No-Bake Peanut Butter Lasagna Recipe
Introduction
No-Bake Peanut Butter Lasagna is a layered dessert that combines rich chocolate, creamy peanut butter, and a crunchy crust for a delightful treat. Perfect for warm days or when you want a show-stopping dessert without turning on the oven.
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), divided
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 ¾ cups cold milk
- 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
- Step 1: Make the crust by combining crushed graham crackers, chopped peanuts, and melted butter in a mixing bowl. 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 tightly. Freeze for 15 minutes to firm up.
- Step 2: Prepare the chocolate ganache by heating 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 smooth and glossy. Pour the ganache over the chilled crust and spread evenly. Refrigerate for 15 to 20 minutes.
- Step 3: In a large bowl, beat peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in 1 ½ cups of whipped topping until light and fluffy. Spread over the chilled ganache layer and smooth with a spatula.
- Step 4: Whisk together the instant chocolate pudding mix and cold milk in a medium bowl until thickened, about 2 minutes. Fold in 1 cup whipped topping to create a mousse-like texture. Spread this layer carefully over the peanut butter cheesecake layer.
- Step 5: Spread the remaining ½ cup whipped topping evenly over the chocolate mousse layer, smoothing the surface with a spatula.
- Step 6: Drizzle melted peanut butter over the top, then sprinkle mini chocolate chips, chopped peanuts, and any optional toppings like crushed pretzels or peanut butter chips. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Tips & Variations
- Use Nutter Butters instead of graham crackers for an extra peanut buttery crust flavor.
- For a lighter texture, substitute part of the cream cheese with mascarpone.
- Try swapping mini chocolate chips with peanut butter chips for more peanut flavor.
- Let the dessert chill overnight to allow flavors to meld and the layers to set perfectly.
Storage
Store this peanut butter lasagna covered in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 weeks—thaw overnight in the refrigerator before serving. Reheat is not recommended as the layered textures are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert gluten-free?
Yes, replace the graham crackers or Nutter Butters with gluten-free alternatives or gluten-free cookies to keep it safe for gluten-sensitive diets.
Can I use fresh whipped cream instead of whipped topping?
Absolutely. Homemade whipped cream works wonderfully and adds a fresh flavor. Just be sure it’s well stabilized if you plan to store the dessert for a couple of days.
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No-Bake Peanut Butter Lasagna Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
No-Bake Peanut Butter Lasagna is a luscious layered dessert combining a crunchy peanut and graham cracker crust with rich chocolate ganache, creamy peanut butter cheesecake, light chocolate mousse, and fluffy whipped topping. Topped with drizzled peanut butter, chocolate chips, and chopped peanuts, this no-bake treat offers a perfect balance of flavors and textures that requires no oven and minimal prep time.
Ingredients
Scale
For the Crust Layer
- 2 cups crushed graham crackers (or Nutter Butters for extra peanut flavor)
- ½ cup salted peanuts, chopped
- ½ cup unsalted butter, melted
For the Chocolate Ganache Layer
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
For the 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)
For the Chocolate Mousse Layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 ¾ cups cold milk
- 1 cup whipped topping
For the Whipped Topping Layer
- 2 cups whipped topping
For the 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, 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 compact it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
- Make the Chocolate Ganache: 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 evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.
- Make the Peanut Butter Cheesecake Layer: In a large bowl, beat together peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until the mixture is light and fluffy. Spread this layer over the chilled ganache, smoothing with a spatula.
- Make the Chocolate Mousse Layer: In a medium bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping to create a mousse-like texture. Carefully spread this layer over the peanut butter cheesecake layer.
- Add the Whipped Topping Layer: Spread the remaining whipped topping evenly over the top of the dessert, smoothing the surface with a spatula.
- Decorate with Toppings: Drizzle melted peanut butter across the top of the whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any optional 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.
Notes
- For extra peanut flavor, substitute graham crackers with Nutter Butters or peanut butter cookies in the crust.
- Use homemade whipped cream instead of store-bought whipped topping for fresher taste.
- Chilling overnight helps the layers set and enhances the overall flavor.
- Crushed pretzels on top add a sweet and salty crunch variation.
- Make sure the cream cheese is softened to ensure smooth cheesecake layer without lumps.
- This dessert is best served cold and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, Peanut Butter Lasagna, Peanut Butter Dessert, Layered Dessert, Chocolate Ganache, Chocolate Mousse, Cheesecake, Easy Dessert
