Introduction

No-bake peanut butter lasagna is a luscious layered dessert combining creamy peanut butter cheesecake, rich chocolate, and fluffy mousse. It’s an easy-to-make treat that requires no oven and pleases any peanut butter lover’s palate.

A clear glass rectangular baking dish is filled with a single layer of crumbly light brown mixture topped with chopped peanuts scattered unevenly across the surface. Next to it, a white bowl contains some of the same light brown crumbly mixture with a white and yellow spatula resting inside. A white spatula with a wooden handle lies on a white marbled surface next to the bowl and the baking dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed graham crackers (or Nutter Butters for extra peanut flavor)
½ cup salted peanuts, chopped
½ cup unsalted butter, melted
1 ½ cups semi-sweet chocolate chips
¾ cup heavy cream
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)
1 (3.9 oz) box instant chocolate pudding mix
1 ¾ cups cold milk
2 cups whipped topping
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

Step 1: 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 compact it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
Step 2: 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 evenly. Refrigerate for 15 to 20 minutes to set slightly.
Step 3: In a large bowl, beat together 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 over the chilled ganache, smoothing the surface with a spatula.
Step 4: In a medium bowl, whisk the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Fold in 1 cup whipped topping to create a mousse-like texture. Carefully spread this over the peanut butter cheesecake layer.
Step 5: Spread the remaining 2 cups whipped topping evenly over the top of the dessert, smoothing with a spatula.
Step 6: Drizzle melted peanut butter evenly across the top layer. Sprinkle mini chocolate chips, chopped peanuts, and optional crushed pretzels or peanut butter chips for garnish. Chill in the refrigerator for at least 4 hours or overnight for best texture and flavor.

Tips & Variations

Use Nutter Butters instead of graham crackers in the crust for an extra peanut buttery flavor.
Homemade whipped cream can be substituted for whipped topping for a fresher taste.
Add a pinch of sea salt on top to enhance the flavors and balance the sweetness.
Try swapping mini chocolate chips for butterscotch chips for a different twist.

Storage

Store the peanut butter lasagna covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. If needed, let it sit at room temperature for 10–15 minutes before serving to soften slightly. This dessert is not suitable for freezing due to the whipped layers.

How to Serve

A square layered dessert on a white plate with three main layers: a crumbly golden-brown base, a thick creamy white middle layer, and a lighter tan top layer. The top is covered with fluffy white whipped cream, drizzled with caramel sauce, and sprinkled with small crumb pieces. In the background, there is a white bowl filled with round golden crackers and a glass of milk with blue and white striped straws. The whole scene is set on a white marbled surface with a gold fork resting on the plate’s edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best made at least 4 hours ahead or overnight to allow the layers to set properly and the flavors to meld.

What can I use instead of whipped topping?

You can use homemade whipped cream made from heavy cream and sugar for a fresher and less processed option.