This luscious, no-bake Peanut Butter Lasagna layers creamy peanut butter filling with silky chocolate, crunchy graham crackers, and whipped topping for a sweet, rich indulgence.
I first dreamed up this Peanut Butter Lasagna one sunny May afternoon while craving something cool, creamy, and a little over-the-top—because who says dessert can’t be a little dramatic? This layered dessert brings together peanut butter’s nutty richness with a fudgy chocolate base, all without ever turning on the oven. It’s perfect for warm weather potlucks, last-minute dinner guests, or when you simply need a guaranteed crowd-pleaser. Plus, swapping heavy cream for whipped Greek yogurt makes it feel a tad lighter—yet every bite still feels indulgent and comforting.
Why You’ll Love This Recipe
- No oven needed: perfect for hot days or when you want to keep the kitchen cool
- Ready in under an hour (including chilling): quick prep for busy schedules
- Crowd-pleaser status: combines familiar flavors in a fun, layered format
- Customizable: easily swap chocolate for caramel or use gluten-free crackers
- Make-ahead friendly: assemble hours—or a day—ahead for stress-free hosting
- Creamy yet balanced: peanut butter and Greek yogurt blend for a silky texture
- Eye-catching layers: looks fancy but is truly simple to pull together
- Rich and sweet without being overly heavy: just the right level of indulgence
Ingredients
- 2 cups finely crushed graham crackers (about 10 full-sheets; use gluten-free if needed)
- 6 tablespoons unsalted butter, melted (sub: coconut oil for dairy-free)
- 1¼ cups creamy peanut butter (natural or store-brand, stir well before measuring)
- 8 ounces cream cheese, room temperature (Neufchâtel or light cream cheese works too)
- 1 cup powdered sugar, sifted (adjust to taste; start with ¾ cup if you like less sweet)
- 1 teaspoon pure vanilla extract (Madagascar variety adds depth)
- 1 cup Greek yogurt, whole-milk style (yields extra creaminess; sub whipped cream)
- 1½ cups heavy whipping cream, cold (or use extra-thick coconut cream for vegan)
- ¼ cup cocoa powder, unsweetened (Dutch-process recommended for richer flavor)
- 6 ounces semisweet chocolate, melted (70% cacao for a darker note)
- Pinch of salt (balances sweetness; use sea salt flakes for garnish)
Tip: Measure peanut butter by spooning it into your cup, then level with a knife—less mess that way!
Directions
- Prepare the crust. In a medium bowl, stir crushed graham crackers with melted butter until evenly moistened. Press the mixture firmly into a 9×13-inch pan’s bottom; refrigerate while you mix the next layers.
- Whip the cream. Using a stand mixer or hand beaters, whip heavy cream until soft peaks form; set aside in the fridge so it stays chilled.
- Make the chocolate layer. Melt semisweet chocolate in 30-second bursts in the microwave, stirring between each. Fold in whipped cream until no streaks remain; spread evenly over the crust. Quick tip: a rubber spatula gives you smooth edges.
- Build the peanut butter layer. In a clean bowl, beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until silky. Gently fold in Greek yogurt, then layer it over the chocolate base. Smooth with an offset spatula for sharp lines.
- Finish with cocoa dusting. Sift cocoa powder through a fine mesh over the peanut butter layer for a delicate, pretty finish.
- Chill. Cover the pan with plastic wrap and refrigerate at least 45 minutes. The lasagna firms up best when it rests 4–6 hours or overnight.
- Slice and serve. Run a warm knife along each cut for clean squares. Serve cold—every bite should be creamy, not runny.
- Garnish (optional). Top with a sprinkle of flaky sea salt or a few chopped peanut butter cups for extra flair.
Servings & Timing
Makes 12–16 squares
Prep Time: 20 minutes (plus 10 minutes chilling between layers)
Chill Time: 45 minutes minimum—ideally 4–6 hours or overnight
Total Time: About 1 hour active, 5 hours including chilling
Variations
• Chocolate-peanut swirl: swirl melted chocolate into the peanut butter layer before chilling.
• Salted caramel twist: drizzle caramel sauce over the chocolate layer for a gooey surprise.
• Nut-free version: swap peanut butter for sunflower-seed butter and use allergy-friendly crackers.
• Mini parfaits: layer ingredients in individual glasses for single-serve treats.
• Protein boost: stir in a scoop of vanilla protein powder to the peanut butter mix.
