

Chocolate Pudding

• 2 packages instant chocolate pudding mix (4 serving size)
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream (cold)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Chocolate Crust

• Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
• Press into a 9×13″ baking dish and set aside.

Cream Cheese Filling

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate Pudding

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

Ingredients and Substitutions:

• Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
• Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
• Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
• Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
• Milk: any kind of milk, even non-dairy milk, will work here.

Storage:

• Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
• Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.

Nutrition

Calories: 500cal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 424mg | Potassium: 238mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1033IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg

The post Mint Chocolate Lasagna appeared first on The Recipe Rebel.

This easy No Churn Oreo Ice Cream is made with creamy homemade vanilla ice cream loaded with chocolatey, crunchy crushed Oreos for a deliciously decadent frozen dessert!

What’s better than Oreo Ice Cream? Homemade Oreo Ice Cream!

The beauty of this homemade Oreo ice cream recipe is that there’s no ice cream maker required (it’s based on this vanilla No Churn Ice Cream), and it comes together in just 5 minutes.

It’s super simple to make: just whip the cream, fold in everything else, and let the freezer do its thing.

We love this no churn cookies and cream ice cream for a sweet treat on hot summer days, but it’s great all year round with hot desserts too (I love a scoop with a warm Homemade Brownie or a scoop of Grandma’s Hot Fudge Sundae Cake).

Easily customize this decadent ice cream with your favorite kind of Oreo cookies, some chopped nuts, or chocolate chips!

If you’re mad about Oreos, you will love my Oreo Ice Cream Cake, these No Churn Oreo Ice Cream Cupcakes, and my Gluten-Free Ice Cream Sandwiches!

Ingredients Needed:

• Heavy Cream: use full-fat heavy whipping cream for the creamiest flavor and texture. We need the air bubbles to keep it light and scoopable!
• Sweetened Condensed Milk: adds to the creamy texture, sweetness, and overall substance of this homemade ice cream.
• Oreo: I used regular, original store bought Oreo cookies in this recipe. Store brand cookies are fine as well!
• Vanilla Extract: this will give your ice cream base a lovely sweet, warm flavor that compliments well with the Oreos.
• Salt: to cut through the sweetness and enhance the flavors of your ice cream.

How to Make No-Churn Oreo Ice Cream

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Beat the cream: Beat cream until stiff peaks form.
2. Mix ingredients and pour into dish: Combine the remaining ingredients with the whipped cream. Pour the mixture into a dish, add extra Oreo bits on top, and freeze until firm.

No Churn Oreo Ice Cream FAQs

Tips and Notes

• Cool equipment. You don’t need to use any special equipment for this no churn recipe, but you might want to put your bowl and your hand mixer beaters, or the whisk attachment for your stand mixer in the freezer for 5 minutes before you whisk the cream. This will help your ingredients stay cold during the mixing process.
• No mess Oreo cookie crumbs. You can chop your Oreo cookies into smaller pieces by hand or with a food processor, or you can bash your cookies into smaller bits. Bash them with no mess by putting your Oreos into a Ziplock bag, sealing it, and hitting them with a rolling pin. You want to make small crumbs, but also be left with some small chunks to add a bit of texture. You can buy Oreo cookie crumbs if you prefer, but then you might not get the chunkier bits.

No Churn Oreo Ice Cream Recipe Variations

• Use different cookies. Any chocolate sandwich cookies will do for this recipe, or you could use a different flavor of Oreo for a different flavor to your ice cream. Try Golden Oreos, Mint Oreos, or even the Lemon Oreos for a different take on this cookies and cream ice cream recipe.
• Add-ins. Add in some chopped nuts like peanuts, walnuts, or pecans, or add in milk chocolate chips, white chocolate chips, or peanut butter chips for extra flavor and texture. You can add them to the ice cream mixture, just on top, or both.
• Vanilla. Vanilla extract is essential for getting vanilla-flavored ice cream, but you can use a different extract if you’d prefer a different flavor. For this easy cookie and cream ice cream, I would recommend trying peppermint extract or almond extract for different flavors!
• Flavor. Add in some cocoa powder and peanut butter for more flavor, like in my No Churn Peanut Butter Oreo Ice Cream recipe!

Serving Suggestions

Make this easy Oreo ice cream and serve scoops on ice cream cones or in a bowl topped with more crushed Oreo cookies and chocolate sauce!

Serve your homemade ice cream on the side of a chocolatey dessert like these Flourless Chocolate Lava Cake, with some Easy Chocolate Covered Strawberries, or with one of these Triple Chocolate Raspberry Brownies!

For more no churn ice cream recipe ideas, check out my Easy No-Churn Coconut Cream Pie Ice Cream, No Churn Cherry Cheesecake Ice Cream, and this No Churn Mint Chocolate Chip Ice Cream.

