Nothing screams holiday cheer quite like my Christmas Cookie Lasagna Dessert! I remember the first time I whipped this up, it was Christmas Eve, and I realized (oops!) I’d forgotten to bake the pies. Panic turned to triumph when I threw together this magical layered dessert in minutes. Now it’s our family’s must-have holiday treat, sitting proudly beside Grandma’s fruitcake every year.
What makes this dessert so special? It’s all about the layers! Peppermint cookies, fluffy cream filling, and crushed candy canes come together like edible holiday magic. The best part? No oven required, just layer, chill, and serve. Your kitchen stays cool while you create something that looks like you spent hours decorating.
Trust me, this Christmas Cookie Lasagna Dessert disappears faster than wrapping paper on Christmas morning. The minty freshness combined with that rich cream cheese filling makes it impossible to resist. Plus, those festive red-and-white layers look so pretty on a holiday table. It’s become my go-to when I need an impressive dessert without all the fuss.
Why You’ll Love This Christmas Cookie Lasagna Dessert
This dessert isn’t just delicious, it’s downright magical! Here’s why it’s become my holiday staple:
- No-bake bliss: No oven? No problem! Your kitchen stays cool while you whip up something that looks like it took hours.
- Festive flavors: That peppermint-cookie-cream combo tastes like Christmas in every bite, cool, creamy, and just sweet enough.
- Easy assembly: Layer, spread, repeat, even my kids can help (though they mostly “help” by sneaking cookie crumbs).
- Crowd-pleaser: I’ve never brought leftovers home from a party. Ever. The tray’s always scraped clean!
Seriously, this dessert checks all the boxes, easy, impressive, and packed with holiday cheer. What’s not to love? If you are looking for more amazing desserts, check out our recipe index!
Ingredients for Christmas Cookie Lasagna Dessert
Gathering the right ingredients is half the magic! Here’s exactly what you’ll need to create those dreamy layers:
For the Cookie Layers
- 36 peppermint sandwich cookies, Unbroken is key here! You want those perfect little rectangles to create a solid base. (Pro tip: Buy an extra sleeve, you know you’ll snack on a few while assembling!)
For the Cream Layers
- 16 oz cream cheese, Softened is the magic word here. Leave it out for at least an hour, no one wants lumpy filling! I sometimes zap it in the microwave for 10 seconds if I’m in a pinch.
- 1 cup powdered sugar, Sift it! Trust me, those little lumps disappear way easier now than when you’re trying to smooth your cream layer later.
- 2 cups heavy cream, Cold is crucial, I even chill my mixing bowl sometimes. Warm cream won’t whip up properly, and we need those glorious stiff peaks!
- 1 tsp peppermint extract, Start with this amount, then taste. Some brands are stronger than others, I once added an extra splash and my dessert tasted like toothpaste (oops!).
For Garnish
- ½ cup crushed candy canes, Those festive red-and-white bits make the top sparkle! I whack mine inside a ziplock bag with a rolling pin, it’s oddly therapeutic after holiday stress.
See? Nothing too fancy, just simple ingredients that transform into something spectacular. Now let’s make some holiday magic! For more inspiration on easy recipes, you can explore recipesloop.com.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this Christmas Cookie Lasagna Dessert! Just grab these basics from your kitchen:
- 9×13-inch baking dish, Glass works best so you can see those gorgeous layers, but any dish will do. (Mine’s got a few holiday-themed scratches, proof of many happy Christmases!)
- Electric mixer, A hand mixer works perfectly fine here. Stand mixer? Even better! Just don’t try whipping that cream by hand unless you want an arm workout.
- Mixing bowls, Two medium-sized ones, one for the cream cheese mixture, one for whipping the cream. Bonus if they’re festive colors!
- Spatula, My trusty rubber spatula gets every last bit of that creamy goodness into the pan. No wasting that delicious filling!
That’s it! No special tools required, just the everyday stuff you probably already have. Now let’s get layering!
