There’s just something about springtime that brings out the inner dessert decorator in all of us. And when it comes to Easter, I’m all about making treats that are fun, festive, and above all—easy. That’s where this Easter Chocolate Lasagna swoops in like the holiday dessert hero it is. Layers of rich chocolate pudding, creamy no-bake cheesecake, a buttery cookie crust, and all the pastel candy toppings your heart could want? Yes, please!

Now, if you’ve never made a dessert lasagna before, let me tell you—it’s way easier than it sounds. No ovens, no fussy baking steps, and no need to worry if the cake rises (because, spoiler: there’s no cake). This sweet, layered treat is completely no-bake and practically foolproof. Whether you’re hosting a big Easter brunch or just want something fun for the kids to help decorate, this one checks all the boxes.

I first whipped up a version of this for our neighborhood’s annual Easter egg hunt. I needed something that could feed a crowd, look festive, and still taste amazing after sitting in the fridge for a bit. Enter: this dreamy chocolate lasagna. It disappeared before the first round of egg-hunting was even done! Since then, it’s become a go-to for any spring celebration—and honestly, it’s so good, I’ve been tempted to make it year-round with seasonal candy swaps.

So, let’s dig into this super simple, totally craveable Easter dessert!

STEP 1: MAKE THE CRUST

This is your base layer, and it’s where the crunch comes in. Start with 2 cups of chocolate cookie crumbs—you can use Oreos (just remove the filling first) or chocolate graham crackers. Combine the crumbs with 6 tablespoons of melted butter and mix until the texture resembles wet sand. You want everything evenly coated so it sticks together nicely when pressed.

Next, press the mixture into the bottom of a 9×13-inch dish. Use the bottom of a measuring cup or glass to really pack it down. Then pop it in the fridge to chill for at least 10 minutes while you move on to the next step. This helps it firm up and stay crisp under all those creamy layers to come.

STEP 2: PREPARE THE CHEESECAKE LAYER

Now for the fluffy, creamy middle that brings everything together. In a medium mixing bowl, beat together:

• 8 oz of softened cream cheese

• ¼ cup sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

Once everything is nice and smooth, gently fold in 1 cup of whipped topping (Cool Whip works great here). You’re aiming for a light, spreadable texture that isn’t too runny.

Take the crust out of the fridge and spread this cheesecake layer right over it. Use a spatula to smooth it out all the way to the edges. This layer is mild and creamy, which makes it the perfect balance to the richer chocolate that comes next.

STEP 3: WHISK UP THE PUDDING LAYER

This is the part where the chocolate lovers in your family will swoon. In another bowl, whisk together:

• 2 packages (3.4 oz each) of instant chocolate pudding

• 3 cups of cold milk

Whisk vigorously for about 2 minutes until the mixture thickens up. Then let it sit for an additional 5 minutes—this gives it time to finish setting. Once it’s ready, spread the pudding over the cheesecake layer in your dish.

At this point, your dessert is already looking pretty amazing—and we haven’t even gotten to the fun part: the toppings.

STEP 4: ADD THE WHIPPED TOPPING AND EASTER DECORATIONS

Take your remaining 2 cups of whipped topping and gently spread it over the pudding layer. Use a spatula to create soft swirls if you want a pretty, cloud-like finish. You could also go for a totally smooth top if you’re planning to layer on a lot of decorations.

Now it’s time to have a little fun. Grab a handful (or two) of Easter candies—think pastel M&M’s, mini chocolate eggs, jelly beans, or even marshmallow chicks if you’re feeling whimsical. Scatter them across the top for a festive, colorful touch. You can go for an even sprinkle or arrange them in patterns for a more styled look.

Want to kick it up a notch? Add chocolate shavings or curls (a vegetable peeler works wonders on a chocolate bar), or a light dusting of festive sprinkles. The contrast of the rich chocolate against the pastel candies makes for a beautiful presentation that’s practically begging to be photographed—though it probably won’t last long enough for many pictures.

STEP 5: CHILL AND SERVE

Once your Easter chocolate lasagna is fully assembled, it’s time to let it set. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you’re prepping ahead. This gives all the layers time to firm up and makes it easier to slice.

