Creamy layers of peanut butter and rich chocolate come together in this irresistible no bake peanut butter chocolate lasagna—a dessert recipe you’ll fall for at first bite. It’s easy, fun, and downright decadent.
Why You’ll Love This Recipe
- No oven needed—truly a no bake delight
- Ready in under an hour (plus chilling)
- Smooth, creamy layers of peanut butter bliss
- Silky chocolate ganache that wows
- Perfect for potlucks, birthdays, or an after-dinner treat
- Kid-friendly and crowd-pleasing every time
- Make-ahead dessert that frees up your day
- Easily tailored with gluten-free or nut-free swaps
Ingredients
- 2 cups chocolate sandwich cookie crumbs (about 24 cookies; remove filling if you prefer less sweetness)
- ½ cup unsalted butter, melted (or light margarine)
- 8 oz cream cheese, softened (room temperature is key)
- 1 cup creamy peanut butter, divided (use natural if you like a nuttier taste)
- 1 cup powdered sugar, sifted
- 2 cups whipped topping (like Cool Whip), thawed
- ½ cup heavy cream
- 1 tbsp granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- Pinch of salt
- Optional garnish: chopped peanuts, sea salt flakes
Directions
- Make the crust. In a bowl, stir cookie crumbs and melted butter until they resemble damp sand. Press firmly into a 9×9-inch pan—use a flat measuring cup to get an even base. Chill 10 minutes so it sets.
- Whip up the peanut butter layer. Beat together cream cheese, ¾ cup peanut butter, powdered sugar, and salt until fluffy (about 2 minutes). Fold in 1 cup whipped topping until just streaked. Spread evenly over chilled crust; smooth the top. Return to fridge while you prepare ganache.
- Heat the cream. In a small saucepan, warm heavy cream and granulated sugar over medium until tiny bubbles form at the edges. Don’t let it boil—keep an eye!
- Create silky chocolate ganache. Place chocolate chips in a bowl. Pour hot cream over them, let sit 1 minute, then stir until glossy. Cool 5 minutes (it thickens as it cools).
- Layer the ganache. Gently pour the ganache over the peanut butter layer, tilting the pan so it reaches every corner. Pop back into fridge for 15–20 minutes.
- Finish with whipped topping. Dollop the remaining whipped topping and smooth with an offset spatula. Drizzle the last ¼ cup peanut butter (microwave 10 seconds to loosen) over the top in a swirl. Sprinkle with chopped peanuts or sea salt, if you like.
- Chill completely. Let the lasagna rest in the fridge at least 30 minutes (longer is better!). This helps the layers set for clean slices.
Servings & Timing
Makes 9–12 squares
Prep Time: 20 minutes
Chill/Rest Time: 1 hour (minimum)
Total Time: about 1 hour 20 minutes
Variations
- Swap peanut butter for almond or cashew butter for a different nut-forward twist.
- Use gluten-free chocolate cookies to keep it GF-friendly.
- Add a layer of crushed pretzels or toffee bits for extra crunch.
- Sprinkle mini-marshmallows between layers for a s’mores vibe.
- Turn it into mini parfaits using clear cups for portion-friendly treats.
Storage & Reheating
Store: Cover and refrigerate up to 4 days; freeze individual squares in an airtight container up to 1 month.
Thaw: Move from freezer to fridge for several hours or overnight—no reheating needed.
FAQs
Q: Can I make this ahead?
A: Absolutely—you can assemble up to 24 hours before serving. Just keep it chilled.
Q: Why is my peanut butter layer runny?
A: Likely the cream cheese was too cold; let it soften fully at room temperature next time.
Q: Can I use natural peanut butter?
A: Yes—and it adds lovely toasted-nut flavor, but stir well before measuring since oil separates.
Q: How do I get neat slices?
A: Run a sharp knife under hot water, wipe dry, then cut straight through. Repeat between cuts.
Q: What if I don’t have whipped topping?
A: Homemade whipped cream works—just beat 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
Q: Is this dessert very sweet?
A: It’s balanced by a pinch of salt and dark chocolate; adjust sugar to taste in the peanut butter layer.
Conclusion
This no bake peanut butter chocolate lasagna is proof that layered desserts can be easy, quick, and oh-so-creamy. Give it a whirl, let me know how it turned out, and don’t forget to explore my other no-bake dessert recipe ideas!
No Bake Peanut Butter Chocolate Lasagna
Ingredients
- 2 cups chocolate sandwich cookie crumbs about 24 cookies, filling removed if desired
- ½ cup unsalted butter melted
- 8 oz cream cheese softened
- 1 cup creamy peanut butter divided
- 1 cup powdered sugar sifted
- 2 cups whipped topping thawed
- ½ cup heavy cream
- 1 tbsp granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- Pinch of salt for peanut butter layer
- Chopped peanuts or sea salt flakes optional garnish
Instructions
- Combine cookie crumbs and melted butter in a bowl, then press firmly into a 9×9-inch pan. Chill for 10 minutes to set.
- Beat cream cheese, ¾ cup peanut butter, powdered sugar, and salt until light and fluffy. Fold in 1 cup whipped topping, then spread over crust.
- Return the pan to the refrigerator for at least 10 minutes while you make the ganache.
- Heat heavy cream and granulated sugar in a small saucepan over medium heat until bubbles form at the edges. Pour over chocolate chips in a bowl, let sit for 1 minute, then stir until smooth.
- Allow the ganache to cool 5 minutes, then gently pour it over the peanut butter layer, smoothing with a spatula. Chill 15–20 minutes.
- Spread the remaining whipped topping on the ganache, then drizzle melted peanut butter over the top. Garnish as desired.
- Refrigerate for at least 30 minutes to firm up all layers before slicing into squares.
