Description

This No-Bake Peanut Butter Lasagna is a luscious layered dessert combining crunchy graham cracker crust, rich chocolate ganache, creamy peanut butter cheesecake, smooth chocolate mousse, and fluffy whipped topping. Topped with drizzled peanut butter, chocolate chips, and roasted peanuts, this easy-to-make dessert requires no oven and is perfect for peanut butter and chocolate lovers looking for an indulgent treat.

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

Make the crust: In a mixing bowl, combine the crushed graham crackers, chopped salted peanuts, and melted unsalted butter until the mixture is evenly blended. Press firmly into the bottom of a 9×13-inch baking dish, using the bottom of a glass or measuring cup to compress tightly. Place the crust in the freezer for 15 minutes to firm up while preparing the next layer.
Make the chocolate ganache: Heat the heavy cream in a small saucepan or microwave-safe container until just simmering. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl, letting it sit for 2 to 3 minutes. Stir gently until smooth and glossy. Immediately pour over the chilled crust layer 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 creamy 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 evenly over the chilled chocolate ganache layer, smoothing with a spatula.
Make the chocolate mousse layer: Whisk the instant chocolate pudding mix with cold milk in a medium bowl until thickened (about 2 minutes). Fold in the whipped topping to create a mousse-like consistency. Carefully spread this layer over the peanut butter cheesecake layer.
Add the whipped topping layer: Spread the remaining whipped topping evenly over the chocolate mousse layer, smoothing the surface with a spatula.
Decorate with toppings: Drizzle the melted peanut butter evenly across the top whipped layer. Sprinkle with mini chocolate chips, chopped roasted peanuts, and optional crushed pretzels or peanut butter chips for added texture and flavor. Chill the dessert in the refrigerator for at least 4 hours or preferably overnight for best texture and taste before serving.

Notes

Using Nutter Butters instead of graham crackers in the crust intensifies the peanut butter flavor.
For a homemade whipped topping, whip heavy cream with a bit of powdered sugar and vanilla until stiff peaks form.
The dessert can be prepared a day in advance and stored covered in the refrigerator.
Freeze the crust layer initially to help maintain distinct layers when assembling.
For best results, use good-quality semi-sweet chocolate chips for the ganache.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of recipe)
Calories: 410 kcal
Sugar: 27 g
Sodium: 180 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 50 mg

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