Description
Oreo crust, creamy cheesecake, mint chocolate pudding, whipped cream, and chocolate ganache layers create this festive Shamrock Shake Dessert Lasagna!
Ingredients
Scale
- 36 Oreo cookies, finely crushed (about 3 cups)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 (3.4 ounce) package instant pistachio pudding mix
- 3 cups cold milk
- 1/2 teaspoon peppermint extract
- Green food coloring (optional, for a more vibrant green)
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- Mini chocolate chips
- Andes mint baking chips
- Whipped cream (optional, for extra dollops)
Instructions
- Crush the Oreos: In a food processor, pulse the Oreo cookies until they are finely crushed. Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin. Make sure you get them as fine as possible for a smooth crust.
- Combine with Butter: In a medium bowl, combine the crushed Oreo crumbs and melted butter. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand.
- Press into Pan: Press the Oreo mixture into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup or your fingers to firmly pack the crust. This is important to ensure the crust holds together well.
- Bake (Optional): For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely before adding the next layer. If you prefer a softer crust, you can skip the baking step.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Add Vanilla and Eggs: Add the vanilla extract and beat to combine. Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air and cause the cheesecake layer to crack during baking.
- Stir in Heavy Cream: Stir in the heavy cream until just combined. This will help to create a smooth and creamy texture.
- Pour over Crust: Pour the cheesecake mixture evenly over the cooled Oreo crust.
- Bake: Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Be careful not to overbake, as this can cause the cheesecake to become dry.
- Cool Completely: Remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake layer to set completely.
- Whisk Pudding Mixes and Milk: In a large bowl, whisk together the instant chocolate pudding mix and the instant pistachio pudding mix. Add the cold milk and peppermint extract. Whisk continuously for 2 minutes, or until the pudding begins to thicken.
- Add Green Food Coloring (Optional): If desired, add a few drops of green food coloring to achieve a more vibrant green color. Stir until the color is evenly distributed.
- Let Set Slightly: Let the pudding mixture sit for a few minutes to thicken slightly. This will help prevent it from seeping into the cheesecake layer.
- Spread over Cheesecake: Gently spread the mint chocolate pudding mixture evenly over the chilled cheesecake layer.
- Refrigerate: Return the baking dish to the refrigerator and chill for at least 1 hour to allow the pudding layer to set.
- Chill Bowl and Beaters: Place the mixing bowl and beaters in the freezer for about 15-20 minutes before making the whipped cream. This will help the cream whip up more quickly and easily.
- Whip Heavy Cream: Pour the heavy cream into the chilled bowl. Beat with an electric mixer on medium speed until soft peaks form.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.
- Spread over Pudding: Spread the whipped cream evenly over the chilled mint chocolate pudding layer.
- Heat Heavy Cream: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour over Chocolate: Pour the hot heavy cream over the chopped chocolate. Let it sit for 1 minute to allow the chocolate to melt.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Drizzle over Whipped Cream: Drizzle the chocolate ganache over the whipped cream layer. You can use a spoon or a piping bag to create a decorative pattern.
- Garnish: Sprinkle mini chocolate chips and Andes mint baking chips over the chocolate ganache. You can also add dollops of whipped cream for an extra touch.
- Chill: Cover the dessert lasagna and refrigerate for at least 2 hours, or preferably overnight, to allow all the layers to set and the flavors to meld. This is a crucial step for the best flavor and texture.
- Serve: Cut into squares and serve chilled. Enjoy your delicious Shamrock Shake Dessert Lasagna!
Notes
- For the best results, use full-fat cream cheese and heavy cream.
- Don’t overmix the cheesecake batter, as this can cause it to crack during baking.
- Chilling the dessert lasagna overnight is highly recommended for the best flavor and texture.
- If you don’t have Andes mint baking chips, you can use chopped Andes mint candies.
- Adjust the amount of peppermint extract to your liking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes