Christmas Dessert Lasagna: A Sweet Slice of Holiday Joy
Every family has that one dessert everyone looks forward to during the holidays. For me, it’s always something fun, festive, and full of layers—both literally and metaphorically! That’s why this Christmas Dessert Lasagna has become a go-to in my kitchen. It’s one of those recipes that looks impressive, tastes amazing, and honestly feels like a little edible gift you can slice into.
The best part? Making it is almost as satisfying as eating it. You’ll feel like an artist as you layer the colors and flavors together. Plus, it’s a dessert that practically screams Merry Christmas! without needing to try too hard. Ready to bake up some holiday happiness? Let’s do this!
How to Make Christmas Dessert Lasagna
Ingredients you’ll need for sugar cookie crust
Ingredients you’ll need for white chocolate fudge
Ingredients you’ll need for peppermint cheesecakes
Ingredients you’ll need for toppings
Step by Step Guide
1. Line a 9×11 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl add the whole tube of sugar cookie dough. Place a generous amount of red food dye on the dough. Use your hands to blend the color in and create a deep red sugar cookie dough.
3. Press this cookie dough evenly into the bottom of the baking dish. Bake for 8 minutes.
4. Remove from the oven and let cool. While this cools, make the cheesecake filling.
5. In a separate bowl add in the cream cheese. Blend with a hand mixer until creamy and smooth. Add the white sugar and blend again until combined.
6. Add in each egg one at a time, mixing between each addition until incorporated.
7. Add the heavy cream, sour cream, vanilla and peppermint extracts and salt to finish this filling. Blend once more until the mixture is combined and smooth.
8. Put a few drops of green food dye in this mixture folding together with a rubber spatula to fully incorporate the color.
9. Pour this cheesecake filling on top of the sugar cookie dough crust in the baking dish.
10. Bake in the oven for 45 minutes. The center will still be a bit jiggly, but at this point remove from the oven and let cool at room temperature for 1 hour.
11. About 10 minutes before the cheesecake is done cooling, take another clean bowl and add the white chocolate chips and butter.
12. Use the double boiler method and place this over a pot with simmering water. Stir every so often until the chocolate chips have melted and butter is combined.
13. Pour in the sweetened condensed milk. Mix until everything is smooth.
14. Remove from the heat and pour this last layer of the dessert lasagna on top of the cooled peppermint cheesecake. Spread evenly.
15. Sprinkle crushed peppermint all over the top of the christmas lasagna.
16. Cover and place in the fridge to set and cool for another 2 hours.
17. Cut and enjoy, adding some whipped cream on top of each slice if desired.
And there you have it! This dessert lasagna is a feast for both the eyes and the taste buds. The layers are visually stunning, with the red crust, green cheesecake, and snowy white fudge creating a festive palette. And the flavor? A harmonious blend of buttery sweetness, refreshing peppermint, and velvety chocolate.
Pro Tip: Make it the night before your gathering to give the flavors time to meld and save yourself some day-of prep stress.
So grab your apron, fire up the oven, and get ready to spread some holiday cheer, one delicious square at a time. Happy baking!
Christmas Dessert Lasagna
Ingredients
For Sugar Cookie Crust:
- Roll of sugar cookie dough
- Red Food Dye
Fow White Chocolate Fudge
- 3 cups white chocolate chips
- 1 can sweetened condensed milk
- 1 can sweetened condensed milk
For Peppermint Cheesecake
- 3 8-ounce packages of cream cheese
- 1 cup white granulated sugar
- 4 large eggs
- ½ cup heavy cream
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- ¼ teaspoon salt
- Green Food Dye
For the Topping:
- Crushed Peppermint
- Whipped Cream
Instructions
- Line a 9×11 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl add the whole tube of sugar cookie dough. Place a generous amount of red food dye on the dough. Use your hands to blend the color in and create a deep red sugar cookie dough.
- Press this cookie dough evenly into the bottom of the baking dish. Bake for 8 minutes.
- Remove from the oven and let cool. While this cools, make the cheesecake filling
- In a separate bowl add in the cream cheese. Blend with a hand mixer until creamy and smooth. Add the white sugar and blend again until combined.
- Add in each egg one at a time, mixing between each addition until incorporated.
- Add the heavy cream, sour cream, vanilla and peppermint extracts and salt to finish this filling. Blend once more until the mixture is combined and smooth.
- Put a few drops of green food dye in this mixture folding together with a rubber spatula to fully incorporate the color.
- Pour this cheesecake filling on top of the sugar cookie dough crust in the baking dish.
- Bake in the oven for 45 minutes. The center will still be a bit jiggly, but at this point remove from the oven and let cool at room temperature for 1 hour.
- About 10 minutes before the cheesecake is done cooling, take another clean bowl and add the white chocolate chips and butter.
- Use the double boiler method and place this over a pot with simmering water. Stir every so often until the chocolate chips have melted and butter is combined.
- Pour in the sweetened condensed milk. Mix until everything is smooth.
- Remove from the heat and pour this last layer of the dessert lasagna on top of the cooled peppermint cheesecake. Spread evenly.
- Sprinkle crushed peppermint all over the top of the Christmas lasagna.
- Cover and place in the fridge to set and cool for another 2 hours.
- Cut and enjoy, adding some whipped cream on top of each slice if desired.
Check Out More Christmas-Themed Recipe Ideas!
No-Bake, No-Fuss Christmas Crockpot Candy
Sprinkle Some Joy with Christmas Kiss Cookie Cups
