There’s a certain comfort in layers: crisp cookie crust, tangy cream cheese, decadent pudding, and fluffy whipped topping all stacked into one sliceable, fork-ready dessert. This Red Velvet Cheesecake Dessert Lasagna takes familiar textures and flavors and builds them into a show-stopping, make-ahead treat that’s perfect for parties, potlucks, or a weekend baking binge. It’s indulgent without being fussy, and the assembly is delightfully forgiving — great news for home bakers who love big payoff with straightforward steps.

This recipe uses an Oreo cookie crust, two layers of cream cheese filling (one folded with whipped topping and another swirled with instant chocolate pudding), extra whipped topping for loft, and a sprinkle of mini chocolate chips to finish. I’ve kept measurements precise, so your dessert will hold together and slice beautifully while still delivering the joyful creaminess you crave.

Why you’ll love this Red Velvet Cheesecake Dessert Lasagna

Layered texture: Crunchy cookie base, silky creams, and a light top layer make every forkful interesting.
No baking required: Aside from chilling, everything comes together in bowls and a baking dish.
Make-ahead friendly: Assemble a day in advance to let layers set; flavor and texture improve with time.
Customizable finish: Add extra chocolate chips, crushed cookies, or a drizzle of chocolate if you like.

Ingredients

▢14.3 ounces Oreo cookies 404 grams (1 standard package)
▢2 tablespoons unsalted butter 28 grams, melted (¼ stick)
▢8 ounces low-fat cream cheese 227 grams, room temperature (1 brick)
▢1 cup granulated sugar 200 grams
▢8 ounces Lite Cool Whip 227 grams (1 tub)
▢1 teaspoon lemon juice 5 grams
▢5.9 ounces Instant chocolate pudding mix 167 grams (1 large box)
▢3 cups milk 681 grams
▢4 ounces cream cheese 114 grams, room temperature (½ brick)
▢Red food coloring optional
▢8 ounces Lite Cool Whip 227 grams (1 tub)
▢1 cup mini chocolate chips 177 grams

Equipment

9×13-inch baking dish
Food processor or heavy-duty zip-top bag and rolling pin
Two medium mixing bowls and one large mixing bowl
Rubber spatula, electric mixer (hand or stand), and measuring cups/spoons
Plastic wrap and refrigerator space for chilling

Prep notes and ingredient swaps

Bring the cream cheese blocks to room temperature so they whip smooth without lumps. Use the light whipped topping specified (Lite Cool Whip) for the folded mousse-like layers and as the final top layer. If you prefer a deeper red in the dessert, add a few drops of red food coloring to one of the cream cheese layers — it’s optional but pretty for presentation. The instant chocolate pudding is dissolved with milk so it sets quickly and contributes a chocolatey layer that pairs well with the cookie crust.

Step-by-step directions

Follow these rewritten step-by-step directions to assemble your Red Velvet Cheesecake Dessert Lasagna. The order mirrors the ingredient list to make the process intuitive and ensure each ingredient is used correctly.

