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To create a No-Bake Christmas Cookie Lasagna, you will need the following ingredients: - 24 Gingerbread cookies, crushed - 1 cup heavy cream - 1 cup cream cheese, softened - ½ cup powdered sugar - ½ teaspoon vanilla extract - 1 cup whipped topping (like Cool Whip) - ½ cup mini marshmallows - ½ cup chocolate chips - ¼ cup crushed peppermint candies - ½ teaspoon cinnamon These ingredients work together to create a sweet and festive dessert. The gingerbread cookies give a warm spice flavor. The cream cheese adds a rich taste and smooth texture. Heavy cream makes the dessert light and airy. Whipped topping adds a fun touch of creaminess. The mini marshmallows bring a chewy bite, while chocolate chips add a sweet crunch. Crushed peppermint candies offer a refreshing twist. Cinnamon ties everything together with warmth. Having these ingredients ready will help you make the lasagna quickly. Plus, it’s a fun way to get everyone involved in the kitchen! {{ingredient_image_1}} First, take your softened cream cheese. Place it in a large mixing bowl. Now, beat the cream cheese with a mixer. Whip it until it looks fluffy and smooth. This step is key for a creamy texture. Next, grab your powdered sugar and vanilla extract. Slowly add the powdered sugar to the cream cheese. Mix until it blends well. Then, add the vanilla extract and blend again. Your cream mixture should be sweet and tasty! Now, let’s whip the heavy cream. Pour your cup of heavy cream into a clean bowl. Use a mixer to beat it until you see stiff peaks. This means the cream holds its shape well. Be careful not to overwhip, or it can turn grainy. Once you achieve those stiff peaks, it's time to fold. Gently combine the whipped cream with your cream cheese mixture. Use a spatula to fold the whipped cream in. This keeps the mix light and fluffy. Now comes the fun part—layering! Grab a 9x9 inch rectangular dish. Start by spreading a layer of crushed gingerbread cookies on the bottom. Make sure it covers the base evenly. Next, pour half of your cream mixture over the cookies. Smooth it out with a spatula. Now, sprinkle mini marshmallows, chocolate chips, and crushed peppermint candies over the cream. Dust a pinch of cinnamon on top for extra flavor. Repeat this process again. Add another layer of crushed gingerbread cookies. Then, pour the rest of the cream mixture over. Finish with more mini marshmallows, chocolate chips, and peppermint candies. Once layered, cover the dish with plastic wrap. Put it in the fridge for at least 4 hours. If you can, let it chill overnight. This helps the layers set perfectly. To make a smooth and creamy filling, start by beating the cream cheese until fluffy. This is key! Gradually mix in the powdered sugar and vanilla extract. Keep mixing until the ingredients blend well. This will make your cream mixture light and tasty. Next, whip the heavy cream in a separate bowl until stiff peaks form. Be gentle when you fold the whipped cream into the cream cheese mixture. This helps keep the texture light and airy. If you want to prepare this dessert in advance, you can! Make the layers a day before your gathering. After layering, cover the dish with plastic wrap. Refrigerate it overnight. This allows the flavors to meld and the layers to set perfectly. It also saves you time on the day of the event. Just take it out, garnish, and serve! To make your no-bake Christmas cookie lasagna shine, think about how to present it. Use a clear glass dish to show off those beautiful layers. Before serving, sprinkle extra crushed peppermint candies on top. This adds a festive touch. You could also add a few whole gingerbread cookies around the dish for decoration. This makes it look even more inviting and delicious! Pro Tips Use Fresh Ingredients: Ensure your cream cheese and heavy cream are fresh for the best flavor and texture in your lasagna. Chill for Best Results: Allow the lasagna to chill overnight for optimal layering and flavor melding, making it even more delicious. Customize Your Toppings: Feel free to substitute or add your favorite toppings, such as nuts or different types of chocolate, for a unique twist. Presentation Matters: Garnish with extra crushed peppermint and a sprinkle of cinnamon just before serving for a festive and appealing look. {{image_2}} You can change the cookie base for fun. Try using chocolate cookies instead of gingerbread. This adds a rich taste. Vanilla wafers also work well for a lighter flavor. For a fruity twist, use lemon cookies. Each option gives a new spin on the dessert. Want gluten-free? Use gluten-free gingerbread cookies. Many brands offer great options. For a dairy-free version, switch cream cheese with a vegan cream cheese. Coconut whipped cream makes a great substitute for heavy cream. These swaps keep the dish tasty and friendly for everyone. Customizing your cookie lasagna is easy. Add mini candy canes for more peppermint flavor. You can also mix in chopped nuts like pecans or walnuts for crunch. M&M's or holiday-themed chocolates bring color and fun. Get creative with your favorite holiday candies! To store your leftover No-Bake Christmas Cookie Lasagna, first, cover it well. Use plastic wrap or aluminum foil to keep air out. This helps it stay fresh. I recommend placing it in the fridge right after serving. It’s best to eat it within three days. The longer it sits, the softer the cookies become. If you want to store it longer, freezing is a great choice. First, cut it into pieces. This makes it easy to thaw just what you need. Wrap each piece in plastic wrap tightly. Then, place them in a freezer-safe bag. You can freeze it for up to a month. When you’re ready to eat, take a piece out and thaw it in the fridge overnight. This keeps the texture nice. In the fridge, your No-Bake Christmas Cookie Lasagna lasts about three to four days. After that, the cookies may lose their crunch. If you freeze it, you can enjoy it for a month. Just remember to check for any signs of spoilage before eating. Enjoy your festive treat! Yes, you can switch the gingerbread cookies for others. Try using Oreos, vanilla wafers, or even chocolate chip cookies. Each type of cookie adds a new flavor. This makes the lasagna fun and unique. You can mix and match to find your favorite. I recommend chilling the lasagna for at least four hours. If you can, chill it overnight. This time helps the layers set and the flavors meld. The longer it chills, the better the texture will be. It will be easier to slice and serve. Absolutely! To make this gluten-free, use gluten-free cookies. Look for brands that offer gluten-free gingerbread or chocolate cookies. Check the labels to ensure there is no gluten. This way, everyone can enjoy this tasty treat during the holidays. This blog explored the tasty gingerbread lasagna recipe. We covered ingredients, steps to prepare, and helpful tips. You learned how to layer cookies and cream for the best results. There are also options for different tastes and dietary needs. Now you can impress guests at any gathering with your holiday treat. Enjoy creating your own version and share it with family and friends!

