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This no-bake peanut butter lasagna is perfect for those times you crave something creamy rich and absolutely decadent but do not want to even turn on the oven. Each layer offers a fun sweet contrast of textures from crunchy crust to smooth peanut butter cheesecake and chocolatey mousse.
When I first discovered no-bake layered desserts I was hooked and this version quickly became my go-to for birthdays and potlucks.
Gather Your Ingredients
- Crushed graham crackers or Nutter Butters: add a sweet nutty crunch to the base use fresh or homemade for best taste
- Unsalted butter melted: binds the crust and keeps it rich select high-quality butter for best flavor
- Semi-sweet chocolate chips: melt into a luscious ganache choose a brand with a good cocoa percentage for intense chocolate notes
- Creamy peanut butter: makes the cheesecake layer smooth and rich opt for natural peanut butter with minimal added sugars if possible
- Cream cheese softened: ensures a velvet texture look for full-fat blocks and let them come to room temperature
- Powdered sugar: sweetens and lightens the cheesecake filling sift if lumpy
- Vanilla extract: brings a warm depth to all the creamy layers pure vanilla is worth the splurge
- Whipped topping or homemade whipped cream: provides lightness and structure check for real cream in the ingredients
- Instant chocolate pudding mix: for an easy rich mousse
- Cold milk: helps the pudding set up quickly use whole milk for creaminess
- Melted peanut butter for drizzling on top: creates extra visual appeal and flavor use just-warmed smooth peanut butter
- Optional toppings mini chocolate chips crushed peanuts pretzels or peanut butter chips: add crunch and even more flavor use fresh nuts and fun toppings for variety
How to Make It
- Make the Crust:
- In a mixing bowl combine crushed graham crackers and melted butter until all the crumbs are moistened. Press this mixture firmly into the bottom of a nine by thirteen inch baking dish using a flat-bottomed glass to really compress it together. Freeze the crust for fifteen minutes so it sets and holds together when cut.
- Make the Chocolate Ganache:
- In a small saucepan heat the heavy cream until you see gentle bubbles at the edge do not let it boil. Pour the hot cream over the chocolate chips and let it sit so the chocolate softens. Stir gently until you have a smooth glossy chocolate ganache. Pour over the chilled crust and spread in an even layer. Refrigerate for fifteen to twenty minutes so it firms up a little.
- Make the Peanut Butter Cheesecake Layer:
- In a large bowl beat together the peanut butter softened cream cheese powdered sugar and vanilla extract until everything is totally smooth. Gently fold in the whipped topping so the mixture turns light and fluffy. Spread this over the set ganache and smooth the top.
- Make the Chocolate Mousse Layer:
- Whisk instant pudding mix and cold milk together until it thickens which takes about two minutes. Fold in whipped topping to create a soft mousse. Layer this over the peanut butter cheesecake layer taking care to keep the edges tidy.
- Add the Whipped Topping Layer:
- Spread the remaining whipped topping over everything using a spatula to cover it right to the corners so every slice will have that creamy finish.
- Decorate with Toppings:
- Drizzle melted peanut butter over the top and sprinkle with your choice of mini chocolate chips chopped peanuts pretzels or peanut butter chips. Chill in the refrigerator for at least four hours or until set overnight is even better for the cleanest slices.
The peanut butter cheesecake center is my absolute favorite I have childhood memories of swirling extra peanut butter into every dessert I could and this lasagna always feels like a grown-up version of that joyful treat. My nieces love to help drizzle the melted peanut butter and scatter chocolate chips so it is always a family bonding moment in our kitchen.
Flavor Boosters
No-bake peanut butter lasagna is best kept covered in the refrigerator and will stay moist and delicious for up to five days. If making ahead for a party assemble all layers except for the final whipped topping and toppings so they stay fluffy. Leftover slices can be wrapped individually for an easy grab and go dessert.
Serving Suggestions
Slice into squares and serve chilled with extra drizzles of peanut butter or a scoop of vanilla ice cream on the side. For gatherings a long thin slicing spatula helps lift out clean portions. Sometimes we top each piece with a dollop of whipped cream and a pretzel twist for a fun finish.
Creative Twists
You can swap Nutter Butters for the graham crackers if you want a bigger peanut flavor in the crust. Dairy-free cream cheese and whipped topping work well for a vegan version just make sure you select a plant-based milk that sets the pudding properly. If you are out of instant chocolate pudding you can mix cocoa powder and cornstarch with sugar but it will need longer to set up. In warm weather mix in chopped strawberries or sliced bananas between layers for a fruity vibe. In the fall a sprinkle of cinnamon over the whipped topping can bring a cozy twist. Mini peanut butter cups or crunchy peanut butter add extra fun. No-bake peanut butter lasagna can be frozen in a tightly wrapped dish for up to three months thaw overnight before serving for best texture.
When I make this for summer picnics it disappears fast and always earns requests for the recipe. Give it plenty of chill time for best results and enjoy each creamy bite!
Common Questions About This Recipe
- → Can I use a different type of crust?
Yes, crushed cookies like Nutter Butters or Oreos work well for added flavor and texture variation.
- → What can I substitute for whipped topping?
Homemade whipped cream can replace store-bought whipped topping for a fresher taste and fluffy texture.
- → How long does it need to chill?
Chill for at least 4 hours to ensure all layers set, but overnight chilling delivers the best consistency.
- → Is it possible to make it in advance?
Absolutely! Assemble and refrigerate up to 24 hours ahead; add decorative toppings just before serving.
- → Can I freeze leftovers?
Yes, wrap portions tightly and freeze for up to a month. Thaw in the fridge before serving for best texture.
- → Are there nut-free alternatives?
You can substitute sunflower seed butter for peanut butter and use nut-free cookies for the crust.