More Frozen Dessert Recipes to Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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No Churn Oreo Ice Cream

This easy No Churn Oreo Ice Cream is made with creamy homemade vanilla ice cream loaded with chocolatey, crunchy crushed Oreos for a deliciously decadent frozen dessert!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 servings

Calories 422cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream
• 300 ml can sweetened condensed milk (14 oz)
• 10 Oreo cookies (chopped)
• 1 tablespoon vanilla extract
• 1 pinch salt (optional)

US Customary – Metric

Instructions

• In a large bowl, beat cream with an electric mixer on medium speed until stiff peaks form.
• Add sweetened condensed milk, chopped cookies, vanilla, and salt (if using) to the whipped cream.
• Beat on low speed just until combined (or use a spatula to fold it in).
• Spread into a loaf pan or 2-quart baking dish and freeze until firm.
• Allow it to sit at room temperature for 15-20 minutes before serving to get the best texture.

Video

Notes

Ingredients and Substitutions:

• Cream: I don’t recommend substituting the heavy whipping cream for anything else in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Salt: a little salt helps to cut through the sweetness. You can omit if you prefer.
• Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt to avoid icy ice cream.

Freeze: Store your homemade no-churn ice cream in the freezer for up to 2 months. Cover it tightly in plastic wrap, or use a sealable freezer-safe container to make it in.

Nutrition

Calories: 422cal | Carbohydrates: 40g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 128mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 996IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 2mg

The post No Churn Oreo Ice Cream appeared first on The Recipe Rebel.

This Copycat Dairy Queen Ice Cream Cake is so decadent, you’ll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it’s topped with sweet whipped cream and, of course, sprinkles!

Dairy Queen Ice Cream Cake is the ultimate Ice Cream dessert, and it’s perfect for summertime.

With a little bit of hands-on time, you can leave your freezer to do the hard work of turning these simple ingredients into a wonderfully presented frozen cake!

A DQ Ice Cream cake is perfect for any special occasion!

It’s versatile as you can use your favorite ice cream flavors or any kind of sandwich cookie you like.

You can even mix the colors or flavors of toppings to match your event.

Ice cream cakes are such a crowd-pleaser, and they’re the perfect birthday cake for someone who doesn’t like cake!

For more ice cream dessert ideas, check out this Oreo Ice Cream Cake, my Frozen Ice Cream Dessert Pizza (Treatzza Pizza), or these Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Cookies: I’ve used chocolate sandwich cookies with frosting for this ice cream cake. You can swap them out for almost any flavor!
• Sauce: use a very thick chocolate fudge sauce to make the fudge crumble layer and to layer with the ice cream — if it is not thick enough it will leak out when you cut out! Be sure that when you scoop it from the jar, it piles on the spoon and does not run off.
• Ice Cream: use chocolate ice cream and vanilla ice cream that’s softened but not completely melted. Leave it at room temperature for a few minutes before using it.
• Heavy Cream: heavy whipping cream is the only cream we can use, since we are whipping it to frost our ice cream cake. You can also substitute for whipped topping (but why?!).
• Powdered Sugar: adds substance to the whipped cream and makes it sweet.
• Vanilla Extract
• Garnish: use rainbow sprinkles for an original DQ Ice Cream Cake look, or any kind or color of sprinkles to match your event!

How to Make Copycat DQ Ice Cream Cake

This recipe takes time but very little hands-on prep time! Full instructions are included in the recipe card below.

1. Make base layer. Spread chocolate ice cream into the bottom of the pan and freeze until firm.
2. Add sauce and crumbles. Spread the fudge sauce in an even layer, then add the cookie crumbles on top and freeze.
3. Add the top layer. Add the top vanilla ice cream layer and freeze to set.
4. Decorate. Frost with the whipped cream topping, and add garnishes as desired. Freeze before serving.

Copycat Dairy Queen Ice Cream Cake FAQs

Tips and Notes

• Layering. The key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice creams softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing it.
• Pan. Use a round cake pan lined with plastic wrap if you don’t have a springform pan.
• Freezer room. Make sure you have enough room in your freezer to continually store the cake in a level position. If it isn’t level, the layers won’t freeze evenly.

Copycat Dairy Queen Ice Cream Cake Variations

• Ice Cream. You can use any flavor of ice cream you like! Use homemade ice cream or dairy-free ice cream to suit your needs.
• Cookies. Any flavor or brand of chocolate sandwich cookie with frosting in the middle will work. Oreo cookies are good, but you can use a store brand too.
• Whipped Cream. use Homemade Whipped Cream or store-bought whipped cream, or you can substitute it with whipped topping like Cool Whip or even a Buttercream Frosting. Full-fat heavy cream will give you the best results as you freeze it.
• Topping. Use any color or kind of sprinkles, or add candy like mini M&Ms, Reeses Pieces, chocolate chips, or chocolate curls to the top of the cake for a sweet finish.

