If you’re looking for a festive dessert that’s easy, colorful, and guaranteed to impress, this Christmas Cookie Lasagna is it. With layers of crushed holiday cookies, fluffy cheesecake filling, creamy pudding, and whipped topping, this no-bake treat delivers big holiday flavor with minimal effort.
This dessert is especially perfect during the busy Christmas season when oven space is limited and time is short. Everything comes together quickly, then chills in the fridge until you’re ready to serve. The result is a rich, creamy, and beautifully layered dessert that’s ideal for Christmas parties, potlucks, cookie exchanges, or family gatherings.
One of the best things about this recipe is how customizable it is. You can switch up the cookie flavors, change the pudding, or decorate the top with festive sprinkles and colors to match your holiday theme. It’s also a fantastic make-ahead dessert, so you can prepare it the night before and focus on enjoying the celebration.
Each bite is creamy, sweet, and packed with holiday cheer—making this Christmas Cookie Lasagna a dessert everyone will be asking for year after year.
Total Time: 20 minutes (+ chill time)
Yield: 9 squares
Ingredients
For the Crust
- 24 Christmas sugar cookies (or shortbread cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream or whipped topping
For the Pudding Layer
- 1 package (3.4 oz / 96g) instant vanilla pudding mix
- 1 ½ cups (360ml) cold milk
- ½ teaspoon almond extract (optional)
- ½ cup crushed Christmas cookies
For the Topping
- 2 cups whipped topping
- Crushed Christmas cookies, sprinkles, or mini chocolate chips (optional)
Instructions
- Crush cookies into fine crumbs. Mix with melted butter until combined.
- Press mixture firmly into the bottom of an 8×8-inch dish. Chill.
- Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped topping.
- Spread cheesecake layer evenly over the crust.
- Whisk pudding mix, milk, and almond extract until thickened.
- Stir in crushed cookies and spread over cheesecake layer.
- Top with whipped topping and garnish as desired.
- Refrigerate at least 4 hours or overnight before serving.
Notes
Store covered in the refrigerator up to 3 days.
Use red and green cookies for a festive look.
White chocolate or cheesecake pudding works well.