Red Velvet Cheesecake Dessert Lasagna

By Becky Hardin

Updated Apr 11, 2026

ShareJump to Recipe

Red Velvet Cheesecake Dessert Lasagna is the dessert for red velvet lovers. This delicious dessert is made with layers of cheesecake, chocolate pudding, chocolate chips, and whipped cream. It’s creamy and tasty, the perfect Valentine’s dessert.

Easy Red Velvet Cheesecake Lasagna Recipe

I’ve made loads of different desserts, but I have a special place in my heart for this layered dessert lasagna. It’s like a regular lasagna, except it’s sweet and sugary and creamy and…okay, well, it’s not like a lasagna, but it is beautifully layered with all good things. I’m talking layers of chocolate, cheesecake, chocolate chips, Oreos, and whipped cream. Is this heaven or what?

This Red Velvet Cheesecake Dessert is so good, and it’s so easy to make. You can prepare it and set it in the fridge/freezer until you’re ready to devour it. So, no last-minute baking is necessary.

I adapted this recipe from one my mom used to make called The Next Best Thing to Robert Redford. I have always loved that name! I made a few changes to make it red velvet and this Red Velvet Cheesecake Dessert Lasagna was born. I don’t know if it’s quite as great as Robert Redford, but it’s at least the second-best thing.

Tips for Beginners

• Be sure to buy the correct sized packages for each ingredient. A standard package of Oreos is 14.3 oz. A standard tub of Lite Cool Whip is 8 oz.
• Make sure to fully chill the lasagna before serving. This will ensure you can cut and serve the lasagna; otherwise, the slices will fall apart.
• Red food dye is optional. I love the way the red layer looks in this dessert, but you don’t have to add the food coloring if you don’t want.

Recipe Card

Red Velvet Cheesecake Dessert Lasagna

4.36 from 28 votes

Prep: 20 minutes mins

Cook: 10 minutes mins

Chill/Freeze: 1 hour hr

Total: 1 hour hr 30 minutes mins

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

This red velvet dessert lasagna is made with an Oreo crust, and layers of cheesecake, pudding, and whipped topping.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

For the Crust

• ▢ 14.3 oz. Oreo cookies 404g (1 standard package)
• ▢ 2 tbsp unsalted butter 28g, melted (¼ stick)

For the Bottom Layer

• ▢ 8 oz. low-fat cream cheese 227g, room temperature (1 brick)
• ▢ 1 cup granulated sugar 200g
• ▢ 8 oz. Lite Cool Whip 227g (1 tub)
• ▢ 1 tsp lemon juice 5g

For the Middle Layer

• ▢ 5.9 oz. instant chocolate pudding mix 167g (1 large box)
• ▢ 3 cups milk 681g
• ▢ 4 oz. cream cheese 114g, room temperature (½ brick)
• ▢ red food coloring optional

For the Top Layer

• ▢ 8 oz. Lite Cool Whip 227g (1 tub)
• ▢ 1 cup mini chocolate chips 177g

Instructions 

• Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
• Blend together the Oreos and butter in a high powered blender or food processor until smooth.
  14.3 oz. Oreo cookies, 2 tbsp unsalted butter
• Pour the Oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.
• Bake crust for 5-8 minutes, or until slightly toasted.
• While crust is cooling, mix together the middle two layers.
• In one bowl, using a hand mixer, beat the low fat cream cheese, sugar, Cool Whip, and lemon juice together.
  8 oz. low-fat cream cheese, 1 cup granulated sugar, 8 oz. Lite Cool Whip, 1 tsp lemon juice
• In a separate bowl, beat the pudding mix and milk together. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.
  5.9 oz. instant chocolate pudding mix, 3 cups milk, 4 oz. cream cheese, red food coloring
• Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.
• Top with the red velvet layer, smoothing out that layer as well.
• Top with the remaining container of Cool Whip and sprinkle with mini chocolate chips.
  8 oz. Lite Cool Whip, 1 cup mini chocolate chips
• Chill in freezer or fridge for at least 1 hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• High Powered Blender OR
• Food Processor
• Hand Mixer

Serving: 1sliceCalories: 795kcalCarbohydrates: 116gProtein: 12gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 61mgSodium: 733mgPotassium: 457mgFiber: 3gSugar: 90gVitamin A: 733IUVitamin C: 0.4mgCalcium: 270mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Red Velvet Cheesecake Dessert Lasagna Step by Step

Get the oven going and prepare a baking dish: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set it aside.

Make the crust: Combine a 14.3 oz. package of Oreos and 2 tbsp butter in a blender to make the Oreo crust. Pour it into the bottom of the baking dish, pat it down into an even layer, and bake it for 5-8 minutes at 350°F.

Make the cheesecake layer: In a mixing bowl, combine 8 oz. low-fat cream cheese, 1 cup sugar, 8 oz. Cool Whip, and 1 tsp lemon juice.

Make the pudding layer: In another bowl, combine one 5.9 oz. package instant pudding mix and 3 cups milk to make the pudding layer. Then mix in 4 oz. cream cheese and 10 drops red food coloring. You don’t have to use the food coloring if you don’t want/need the red color. This adds to the red velvet idea.

Layer the lasagna: Once the cookie crust has baked, pour in the cheesecake layer, and then the red velvet/pudding layer. Top with a thick layer of Cool Whip, and then sprinkle on chocolate chips.

Chill and serve: Let it chill in the freezer or refrigerator for at least an hour before serving. Enjoy!

How to Store

Store red velvet cheesecake dessert lasagna covered in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw in the fridge before enjoying again.

If you want to get a head start, you can let the cheesecake lasagna sit in the fridge overnight.

Serving Suggestions

When I whip up this decadent dessert for Valentine’s Day, I like to serve it with a Love Potion #9 martini to really honor the occasion. If I’m expecting a crowd, I’ll make a pitcher of pink champagne sangria for all of us to enjoy, and if the kids are joining us to celebrate, I’ll make them a nice tall glass of raspberry lemonade so they can join in the fun.

More Valentine’s Day Desserts To Try

• Strawberry Brownies are the ideal combination of rich chocolate and light fruity strawberry flavor, like chocolate-covered strawberries only in brownie form.
• Strawberry Cookies are made with a boxed cake mix and white chocolate chips, baking into soft and fluffy cookies.
• Raspberry Sorbet Pink Champagne Floats are the perfect Valentine’s Day cocktail and dessert all in one.

more decadent dessert recipes

Cosmic Brownies

Chocolate Covered Pretzels

French Silk Pie

Caramel Pie