Dessert Lasagna with Sugar Cookie Crust
Easy dessert lasagna with sugar cookie crust, cheesecake filling and white chocolate topping is delicious. Can color for Christmas too.
Servings: 24
Equipment
- 1 9x13 pan
- 1 Bowl
Ingredients
Sugar Cookie Crust
- 1 roll cookie dough sugar cookie dough for crust - can color red if you like
Cheesecake Filling
- 3 blocks cream cheese softened, can color this green if you like
- 1 c sugar
- 4 eggs
- 1/2 c heavy cream
- 1/3 c sour cream
- 1 tsp vanilla
- 1/4 tsp salt
Topping
- 3 c white chocolate chips
- 2 tbsp butter unsalted, melted
- 1 can sweetened condensed milk
- gel food coloring if you want to color any of the layers is best
Instructions
- Line a 9x11 or 9x13 baking pan with parchment paper. Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl add the whole tube of sugar cookie dough. (you can add red food dye if you like). 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 (you can add 1-2 tsp peppermint extract if you want now) and salt to finish this filling.
- Blend once more until the mixture is combined and smooth. ( can add green food dye in this mixture if you'd like). 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 at least 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.
- ** Using a microwave add butter and chips, microwave in 30 second increments stirring after every time until you reach a smooth mixture. Then fold in condensed milk.
- Pour this last layer of the dessert lasagna on top of the cooled cheesecake. Spread evenly. (can sprinkle crushed peppermint all over the top if making 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.
Video
Nutrition
Serving: 1oz | Calories: 334kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 143mg | Potassium: 174mg | Fiber: 0.2g | Sugar: 38g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg