Go Back
–+ servings
Red Velvet Cheesecake Dessert Lasagna is THE dessert for red velvet lovers! This delicious red velvet dessert is made with layers of cheesecake, chocolate pudding, chocolate chips, and whipped cream. It's creamy and tasty, the perfect Valentine's dessert!

Red Velvet Cheesecake Dessert Lasagna

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill/Freeze: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 slices
Calories: 795kcal
Author: Becky Hardin - The Cookie Rookie
This red velvet dessert lasagna is made with an Oreo crust, and layers of cheesecake, pudding, and whipped topping.
Print Recipe

Equipment

Ingredients

For the Crust

  • 14.3 ounces Oreo cookies 404 grams (1 standard package)
  • 2 tablespoons unsalted butter 28 grams, melted (¼ stick)

For the Bottom Layer

  • 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

For the Middle Layer

  • 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

For the Top Layer

  • 8 ounces Lite Cool Whip 227 grams (1 tub)
  • 1 cup mini chocolate chips 177 grams

Instructions

  • Preheat oven to 350°F. Spray a 9x13-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 ounces Oreo cookies, 2 tablespoons 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 ounces low-fat cream cheese, 1 cup granulated sugar, 8 ounces Lite Cool Whip, 1 teaspoon 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 ounces Instant chocolate pudding mix, 3 cups milk, 4 ounces 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 ounces 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!

Notes

  • Be sure to buy the correct sized packages for each ingredient.
    • A standard package of Oreos is 14.3 ounces.
    • A standard tub of Lite Cool Whip is 8 ounces.
    • A large box of chocolate instant pudding mix is 5.9 ounces.
  • Make sure to fully chill the lasagna before serving!
Storage: Store red velvet cheesecake dessert lasagna covered in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 795kcal | Carbohydrates: 116g | Protein: 12g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 733mg | Potassium: 457mg | Fiber: 3g | Sugar: 90g | Vitamin A: 733IU | Vitamin C: 0.4mg | Calcium: 270mg | Iron: 7mg