Step 1: Prepare the Pan and Cookie Crust
Begin by lining your 9×13 inch dish with parchment paper, leaving an overhang on two sides. This “sling” will make it incredibly easy to lift the finished lasagna out for clean slicing.

Place the gingerbread cookies in a food processor and pulse until they form fine crumbs. You should have about 2 ½ cups of crumbs. Pour them into a bowl and stir in the melted butter until the mixture resembles wet sand.

Press this buttery crumb mixture firmly and evenly into the bottom of your prepared pan. This is the first sturdy, flavorful layer of your Christmas dessert lasagna.

Step 2: Whip the Peppermint Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with 1 cup of powdered sugar and the vanilla extract until completely smooth and lump-free.

In a separate, chilled bowl, whip the 2 cups of cold heavy cream with ¼ cup of powdered sugar and the peppermint extract. Whip until stiff peaks form.

Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. This creates a light, fluffy, and flavorful peppermint mousse.

Step 3: Assemble the First Creamy Layer
Spread half of the peppermint cream cheese filling evenly over the prepared gingerbread cookie crust. Sprinkle ½ cup of the crushed candy canes and ¼ cup of the mini chocolate chips over this layer. This adds crunch and bursts of peppermint flavor.

Step 4: Add the Second Cookie Layer
Generously sprinkle about ¾ cup of the remaining plain gingerbread cookie crumbs directly over the cream layer. Gently press them down. This creates the distinctive “lasagna noodle” layer and adds great texture.

Step 5: Repeat and Create the Top Layer
Spread the remaining half of the peppermint cream cheese filling over the cookie crumb layer. Smooth the top with a spatula. Place the entire pan in the refrigerator to chill while you make the ganache.

Step 6: Prepare the Chocolate Ganache Topping
Pour the ½ cup of heavy cream into a microwave-safe bowl and heat for 45-60 seconds, until hot but not boiling. Alternatively, heat in a small saucepan until steaming.

Place the semi-sweet chocolate chips in a separate heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then whisk slowly from the center outward until a smooth, shiny ganache forms.

Let the ganache cool for 5-10 minutes so it thickens slightly but is still pourable.

Step 7: Final Assembly and Chill
Slowly pour the slightly cooled chocolate ganache over the top of the chilled cream layer. Use a spatula to guide it to the edges for full coverage.

Immediately sprinkle the remaining ½ cup of crushed candy canes and ¼ cup of mini chocolate chips over the wet ganache so they adhere.

Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is essential for the no-bake Christmas dessert to set properly so you can get clean slices.

Step 8: Serve and Garnish
Use the parchment paper sling to lift the entire cookie lasagna out of the pan and onto a cutting board. Use a sharp knife to slice it into squares. For the cleanest cuts, wipe the knife with a hot, damp cloth between slices.

Garnish individual pieces with extra whipped cream and a dusting of cookie crumbs if desired.