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No-Bake Peanut Butter Lasagna Recipe

No-Bake Peanut Butter Lasagna Recipe
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★★★★★

5 from 17 reviews

This no-bake peanut butter lasagna is a decadent layered dessert combining a crunchy graham cracker crust, rich chocolate ganache, creamy peanut butter cheesecake, fluffy chocolate mousse, and a smooth whipped topping, all garnished with peanut butter drizzle and chocolate chips. Perfectly balanced and easy to prepare, it’s the ideal treat for peanut butter and chocolate lovers looking for a luscious, freezer-friendly dessert.

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

  1. Make the Crust: In a mixing bowl, combine crushed graham crackers, chopped peanuts, and melted butter. Mix well and press firmly into the bottom of a 9×13-inch baking dish, using a flat-bottomed glass or measuring cup to compress tightly. Freeze for 15 minutes to set the crust firmly while you prepare the next layer.
  2. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave-safe container until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir gently until the chocolate melts and the ganache is smooth and glossy. Pour the ganache over the chilled crust, spreading it evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.
  3. Make the Peanut Butter Cheesecake Layer: In a large bowl, beat peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 ½ cups whipped topping until light and fluffy. Spread this mixture evenly over the chilled ganache layer.
  4. Prepare the Chocolate Mousse Layer: 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 achieve a mousse-like texture. Spread this layer carefully over the peanut butter cheesecake layer.
  5. Add the Whipped Topping Layer: Evenly spread the remaining 2 cups whipped topping over the dessert. Use a spatula to smooth the surface for an appealing finish.
  6. Decorate with Toppings: Drizzle melted peanut butter across the top whipped layer. Sprinkle with mini chocolate chips, chopped roasted peanuts, and any optional toppings like crushed pretzels or peanut butter chips. Chill the assembled dessert in the refrigerator for at least 4 hours or overnight for best results in texture and flavor.

Notes

  • For a more intense peanut butter flavor, use crushed Nutter Butter cookies instead of graham crackers in the crust.
  • If you prefer a homemade whipped topping, whip heavy cream with a little sugar until peaks form.
  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
  • Allow the dessert to chill sufficiently to help layers set properly for cleaner slices.
  • Feel free to customize toppings according to your preference, such as adding chopped Reese’s pieces or a sprinkle of sea salt for contrast.

Nutrition

Keywords: no bake peanut butter lasagna, peanut butter dessert, layered no bake dessert, chocolate peanut butter dessert, easy no bake recipes

Find it online: https://biteandenjoy.com/no-bake-peanut-butter-lasagna-recipe/