No-Bake Vegan Hot Chocolate Lasagna Dessert

 

No-Bake Vegan Hot Chocolate Lasagna Dessert

No-Bake Vegan Hot Chocolate Lasagna Dessert

Okay, picture this: layers of chocolatey cookie crumbs, silky hot chocolate pudding, fluffy coconut whipped cream, and mini marshmallows—all stacked into a dreamy, chilled dessert that tastes like a mug of hot cocoa turned into lasagna. Except it’s completely no-bake, vegan, and ridiculously easy. The first time I made this no-bake vegan hot chocolate lasagna dessert, I cut into it expecting “pretty good” and got full-on obsession instead. It’s rich, creamy, marshmallow-studded bliss that disappears way too fast.

I brought it to a holiday potluck last year, and even the die-hard dairy fans were scraping the pan clean. No one believed it was plant-based. If you’re looking for a show-stopping winter dessert that requires zero oven time, this is it. Ready to build the coziest treat ever?

Why This Hot Chocolate Lasagna Is Pure Genius

Traditional lasagna desserts are great, but most rely on eggs, dairy, and baking. This version skips all that. You get the same stunning layers with crunchy chocolate base, velvety pudding, light cream, and fluffy topping—but everything sets in the fridge.

The “hot chocolate” flavor comes from cocoa, a touch of coffee for depth, and warm spices. Ever wondered how to get that cozy mug taste in a cold dessert? This nails it. IMO, it’s better than regular chocolate lasagna because the marshmallow layer screams winter comfort.

Ingredients You’ll Need for This Dreamy Dessert

This makes a 9x13 pan—about 12-16 generous servings. Perfect for parties or meal-prep treats.

  • 36 vegan chocolate sandwich cookies (like Oreos—yes, most are accidentally vegan)
  • ⅓ cup melted coconut oil or vegan butter

For the Hot Chocolate Pudding Layer:

  • 2 cups unsweetened plant milk (oat or cashew for creaminess)
  • 1 cup full-fat coconut milk (from a can—gives richness)
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • 2 teaspoons instant coffee or espresso powder (optional but deepens chocolate flavor)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup vegan mini marshmallows (folded in at the end)

For the Whipped Cream Layer:

  • 2 cans full-fat coconut milk, chilled overnight (or 2 tubs coco whip)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup vegan mini marshmallows
  • ½ cup crushed vegan chocolate cookies
  • Vegan chocolate shavings or cocoa powder for dusting

You’ll need a 9x13 dish—glass looks prettiest for showing off layers.

Step-by-Step to Build Your No-Bake Masterpiece

Zero oven, minimal dishes. Let’s layer this beauty.

Pulse whole cookies (cream and all) in a food processor until fine crumbs. Add melted coconut oil and pulse until it looks like wet sand.

Press firmly into the bottom of your 9x13 dish. Use the bottom of a glass for an even layer. Pop in the freezer while you make the next layer.

Cook the Hot Chocolate Pudding

In a medium saucepan, whisk plant milk, coconut milk, sugar, cocoa, cornstarch, instant coffee, cinnamon, and salt.

Cook over medium heat, whisking constantly, until it thickens dramatically—about 8-10 minutes. It should coat the back of a spoon.

Remove from heat. Stir in vanilla. Let cool 5 minutes, then fold in 1 cup mini marshmallows until they partially melt and create swirls.

Pour over chilled crust. Spread evenly. Chill in fridge 30 minutes to set slightly.

Whip the Coconut Cream

Scoop solid cream from chilled coconut cans (save liquid for smoothies). Beat with powdered sugar and vanilla until fluffy—about 2 minutes.

Spread gently over the set pudding layer. Return to fridge for another 30 minutes.

Add the Final Topping

Scatter vegan mini marshmallows over the cream. Sprinkle crushed cookies and chocolate shavings or a light cocoa dusting.

Cover and chill at least 4 hours (overnight is best) so flavors meld and layers firm up.

Pro Tips for Perfect Layers Every Time

I’ve made this plenty—here’s how to avoid common pitfalls.

  • Press crust firmly. Loose crumbs make cutting messy.
  • Whisk pudding constantly. Prevents lumps and scorching.
  • Chill between layers. Keeps everything neat and defined.
  • Use full-fat coconut milk. Light versions won’t set properly.
  • Fold marshmallows gently. You want streaks, not full melt.

Ever cut into a lasagna dessert and had it slide apart? These steps keep it picture-perfect.

Fun Variations to Match Your Mood

This base is super flexible—switch it up!

Peppermint Hot Chocolate

Add ½ teaspoon peppermint extract to pudding and top with crushed candy canes.

Mocha Madness

Double the instant coffee and add a shot of espresso to the pudding.

Spicy Mexican Hot Chocolate

Stir in ¼ teaspoon cayenne and extra cinnamon for a warm kick.

Adult Version

Splash a little coffee liqueur into the pudding for boozy depth.

What twist are you trying first? Peppermint screams holidays to me.

Make-Ahead and Storage Tips

This is the ultimate prep-ahead dessert.

Assemble up to 2 days in advance—flavors get even better.

Store covered in fridge up to 5 days. Layers stay distinct and creamy.

Freezing: Cut into squares, freeze individually up to 1 month. Thaw in fridge overnight—texture holds surprisingly well.

Serving tip: Let sit 10 minutes at room temp before cutting for cleaner slices.

How to Serve for Maximum Wow Factor

Cut into neat squares with a sharp knife (wipe between cuts).

Serve chilled on pretty plates. Add an extra dollop of coconut whip and a marshmallow on the side for drama.

Pairs perfectly with hot coffee, tea, or a mug of actual hot cocoa—double the cozy.

I’ve served it at everything from casual game nights to fancy holiday dinners. Always the first empty pan.

Why This No-Bake Vegan Hot Chocolate Lasagna Will Steal the Show

Once you taste those layers—crunchy chocolate crust, silky marshmallow-swirled pudding, fluffy cream, and toasty topping—you’ll understand why this no-bake vegan hot chocolate lasagna dessert is pure winter magic. It’s indulgent without being heavy, stunning without being fussy, and 100% plant-based without anyone noticing.

I make it every December now—it’s become my signature holiday treat. Your friends and family will beg for the recipe, and you’ll love how easy it is.

Grab those cookies and coconut milk. Your fridge is about to hold the coziest dessert of the season. Who’s ready to layer up some bliss? :)

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