No Bake Peanut Butter Chocolate Lasagna
A luscious, layered no bake dessert recipe combining a chocolate cookie crust with creamy peanut butter filling and silky chocolate ganache—perfect for parties or make-ahead treats!
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.
Notes
For extra texture, sprinkle crushed pretzels between the peanut butter and ganache layers. Leftovers keep well in the fridge for up to 4 days; freeze individual squares for up to 1 month.
Nutrition
Calories: 320kcal
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