Christmas Dessert Lasagna
This Christmas Dessert Lasagna has become a go-to in my kitchen. It’s one of those holiday dessert recipes that are great to serve for Christmas parties, gifting, and bake sales.
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Made with a festive layered treat featuring a red sugar cookie crust, creamy peppermint cheesecake, and rich white chocolate fudge, topped with crushed peppermint.
You may also want to check my Pistachio Cranberry No-Bake Mini Cheesecakes and No-Bake Layered Christmas Chocolate Fudge.
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.
Serve and Enjoy!
Cut and enjoy, adding some whipped cream on top of each slice if desired.
Important Recipe Notes
- Lining your baking dish with parchment paper ensures easy removal of the lasagna once it’s set.
- Add red and green food dye gradually and blend well to achieve the desired festive colors without overmixing.
- Do Not Overbake Cheesecake: The center should still be slightly jiggly when removed from the oven; it will firm up as it cools.
- Melt the white chocolate and butter gently over simmering water to prevent scorching.
- Make sure the cookie crust is fully cooled before pouring the cheesecake filling to prevent it from melting or mixing.
- Refrigerate the dessert lasagna for at least 2 hours after adding the fudge and peppermint layer to ensure it holds its shape when sliced.
- Use a sharp knife and wipe it between cuts for clean slices.
- For an Optional topping, whipped cream adds a light, festive touch, but is optional.
- This dessert can be made a day ahead and kept covered in the fridge until ready to serve.
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.