How to Make Christmas Cookie Lasagna Dessert
Okay, let’s dive into the fun part, building those dreamy layers! Don’t let the “lasagna” name fool you, this is way easier than pasta layers. Just follow these simple steps, and you’ll have a showstopper dessert in no time.
Step 1: Layer the Cookies
First things first, let’s create that crunchy cookie base! Take your peppermint sandwich cookies and arrange them in a single layer across the bottom of your baking dish. Here’s my trick: press each cookie down gently but firmly as you go. You want them nice and snug, like holiday sweaters, with no gaps between them.
Don’t stress if you need to break a few cookies to fill in the edges, that’s totally normal. I usually sacrifice one cookie to crumble into the corners. Just promise not to snack on too many as you work (though I won’t judge if you do!).
Step 2: Prepare the Cream Filling
Now for the fluffy cloud of deliciousness! Start by beating the softened cream cheese and powdered sugar together until they’re completely smooth, no lumps allowed! This usually takes me about 2 minutes with my hand mixer on medium speed.
In a separate bowl, whip that cold heavy cream with the peppermint extract until you get beautiful stiff peaks. You’ll know it’s ready when you can turn the bowl upside down without the cream moving (go ahead, test it, it’s satisfying!). Then, gently fold the whipped cream into the cream cheese mixture. I use a big rubber spatula and make wide, slow motions to keep all that airy goodness intact.
Step 3: Assemble the Layers
Here’s where the magic happens! Spread about half of your cream mixture evenly over the cookie layer. I like to use an offset spatula for this, it makes smoothing so much easier. Then, add another layer of cookies just like before, pressing them gently into the cream.
Top it all off with the remaining cream mixture, spreading it right to the edges. Pro tip: give the pan a little shake from side to side, this helps the cream settle into all the nooks and crannies between the cookies.
Step 4: Garnish and Chill
Time for the festive finishing touch! Sprinkle those crushed candy canes evenly over the top, the more, the merrier! Then comes the hardest part: patience. Slide that beauty into the fridge for at least 3 hours, though overnight is even better. I know it’s tempting to peek, but trust me, this chill time is what transforms it from a goopy mess into sliceable perfection.
When it’s finally time to serve, run a knife around the edges and cut into squares. Watch everyone’s eyes light up when they see those perfect layers!
Tips for the Best Christmas Cookie Lasagna Dessert
Want your dessert to turn out absolutely perfect? Here are my tried-and-true tricks after making this every Christmas for years:
- Cold cream is happy cream: I even chill my mixing bowl sometimes! Warm cream won’t whip properly, it’ll just turn soupy and sad.
- Soften that cream cheese properly: Leave it out for a good hour or microwave in 10-second bursts. Lumpy filling = no thank you!
- Chill the dish first: A quick 10 minutes in the freezer helps the bottom cookie layer stay crisp.
Follow these simple tips, and you’ll be the holiday dessert hero every time. Promise!
Variations of Christmas Cookie Lasagna Dessert
One of my favorite things about this dessert is how easily you can switch it up! While the peppermint version screams Christmas, here are some delicious twists I’ve tried over the years:
Cookie Swaps for Different Holidays
Those peppermint cookies can take a vacation, try these instead:
- Chocolate sandwich cookies: My go-to for birthdays! The dark cookies make gorgeous layers against the white cream. Add a teaspoon of vanilla instead of peppermint for a classic flavor.
- Golden vanilla cookies: Perfect for Easter! Top with pastel sprinkles instead of candy canes for springtime cheer.
- Gingerbread cookies: Hello, winter wonderland! The spice pairs beautifully with the cream, just skip the extra extract.
Extract Alternatives
Not everyone loves mint (though I’ll never understand why!). Try these flavor boosters:
- Almond extract: Just ½ teaspoon gives a lovely marzipan-like flavor, perfect with those golden cookies!
- Orange zest + extract: Bright citrus pairs amazingly with chocolate cookies. I add the zest of one orange plus ½ teaspoon extract.
