No-Bake Christmas Cookie Lasagna arrives like a polished holiday centerpiece: layered textures, seasonal spices, and glossy chocolate meld without an oven. This elegant, chilled dessert layers crushed festive cookies with velvety mascarpone cream and a satin chocolate ganache for a contrast of crunch and silk. For a curated cookie selection, consider a mix of gingerbread and shortbread to balance spice and buttery notes — see our guide to choosing the best Christmas cookies.
Why Make This Recipe
- Effortless Yet Elegant: No baking required; assembly focuses on texture and finish.
- Minimal Ingredients: Pantry-friendly components that combine into a refined whole.
- Impressive Flavor: Bright spices, rich chocolate, and tangy cream contrast with crisp cookie layers.
This recipe elevates a classic multi-layered dessert by emphasizing texture contrast and restrained sweetness. Using mascarpone or a cream-cheese base keeps the profile luxuriant without cloying, while a glossy ganache provides visual polish and a decisive chocolate note. For seasonal garnish ideas and cookie pairings, visit our collection on Christmas cookies.
Ingredients
Base
- 320 g (about 18–22) assorted Christmas cookies (gingerbread, shortbread, or chocolate wafers), coarsely crushed — note: leave some larger shards for crunch.
- 80 g unsalted butter, melted and slightly cooled — precision note: melted butter at room temperature.
Cream Layer
- 225 g cream cheese, room temperature — precision note: soft but not warm.
- 200 g mascarpone, chilled.
- 90 g powdered sugar, sifted.
- 1 tsp pure vanilla extract.
- 250 ml heavy cream, chilled — precision note: cold for better whipping.
Chocolate Layer
- 200 g dark chocolate (60–70%), finely chopped.
- 180 ml heavy cream.
- 1 tbsp unsalted butter, room temperature for gloss.
Topping
- 150 ml whipped cream, lightly sweetened.
- 2 tbsp crushed peppermint or candied citrus peel.
- Optional: toasted chopped pistachios, edible gold flakes, or fresh cranberries.
How to Make No-Bake Christmas Cookie Lasagna
- Prepare the base: Place crushed cookies in a bowl, pour the melted butter over them, and fold until the mixture holds together when pressed. Press evenly into the bottom of a 9×13-inch (23×33 cm) dish. The base should feel compact and slightly warm to the touch. Mini-tip: use the bottom of a measuring cup for an even, firm layer.
- Make the cream layer: Beat room-temperature cream cheese and mascarpone until smooth and pale. Add sifted powdered sugar and vanilla; mix until velvety. In a chilled bowl, whip the 250 ml heavy cream to soft peaks, then fold into the cheese mixture until airy and homogenous. Sensory cue: the cream should be glossy and hold light peaks without graininess.
- Spread the cream: Spoon the mascarpone mixture over the cookie base, smoothing with an offset spatula to an even, cloud-like layer about 1–1.5 cm thick. Mini-tip: chill the dish for 15 minutes to set the layer before adding chocolate.
- Make the ganache: Heat 180 ml heavy cream until it just simmers; pour over chopped dark chocolate and let sit 30 seconds. Stir gently from the center until the ganache becomes smooth and glossy; whisk in 1 tbsp butter for extra shine. Sensory cue: ganache should be pourable, rich, and mirror-like.
- Assemble the chocolate layer: Allow ganache to cool until slightly thickened but still pourable, then pour over the chilled cream layer. Tilt the dish to distribute evenly. Look for a continuous, reflective surface before proceeding. Mini-tip: if the ganache sets too quickly, warm it briefly over a bain-marie until fluid.
- Chill and finish: Refrigerate the assembled lasagna for at least 3–4 hours, ideally overnight, to meld flavors and firm the layers. Before serving, pipe or spread the lightly sweetened whipped cream atop the ganache. Scatter crushed peppermint, toasted pistachios, or candied peel for color and crunch.
How to Serve No-Bake Christmas Cookie Lasagna
Serve in a clear glass trifle dish or slice on a white porcelain platter to show the layered strata. For individual portions, use short stem glasses or mini trifle cups to reveal the contrast of dark ganache and pale cream. Garnish each slice with a thin shard of chocolate and a few candied cranberries for a refined, festive accent. Offer a small spoon so guests experience the cream’s silk against the cookie crunch.