No-Bake Christmas Cookie Lasagna

A festive layered dessert featuring gingerbread cookies, cream cheese, and holiday toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 24 pieces Gingerbread cookies, crushed
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1 cup whipped topping (like Cool Whip)
  • 0.5 cup mini marshmallows
  • 0.5 cup chocolate chips
  • 0.25 cup crushed peppermint candies
  • 0.5 teaspoon cinnamon

Instructions
 

  • Prepare the Cream Mixture: In a mixing bowl, beat the softened cream cheese until fluffy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  • Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until smooth and creamy.
  • Layer the Lasagna: In a rectangular dish (9x9 inches or similar), spread a layer of the crushed gingerbread cookies evenly at the bottom.
  • Pour half of the cream mixture over the gingerbread layer, smoothing it out with a spatula.
  • Sprinkle a layer of mini marshmallows, chocolate chips, and crushed peppermint candies over the cream layer, and dust with a pinch of cinnamon.
  • Repeat the layers: Add another layer of crushed gingerbread cookies, followed by the remaining cream mixture and toppings again (mini marshmallows, chocolate chips, and peppermint candies).
  • Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.
  • Serve: Before serving, garnish with additional crushed peppermint candies on top for a festive touch.

Notes

Chill overnight for best results.
Keyword Christmas, cookies, dessert, no-bake