No-Bake Peanut Butter Lasagna Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add the Whipped Topping Layer: Spread the remaining 2 cups whipped topping evenly over the dessert. Smooth the surface with a spatula.
- 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
Find it online: https://zarameals.com/no-bake-peanut-butter-lasagna-recipe/
