Today I am sharing my recipe for dairy free chocolate lasagna. It is a layered dessert that looks impressive on any table, but it is actually very simple to put together.

This dessert has four distinct layers, starting with a crunchy chocolate cookie crust at the bottom. On top of that, you get a sweet cream layer, rich homemade pudding, and fluffy whipped topping.

The best part is that this version is completely dairy free. Traditional versions are loaded with dairy products, which can be tough if you have an allergy or just try to avoid dairy in your daily meals.

You do not have to bake anything in the oven for this recipe. You just cook a quick stovetop pudding and let everything chill in the fridge until it is firm and ready to slice.

It is the kind of cool, sweet treat that you can make ahead of time for guests. Everyone gets a rich chocolate dessert, and nobody even notices that there is no milk or cream in it.

Why This Recipe Is a Keeper

Decadent Scratch Pudding – Real melted dark chocolate and rich coconut milk create an ultra creamy pudding layer that tastes incredible.

Crunchy Cookie Crust – Crushed chocolate sandwich cookies mixed with melted butter form a sweet, crumbly base everyone loves.

Tangy Cheesecake Layer – Fluffy dairy-free cream cheese adds a bright, velvety contrast that balances the rich chocolate perfectly.

No Oven Required – This entire dessert sets completely in the fridge, keeping your kitchen totally cool and mess-free.

Here’s What You’ll Need

For the Chocolate Pudding

2/3 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
6 tbsp Cornstarch
1/4 tsp Salt
1 1/2 cups Unsweetened Oat Milk
1 can (13.5 oz) Full Fat Coconut Milk
3 oz Dairy Free Dark Chocolate, Chopped
1 tbsp Dairy Free Butter
1 tsp Pure Vanilla Extract

For the Crust

40 Dairy Free Chocolate Sandwich Cookies, Divided
6 tbsp Dairy Free Butter, Melted

For the Cream Layer

8 oz Dairy Free Cream Cheese, Softened
1/2 cup Powdered Sugar
1 tsp Pure Vanilla Extract
1 1/2 cups Dairy Free Whipped Topping, Thawed

For the Topping

2 cups Dairy Free Whipped Topping, Thawed
1/3 cup Dairy Free Mini Chocolate Chips

How to Make It

Step 1

In a medium saucepan, whisk the sugar, cocoa powder, cornstarch and salt. Gradually whisk in the oat milk and coconut milk until smooth.

Cook over medium heat, whisking constantly, until the pudding is thick and bubbling, then cook for 1 minute more. Remove from the heat and stir in the chocolate, butter and vanilla until melted and glossy.

Step 2

Transfer the pudding to a bowl and press plastic wrap directly onto the surface. Let it cool at room temperature for 30 minutes, then refrigerate for 1 hour until cool.

Step 3

Crush 34 of the cookies into fine crumbs in a food processor and mix with the melted butter. Press firmly into the bottom of a 9×13-inch pan and refrigerate for 15 minutes.

Step 4

Beat the cream cheese, powdered sugar and vanilla until smooth and fluffy. Gently fold in 1 1/2 cups of the whipped topping, then spread evenly over the crust.

Step 5

Whisk the cooled pudding until smooth and spread it evenly over the cream layer.

Step 6

Spread the remaining 2 cups of whipped topping over the pudding. Coarsely crush the remaining 6 cookies and sprinkle them over the top along with the mini chocolate chips.

Step 7

Cover and refrigerate for at least 4 hours or overnight until set. Cut into squares and serve cold.

Recipe Tips

Do Not Over-Soften the Cream Cheese

Dairy-free cream cheese behaves very differently than regular cream cheese because it is usually made with a base of coconut oil. If you leave it out on the counter for too long, it will get way too soft and turn soupy when you mix it with the powdered sugar.

I’ve found that taking it out of the fridge just 15 to 20 minutes before you start mixing is the sweet spot. It should still feel slightly cool to the touch so your cream layer stays thick and holds its shape nicely.

Leave the Cream Inside the Cookies

When you are turning the chocolate sandwich cookies into crumbs for the crust, do not scrape out the white cream filling in the middle. You need to toss the whole cookies right into the food processor.

That sweet filling works together with the melted dairy-free butter to glue the crumbs together in the pan. Without the cream centers, your crust will be too dry and will crumble apart when you scoop out a piece.

Let the Pudding Bubble for a Full Minute

Once your chocolate pudding starts thickening and bubbling in the saucepan, set a timer and keep cooking and whisking it for one full minute. Cornstarch needs to reach a full boil to activate its thickening power completely.

If you pull the pan off the heat as soon as it looks thick, the pudding can thin back out as it cools in the fridge. Giving it that extra minute on the stove guarantees a rich, fudgy layer that stays put.

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