How to Store No-Bake Christmas Cookie Lasagna
Cover the dish tightly with plastic wrap to prevent fridge odors and maintain moisture. Keep refrigerated for up to 3 days; texture is best within 48 hours when the cookie layers retain some bite. Avoid freezing, which can make the cream grainy and the cookie base soggy upon thawing. If you must freeze, portion into airtight containers and thaw in the refrigerator overnight before serving.
Tips to Make No-Bake Christmas Cookie Lasagna
- Press the cookie base firmly and evenly to ensure clean slices.
- Chill between layers to prevent them from merging and to maintain distinct textures.
- Use high-quality chocolate for ganache; its flavor carries through the dessert.
- Adjust sweetness of the cream to balance the cookies and chocolate.
- For a sturdier cut, chill the lasagna overnight.
Variation (if any)
- Spice-forward: fold ½ tsp ground cinnamon and ¼ tsp cardamom into the cookie base for warm aromatic notes.
- Boozy elegance: soak dried cherries in 2 tbsp rum and scatter between layers.
- Decadent swap: replace the chocolate ganache with salted caramel sauce for a sweet-salty contrast.
- Dietary alternative: use dairy-free cream cheese and coconut cream for a vegan version; choose gluten-free cookies as needed.
FAQs
Can I make this ahead of time?
Yes. Assemble the lasagna and refrigerate overnight; flavors deepen and slicing improves after several hours in the fridge.
How long will it keep in the refrigerator?
Store covered for up to 3 days. For best texture, serve within 48 hours to preserve crispness in the cookie layers.
Can I use different cookies?
Absolutely. Choose cookies that balance flavor and structure — gingerbread, shortbread, or sturdy sandwich cookies work best for texture contrast.
Is there a way to make this gluten-free?
Yes. Substitute a sturdy gluten-free cookie for the base and ensure all packaged ingredients are certified gluten-free.
Conclusion
No-Bake Christmas Cookie Lasagna presents a composed, layered dessert that reads as both festive and restrained. Its charm lies in the tactile play between crisp cookie shards and a silky cream, finished with a reflective chocolate crown. For a straightforward variation and additional presentation ideas, consult this seasonal inspiration: Christmas Lasagna Dessert – To Simply Inspire. Share your plating photos and adjustments in the comments, and consider how you might adapt the layers for your table — how would you make this dish your own?
Print
No-Bake Christmas Cookie Lasagna
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An elegant layered dessert featuring crushed Christmas cookies, mascarpone cream, and a glossy chocolate ganache, perfect for holiday gatherings.
Ingredients
- 320 g assorted Christmas cookies (gingerbread, shortbread, or chocolate wafers), coarsely crushed
- 80 g unsalted butter, melted and slightly cooled
- 225 g cream cheese, room temperature
- 200 g mascarpone, chilled
- 90 g powdered sugar, sifted
- 1 tsp pure vanilla extract
- 250 ml heavy cream, chilled
- 200 g dark chocolate (60–70%), finely chopped
- 180 ml heavy cream
- 1 tbsp unsalted butter, room temperature
- 150 ml whipped cream, lightly sweetened
- 2 tbsp crushed peppermint or candied citrus peel
- Optional: toasted chopped pistachios, edible gold flakes, or fresh cranberries
Instructions
- Prepare the base by mixing crushed cookies with melted butter; press into the bottom of a 9×13-inch dish.
- Make the cream layer by beating cream cheese and mascarpone, then mixing in powdered sugar and vanilla. Whip heavy cream and fold into the cheese mixture.
- Spread the cream mixture over the cookie base and chill for 15 minutes before adding chocolate.
- Heat heavy cream for ganache, pour over dark chocolate, and stir until smooth. Whisk in butter.
- Pour ganache over the chilled cream layer and chill assembled lasagna for 3-4 hours or overnight.
- Before serving, top with whipped cream and scatter with crushed peppermint or other toppings.
Notes
For best results, chill layers between steps and use high-quality ingredients. The dessert is best served within 48 hours for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg