Description
No-Bake Peanut Butter Lasagna is a decadent, layered dessert combining a crunchy peanut crust, rich chocolate ganache, creamy peanut butter cheesecake, smooth chocolate mousse, and fluffy whipped topping. Finished with a drizzle of peanut butter and sprinkled with mini chocolate chips and nuts, this indulgent treat requires no baking and is perfect 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
- Make the Crust: In a mixing bowl, stir together crushed graham crackers, chopped peanuts, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish, using the bottom of a glass or measuring cup to compress it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
- Make the Chocolate Ganache: In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Pour the ganache over the chilled crust and spread it out 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 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 this layer over the chilled ganache, smoothing it out with a spatula.
- Make the Chocolate Mousse Layer: In a medium bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping to create a mousse-like texture. Carefully spread this layer over the peanut butter cheesecake layer.
- Add the Whipped Topping Layer: Spread the remaining whipped topping evenly over the top of the dessert, using a spatula to smooth the surface.
- Decorate with Toppings: Drizzle melted peanut butter across the top of the whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any additional toppings such as crushed pretzels or peanut butter chips. Chill the dessert in the refrigerator for at least 4 hours, or overnight for best texture and flavor.
Notes
- For extra peanut flavor, substitute graham crackers with crushed Nutter Butters in the crust.
- Chilling the dessert overnight enhances the flavor and texture, making it easier to slice.
- Use full-fat cream cheese and whipped topping for the creamiest results.
- Optional toppings like crushed pretzels add a salty crunch contrast to the sweetness.
- This dessert is best served chilled and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 460
- Sugar: 29g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: no bake dessert, peanut butter dessert, chocolate peanut butter lasagna, no bake peanut butter cheesecake, layered no bake dessert
