This No Bake Peanut Butter Chocolate Lasagna is a creamy dream come true! Layered with rich chocolate and smooth peanut butter, it’s an easy treat that doesn’t need any baking.
You just mix, layer, and chill—how simple is that? I can never resist sneaking a spoonful during prep. It’s sweet and oh-so-delicious, perfect for parties or just a fun treat at home!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust. You can swap with digestive biscuits if you want a different flavor. For a gluten-free option, look for gluten-free graham crackers or use almond flour mixed with a bit of melted butter.
Peanut Butter: Creamy peanut butter is best here. If you have a nut allergy, sunflower seed butter works well as a substitute. You can even use almond butter for a slightly different taste.
Heavy Whipping Cream: It adds fluffiness. If you’re looking for a lighter option, you can use whipped topping instead. Coconut cream is a good dairy-free alternative.
Instant Chocolate Pudding Mix: This gives the chocolate layer its flavor and thickness. If you can’t find instant pudding, you can make homemade chocolate pudding, but it will require cooking.
Chocolate Chips: These can elevate the flavor by adding a nice crunch. Feel free to use dark, milk, or even white chocolate chips based on your preference!
How Can I Get My Layers to Set Perfectly?
Setting the layers of your lasagna is key. Make sure to refrigerate it for at least 4 hours, but overnight is even better to allow everything to firm up nicely. The longer it sets, the easier it will be to slice.
- Press the graham cracker crust firmly; this helps it hold together when slicing.
- When combining the whipped cream with the peanut butter, fold gently to keep the mixture light and airy.
- Ensure the pudding mixture is thickened well before spreading it on the layers above; it should hold its shape!
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For The Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
For The Chocolate Layer:
- 2 cups milk
- 1 box (3.9 oz) instant chocolate pudding mix
For The Cream Cheese Layer:
- 8 oz cream cheese, softened
- Remaining whipped cream (from above)
For The Toppings:
- ½ cup chocolate chips
- ½ cup crushed peanuts (for topping)
- Whipped cream (for topping, optional)
How Much Time Will You Need?
This delicious dessert takes about 30 minutes to prepare, plus at least 4 hours in the fridge to chill and set. If you want the best texture and flavor, it’s best to make it the night before!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix them well until everything is fully blended. Then, press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish to form your crust. This will be the tasty base of your lasagna!
2. Prepare the Peanut Butter Layer:
In a large bowl, mix together the creamy peanut butter and powdered sugar. Stir until the mixture is smooth and creamy. Next, take your heavy whipping cream and gently fold it into the peanut butter mixture until everything is well combined and light in texture. This will be a sweet and rich layer!
3. Layer It Up:
Spread the peanut butter mixture evenly over the graham cracker crust in your baking dish. Make sure to cover the crust fully for maximum flavor.
4. Make the Chocolate Layer:
In another bowl, combine the instant chocolate pudding mix with the milk. Whisk the two together until the pudding thickens, which should take about 2 minutes. Once thickened, spread this chocolate pudding layer over the peanut butter layer, smoothing it out evenly.
5. Cream Cheese Layer:
In a separate bowl, beat the softened cream cheese until it’s nice and smooth. Then, gently fold in any remaining whipped cream from the previous layer. Spread this creamy mixture over the chocolate pudding layer to add a delightful richness.
6. Final Touches:
If you have extra graham crackers or peanuts, crush them up and sprinkle them on top of the lasagna for some added crunch and decoration. You can also sprinkle some chocolate chips for an extra indulgent touch!
7. Chill and Serve:
Cover your lasagna and refrigerate it for at least 4 hours, or better yet, overnight. This allows all the flavors to meld together beautifully and makes it easier to slice when ready to serve. Before serving, you can drizzle some melted chocolate or additional peanut butter on top if you’d like. Slice into pieces and enjoy your chilled treat!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can use natural peanut butter, but keep in mind that it may not blend as smoothly and could be a bit thicker. If you do opt for natural, make sure to stir it well to mix in the oils before measuring. You may also need to add a bit more whipped cream or milk to achieve a smoother consistency.
What Can I Use Instead of Graham Crackers for the Crust?
If you’re looking for a gluten-free option, crushed gluten-free cookies or almond flour mixed with melted butter works great. For a chocolatey twist, you can use Oreo cookies! Just crush them finely and substitute them for the graham cracker crumbs in the same amount.
How Long Can I Store Leftovers?
Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. Enjoy it chilled, but if it’s been sitting out for a while, it’s best to return it to the fridge to keep it fresh.
Can I Freeze This Peanut Butter Chocolate Lasagna?
Yes, you can freeze this dessert! Cut it into portions and wrap each piece tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months. To enjoy, simply thaw in the fridge overnight before serving.