In a hurry? You can pop it in the freezer for 1 to 2 hours to speed things up. Just make sure to let it sit at room temperature for about 10–15 minutes before slicing so it’s not too firm to cut.

When you’re ready to serve, use a sharp knife and a flat spatula to lift out neat squares. The layers look beautiful on a plate—and one bite in, you’ll know it was worth every step. The chocolate, the creamy cheesecake, the crunchy crust, and that whipped topping all work together for a dessert that’s as delicious as it is fun.

TIPS FOR EASTER CHOCOLATE LASAGNA SUCCESS

If this is your first time making a dessert lasagna, don’t stress—it’s super forgiving. But here are a few helpful tips to make it even easier:

• Use full-fat cream cheese and milk for the richest flavor and best texture. The reduced-fat versions can be a bit runnier and won’t set up as well.

• Chill between layers if needed. If your layers are a bit soft or you want sharper lines, let the dish chill for 10–15 minutes between adding each layer. It’ll help them hold their shape better.

• Customize for the season. While we love this version for Easter, you can swap out the candies for whatever holiday is coming up—think red and green for Christmas, or orange and black for Halloween. It’s endlessly adaptable.

• Make ahead to save time. You can make this dessert a day in advance and keep it in the fridge until you’re ready to serve. In fact, it gets even better as the flavors meld together.

• Use clear dishes for a pretty presentation. A glass baking dish lets you see all those gorgeous layers—and adds major wow factor when you bring it to the table.

FREQUENTLY ASKED QUESTIONS

1. Can I make this dessert ahead of time?

Yes! In fact, it’s even better when made a day in advance. Just cover it tightly with plastic wrap and keep it in the refrigerator. This gives the layers time to firm up and lets the flavors meld together beautifully.

2. What’s the best way to get clean slices when serving?

Use a sharp knife and wipe it clean between cuts. A thin, non-serrated knife works best. You can also lightly oil the blade or dip it in hot water before slicing to help glide through the layers without dragging.

3. Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Just whip 2 cups of heavy cream with 2–3 tablespoons of powdered sugar and a splash of vanilla extract until stiff peaks form. Keep in mind that homemade whipped cream is less stable, so if you’re making this ahead of time, stick with Cool Whip for longer-lasting results.

4. I don’t have chocolate graham crackers or Oreos. What can I use for the crust?

Any chocolate-based cookie will work—think chocolate teddy grahams, chocolate wafer cookies, or even brownie brittle crumbs. Just make sure it’s a dry, crumbly texture and not too moist.

5. Can I make this gluten-free?

Yes! Use gluten-free chocolate cookies for the crust and double-check that your pudding mix and candies are certified gluten-free. Many brands offer allergy-friendly options now.

6. What if I want to make a smaller batch?

You can easily halve this recipe and assemble it in an 8×8-inch dish instead. It’s perfect for smaller gatherings or just a fun treat for the family.

7. Can I freeze Easter Chocolate Lasagna?

You sure can! Freeze it uncovered for about an hour to firm it up, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for up to a month. Just thaw it in the fridge overnight before serving.

FINAL THOUGHTS: BRINGING SWEETNESS TO YOUR SPRING CELEBRATIONS

There’s something so satisfying about a dessert that looks impressive but doesn’t require any baking or complicated techniques. This Easter Chocolate Lasagna hits that sweet spot—it’s fun to make, endlessly customizable, and guaranteed to make people smile (especially the little ones who get to sprinkle on the candy).

I love that it brings people together, whether you’re decorating it with your kids, sharing it at a potluck, or just enjoying a slice with a cup of coffee while watching the spring sunshine outside. It’s one of those desserts that’s as joyful to create as it is to eat.

So if you’re looking for something simple, sweet, and guaranteed to be a hit at your next spring gathering, give this no-bake Easter Chocolate Lasagna a try. I’d love to hear how it turns out for you—drop a comment below with your own twist on the recipe or let me know what fun Easter candies you used on top!

Happy spring, and happy dessert-making!