Make the Oreo crust. Place 14.3 ounces (404 g) of Oreo cookies in a food processor and pulse until they form fine crumbs. If you don’t have a processor, put the cookies in a heavy-duty zip-top bag and crush them with a rolling pin until finely ground. Transfer the crumbs to a bowl and stir in 2 tablespoons (28 g) melted unsalted butter until the mixture resembles wet sand.
Press the crust into the pan. Pour the cookie-butter mixture into a 9×13-inch baking dish. Use the bottom of a measuring cup or a flat spatula to press the crumbs evenly and firmly across the base of the dish. Chill the crust in the refrigerator while you prepare the fillings so it firms up.
Prepare the first cream cheese layer. In a large mixing bowl, beat 8 ounces (227 g) low-fat cream cheese at room temperature with 1 cup (200 g) granulated sugar until the mixture is smooth and slightly fluffy. Add 1 teaspoon (5 g) lemon juice and beat briefly to incorporate. Gently fold in 8 ounces (227 g) Lite Cool Whip with a rubber spatula until the mixture is uniform and light. If you want a red-hued layer, add a few drops of red food coloring now and fold just until the color is evenly distributed.
Spread the first cream cheese layer over the crust. Remove the chilled crust from the refrigerator. Spread the cream cheese and Cool Whip mixture evenly over the Oreo base, smoothing the top with an offset spatula or the back of a spoon. Return the dish to the refrigerator while you make the next layer.
Mix the chocolate pudding. In a medium bowl, whisk together 5.9 ounces (167 g) instant chocolate pudding mix and 3 cups (681 g) milk until fully combined. Let the pudding sit for a couple of minutes to thicken.
Make the second cream cheese swirl. In a clean medium bowl, beat 4 ounces (114 g) cream cheese at room temperature until smooth. Fold in the prepared chocolate pudding until the mixture is even and creamy. If the pudding is too firm, whisk a little to loosen before folding so the texture remains spreadable.
Layer the chocolate-cream cheese mixture. Spread the pudding-cream cheese mixture gently over the chilled first cheese layer. Take care not to press too hard — you want distinct layers. Smooth the surface with a spatula.
Add the final Cool Whip layer. Spread the remaining 8 ounces (227 g) Lite Cool Whip evenly on top of the pudding layer. This creates the cloud-like finish for the dessert and helps the slices look clean when cut.
Top with mini chocolate chips. Sprinkle 1 cup (177 g) mini chocolate chips evenly across the top of the dessert. Press a few chips lightly into the surface so they don’t fall off when you serve slices.
Chill until set. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the layers to firm up, making slicing easier and improving flavor melding.
Slice and serve. Remove the lasagna from the refrigerator about 10 minutes before serving so it’s easier to slice. Use a sharp knife dipped briefly in hot water and wiped dry between cuts for cleaner slices. Serve chilled and enjoy each layered bite.

Storage

Cover any leftovers and keep them refrigerated for up to 3–4 days. The cookie crust will slowly soften over time, so for the best texture, consume within the first couple of days. This dessert freezes well for up to 1 month; thaw in the refrigerator overnight before serving.

Make-ahead tips

Prepare the crust and all fillings a day ahead and refrigerate assembled; chilling overnight ensures firm, neat slices.
If transporting to a gathering, keep the dish on a flat surface in a cooler or insulated carrier to maintain the layered look.
To speed assembly, measure and chill the Cool Whip tubs so they’re ready to fold into the cream cheese without sweating.

Serving suggestions

Garnish individual slices with extra mini chips, a drizzle of warmed chocolate sauce, or a dusting of crushed cookies. A few fresh berries on the side add brightness, though the dessert is rich enough to stand on its own. For a party, cut into small squares and arrange on a serving platter for easy nibbling.

Notes on ingredients

This recipe specifies Lite Cool Whip and instant pudding for convenience and texture. The low-fat and lite components reduce richness slightly without sacrificing the creamy mouthfeel. If you prefer full-fat options, full-fat cream cheese and regular whipped topping will also work; just expect a richer result. The chocolate pudding provides a quick-set layer that blends smoothly with the extra cream cheese; make sure you use the amounts listed for the right consistency.

Troubleshooting

If a cream cheese layer is lumpy, continue beating until smooth and scrape the bowl often to ensure everything incorporates evenly.
Too-soggy crust? If the cookie layer becomes overly soft after sitting, next time try chilling the crust longer before adding wet layers, or add a touch more melted butter to bind the crumbs.
For cleaner slices, chill thoroughly and run your knife under hot water, wiping it between cuts.

Final thoughts

This Red Velvet Cheesecake Dessert Lasagna combines the playful nostalgia of an Oreo crust with the luxe texture of cheesecake and pudding layers. It’s forgiving to assemble, visually impressive, and reliably crowd-pleasing. Whether you’re serving it at a family dinner or bringing it to a celebration, it’s a layered dessert that feels special without requiring a lot of technique. Make it ahead, chill it well, and enjoy slices that bring a little indulgence to any table.