Serving Suggestions

Serve this yummy DQ Ice Cream Cake with a scoop of ice cream, because you can never have too much! Try my Coffee Ice Cream or this Rocky Road Ice Cream with it.

My Ice Cream Sandwich Cake or these Gluten Free Ice Cream Sandwiches also make great ice cream desserts for parties!

More Delicious Frozen Dessert Recipes To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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Copycat Dairy Queen Ice Cream Cake

This Copycat Dairy Queen Ice Cream Cake is so decadent, you'll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it's topped with sweet whipped cream and, of course, sprinkles!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 561cal

Author Ashley Fehr

Ingredients

Chocolate crumbles

• 20 chocolate sandwich cookies with frosting (roughly chopped)
• ½ cup thick chocolate fudge sauce (warmed)

Ice cream cake

• 6 cups chocolate ice cream (softened but not melted)
• 6 cups vanilla ice cream
• 1 cup thick chocolate fudge sauce* (or chocolate ganache – see note)

Whipped cream

• 2 cups heavy whipping cream
• ⅓-½ cup powdered icing sugar
• 1 teaspoon vanilla
• sprinkles for garnish

US Customary – Metric

Instructions

Chocolate crumbles

• In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake)

Ice cream cake

• Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal).
• Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours.
• Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour.
• Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes.
• Spread vanilla ice cream over top and freeze until firm — the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen.

Whipped cream

• In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
• Remove ice cream cake from the pan and place on a plate.
• Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using.
• Freeze until ready to serve.

Video

Notes

Tips and notes:

• chocolate fudge sauce*: you will need a very thick chocolate fudge sauce for this recipe or it will run out when you cut it. Look for a chocolate sauce that piles up on a spoon when you scoop it — it should not immediately run off. If you cannot find a sauce this thick, opt for the chocolate ganache recipe below instead.
• ice cream: you can use any flavor of ice cream you like!
• whipped cream: you can substitute with whipped topping if you prefer
• layering: the key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice cream softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing.

Chocolate ganache option:

If you cannot find a chocolate sauce that’s thick enough, opt for this simple chocolate ganache:

• 125 grams chopped chocolate (1 scant cup)
• ½ cup heavy cream

Melt together and allow to cool in the fridge for 20 minutes, stirring. When room temperature, pour over chocolate ice cream layer and freeze until nearly firm.

Nutrition

Calories: 561cal | Carbohydrates: 63g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 245mg | Potassium: 442mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1136IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg

The post Copycat Dairy Queen Ice Cream Cake appeared first on The Recipe Rebel.

No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it’s filled with a chocolate and creamy peanut butter filling, topped with rich chocolate drizzle and chopped peanuts!

This No-Bake Chocolate and Peanut Butter Pie is a surprisingly easy dessert that’s such a crowd-pleaser!

It’s great as part of a dessert table, but it’s a beautiful dessert for any occasion on its own.

Decadent and dreamy, it has layers of creamy peanut butter and chocolate filling on top of an Oreo pie crust.

This is then all drizzled with chocolate and peanut butter and chopped nuts for a great presentation and added textures.

It’s easy enough to make for a potluck, but fancy enough to make for special occasions like a birthday party or dinner party!

For more easy no-bake recipes, check out my No Bake Peanut Butter Cup Cheesecake, this No Bake Cookie Dough Cheesecake, or my Lemon Lush Dessert. Alternatively, a Dessert Charcuterie Board is a great way to make a no-bake dessert with a bit of something for everyone!

Ingredients Needed:

• Oreo: different kinds of Oreos or cookies will change up the flavor of this pie, so feel free to experiment! Any sandwich cookie with frosting will work here in the same amount. 
• Butter: use unsalted butter for this recipe.
• Cream Cheese: I always use full-fat blocks of cream cheese for desserts as they hold up and slice better without falling apart. You are welcome to try light cream cheese or non-dairy cream cheese, but I have not tested this recipe with those. 
• Peanut Butter: only regular creamy peanut butter will work here. The natural peanut butter will be too runny. You are welcome to use smooth or crunchy peanut butter. 
• Powdered Sugar: AKA confectioners’ sugar, we’ll use it to add some substance and sweetness to each layer of filling.
• Cream: Only heavy whipping cream will work well in this recipe, I do not recommend any lighter varieties. You are welcome to experiment with store-bought whipped topping for a low-fat option, but I have not.
• Chocolate: use a solid chocolate bar instead of chocolate chips for the best results.
• Garnish (optional): Top your chocolate peanut butter pie with chopped peanuts, peanut butter cups, chocolate shavings, or Homemade Whipped Cream!

