Description

These Chocolate Lasagna Cupcakes are a delightful no-bake dessert combining a crunchy Oreo cookie crust, a smooth cream cheese layer, rich chocolate pudding, and a fluffy whipped topping, all garnished with mini chocolate chips. Perfect for parties or a sweet treat, these individual servings are easy to make and loved by chocolate fans of all ages.

Ingredients

Scale

Crust

24 Oreo cookies, crushed
4 tablespoons butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip)

Chocolate Pudding Layer

1 package (3.9 oz) instant chocolate pudding mix
1 3/4 cups cold milk

Topping

1/2 cup mini chocolate chips
3/4 cup whipped topping (for topping the cupcakes)

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Instructions

Preheat and Prepare Liners: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, ensuring they are well seated.
Make the Crust: In a bowl, combine the crushed Oreo cookies and melted butter. Mix thoroughly until the mixture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
Prepare Cream Cheese Layer: In another bowl, beat together the softened cream cheese, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy without lumps.
Fold in Whipped Topping: Gently fold 1 cup of whipped topping into the cream cheese mixture to lighten the texture, then spoon this mixture evenly over the Oreo crusts in the cupcake liners.
Make Chocolate Pudding: Whisk the instant chocolate pudding mix with 1 3/4 cups of cold milk as per package instructions until the pudding thickens, usually within 2 minutes.
Layer the Pudding: Spoon the thickened chocolate pudding over the cream cheese layer in each cupcake liner, spreading gently to cover evenly.
Add Whipped Topping and Garnish: Top each cupcake with a dollop of the remaining whipped topping and sprinkle mini chocolate chips on top for garnish and added texture.
Chill and Serve: Refrigerate the cupcakes for 1-2 hours to set all layers before serving. Enjoy chilled for best flavor and texture.

Notes

Do not bake these cupcakes; the crust sets from chilling.
Use full-fat cream cheese for the creamiest texture.
These cupcakes can be made a day ahead and stored in the refrigerator.
For a dairy-free version, substitute appropriate non-dairy alternatives for cream cheese, whipped topping, and milk.
Mini chocolate chips can be replaced with grated chocolate or chocolate shavings if preferred.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Refrigeration/No Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 21g
Sodium: 150mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg