Indulge in this No Bake Peanut Butter Chocolate Lasagna that layers creamy peanut butter, rich chocolate ganache, and whipped topping into one irresistible dessert recipe—no oven required and endlessly delightful!
Why You’ll Love This Recipe
- No oven needed—truly a no-bake recipe for hot summer days
- Ready in under 90 minutes, including chill time
- Creamy peanut butter layer meets rich chocolate ganache
- Perfectly sweet and delightfully layered—pure comfort
- Easily customizable with dietary swaps (gluten-free, vegan, etc.)
- Ideal make-ahead dessert for parties or potlucks
- Kid-friendly and crowd-pleasing every time
- Simple ingredients you probably already have on hand
Ingredients
– 2 cups (200 g) graham cracker crumbs (about 16 full crackers)
– ½ cup (113 g) unsalted butter, melted (or swap half for coconut oil)
– 2 tablespoons granulated sugar (optional, for extra sweetness)
– 8 oz (226 g) cream cheese, softened (recommend Philadelphia)
– ¾ cup (192 g) creamy peanut butter (natural or store-bought)
– 1 cup (120 g) powdered sugar, sifted
– 1 teaspoon vanilla extract
– 1½ cups (260 g) semisweet chocolate chips
– ½ cup (120 ml) heavy cream (for chocolate ganache)
– 1 cup (240 ml) heavy whipping cream
– 2 tablespoons (16 g) powdered sugar (for whipped topping)
– ½ teaspoon vanilla extract (for whipped topping)
– ¼ cup chopped peanuts (optional, for topping)
– Chocolate shavings or sprinkles (optional garnish)
Directions
- Make the crust
In a medium bowl, stir graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9×9-inch pan. Chill for 15 minutes to set. - Prepare the peanut butter layer
Beat softened cream cheese in a large bowl until smooth. Add peanut butter, powdered sugar, and vanilla extract; mix until creamy. Spread evenly over the chilled crust. Return to fridge. - Create the chocolate ganache
Heat heavy cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until silky. Let cool 5 minutes, then spread gently over the peanut butter layer. - Whip the topping
In a chilled bowl, whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the ganache in an even layer. - Add finishing touches
Sprinkle chopped peanuts and chocolate shavings on top. Chill at least 30 minutes (or up to 2 hours) before slicing for clean, layered squares.
Servings & Timing
Makes 12 servings
Prep Time: 20 minutes
Chill Time: 60 minutes (including crust and layering)
Total Time: 1 hour 20 minutes
Variations
– Swap creamy peanut butter for almond or cashew butter in the middle layer
– Use gluten-free crackers for a gluten-free no-bake recipe
– Add a thin caramel drizzle between layers for extra sweet depth
– Fold in crushed pretzels to the crust for salty-sweet crunch
– Stir ½ tsp peppermint extract into ganache for a peppermint twist
– Go vegan: sub dairy-free cream cheese, coconut cream, and vegan chips
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices for up to 1 month; thaw overnight in the fridge.
No reheating needed—serve this layered dessert chilled for best texture.
FAQs
Q: Can I make this entirely ahead of time?
A: Yes! Assemble up to a day ahead, then chill; layers stay fresh and distinct.
Q: Is crunchy peanut butter OK?
A: Absolutely—crunchy adds texture, though silky peanut butter gives extra creaminess.
Q: My ganache seems too thin—what now?
A: Stir it off heat until it thickens, then chill 5–10 minutes before spreading.
Q: How do I get clean slices every time?
A: Chill thoroughly and wipe your knife blade with a hot towel between cuts.
Q: Can I use low-fat cream cheese?
A: You can, but it may be less creamy; full fat yields the best texture.
Q: What pan size works best?
A: A 9×9-inch pan creates ideal layer height; 8×8 works but layers will be taller.
Q: Can I double this recipe?
A: Yes, use a 9×13-inch pan and double ingredients proportionally.
Q: Is this safe to leave out at room temperature?
A: For best food safety, keep chilled until just before serving and refrigerate leftovers.
Conclusion
This No Bake Peanut Butter Chocolate Lasagna is the ultimate easy, layered dessert recipe—creamy, sweet, and completely oven-free. Give it a try at your next gathering, then come back and leave your feedback or check out my other no-bake favorites!
No Bake Peanut Butter Chocolate Lasagna
Ingredients
- 2 cups graham cracker crumbs about 16 full crackers
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar optional
- 8 ounces cream cheese softened
- 3/4 cup creamy peanut butter natural or store-bought
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy cream for ganache
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar for whipped topping
- 1/2 teaspoon vanilla extract for whipped topping
- 1/4 cup chopped peanuts optional, for topping
- chocolate shavings optional, for garnish
Instructions
- In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the bottom of a 9×9-inch pan and chill for 15 minutes to set.
- Beat softened cream cheese in a large bowl until smooth, then add peanut butter, powdered sugar, and vanilla extract; mix until creamy. Spread evenly over the chilled crust and return to fridge.
- Heat heavy cream in a small saucepan over medium-low heat until just simmering, then pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and slightly cooled. Spread over the peanut butter layer.
- In a chilled bowl, whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently spread or pipe over the ganache layer.
- Sprinkle chopped peanuts and chocolate shavings over the top, then chill for at least 30 minutes before slicing for clean edges.
Notes
Nutrition