How to Make No-Bake Chocolate Peanut Butter Pie

This recipe is easier to make than you’d think! Full instructions are included in the recipe card below.

1. Make chocolate base: Process the cookies and melted butter in a food processor, then press the mix firmly into the bottom and sides of an 8 or 9″ pie plate. Put in the freezer until needed.
2. Make peanut butter layer: Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined. Pour in the cream and continue beating until thick and fluffy.
3. Add peanut butter layer: Spread the peanut butter mixture into the pie crust and refrigerate.
4. Make chocolate layer: Microwave chocolate and some cream together until smooth. Beat the remaining cream cheese in a separate bowl, then add the melted chocolate and powdered sugar and beat until combined.
5. Thicken chocolate layer: Add cream to the chocolate filling mixture, and beat so that is fully mixed in and thickens slightly.
6. Add chocolate layer: Spread the chocolate filling mixture on top of the peanut butter layer in the pie crust and refrigerate overnight. Add peanut butter drizzle, and chocolate drizzle, then garnish as desired before serving.

Chocolate Peanut Butter Pie FAQs

Tips and Notes

• Good quality chocolate. Choose a good quality solid chocolate bar if you can. Chocolate chips may not melt smoothly. 
• Pie crust. You can save time and use a pre-made pie crust instead of the Oreo cookie crust if you prefer.
• Springform pan. You can use a springform pan for more of a cheesecake look. This will also be easy to slice without having to dig it out of a pie plate.
• Chill for a minimum of 6 hours. This pie needs a minimum of 6 hours to chill to fully set. Mind not to slice into it too soon either or you’ll just end up with a big mess!
• Get clean slices. Run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.

Chocolate Peanut Butter Pie Variations

• Mix up the topping. Top with dark chocolate chips to get a combination of chocolate flavors, peanut butter chips, store-bought chocolate sauce, or chocolate sprinkles – use what you have, or just get creative!
• Change the cookie base. You can use any kind of no-bake pie base for this no-bake pie. Replace the Oreo cookies with chocolate graham crackers for a similar taste, or use another flavor of Oreo cookies for a different flavor.
• Banana. Banana is a great addition to chocolate and peanut butter. Either add some banana slices to this pie, or try my No Bake Reese Peanut Butter Chocolate Banana Cream Pie for more banana flavor!

More No-Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Chocolate Peanut Butter Pie

No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it's filled with a chocolate and creamy peanut butter filling, topped with rich chocolate ganache!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 10

Calories 651cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams Oreo cookies 25 cookies
• ½ cup butter melted

Peanut Butter Layer

• 1 package full-fat cream cheese
• 1 cup smooth peanut butter 265 grams
• ¾ cup powdered sugar 90 grams
• ¾ cup heavy whipping cream cold

Chocolate Layer

• ¾ cup chopped chocolate a solid chocolate bar preferably over chocolate chips, about 120 grams
• ¾ cup + 2 tablespoons heavy whipping cream divided
• 1 package full-fat cream cheese
• ¾ cup powdered sugar 90 grams

Peanut Butter Drizzle

• 2 tablespoons cream
• 1 tablespoon peanut butter

Chocolate Drizzle

• 2 tablespoons chocolate 15g
• 1 tablespoon cream

Garnishes

• chopped peanuts, chocolate shavings, peanut butter cups, and fresh whipped cream as desired

US Customary – Metric

Instructions

Chocolate Base

• Place cookies and melted butter in a food processor. Process until cookies are finely crushed and butter is incorporated.
• Remove from processor and press firmly into the bottom and up the sides of an 8 or 9″ pie plate. Freeze while you make the layers.

Peanut Butter Layer

• Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined, scraping down the sides of the bowl as necessary.
• Pour in the cream and continue beating until thick and fluffy (this might take a few minutes). Spread into pie crust and refrigerate.

Chocolate Layer

• Place chocolate and 2 tablespoons of cream in a medium glass bowl. Microwave on high in 30-second intervals, stirring each time, until smooth. Let cool slightly.
• In a large bowl, beat the remaining cream cheese until smooth. Add melted chocolate and powdered sugar and beat until combined.
• Add cream and beat on low until incorporated, then on high speed until thick and fluffy (this can take a few minutes). Spread on top of the peanut butter layer in the pie crust and refrigerate for at least 6 hours or overnight.

Peanut Butter Drizzle

• Combine peanut butter and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.

Chocolate Drizzle

• Combine chocolate and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.
• Garnish the pie with peanut butter and chocolate drizzle, chopped peanuts, peanut butter cups, chocolate shavings, or whipped cream as desired.

