Peanut Butter Lasagna
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.
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!
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.
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