Description

This 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. Perfect for peanut butter and chocolate lovers, this easy-to-make dessert requires no baking and sets beautifully in the refrigerator, making it ideal for gatherings or a special treat.

Ingredients

Scale

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

Make the Crust: In a mixing bowl, combine crushed graham crackers, chopped peanuts, and melted butter until evenly mixed. 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 set while preparing the next layer.
Make the Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave-safe container until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir gently until the chocolate melts completely and the ganache is smooth and glossy. Pour the ganache over the chilled crust and spread evenly. Refrigerate for 15 to 20 minutes to let it set slightly.
Make the Peanut Butter Cheesecake Layer: In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until light and fluffy. Spread this mixture evenly over the chilled ganache layer using a spatula.
Make the Chocolate Mousse Layer: Whisk the instant chocolate pudding mix with cold milk in a medium bowl until thickened, about 2 minutes. Fold in the whipped topping to create a mousse texture. Carefully spread the mousse evenly over the peanut butter cheesecake layer.
Add the Whipped Topping Layer: Spread the remaining whipped topping evenly over the chocolate mousse layer, smoothing the surface with a spatula.
Decorate with Toppings: Drizzle melted peanut butter across the top of the whipped layer. Sprinkle mini chocolate chips, chopped roasted peanuts, and optional crushed pretzels or peanut butter chips over the surface. Chill the dessert in the refrigerator for at least 4 hours or overnight for the best texture and flavor before serving.

Notes

You can substitute Nutter Butter cookies for graham crackers to intensify the peanut flavor in the crust.
Use homemade whipped cream instead of store-bought whipped topping for a fresher taste and texture.
If you prefer a firmer ganache, refrigerate for a bit longer before layering.
Allow the dessert to chill overnight for best results; this lets the layers fully set and flavors meld.
Optional toppings like crushed pretzels add a nice salty crunch complementing the peanut butter and chocolate.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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