No-Bake Peanut Butter Lasagna
A rich, layered no-bake dessert featuring creamy peanut butter cheesecake, chocolate ganache, mousse, and whipped topping, topped with peanuts and chocolate chips for a decadent treat.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowls
- 1 small saucepan or microwave-safe container
- 1 heatproof bowl
- 1 spatula
Ingredients
- 2 cups crushed graham crackers or Nutter Butters
- ½ cup salted peanuts chopped
- ½ cup unsalted butter melted
- 1½ 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
- 1½ cups whipped topping or homemade whipped cream divided
- 1 3.9 oz box instant chocolate pudding mix
- 1¾ cups cold milk
- 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
- Combine crushed graham crackers, chopped peanuts, and melted butter in a bowl; press firmly into the bottom of a 9x13-inch baking dish and freeze for 15 minutes.
- Heat heavy cream until simmering, then pour over chocolate chips; let sit 2 to 3 minutes and stir until smooth. Pour ganache over chilled crust and refrigerate 15 to 20 minutes.
- Beat peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth; fold in 1½ cups whipped topping, then spread over ganache layer.
- Whisk instant pudding mix with cold milk until thickened; fold in 1 cup whipped topping and spread over peanut butter cheesecake layer.
- Spread remaining whipped topping evenly over the chocolate mousse layer.
- Drizzle melted peanut butter on top, then sprinkle with mini chocolate chips, chopped peanuts, and optional crushed pretzels or peanut butter chips.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- Chill overnight for best texture and flavor.
- Customize toppings to your preference.
- Serve in small portions due to richness.