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Christmas Dessert Lasagna

Christmas Dessert Lasagna is a festive layered treat featuring a red sugar cookie crust, creamy peppermint cheesecake, and rich white chocolate fudge, topped with crushed peppermint for the perfect holiday dessert!
Print Recipe

Ingredients

For Sugar Cookie Crust:

  • Roll of sugar cookie dough
  • Red Food Dye

Fow White Chocolate Fudge

  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk
  • 1 can sweetened condensed milk

For 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

For the Topping:

  • Crushed Peppermint
  • Whipped Cream

Instructions

  • Line a 9x11 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
  • 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.
  • Press this cookie dough evenly into the bottom of the baking dish. Bake for 8 minutes.
  • Remove from the oven and let cool. While this cools, make the cheesecake filling
  • 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.
  • Add in each egg one at a time, mixing between each addition until incorporated.
  • 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.
  • Put a few drops of green food dye in this mixture folding together with a rubber spatula to fully incorporate the color.
  • Pour this cheesecake filling on top of the sugar cookie dough crust in the baking dish.
  • 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.
  • About 10 minutes before the cheesecake is done cooling, take another clean bowl and add the white chocolate chips and butter.
  • 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.
  • Pour in the sweetened condensed milk. Mix until everything is smooth.
  • Remove from the heat and pour this last layer of the dessert lasagna on top of the cooled peppermint cheesecake. Spread evenly.
  • Sprinkle crushed peppermint all over the top of the Christmas lasagna.
  • Cover and place in the fridge to set and cool for another 2 hours.
  • Cut and enjoy, adding some whipped cream on top of each slice if desired.
Author: carlycampbell