Christmas Dessert Lasagna

Last Updated on October 17, 2025 by DIYbunker Team

This Christmas Dessert Lasagna is the ultimate holiday treat, bursting with color and festive flavor. Layers of red sugar cookie crust, creamy peppermint cheesecake, and smooth white chocolate fudge create a dessert that looks and tastes like Christmas magic. Topped with crushed peppermint and whipped cream, it’s perfect for parties or family gatherings and guaranteed to impress every guest.

Each layer brings something special. The cookie base adds a sweet crunch, the cheesecake is cool and minty, and the fudge gives a rich, velvety finish. It takes a little time to chill, but the prep is easy and the payoff is pure holiday joy. Serve it as a show-stopping finale or share it at your next Christmas celebration.

Equipment

• 9×11 Baking Dish
• Parchment Paper
• Baking Sheet
• Hand Mixer

Prep Time: 30 minutes

Bake Time: 55 minutes

Idle Time: 3 hours – Overnight

Yield: 12 “lasagna” squares

Ingredients

• Sugar Cookie Crust
• Roll of sugar cookie dough
• Red Food Dye
• White Chocolate Fudge
• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• 2 tablespoons unsalted butter, melted
• Peppermint Cheesecake
• 3 8-ounce packages of cream cheese
• 1 cup white granulated sugar
• 4 large eggs
• ½ cup heavy cream
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• ¼ teaspoon salt
• Green Food Dye

Topping

• Crushed Peppermint
• Whipped Cream

Directions

1. Line a 9×11 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl add the whole tube of sugar cookie dough. Place a generous amount of red food dye on the dough. Use your hands to blend the color in and create a deep red sugar cookie dough.
3. Press this cookie dough evenly into the bottom of the baking dish. Bake for 8 minutes.
4. Remove from the oven and let cool. While this cools, make the cheesecake filling
5. In a separate bowl add in the cream cheese. Blend with a hand mixer until creamy and smooth. Add the white sugar and blend again until combined.
6. Add in each egg one at a time, mixing between each addition until incorporated.
7. Add the heavy cream, sour cream, vanilla and peppermint extracts and salt to finish this filling. Blend once more until the mixture is combined and smooth.
8. Put a few drops of green food dye in this mixture folding together with a rubber spatula to fully incorporate the color.
9. Pour this cheesecake filling on top of the sugar cookie dough crust in the baking dish.
10. Bake in the oven for 45 minutes. The center will still be a bit jiggly, but at this point remove from the oven and let cool at room temperature for 1 hour.
11. About 10 minutes before the cheesecake is done cooling, take another clean bowl and add the white chocolate chips and butter.
12. Use the double boiler method and place this over a pot with simmering water. Stir every so often until the chocolate chips have melted and butter is combined.
13. Pour in the sweetened condensed milk. Mix until everything is smooth.
14. Remove from the heat and pour this last layer of the dessert lasagna on top of the cooled peppermint cheesecake. Spread evenly.
15. Sprinkle crushed peppermint all over the top of the christmas lasagna.
16. Cover and place in the fridge to set and cool for another 2 hours.
17. Cut and enjoy, adding some whipped cream on top of each slice if desired.

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