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This mouthwatering Christmas cookie lasagna combines all your favorite holiday flavors in one festive no-bake treat that's both eye-catching and irresistible with its beautiful layers. At our family get-togethers, it's always gone first, and I adore how it mixes the creamy cheesecake filling with that buttery cookie crunch and perfect sweetness. Making this always reminds me of my little ones sneaking gingerbread cookies around the kitchen while waiting for dessert time.
Everyone at my Christmas gatherings can't get enough of it, and I'm so happy I can make it beforehand. Even those who usually turn their nose up at desserts come back for another helping of this one.
Round Up Your Ingredients
- Christmas sugar cookies or shortbread cookies: You'll need that crispy texture and sweet taste. Pick cookies with festive designs or colors to make pretty layers
- Unsalted butter: Melt it to bind the crumbs together. Always go for fresh quality butter for the best taste
- Cream cheese: Let it warm to room temp for the smoothest filling. Stick with full-fat cream cheese for the richest cheesecake layer
- Granulated sugar: Cuts through the cream cheese tanginess. Go with fine sugar since it melts faster
- Vanilla extract: Adds richness and comfort. Real vanilla works wonders for that authentic holiday bakery smell
- Heavy cream or whipped topping: Creates fluffiness in the filling. If you're using cream, make sure it's super cold so it whips up well
- Instant vanilla pudding mix: The trick to getting that velvety pudding layer. Double-check it hasn't expired and whisk until completely thick
- Cold milk: Try whole milk if you can for extra creamy pudding
- Whipped topping: Makes a simple snowy top layer. Make sure it's completely thawed for easy spreading
How to Put It Together
- Crush the Cookies:
- Grab your food processor or put cookies in a plastic bag and smash with a rolling pin until you get fine, consistent crumbs. This makes a solid but tender foundation for your lasagna.
- Combine with Melted Butter:
- Drizzle melted butter over the crumbs and mix well until every bit is coated. The butter helps the crust stick together and lets you cut clean slices.
- Press into Pan:
- Push the cookie-butter mix firmly into an eight inch square dish, making a flat, compact layer. Cool it in the fridge for about ten minutes to set the base.
- Make Cream Cheese Layer:
- Beat room temperature cream cheese, sugar, and vanilla with a mixer on medium until it's perfectly smooth without any lumps. Don't rush this step—it's key for getting that light texture.
- Fold in Whipped Topping:
- Using a soft spatula, carefully fold whipped topping or whipped cream into your cream cheese mixture. Go slow to keep all the air in the mixture.
- Spread Over Crust:
- Use a flat spatula or spoon to lay the cream cheese mix evenly over your cooled cookie crust. Don't forget the corners so each piece has both layers.
- Whisk Pudding:
- In another bowl mix vanilla pudding powder and cold milk for two or three minutes until it thickens up properly. Since instant pudding sets quickly, don't mix too long.
- Add Crushed Cookies to Pudding:
- Mix some crushed cookie pieces into the pudding for extra yumminess and cookie bits in every bite.
- Spread Pudding Over Cheesecake Layer:
- Spoon your cookie-pudding mixture over the cream cheese layer and smooth it out all the way to the edges.
- Top with Whipped Topping:
- Spread the rest of your whipped topping across the dessert, creating a thick, white layer that looks like fresh snow.
- Garnish and Chill:
- Scatter some extra crushed cookies or holiday sprinkles on the whipped topping for decoration. Refrigerate your lasagna at least four hours or overnight so it firms up completely.
- Slice and Serve:
- Use a sharp knife to cut neat squares and serve cold. Clean your knife between cuts for picture-perfect slices.
You can easily change up the cookie types and sprinkle colors to match any holiday vibe. I love the cookie crust most because it has such a great buttery snap. Last Christmas my niece helped press down the crumbs and said it was her new favorite dessert job. She still asks to be the crust boss every year.
Flavor Boosters
If you run out of sugar cookies, try using gingerbread or vanilla wafers for something different. Neufchâtel works instead of cream cheese if you want something lighter, and fat-free whipped topping is fine for cutting down on calories. For folks who can't have gluten, gluten-free shortbread works great.
Serving Suggestions
This dessert shines at Christmas potlucks, cookie swaps, or family movie nights. For extra fun, throw on green and red sprinkles or tiny candy canes before chilling. I often cut smaller squares and put them in cupcake liners so kids can grab them easily.
Creative Twists
When spring comes around, try lemon shortbread with pastel sprinkles. For Valentine's Day, swap in red velvet cookies with pink whipped topping. Whenever you need a dessert you can make ahead that wows everyone, just stick to this basic recipe and switch up the decorations to fit the season.
Don't try to rush the chilling time for each layer because it really helps the flavors come together. I learned that lesson when I hurried once and the layers didn't set right.
Common Questions About This Recipe
- → Can I use different cookies for the crust?
Sure thing, you can swap Christmas sugar cookies for shortbread or any holiday cookies you like based on what you prefer or what's in your pantry.
- → Do I need to bake the cookie crust?
No need to bake anything. Just pop the crust in the fridge after pressing it into your dish so it firms up before you add the other stuff.
- → Can whipped cream be used instead of whipped topping?
For sure, homemade whipped cream can replace store-bought topping if you want a more genuine flavor and feel.
- → How far ahead can I prepare this dessert?
You can put this together a day before you need it so the flavors can mix well and you won't be rushing during your busy holiday party prep.
- → What are creative garnishing options?
You can finish it with some leftover crushed cookies, holiday sprinkles, or tiny chocolate chips to make it look fancier and add some crunch.