Storage & Reheating
Store covered in the fridge for up to 5 days—taste stays fresh and creamy. Freeze uncut slices in a sealed container for up to one month; thaw overnight in the refrigerator. Make-ahead? Absolutely—assemble a day early, keep chilled, and slice just before serving.
Notes
• I found that using whole-milk Greek yogurt gave a lighter tang without sacrificing creaminess—trust me, it’s a game-changer.
• If the chocolate layer seems too stiff, let it sit five minutes at room temperature before folding in the whipped cream.
• For ultra-clean slices, wipe your knife between cuts: warm water and a quick dry keep layers distinct.
• Testing tip: if your kitchen’s warm, pop the pan on a cookie sheet before slicing—less bending, neater cuts.
FAQs
Q: Can I make this dairy-free?
A: Yes—use coconut oil for the crust, vegan cream cheese, coconut cream whipped, and non-dairy yogurt.
Q: Why did my layers blend together?
A: Chilling time is key—each layer needs to set fully before adding the next.
Q: Can I halve the recipe?
A: Sure, use an 8×8 pan and adjust chilling time—layers will firm up a bit faster.
Q: Is there a gluten-free option?
A: Swap graham crackers for gluten-free crackers or crushed GF pretzels for a sweet-salty vibe.
Q: What if my peanut butter is too runny?
A: Stir in 1–2 tablespoons powdered sugar until the texture holds well.
Q: Can I transport it to a picnic?
A: Yes—keep it in a cooler with ice packs; serve chilled for best results.
Q: How can I make it less sweet?
A: Reduce powdered sugar to ¾ cup and choose dark chocolate (70% cacao).
Q: Can leftovers be frozen?
A: Definitely; freeze squares in a single layer on a tray, then transfer to a zip-top bag.
Conclusion
This Peanut Butter Lasagna proves that no-bake desserts can be both glamorous and effortless. With layers of whipped chocolate, creamy peanut butter, and crunchy crust, every forkful feels like a mini celebration. Go ahead—slice yourself a generous square, and don’t forget to leave a comment letting me know how you jazzed it up or what you loved most!
Peanut Butter Lasagna
Ingredients
- 2 cups finely crushed graham crackers (about 10 full-sheets; use gluten-free if needed)
- 6 tablespoons unsalted butter (sub: coconut oil for dairy-free)
- 1¼ cups creamy peanut butter (natural or store-brand, stir well before measuring)
- 8 ounces cream cheese (Neufchâtel or light cream cheese works too)
- 1 cup powdered sugar (sifted; adjust to taste; start with ¾ cup if you like less sweet)
- 1 teaspoon pure vanilla extract (Madagascar variety adds depth)
- 1 cup Greek yogurt (whole-milk style; yields extra creaminess; sub whipped cream)
- 1½ cups heavy whipping cream (cold; or use extra-thick coconut cream for vegan)
- ¼ cup cocoa powder (unsweetened; Dutch-process recommended for richer flavor)
- 6 ounces semisweet chocolate (70% cacao for a darker note)
- Pinch salt (balances sweetness; use sea salt flakes for garnish)
Instructions
- In a medium bowl, stir crushed graham crackers with melted butter until evenly moistened. Press the mixture firmly into a 9×13-inch pan’s bottom; refrigerate while you mix the next layers.
- Using a stand mixer or hand beaters, whip heavy cream until soft peaks form; set aside in the fridge so it stays chilled.
- Melt semisweet chocolate in 30-second bursts in the microwave, stirring between each. Fold in whipped cream until no streaks remain; spread evenly over the crust.
- In a clean bowl, beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until silky. Gently fold in Greek yogurt, then layer it over the chocolate base. Smooth with an offset spatula for sharp lines.
- Sift cocoa powder through a fine mesh over the peanut butter layer for a delicate, pretty finish.
- Cover the pan with plastic wrap and refrigerate at least 45 minutes. The lasagna firms up best when it rests 4–6 hours or overnight.
- Run a warm knife along each cut for clean squares. Serve cold—every bite should be creamy, not runny.
- Top with a sprinkle of flaky sea salt or a few chopped peanut butter cups for extra flair.
Notes
• I found that using whole-milk Greek yogurt gave a lighter tang without sacrificing creaminess—trust me, it’s a game-changer.
• If the chocolate layer seems too stiff, let it sit five minutes at room temperature before folding in the whipped cream.
• For ultra-clean slices, wipe your knife between cuts: warm water and a quick dry keep layers distinct.
• Testing tip: if your kitchen’s warm, pop the pan on a cookie sheet before slicing—less bending, neater cuts.
