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No-Bake Peanut Butter Lasagna Recipe

No-Bake Peanut Butter Lasagna Recipe
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★★★★★

4.7 from 26 reviews

A decadent, no-bake dessert combining layers of crunchy peanut butter crust, rich chocolate ganache, creamy peanut butter cheesecake, fluffy chocolate mousse, and smooth whipped topping, garnished with peanut butter drizzle and chocolate chips. Perfect for peanut butter and chocolate lovers seeking an easy, impressive 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Whipped Topping Layer: Spread the remaining whipped topping evenly over the top of the dessert, using a spatula to smooth the surface.
  6. 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 crushed graham crackers with crushed Nutter Butters for the crust.
  • Chilling the crust first helps maintain its structure and makes spreading other layers easier.
  • You can use homemade whipped cream in place of store-bought whipped topping for fresher taste.
  • Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
  • Allow the dessert to chill overnight for best flavor melding and firm texture.
  • Optional toppings like crushed pretzels add a nice salty crunch contrast to the sweet layers.

Nutrition

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

Find it online: https://todayfoodrecipe.com/no-bake-peanut-butter-lasagna-recipe/