Ingredients

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

Step 1: Make the crust by stirring together crushed graham crackers, chopped peanuts, and melted butter in a mixing bowl 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.

Step 2: Prepare the chocolate ganache by heating the heavy cream in a small saucepan or microwave-safe container 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 out evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.

Step 3: Make the peanut butter cheesecake layer by beating together peanut butter, softened cream cheese, powdered sugar, and vanilla extract in a large bowl 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.

Step 4: For the chocolate mousse layer, whisk together the instant pudding mix and cold milk in a medium bowl 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.

Step 5: Spread the remaining whipped topping evenly over the top of the dessert, smoothing the surface with a spatula.

Step 6: Decorate by drizzling melted peanut butter across the top of the whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any additional toppings like crushed pretzels or peanut butter chips. Chill the dessert in the refrigerator for at least 4 hours, or overnight for the best texture and flavor.

Tips & Variations

For an extra peanut kick, use crushed Nutter Butters instead of graham crackers in the crust.

Try homemade whipped cream instead of store-bought whipped topping for a fresher taste.

Add a pinch of salt to the peanut butter layer to balance sweetness and enhance flavor.

For a nut-free version, omit peanuts and use seed butters like sunflower seed butter instead.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips depending on your preference. Just keep the ratio of chocolate to cream the same for a smooth ganache.

Is it necessary to freeze the crust before adding the ganache?

Freezing the crust helps it firm up and makes it easier to spread the ganache layer without mixing the layers. However, if you’re short on time, refrigerating for a longer period can also work.

Dessert

No-Bake Peanut Butter Lasagna Recipe

Introduction