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Short and sweet, this no-bake Peanut Butter Lasagna layers creamy peanut butter, chocolate, and indulgent sweetness into a rich dessert that’ll steal the show.
Peanut Butter Lasagna is a playful twist on classic Italian layering—minus the noodles and tomato sauce. Instead, think velvety peanut butter mousse, smooth cream cheese filling, and melted chocolate ganache stacked like a dreamy, no-bake cake. I first whipped this up at my daughter’s summer birthday party, and believe me, it stole the spotlight faster than you can say “extra slice, please.” With each bite you get sweet, nutty, and creamy hugs in dessert form. Plus, swap in Greek yogurt for part of the cream cheese to bump up protein (hello, 15g of protein per serving!) and keep things just a tad lighter.
Why You’ll Love This Recipe
- No oven needed—great for hot days or when you’re oven-shy
- Ready in under an hour (plus chill time)—perfect for last-minute plans
- Layers of peanut butter, cream cheese, and chocolate for extra depth
- Creamy, rich, and sweet—satisfies every chocolate-peanut butter craving
- Make-ahead friendly so you’re not scrambling right before dessert
- Crowd-pleaser at potlucks, BBQs, holiday parties—everyone asks for seconds
- Easily adapts to gluten-free crust or sugar-free sweeteners
- Personalized toppings (crushed peanuts, sea salt, mini Reese’s) make it uniquely yours
Ingredients
- 1½ cups graham cracker crumbs (or gluten-free cookie crumbs)
- ⅓ cup melted unsalted butter (or coconut oil for dairy-free)
- 8 oz cream cheese, room temperature (sub Greek yogurt for half)
- ½ cup creamy peanut butter (natural or store-bought—just stir before scooping)
- 1 cup powdered sugar (or coconut sugar for a nuttier flavor)
- 1 cup heavy whipping cream (or dairy-free coconut cream)
- 1 tsp pure vanilla extract (no artificial flavor)
- 4 oz semi-sweet chocolate (70% cocoa is divine), finely chopped
- 2 tbsp milk or cream (to smooth your ganache)
- Pinch of flaky sea salt (for extra crunch and contrast)
Directions
- Crust prep: In a medium bowl, stir graham cracker crumbs with melted butter until they hold together when pressed. Press firmly into the bottom of a 9×9-inch pan—this foundation gives you that delightful crunch under the creamy layers.
- Peanut layer: Beat cream cheese until smooth, then add peanut butter, powdered sugar, and vanilla. Whip until light and fluffy, scraping down sides. Tip: taste a tiny spoonful—if it’s not peanut-buttery enough, add another tablespoon.
- Cream layer: In a separate chilled bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the peanut butter mixture for a pillowy texture—no lumps allowed!
- Assemble layer one: Spread half the peanut-cream mixture over the crust, smoothing the top with an offset spatula. Pop the pan into the fridge for 10 minutes so it firms up.
- Chocolate ganache: While it chills, heat chopped chocolate and milk in 20-second bursts in the microwave or in a double boiler until glossy and smooth. Stir until no streaks remain—temperature is key for shine.
- Layer two: Remove pan, spread ganache over the first peanut-cream layer. Quick tip: pour slowly down the middle, then tilt the pan to let it drip to the edges for an even finish. Chill again for 15 minutes.
- Final layer: Spread the remaining peanut-cream mixture over the set chocolate. Sprinkle flaky sea salt or crushed peanuts as garnish. Return to fridge for at least 30 minutes (or overnight for a firmer cut).
- Serve: Use a hot, clean knife (wipe between cuts) to slice into 12 squares. Let each piece sit at room temperature for 5 minutes if it’s too firm. Enjoy!
Servings & Timing
Makes 12 generous squares
Prep Time: 20 minutes (hands-on)
Chill Time: 45 minutes (or up to overnight for best slicing)
Total Time: 1 hour (or up to overnight rest)
Variations
- Chocolate-Peanut Swirl: Drop dollops of chocolate ganache into peanut layer and swirl with a skewer.
- Salted Caramel: Drizzle homemade or store-bought caramel between layers for gooey pockets.
- Espresso Boost: Stir 1 tbsp instant espresso powder into melted butter for a mocha hint.
- Nut-Free Swap: Use sunflower seed butter instead of peanut butter—safe for allergy parties.
