No-Bake Peanut Butter Lasagna Recipe

If you have a soft spot for peanut butter and chocolate combos, then this No-Bake Peanut Butter Lasagna is about to become your new dessert obsession. Layers of creamy peanut butter cheesecake, silky chocolate ganache, and fluffy chocolate mousse come together atop a crunchy graham cracker crust, creating a luscious treat that melts in your mouth without ever needing to touch the oven. It’s effortless to put together yet impressive enough for special occasions, making it the perfect way to indulge your sweet tooth while keeping things refreshingly simple.

Ingredients You’ll Need

The magic of this No-Bake Peanut Butter Lasagna lies in its simple and straightforward ingredients. Each component is thoughtfully chosen to build textures and flavors that contrast and complement beautifully from the crunchy base to the airy mousse topping.

• 2 cups crushed graham crackers: The essential crunchy base that holds all the layers together with a hint of buttery sweetness.
• ½ cup salted peanuts, chopped: Adds a salty crunch that brings out the peanut butter flavor brilliantly.
• ½ cup unsalted butter, melted: Binds the crust ingredients and provides richness.
• 1 ½ cups semi-sweet chocolate chips: The star ingredient for a glossy, decadent chocolate ganache layer.
• ¾ cup heavy cream: Gives the ganache its luxurious smoothness.
• 1 cup creamy peanut butter: Brings that unmistakable creamy, nutty flavor to the cheesecake layer.
• 8 oz cream cheese, softened: Adds tanginess and a silky texture.
• 1 cup powdered sugar: Sweetens the peanut butter cheesecake just enough.
• 1 tsp vanilla extract: Enhances the overall flavor depth.
• 1 ½ cups whipped topping: Keeps the peanut butter cheesecake light and fluffy.
• 1 (3.9 oz) box instant chocolate pudding mix: The foundation for the airy chocolate mousse.
• 1 ¾ cups cold milk: Activates the pudding mix for a perfectly thick mousse.
• 2 cups whipped topping: Tops the dessert with a pillowy finish.
• ⅓ cup melted peanut butter: Drizzled on top for an elegant peanut kick.
• ¼ cup mini chocolate chips: Adds pretty, sweet mini bursts in each bite.
• ¼ cup chopped roasted peanuts: For an extra satisfying crunch.
• Optional toppings: Crushed pretzels or peanut butter chips to mix up textures and flavors.

How to Make No-Bake Peanut Butter Lasagna

Step 1: Create the Crust

Begin by combining crushed graham crackers, chopped salted peanuts, and melted unsalted butter in a bowl. Press this 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. Pop the crust into the freezer for 15 minutes so it becomes firm enough to hold up the layers that follow perfectly.

Step 2: Prepare the Chocolate Ganache

Warm the heavy cream just until it starts to simmer and pour it over the semi-sweet chocolate chips placed in a heat-safe bowl. Let it sit for 2 to 3 minutes, then stir gently until the chocolate melts completely into a smooth, glossy ganache. Spread this luscious layer over the chilled crust and refrigerate for 15 to 20 minutes to let it set slightly before adding the next layer.

Step 3: Mix the Peanut Butter Cheesecake Layer

Using a large bowl, beat together creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is silky and fully combined. Carefully fold in the whipped topping to keep the texture light and fluffy. Spread this dreamy peanut butter cheesecake layer evenly over the firm ganache.

Step 4: Whip Up the Chocolate Mousse Layer

In a separate bowl, whisk the instant chocolate pudding mix together with cold milk until it thickens (about two minutes). Fold in one cup of whipped topping gently to create a mousse-like consistency. Spread this airy chocolate mousse on top of the peanut butter cheesecake layer with care to maintain those lovely light textures.

Step 5: Top with Whipped Topping

Use the remaining two cups of whipped topping to cover the chocolate mousse layer smoothly. This final creamy layer adds a refreshing contrast and balances the rich peanut butter and chocolate beneath.

Step 6: Decorate Your No-Bake Peanut Butter Lasagna

Drizzle melted peanut butter artfully over the whipped topping, then sprinkle mini chocolate chips, chopped roasted peanuts, and any optional crunchy toppings like crushed pretzels or peanut butter chips. This final flourish not only makes the dessert look stunning but adds delightful variety in each bite. Chill the entire lasagna for at least four hours or, even better, overnight to allow the flavors to meld and the layers to set beautifully.

How to Serve No-Bake Peanut Butter Lasagna

Garnishes

When serving No-Bake Peanut Butter Lasagna, a sprinkle of extra chopped peanuts or a few mini chocolate chips on each slice elevates both the look and flavor. You can also add a light dusting of cocoa powder or a dollop of fresh whipped cream for a lovely finishing touch that’s sure to impress guests.

Side Dishes

This dessert shines on its own but pairs perfectly alongside a scoop of vanilla or caramel ice cream to add a creamy, cold contrast. For a brighter balance, fresh fruit like sliced strawberries or banana rounds provide a fresh counterpoint to the rich layers.

Creative Ways to Present

Instead of a classic 9×13-inch dish, try serving individual portions in clear parfait glasses or small mason jars to show off each decadent layer. You can even create mini No-Bake Peanut Butter Lasagna cups for a fun party treat. Adding edible flowers or peanut butter swirls on top adds a creative, restaurant-quality flair.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Peanut Butter Lasagna should be tightly covered and stored in the refrigerator. Because it’s no-bake and made with whipped toppings and pudding, keeping it chilled preserves the layers’ shape and texture for up to 4 days without any loss of flavor.

Freezing

If you want to prep ahead, you can freeze this dessert for up to one month. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to ensure the creamy layers regain their smooth texture.

Reheating

This dessert is best enjoyed cold, so no reheating is necessary. Just let any frozen portions fully thaw in the refrigerator before slicing and serving to keep those luscious layers intact and delicious.

FAQs

Can I use crunchy peanut butter for the cheesecake layer?

Absolutely! Using crunchy peanut butter will add a little extra texture inside the creamy layer, which some people really love. Just keep in mind the crunchy bits might stand out a bit more compared to the smooth version.

What can I substitute for the whipped topping?

You can make your own homemade whipped cream instead of store-bought whipped topping for a fresher taste. Just whip heavy cream with a little powdered sugar and vanilla extract until soft peaks form.

Is it possible to make this dessert nut-free?

Since peanuts are a key part of this recipe, it would be tough to make a true nut-free version without changing the core flavor completely. However, you could try substituting sunflower seed butter or soy nut butter to mimic the texture and richness.

How long does the No-Bake Peanut Butter Lasagna need to chill?

For the best texture and flavor, chilling it at least 4 hours is ideal, but overnight chilling is even better. This gives ample time for each layer to firm up and the flavors to meld beautifully.

Can I double the recipe for a larger crowd?

Definitely! Just use a larger pan or several smaller pans, and be sure to give the dessert enough time to chill and set fully, as thicker layers may need extra time.

Final Thoughts

I cannot recommend the No-Bake Peanut Butter Lasagna enough if you’re seeking a dessert that feels indulgent but is wonderfully easy to make. The layers of rich peanut butter and decadent chocolate create a comforting yet exciting treat you’ll want to share again and again. Give it a try, and get ready to fall in love with this wildly delicious no-bake wonder!

Print