No-Bake Peanut Butter Lasagna Recipe
No-Bake Peanut Butter Lasagna is a decadent layered dessert combining a crunchy peanut crust, rich chocolate ganache, creamy peanut butter cheesecake, light chocolate mousse, and fluffy whipped topping. This easy-to-make treat requires no baking and comes together quickly, making it perfect for gatherings or anytime you crave a luscious peanut butter and chocolate delight.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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, 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 the 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 evenly over the chilled ganache 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, smoothing the surface with a spatula.
- 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, use crushed Nutter Butters instead of graham crackers in the crust.
- Homemade whipped cream can be used as a substitute for store-bought whipped topping.
- Allow the dessert to chill overnight to enhance the flavors and achieve the best texture.
- Be sure to press the crust firmly to avoid a crumbly base.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: peanut butter dessert, no bake dessert, layered peanut butter chocolate dessert, peanut butter cheesecake, chocolate mousse, no bake lasagna
Find it online: https://nataliereeve.com/no-bake-peanut-butter-lasagna-recipe/