- Mini Cupports: Press layers into muffin tins for single-serve bar bites.
- Protein Punch: Mix vanilla whey powder into the cream cheese layer for fitness-friendly treats.
Storage & Reheating
Store covered in the fridge for up to 5 days—it’s sturdier than cheesecake and keeps its shape. For longer stashes, wrap squares individually in plastic and freeze up to 2 months; thaw overnight in the fridge. No reheating needed—just let slices sit at room temp for 5–10 minutes before serving to soften.
Notes
I tested this recipe three times to nail the perfect balance of sweet and salty. My tip? Use full-fat ingredients for ultimate creaminess, but swapping half the cream cheese for Greek yogurt keeps things from feeling too rich. If your ganache seems too thick, stir in a splash more cream—slowly. And don’t skip that sea salt sprinkle; it turns every bite into a mini flavor party.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—just swap graham crumbs for gluten-free cookies or almond flour crust.
Q: How do I avoid a runny dessert?
A: Chill each layer fully. If your kitchen’s warm, extend fridge time until layers feel firm to the touch.
Q: What’s the best way to cut clean squares?
A: Heat a sharp knife under hot water, wipe dry, then slice; repeat between cuts.
Q: Can I reduce the sugar?
A: Yes—cut powdered sugar by ¼ cup or use a sugar substitute, but texture may shift slightly.
Q: Is there a dairy-free version?
A: Use coconut cream whipped into stiff peaks and non-dairy cream cheese; coconut oil for crust.
Q: How far ahead can I prepare it?
A: Make it 1–2 days ahead; keep covered in the fridge. Texture actually improves overnight.
Q: Any tips for nut allergies?
A: Swap peanut butter for sunflower seed butter and use allergy-friendly cookie crumbs.
Q: Why did my ganache seize?
A: Chocolate overheats easily—stir constantly and use gentle heat for a shiny finish.
Conclusion
This no-bake Peanut Butter Lasagna isn’t just another dessert—it’s a layered celebration of creamy peanut butter and silky chocolate that’s perfect for every gathering. Trust me, once you taste that sweet, rich, and indulgent combination, you’ll be making it on repeat. Give it a whirl, leave a comment below, and explore my riff on chocolate lasagna next!
Peanut Butter Lasagna
Ingredients
- 1½ cups graham cracker crumbs (or gluten-free cookie crumbs)
- ⅓ cup melted unsalted butter (or coconut oil for dairy-free)
- 8 oz cream cheese, room temperature (sub Greek yogurt for half)
- ½ cup creamy peanut butter (natural or store-bought—just stir before scooping)
- 1 cup powdered sugar (or coconut sugar for a nuttier flavor)
- 1 cup heavy whipping cream (or dairy-free coconut cream)
- 1 tsp pure vanilla extract (no artificial flavor)
- 4 oz semi-sweet chocolate (70% cocoa is divine), finely chopped
- 2 tbsp milk or cream (to smooth your ganache)
- Pinch flaky sea salt (for extra crunch and contrast)
Instructions
- In a medium bowl, stir graham cracker crumbs with melted butter until they hold together when pressed. Press firmly into the bottom of a 9×9-inch pan—this foundation gives you that delightful crunch under the creamy layers.
- Beat cream cheese until smooth, then add peanut butter, powdered sugar, and vanilla. Whip until light and fluffy, scraping down sides.
- In a separate chilled bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the peanut butter mixture for a pillowy texture—no lumps allowed!
- Spread half the peanut-cream mixture over the crust, smoothing the top with an offset spatula. Pop the pan into the fridge for 10 minutes so it firms up.
- While it chills, heat chopped chocolate and milk in 20-second bursts in the microwave or in a double boiler until glossy and smooth. Stir until no streaks remain—temperature is key for shine.
- Remove pan, spread ganache over the first peanut-cream layer. Quick tip: pour slowly down the middle, then tilt the pan to let it drip to the edges for an even finish. Chill again for 15 minutes.
- Spread the remaining peanut-cream mixture over the set chocolate. Sprinkle flaky sea salt or crushed peanuts as garnish. Return to fridge for at least 30 minutes (or overnight for a firmer cut).
- Use a hot, clean knife (wipe between cuts) to slice into 12 squares. Let each piece sit at room temperature for 5 minutes if it’s too firm. Enjoy!