Video

Notes

Storage:

• Store: This pie can be stored in the refrigerator for up to 5 days.
• Freezer: This pie can also be frozen, and is even delicious served half-frozen! Cover well in plastic wrap and freeze for up to 3 months.

Nutrition

Serving: 230grams | Calories: 651cal | Carbohydrates: 60g | Protein: 11g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 353mg | Potassium: 339mg | Fiber: 3g | Sugar: 42g | Vitamin A: 856IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 5mg

The post Chocolate Peanut Butter Pie appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

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Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

This Chocolate Lasagna is the best no-bake dessert. It’s a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream. For true chocolate lovers!

Try this Mint Chocolate Lasagna next for a new twist!

I’m sure we’ve all had regular Lasagna, but have you ever had a dessert Lasagna?

This Chocolate Lasagna is one of my favorites! It’s so simple to make and there’s no baking required. It’s made with a chocolate cookie crust, a layer of cheesecake, chocolate pudding, and homemade whipped cream.

It’s similar to this homemade Lemon Lush Dessert in that it has four delicious, creamy layers, but I did opt for pudding mix and a no-bake crust in this recipe. Let’s call it semi-homemade 😉

This no-bake dessert lasagna so decadent, so delicious, and an easy dessert that everyone will love!

If you love chocolate desserts, you’ll also enjoy these Double Chocolate Chip Cookies, this No Bake Chocolate Cheesecake, this easy Chocolate Trifle, and this Chocolate Cream Pie. All gloriously fudgy and decadent!

Ingredients Needed:

• Crust: we’re making a simple crust with crushed Oreo cookies and melted butter. You will crush the whole cookie, including the filling (it acts as glue!). Any store bought sandwich cookie will work for the crust.
• Cream Cheese and Heavy Whipping Cream: the base for our cheesecake layer. Use full-fat cream cheese blocks for the best texture and flavor. You can substitute 1 cup of cool whip if you prefer (but why??).
• Powdered Sugar: whipped with the cream cheese to give the cheesecake layer structure and sweetness.
• Vanilla: adds flavor depth to the cream cheese filling.
• Chocolate Pudding Layer: our chocolate pudding layer is made with instant chocolate pudding mix and milk. I’ve included a link to a homemade chocolate filling layer in the recipe card if you prefer that!
• Whipped Cream: we’re whipping up a homemade whipped cream to top it all off. It’s made with heavy whipping cream, powdered icing sugar, and vanilla extract. You can add 1 tablespoon of cocoa powder to make it chocolate whipped cream.
• Garnishes: I love to finish my Chocolate Lasagna off with more crushed Oreos and chocolate shavings, but feel free to garnish as you desire!

How to Make Chocolate Lasagna

Here are a few step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Make the crust: Crush the cookies and combine with melted butter. Press into a baking dish and set aside.
2. Add the filling: In a bowl, beat cream cheese until smooth. Add the powdered sugar, cream, and vanilla, then beat until thick and fluffy. Layer over the crust and refrigerate.
3. Add the pudding: Pour the pudding over the cream cheese layer, then cover and refrigerate until set. Give it time! We don’t want it all to fall apart when we slice it.
4. Top it off: Use an electric mixer to whip together cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled lasagna, then garnish and serve.

Chocolate Lasagna FAQs

Tips and Notes

• Use regular Oreos. Not double stuffed. Double stuffed Oreos have too much filling which will affect the texture of the crust.
• No food processor? You can easily crush the Oreos in a ziplock baggie using a rolling pin or something similar. Make sure you get the crumbs nice and fine!
• Soften the cream cheese. Softening the cream cheese makes it so much easier to beat smoothly.
• Chill each layer. If the layers are cold when you add another, there’s less of a risk of a mess. Just stick it in the fridge for 5-10 minutes or while you prep the next layer for the best results.
• To cut clean slices, run a sharp knife under warm water, dry it, then slice. Repeat this between slices.

Variations

• Make the chocolate layer homemade. If you’d rather make this dessert completely from scratch, use the filling recipe for Chocolate Cream Pie instead of the instant pudding and milk. It works perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temp before you spread it on.
• No Oreos? Use shortbread crust from Lemon Lush instead or swap for any sandwich cookie.
• Use other toppings. Feel free to get creative with the toppings you use. I love chocolate shavings and crushed Oreos, but you could also use mini chocolate chips, Reese’s pieces, chocolate sauce, marshmallows, you name it.

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Chocolate Lasagna

This Chocolate Lasagna is the best no-bake dessert. It's a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 16 servings

Calories 331cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cream cheese layer

• 2 packages cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered sugar
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla

Chocolate pudding layer

• 2 packages instant chocolate pudding mix 4 serving size
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are fine).
• Press into a 9×13" baking dish and set aside.