- Vanilla bean paste: When I want to be fancy, I’ll scrape a real vanilla bean into the cream mixture. So worth it!
Festive Toppings Galore
The candy cane garnish is just the beginning! Here’s what else I’ve tried:
- Crushed Oreos: For chocolate lovers, sprinkle these over vanilla cream layers.
- Toasted coconut: Adds tropical flair for summer parties.
- Mini chocolate chips: My kids’ favorite topping, they love the little chocolate surprises!
The possibilities are endless! Once you master the basic technique, you can customize this dessert for any occasion. I’d love to hear what creative combinations you come up with, leave me a comment with your favorite variation!
Serving and Storing Christmas Cookie Lasagna Dessert
Here’s the thing about this dessert, it’s best served cold, straight from the fridge! I like to take mine out just 5 minutes before serving to take the chill off slightly, but not too long or those beautiful layers start to soften. Use a sharp knife dipped in hot water (and wiped dry) for picture-perfect slices that show off all those gorgeous layers.
Leftovers? Ha, just kidding, there’s never any in my house! But if by some miracle you do have some, here’s how to keep it fresh:
- Storage: Cover tightly with plastic wrap or transfer to an airtight container. It’ll keep happily in the fridge for up to 3 days, though the cookies do soften more each day.
- Serving again: If the top looks a little sad after storage, just sprinkle on some fresh crushed candy canes to revive its festive look!
One word of warning, don’t freeze this beauty. I learned the hard way that the cream layers turn grainy when thawed. Trust me, it’s much better enjoyed fresh (not that anyone needs an excuse to eat it all at once!).
Nutritional Information
Estimates per slice. Values vary based on brands used.
- Calories: 380
- Fat: 25g (Saturated Fat: 15g)
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 4g
- Cholesterol: 70mg
- Sodium: 220mg
Now, let’s be real, this is a holiday treat, not health food! But knowing the numbers helps balance out all those Christmas cookies. Each creamy, minty slice brings about 2 teaspoons of sugar (worth every bite if you ask me). The fat content comes mostly from that dreamy cream cheese and whipped cream combo, so think of it as your daily dose of holiday happiness!
Frequently Asked Questions
Over the years I’ve gotten so many questions about this Christmas Cookie Lasagna Dessert, here are the answers to the ones I hear most often!
Can I make this dessert ahead of time?
Absolutely! In fact, I always make mine the night before. That extra chill time lets the flavors mingle and the layers set up perfectly. Just cover it tightly with plastic wrap, I press it right against the surface to prevent any fridge smells from sneaking in.
Can I freeze Christmas Cookie Lasagna?
Oh honey, I wish! (Trust me, I’ve tried.) Freezing makes the cream layers separate and turn grainy when thawed. The texture just isn’t the same, it’s better enjoyed fresh from the fridge. But let’s be honest, it never lasts long enough to need freezing anyway!
No stress! Chocolate sandwich cookies work beautifully, just swap the peppermint extract for vanilla. Golden vanilla cookies are great too, especially if you add a different extract like almond or orange. The possibilities are endless, that’s what makes this recipe so fun!
Why is my cream layer runny?
Usually this means either your cream wasn’t cold enough when whipping, or you didn’t whip it to stiff peaks. Next time, chill your bowl and beaters first, and keep mixing until the cream holds its shape when you lift the beaters. If it’s already mixed and too soft, pop the whole dessert in the freezer for 30 minutes before serving to firm up.
Try this recipe and share your festive twist in the comments! I’d love to hear what creative variations you come up with, maybe you’ll inspire next year’s holiday dessert!
Christmas Cookie Lasagna Dessert
Ingredients
Equipment
Method
- Line the bottom of a 9×13-inch baking dish with a single layer of peppermint sandwich cookies.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream and peppermint extract until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread half of the cream mixture over the cookie layer.
- Add another layer of cookies, followed by the remaining cream mixture.
- Sprinkle crushed candy canes on top.
- Refrigerate for at least 3 hours before serving.
Notes
