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Tittle : Mocha Lasagna
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Mocha Lasagna

Mocha Lasagna is an easy no-bake recipe for a delicious layered dessert with Oreo, cream cheese, chocolate, whipped cream, and coffee. Coffee and chocolate is the match made in heaven that comes together as mocha.

Classic Chocolate Lasagna is an old but awesome chocolate dessert, but the coffee addition creates delicious mocha desserts. We all know mocha dessert recipes are just as good as the chocolate ones. Therefore this mocha dessert lasagna recipe shines the spotlight on both the awesome flavors.

However, coffee isn’t just for drinking. Why not have it for dessert-delicious mocha dessert?!

Many chocolate cake recipes use coffee to enhance chocolate flavor without you can even notice that there is coffee added. But this one uses more coffee, so you can tell it’s both coffee and chocolate-flavored dessert.

What is Mocha Lasagna?

Mocha or Chocolate Coffee Lasagna is a layered dessert, that is completely no-bake.

It starts with Oreo cookie crust. The crust is followed by a cheesecake layer with Oreo chunks.

Then comes the star of the show- chocolate and coffee-flavored filling. Mocha filling is made with coffee powder first whipped into the foam, instant chocolate pudding and it’s all lightened with whipped cream. Mocha filling is light and airy and so rich in flavor.

For the topping, I used whipped cream swirled with thick coffee foam and garnished with whipped cream and Oreo crumbs.

How to Make Mocha Layered Dessert?

As every no-bake dessert lasagna, this one is whipped up in less than half an hour, as well. It requires a few hours of chilling time, but it’s totally worth waiting.

Café mocha is based on espresso and hot milk but with added chocolate flavoring and sweetener, typically in the form of cocoa powder or chocolate syrup, and sugar. It’s also served garnished with whipped cream dusted with cocoa or spices.

That inspired me to create this delicious Mocha Lasagna. I made the dessert with coffee, cream, and chocolate.

As I often use Oreo cookies for the crust in my dessert lasagna recipes, I did it this time, too. Since I have some leftovers cookies I chopped them in small chunks and stir them into the cheesecake filling. Oreo cheesecake filing turned out so delicious. It paired so well with mocha filling.

For the mocha filling, Instead of using the espresso coffee, I used instant coffee powder and whipp it with sugar and hot water until frothy.

This frothy coffee mixture I used as an addition for the filling and for garnish, too. For the filling layer, I mixed it into the whipped cream, then mix everything together with instant chocolate pudding.

Also, I drizzle some over the whipped cream on top and swirl everything together with a wooden skewer to create a lively wavy pattern.

As a bonus you can add a swirl of whipped cream on top and dust with Oreo crumbs, cocoa, or even cinnamon, it’s up to your taste.

Enjoy!

Mocha Lasagna

Description

Mocha Lasagna is an easy no-bake recipe for a delicious layered dessert with Oreo, cream cheese, chocolate, whipped cream, and coffee. Coffee and chocolate is the match made in heaven that comes together as mocha.

Ingredients

Oreo Crust:

36 Oreo cookies

½ cup unsalted butter-melted

Oreo Cheesecake Layer:

½ cup unsalted butter-softened

1 ½ cup powdered sugar

12 oz. cream cheese-softened

1 ½ teaspoon vanilla

2 cups Cool Whip or homemade whipped cream

½ cup Oreo chunks

Mocha Layer:

 1 ½ Tablespoon instant coffee powder

1 ½ Tablespoon sugar

1 ½ Tablespoon hot water

1 (3.9 oz.) package chocolate instant pudding

1 ½ cups cold milk

2 cups cool whip or homemade whipped cream

Topping:

3 cups Cool Whip or homemade whipped cream

2 teaspoons instant coffee powder

2 teaspoons sugar

2 teaspoons hot water

2–3 teaspoons Oreo crumbs

 

Instructions

In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into a ziplock bag and crush the cookies with a rolling pin.

Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.

Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Mix in 2 cups Cool Whip. Gently stir in Oreo chunks.

Spread the mixture over the crust and place in the fridge.

Beat coffee powder with sugar and hot water until frothy. Stir the foam into Cool Whip.

In a medium bowl mix chocolate instant pudding with cold milk. Whisk for a few minutes until the pudding starts thickening. Mix in Coffee and Cool Whip mixture. Spread the filling over the cream cheese layer. Chll for 4 hours or prferably overnight.

Spread about 1 ¾ -2 cups Cool Whip on top, save remaining to make the swirls later.

Again, beat coffee powder with sugar and hot water until frothy. You can beat it using a mixer. Transfer he mixture in a zip-lock bag, cut of the corner and drizzle over the whipped cream. Using a wooden skewer, swirls the coffe into the whipped cream.

Use leftovers of whipped cream to pipe the swirls on top and sprinkle with crushed Oreo. Garnish with Oreo halfs before serving if desired.

Store in the fridge.

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