Cream cheese layer

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream and vanilla and beat until smooth, scraping down the sides as necessary. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate pudding layer

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

*If you prefer a homemade chocolate layer, use the filling recipe for this Chocolate Cream Pie. It will work perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temperature before spreading on the cream cheese. 

**No oreos? You can use the shortbread crust recipe from this Lemon Lush Dessert.

Nutrition

Calories: 331cal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 776IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg

The post Chocolate Lasagna appeared first on The Recipe Rebel.

This No Bake Peppermint Bark Cheesecake is the perfect Christmas dessert. It’s rich, creamy, loaded with white chocolate, peppermint bark and topped with whipped cream and crushed candy canes.

You might also like this Peppermint Bark Cheesecake Dip or this Peppermint Mocha Recipe!

There’s nothing I love more than having dessert already prepped and ready to go before a holiday party. And this No Bake Peppermint Cheesecake is the perfect way to do that!

It’s also seriously delicious, rich and creamy — with little bits of crunch from the chopped peppermint bark.

This recipe takes just 20 minutes to prep and is the perfect make-ahead dessert since it needs 8 hours to chill in the fridge. It’s so light and fluffy and has just the right amount of peppermint flavor.

Looking for more easy Christmas desserts? Check out my Christmas Desserts, 31 Best Christmas Cookies Recipes, Christmas Sugar Cookies and loads of no bake Easy Christmas Treats.

Ingredients Needed:

• Crust: our two-ingredient crust is made up of melted butter and crushed chocolate sandwich cookies.
• White Chocolate Chips: melted with heavy whipping cream to create the base for the cheesecake filling.
• Heavy Whipping Cream: make sure you use heavy whipping cream, not a lighter cream, for the creamiest texture.
• Cream Cheese: get full-fat cream cheese blocks for the perfect cheesecake texture.
• Powdered Sugar: sweetens and stabilizes the filling.
• Vanilla: adds flavor depth.
• Mint Extract: gives the cheesecake its peppermint flavor.
• Peppermint Bark: we’re using crushed peppermint bark in the filling to add texture and extra peppermint flavor.
• Garnishes: heavy whipping cream, powdered sugar, crushed candy canes

How to Make No Bake Peppermint Bark Cheesecake

This delicious no-bake dessert takes a quick 20 minutes to prep! You can find the detailed recipe down in the recipe card.

1. Make the crust: Combine crushed cookies and melted butter, then press into a springform pan.
2. Make the filling: Melt your chocolate first so it can cool, then combine cream cheese with other filling ingredients. Add in melted, cooled chocolate.
3. Chop the peppermint bark and mix that into the filling.
4. Assemble and chill: Spread the filling into the crust, then chill in the fridge until firm. Garnish and serve!

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it. I like to pinch a piece of parchment between the bottom and the sides so I can easily lift the cheesecake out after.
• Use full-fat cream cheese blocks. Other varieties of cream cheese won’t yield nearly the same creamy texture.
• Chill fully. The cheesecake needs a minimum of 8 hours in the fridge to set up properly. Give it time!
• No Oreos? Swap them out for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

More No-Bake Cheesecake Recipes You’ll Love

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No Bake Peppermint Bark Cheesecake

This No Bake Peppermint Bark Cheesecake is the perfect holiday dessert. It's rich, creamy, infused with peppermint flavor, and topped with chopped peppermint bark.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 slices

Calories 600cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cheesecake Filling

• 1 cup white chocolate chips (170g)* (or chopped white chocolate baking bar)
• 1 cup + 2 tablespoons heavy whipping cream (divided)
• 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
• 1-1 ¼ cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon mint extract
• ½ recipe peppermint bark (prepared)* (about 300 grams or 1¼ cups chopped)
• 2 peppermint candy canes optional

Garnish

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• crushed candy canes for garnish

US Customary – Metric

Instructions

• In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
• Press into a 9″ Springform pan.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
• Add cooled melted white chocolate and beat on medium speed until incorporated.
• In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired.
• Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
• Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.

Garnish

• In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
• Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
• Slice and serve.

Video

Notes

*I use Hershey Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted.

*This recipe uses prepared or store bought peppermint bark, but if you don’t have any you can get a similar effect but adding a mix of finely chopped chocolate, finely chopped white chocolate and crushed peppermint candy canes.

**No Oreos? Swap for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

 

Nutrition

Calories: 600cal | Carbohydrates: 59g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 598mg | Potassium: 354mg | Fiber: 1g | Sugar: 50g | Vitamin A: 715IU | Vitamin C: 0.4mg | Calcium: 300mg | Iron: 3mg

The post No Bake Peppermint Bark Cheesecake appeared first on The Recipe Rebel.

