No-Bake Peanut Butter Lasagna Recipe

Introduction

No-Bake Peanut Butter Lasagna is a delightful layered dessert combining creamy peanut butter, rich chocolate, and crunchy textures. This easy-to-make treat requires no baking and is perfect for peanut butter lovers looking for a refreshing and indulgent dessert.

Ingredients

• 2 cups crushed graham crackers (or Nutter Butters for extra peanut flavor)
• ½ cup salted peanuts, chopped
• ½ cup unsalted butter, melted
• 1 ½ cups semi-sweet chocolate chips
• ¾ cup heavy cream
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped topping (or homemade whipped cream)
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 ¾ cups cold milk
• 2 cups whipped topping (for the final layer)
• ⅓ cup melted peanut butter (for drizzling)
• ¼ cup mini chocolate chips
• ¼ cup chopped roasted peanuts
• Optional: crushed pretzels or peanut butter chips

Instructions

1. Step 1: In a mixing bowl, stir together crushed graham crackers, chopped peanuts, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish, using the bottom of a glass or measuring cup to compress it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
2. Step 2: In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Pour the ganache over the chilled crust and spread it out evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.
3. Step 3: In a large bowl, beat together peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 ½ cups whipped topping until the mixture is light and fluffy. Spread this layer over the chilled ganache, smoothing it out with a spatula.
4. Step 4: In a medium bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Fold in 1 cup whipped topping to create a mousse-like texture. Carefully spread this layer over the peanut butter cheesecake layer.
5. Step 5: Spread the remaining 2 cups whipped topping evenly over the top of the dessert, using a spatula to smooth the surface.
6. Step 6: Drizzle melted peanut butter across the top of the whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any additional toppings such as crushed pretzels or peanut butter chips. Chill the dessert in the refrigerator for at least 4 hours, or overnight for best texture and flavor.

Tips & Variations

• For extra peanut flavor and crunch, substitute crushed graham crackers with Nutter Butters in the crust.
• Use homemade whipped cream instead of store-bought whipped topping for a fresher taste.
• Add a pinch of salt to the peanut butter cheesecake layer to balance the sweetness.
• Customize the toppings with your favorite nuts or candies for a personal touch.

Storage

Store the peanut butter lasagna covered in the refrigerator for up to 3 days. The flavors meld beautifully with time, so chilling overnight is ideal. To serve, simply slice and enjoy cold. If preferred, let it sit at room temperature for 10-15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake dessert benefits from chilling overnight, making it an excellent make-ahead option for parties or gatherings.

Can I substitute the peanut butter with another nut butter?

Absolutely. Almond or cashew butter can be used as a substitute, but keep in mind the flavor will change slightly. Make sure the nut butter is creamy for the best texture.

No-Bake Peanut Butter Lasagna Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

This decadent No-Bake Peanut Butter Lasagna is a layered dessert featuring a crunchy peanut and graham cracker crust, silky chocolate ganache, creamy peanut butter cheesecake, light chocolate mousse, and fluffy whipped topping. Finished with drizzled peanut butter and chocolate chips, it requires no baking—perfect for an indulgent treat that’s easy to prepare and sure to impress.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Layer

• 2 cups crushed graham crackers (or Nutter Butters for extra peanut flavor)
• ½ cup salted peanuts, chopped
• ½ cup unsalted butter, melted

Chocolate Ganache Layer

• 1 ½ cups semi-sweet chocolate chips
• ¾ cup heavy cream

Peanut Butter Cheesecake Layer

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped topping (or homemade whipped cream)

Chocolate Mousse Layer

• 1 (3.9 oz) box instant chocolate pudding mix
• 1 ¾ cups cold milk
• 1 cup whipped topping

Whipped Topping Layer

• 2 cups whipped topping

Toppings

• ⅓ cup melted peanut butter (for drizzling)
• ¼ cup mini chocolate chips
• ¼ cup chopped roasted peanuts
• Optional: crushed pretzels or peanut butter chips

Instructions

1. Make the Crust: In a mixing bowl, combine crushed graham crackers, chopped salted peanuts, and melted unsalted butter until evenly blended. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish using a glass or measuring cup to compress tightly. Freeze for 15 minutes to set.
2. Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan or microwave-safe bowl until it just begins to simmer. Pour the hot cream over semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Pour the ganache over the chilled crust and spread evenly. Refrigerate 15-20 minutes until set slightly.
3. Make the Peanut Butter Cheesecake Layer: In a large bowl, beat creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1½ cups whipped topping until light and fluffy. Spread this evenly over the chilled ganache layer using a spatula.
4. Prepare the Chocolate Mousse Layer: Whisk instant chocolate pudding mix with cold milk in a medium bowl until thickened (about 2 minutes). Fold in 1 cup whipped topping to create a mousse texture. Carefully spread this over the peanut butter cheesecake layer.
5. Add the Whipped Topping Layer: Spread the remaining 2 cups whipped topping evenly over the dessert. Smooth the surface with a spatula.
6. Decorate with Toppings: Drizzle melted peanut butter over the whipped topping. Sprinkle mini chocolate chips, chopped roasted peanuts, and optional crushed pretzels or peanut butter chips on top. Chill in the refrigerator for at least 4 hours or preferably overnight for best texture and flavor.

Notes

• Use Nutter Butters instead of graham crackers for an extra peanut butter boost in the crust.
• Ensure the cream cheese is softened for easier mixing and a smoother cheesecake layer.
• For homemade whipped cream, whip heavy cream with powdered sugar until stiff peaks form.
• Keep the assembled dessert refrigerated to maintain firmness until serving.
• Allow the dessert to chill overnight for optimal layering and enhanced flavors.
• For a gluten-free version, substitute gluten-free crackers in the crust and verify all toppings are gluten-free.

Keywords: peanut butter dessert, no bake dessert, layered dessert, chocolate peanut butter lasagna, creamy peanut butter cheesecake, chocolate mousse dessert