Peanut Butter Lasagna
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.
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
• Measure peanut butter by spooning it into your cup, then level with a knife—less mess that way!
• 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.
• 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.
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