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

Crust

• Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
• Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

• Brown Sugar: gives the cookie dough that classic warm sweetness.
• Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
• All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
• Milk: creates the perfect moist texture without adding eggs.
• Vanilla: adds a subtle sweetness to help flavor the dough.
• Salt: cuts the sweetness and brings out flavor.
• Mini Chocolate Chips: just use your favorite!

Cheesecake

• Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
• Powdered Sugar: adds sweetness and helps thicken the filling.
• Vanilla: gives the cheesecake filling just the right amount of flavor depth.
• Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
• Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.

How to Make No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
• Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
• Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
• Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
• For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
• Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
• To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

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No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45 minutes minutes

Chilling time 6 hours hours

Total Time 45 minutes minutes

Servings 12 servings

Calories 810cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

• 1¼ cup brown sugar
• ½ cup softened butter
• 2¼ cups all-purpose flour (heat treated – see notes)**
• 5 tablespoons milk
• 1 teaspoon vanilla
• ½ teaspoon salt
• ¾ cup mini chocolate chips

Cheesecake

• 750 grams cream cheese (24 oz or 3 packages)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream 35% cream
• homemade whipped cream for serving

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
• Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).

Cookie Dough

• In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
• Set in the refrigerator to chill.

Cheesecake

• In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
• In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
• Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
• Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
• Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Video

Notes

*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.

Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.

**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

The post No Bake Cookie Dough Cheesecake appeared first on The Recipe Rebel.

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

If you know me, you know I love cheesecake.

From The Best Vanilla Cheesecake Recipe to The Best Chocolate Cheesecake and these fun Easy Cheesecake Cupcakes, I love it all!

But summer is here, and I’m turning more and more to my favorite no bake desserts.

This No Bake Chocolate Cheesecake is perfectly rich and creamy, but it also holds up beautifully when sliced because of the melted and chilled chocolate in the base.

It’s also easy to make with milk chocolate or white chocolate if you prefer!

This Chocolate Cheesecake is rounding out my cheesecake collection nicely, filling in the gaps between this No Bake Lemon Cheesecake, No Bake White Chocolate Cheesecake and No Bake S’mores Cheesecake so you’ve got lots of options for summer!

If you’re just a straight up chocolate lover, you’ll want to try this Chocolate Lasagna, Chocolate Trifle or my Chocolate Crinkle Cookies next!

And however you choose to top it, it’s going to be a show stopper.

Ingredients Needed:

• Melted butter: acts as our glue for the crust! I use unsalted but salted will work as well, you just might want to add a tablespoon of sugar to offset the additional salt.
• Oreo cookies: we’re using the whole cookie, frosting and all.
• Chocolate: any kind of chocolate will work — just choose a solid chocolate bar, something that will melt smoothly and set up firmly.
• Cream: heavy whipping cream is needed here, at least 30-35% fat.
• Cream cheese: full fat cream cheese is best because it contains less water, meaning a firmer cheesecake. You can use light cream cheese for a softer cheesecake.
• Powdered sugar: powdered sugar sweetens and thickens the cheesecake. Using powdered sugar also means that our filling is perfectly smooth.

How to make No Bake Chocolate Cheesecake:

Tips for making this No Bake Chocolate Cheesecake:

• I used to add my cream to the cheesecake filling and beat it all together. This worked great for me, to be honest, but I know it can be hard to tell when you’re done whipping and was not as foolproof. If you’ve made the recipe that way before and it worked well for you, you can continue to do that. If not, try my new method! I guarantee you you won’t regret it 😉
• You need to give it time to chill. A significant amount of time. If you’re serving this with dinner, you might want to prepare it in the morning so it can chill all day. You can also make it the day ahead and let it chill for up to 24 hours. You don’t want to let it sit much more than 24 hours because the crust can start to get a little soggy.
• Use a chocolate you enjoy eating. If that’s dark chocolate, use dark. If it’s milk chocolate, use that. You can even get crazy and use white chocolate! The choice is yours.

Variations on this Chocolate Cheesecake:

• Turtle: top with caramel sauce, toasted pecans and chocolate shavings
• Black forest: top with cherry pie filling and whipped cream
• Fresh fruit: load it up with blueberries, raspberries, strawberries and more
• Triple chocolate: serve it with a chocolate whipped cream and chocolate sauce or shavings

What if I’m looking for a baked Chocolate Cheesecake?

You can find my recipe for the best Chocolate Cheesecake here — it is smooth and silky and not dense and heavy like a lot of baked cheesecakes!

Craving more cheesecake recipes?

Find my list of favorite No Bake Cheesecake recipes here — so many to explore and indulge in!

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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 slices

Calories 625cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• 300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
• 200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
• 1 ½ cups heavy whipping cream divided, cold
• 750 grams cream cheese (24 oz or 3 packages), room temperature
• 255 grams powdered sugar (2 cups)

US Customary – Metric

Instructions

• In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
• Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
• Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
• In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
• Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.

