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No-Bake Peanut Butter Lasagna Recipe

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

5.2 from 18 reviews

No-Bake Peanut Butter Lasagna is a decadent layered dessert combining a crunchy peanut and graham cracker crust with rich chocolate ganache, creamy peanut butter cheesecake, luscious chocolate mousse, and fluffy whipped topping. This indulgent treat is finished with a drizzle of melted peanut butter and sprinkled with mini chocolate chips and chopped peanuts, making it the perfect crowd-pleaser for peanut butter and chocolate lovers alike.

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

  1. Make the Crust: In a mixing bowl, combine crushed graham crackers, chopped peanuts, and melted butter until fully mixed. 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 for 15 minutes to set while preparing the next layer.
  2. Make the Chocolate Ganache: Warm the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heat-resistant bowl. Let it sit for 2 to 3 minutes, then stir gently until 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.
  3. Make the Peanut Butter Cheesecake Layer: In a large bowl, beat together creamy 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 evenly over the set ganache layer.
  4. Make the Chocolate Mousse Layer: Whisk together 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.
  5. Add the Whipped Topping Layer: Spread the remaining 2 cups whipped topping evenly over the chocolate mousse layer, smoothing the surface gently with a spatula.
  6. Decorate with Toppings: Drizzle melted peanut butter across the top of the whipped topping. Sprinkle mini chocolate chips, chopped roasted peanuts, and optional crushed pretzels or peanut butter chips evenly. Chill the assembled dessert in the refrigerator for at least 4 hours, preferably overnight, to achieve the best texture and flavor before serving.

Notes

  • Use Nutter Butters instead of graham crackers for a stronger peanut flavor in the crust.
  • For homemade whipped cream, whip heavy cream with a bit of sugar until stiff peaks form.
  • Make sure the ganache has set before adding the cheesecake layer to maintain clean layers.
  • Chilling the dessert overnight enhances the flavors and helps layers to fully firm up for clean slicing.
  • This dessert can be stored covered in the refrigerator for up to 3 days.
  • To make it gluten free, use gluten-free cookies or crackers for the crust.

Nutrition

Keywords: No-bake peanut butter lasagna, peanut butter dessert, layered peanut butter chocolate dessert, easy no-bake dessert, peanut butter cheesecake, chocolate mousse dessert

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