Caramel Chocolate Shortbread Mini Dessert Lasagnas
These mini and bite-sized dessert lasagnas are easy to make and crazy delicious! They each have a salted caramel chocolate chunk Walkers shortbread as the base. Then creamy caramel and chocolate layers to create this no bake dessert!
Course Dessert
Cuisine American
Keyword caramel chocolate dessert lasagna, dessert lasagna, mini desserts, no bake desserts
Place shortbread into jumbo cupcake tins with jumbo cupcake liners (makes 12 jumbo mini lasagnas or use 36 mini shortbreads in a mini cupcake pan)
With a mixer beat cream cheese and 1/2 C powdered sugar. Scrapping the side and making sure there are no chunks
Add the caramel and beat until smooth
In a chilled bowl beat the heavy whipping cream, 1/4 C powdered sugar and vanilla until stiff peaks are formed
Add the whipped cream to the cream cheese mixture and mix until just combined
Spoon the caramel no bake cheesecake mixture over each of the shortbreads - not too thick, 2 Tbsp into each jumbo liner (2 tsp into each mini cup)? And smooth as flat as possible.
Refrigerate while working on the next layer
In another bowl, combine milk and pudding mix, whisk until thick and smooth
Spread over first layer, and smooth. I did 4 tsp over the jumbo and only 1 1/2 tsp over the mini (I had leftover pudding but didn't want that layer as thick).
Let set in the fridge for 6 hours or overnight
Side note - I placed mine in the freezer for about 30 mins before unwrapping and un-molding - then plated them and refrigerated them until ready to serve.
In a chilled bowl beat the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
Add the whipped cream to the top of the lasagnas and top with mini shortbreads!