Video

Notes

*An 8″ springform pan will work just fine — you will just have a taller cheesecake.

Nutrition

Calories: 625cal | Carbohydrates: 52g | Protein: 6g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 117mg | Sodium: 355mg | Potassium: 210mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1365IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2.9mg

The post No Bake Chocolate Cheesecake + VIDEO appeared first on The Recipe Rebel.

This Oreo Milkshake recipe is an easy summer dessert, made with just vanilla ice cream, milk and Oreo cookies! Top with whipped cream and chocolate sauce for the ultimate frosty dessert.

See the step by step video down in the recipe card.

This post has been generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting our local dairy farmers!

Summer is here and we have been enjoying our favourite basic milkshake recipe for months now, but it was time to mix things up!

This Oreo Milkshake will be on repeat here until the end of summer. Cookies ‘n’ Cream desserts are some of our favourites and this one was no exception!

What I love is that this milkshake recipe comes together with just three ingredients and in a few minutes time, so I don’t have to leave my sunny spot by the kiddie pool for very long to whip up a batch.

Another thing I love?

Using milk from Canadian dairy farms and vanilla ice cream from brands that I know use 100% Canadian milk in their products.

To find out if the products use 100% Canadian milk, simply look for the Blue Cow logo!

Because I know how much love and hard work our dairy farmers in Manitoba and across Canada put into producing high quality milk for our Canadian dairy products, I am proud to serve it to our family!

And no one complains about getting some calcium and protein in the form of an Oreo Milkshake

How to Make an Oreo Milkshake:

There really aren’t a lot of rules when it comes to making any milkshake, but there are a few tips and tricks I can give you to ensure the texture and flavor are perfect!

1. Place the ingredients in the blender in the order listed — with the most difficult to blend at the top. This way, the blender won’t get hung up on trying to process something hard or crunchy without much liquid.
2. Stop and stir if necessary — not all blenders will be able to process a milkshake in one go, so if it seems to be stuck, simply stop the blender and open the lid to stir.
3. Stick to the ice cream to milk ratio listed — this will ensure a thick but drinkable consistency!

Ingredients and Substitutions:

• Vanilla ice cream: I use vanilla because we always have some on hand! You can swap in Oreo ice cream, chocolate, or any of the other varieties I’ve listed below if you have some.
• Milk: I usually use 1% or 2% milk as, again, it is what we have on hand most times. You can use anywhere from 1-3.25% milk.
• Oreo cookies: any chocolate sandwich cookies will do! If you don’t have a high power blender, you may want to break them in half or quarters before adding to the blender.
• Toppings: Homemade whipped cream, chocolate sauce and crushed Oreos make this homemade milkshake a little extra special!

Variations on this milkshake recipe:

There are so many ways to make this Oreo Milkshake your own! Have some more ideas? Share them in the comments below.

• Mint Oreo Milkshake: add in mint extract and green food coloring (optional) or choose a mint chip ice cream
• Caramel Oreo Milkshake: add in caramel sauce or use a caramel ice cream
• Chocolate Oreo Milkshake: choose chocolate ice cream instead of vanilla or add in a couple tablespoons of chocolate fudge sauce
• Strawberry Oreo Milkshake: choose strawberry ice cream, add in a few tablespoons of strawberry sauce, or throw in a few fresh or frozen strawberries.

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Oreo Milkshake

This Oreo Milkshake recipe is an easy summer treat, made with just vanilla ice cream, milk and Oreo cookies! Top with whipped cream and chocolate sauce for the ultimate frosty dessert.

Course Dessert, Drinks

Cuisine American, canadian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 503cal

Author Ashley Fehr

Ingredients

• ½ cup milk
• 3 ½ cups vanilla ice cream (about 500 grams)
• 10 Oreos
• ½ cup whipping cream
• 1 tablespoon powdered icing sugar
• chocolate sauce and crushed Oreos for garnish as desired

US Customary – Metric

Instructions

• Place milk, ice cream and Oreos in blender in order listed.
• Blend until smooth, stopping and scraping the sides if necessary.
• Pour into glasses.
• For whipped cream, beat cream and powdered sugar on high speed with an electric blender until stiff peaks form.
• Spoon over milkshakes and top with chocolate sauce and crushed Oreos as desired. Serve.

Video

Notes

*This recipe makes 4 small or 2 large milkshakes (as pictured). Nutrition information is per small milkshake.

Nutrition

Calories: 503cal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 255mg | Potassium: 361mg | Fiber: 2g | Sugar: 40g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg

The post Oreo Milkshake appeared first on The Recipe Rebel.