Description
This No-Bake Peanut Butter Lasagna is a rich, layered dessert combining a crunchy peanut and graham cracker crust with creamy peanut butter cheesecake, chocolate ganache, and a light chocolate mousse topping. Perfect for peanut butter and chocolate lovers seeking an indulgent treat without requiring baking.
Ingredients
Scale
Crust
- 2 cups crushed graham crackers or Nutter Butters
- ½ cup salted peanuts, chopped
- ½ cup unsalted butter, melted
Ganache
- 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
Chocolate Mousse Layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 ¾ cups cold milk
- Additional whipped topping (from above)
Final Topping
- Remaining whipped topping
- Peanut butter, melted (quantity for drizzle as desired)
- Mini chocolate chips (quantity as desired)
- Chopped peanuts (quantity as desired)
Instructions
- Make the Crust: In a mixing bowl, combine the crushed graham crackers or Nutter Butters, chopped salted peanuts, and melted unsalted butter. Mix until evenly combined, then press the mixture firmly into a 9×13-inch baking dish. Place the dish in the freezer for 15 minutes to set the crust firmly.
- Prepare the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a few minutes to melt the chocolate, then stir gently until smooth and glossy. Spread the ganache evenly over the chilled crust layer. Refrigerate for 20 minutes to allow the ganache to set.
- Peanut Butter Cheesecake Layer: In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in 1 ½ cups of whipped topping to lighten the mixture. Spread this peanut butter cheesecake layer evenly over the set ganache layer.
- Chocolate Mousse Layer: In a separate bowl, whisk the instant chocolate pudding mix with cold milk until thickened according to the package instructions. Once thickened, fold in whipped topping to create a light mousse texture. Spread this mousse carefully over the peanut butter cheesecake layer.
- Final Topping: Spread the remaining whipped topping over the chocolate mousse layer to create a smooth top. Drizzle melted peanut butter over the topping, then sprinkle mini chocolate chips and chopped peanuts evenly to garnish the dessert.
- Chill: Refrigerate the assembled lasagna for at least 4 hours, preferably overnight, to allow all layers to set and flavors to meld before serving.
Notes
- Use either graham crackers or Nutter Butters for the crust depending on your texture preference.
- Freezing the crust before adding layers helps maintain distinct layers and prevents mixing.
- For a creamier ganache, avoid overheating the chocolate chips; warm cream gently.
- Whipped topping can be homemade or store-bought, but should be stabilized for best layering.
- Allow ample chilling time to let the dessert fully set for clean slices.
- Store leftovers in the refrigerator covered tightly for up to 3 days.
