This no-bake peanut butter and chocolate lasagna is a rich, creamy, layered dessert that brings together a crunchy chocolate crust, a luscious peanut butter filling, smooth chocolate ganache, and a light whipped topping. Perfect for potlucks, parties, or anytime you’re craving a decadent treat.

Why You’ll Love This Recipe

• No oven required—ideal for warm days or busy kitchens.

• Decadent flavor from layers of peanut butter, chocolate, and whipped cream.

• Make-ahead friendly—refrigerates beautifully and tastes even better the next day.

• A total crowd-pleaser for peanut butter lovers.

Ingredients

Crust:

• 2 cups chocolate graham cracker crumbs

• ½ cup unsalted butter, melted

Peanut Butter Layer:

• 2 cups creamy peanut butter

• 2 cups powdered sugar

• 2 packages (8 oz each) cream cheese, softened

• 2 tsp vanilla extract

Ganache Layer:

• 1 cup chocolate chips

• 1 cup heavy cream

Topping:

• 2 cups whipped topping

• Chopped peanuts, for garnish

Directions

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12

1. In a medium bowl, combine chocolate graham cracker crumbs and melted butter.
2. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Set aside.
3. In a separate large bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and fluffy.
4. Spread the peanut butter mixture evenly over the crust.
5. In a small saucepan, heat heavy cream until it just begins to boil.
6. Pour the hot cream over the chocolate chips and stir until the ganache is silky and smooth.
7. Spread the ganache evenly over the peanut butter layer.
8. Top with the whipped topping and smooth it out to the edges.
9. Sprinkle chopped peanuts over the top.
10. Refrigerate for at least 4 hours, or overnight, until set. Slice and serve chilled.

Serving Ideas

• Top with mini chocolate chips, peanut butter cups, or crushed pretzels for extra texture.

• Serve chilled with a drizzle of chocolate or caramel sauce.

• Pairs beautifully with a glass of cold milk or hot coffee.

Tips & Variations

• Make it gluten-free: Use gluten-free chocolate cookie crumbs for the base.

• Don’t skip chilling time—it’s essential for clean layers and firm texture.

• Use crunchy peanut butter for added texture if preferred.

• Store leftovers in the fridge, covered, for up to 5 days.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This dessert actually tastes better when made ahead. Chill it overnight for the best texture and flavor.

Can I freeze peanut butter chocolate lasagna?
You can freeze it, but note that the whipped topping may lose some texture upon thawing. For best results, freeze before adding the whipped topping and garnish fresh after thawing.

Can I use Cool Whip instead of homemade whipped cream?
Absolutely. Store-bought whipped topping works well and saves time.

Can I use milk chocolate instead of semi-sweet?
Yes, but milk chocolate will make the dessert sweeter. Semi-sweet or dark chocolate balances the peanut butter filling nicely.

Final Thoughts

This peanut butter and chocolate lasagna delivers layers of texture and flavor that satisfy every dessert craving. With no baking involved, it’s a simple yet indulgent recipe to have in your repertoire—especially when you need something rich, creamy, and impossible to resist.