Name: No-Bake Peanut Butter Lasagna
Prep time: 30 min
Total time: 4 h 30 min
Yield: 16
Ingredients: FOR THE CRUST LAYER; 2 cups crushed graham crackers (or Nutter Butters for extra peanut flavor); ½ cup salted peanuts, chopped; ½ cup unsalted butter, melted; FOR THE CHOCOLATE GANACHE LAYER; 1 ½ cups semi-sweet chocolate chips; ¾ cup heavy cream; FOR THE PEANUT BUTTER CHEESECAKE LAYER; 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 ½ cups whipped topping (or homemade whipped cream); FOR THE CHOCOLATE MOUSSE LAYER; 1 (3.9 oz) box instant chocolate pudding mix; 1 ¾ cups cold milk; 1 cup whipped topping; FOR THE WHIPPED TOPPING LAYER; 2 cups whipped topping; FOR THE TOPPINGS; ⅓ cup melted peanut butter (for drizzling); ¼ cup mini chocolate chips; ¼ cup chopped roasted peanuts; Optional: crushed pretzels or peanut butter chips

Tried by 3,018

Jump to Recipe

Peanut butter desserts walk a fine line. Too sweet, and you lose the nutty depth. Too heavy, and you miss the joy. This no-bake peanut butter lasagna hits the mark right in the center—layered, balanced, and satisfying without turning fussy.

What you’ll learn here: how to make a chilled, layered dessert with no oven required, how to choose between graham crackers and Nutter Butters for the crust, and how to get those creamy layers to slice neatly every time.

You’ll walk away with a freezer-friendly dessert you can prep ahead, serve to a crowd, or quietly enjoy over several nights. I’ve kept this one in my back pocket for years. It never disappoints.

Collage of close-up views of a multi-layer peanut butter dessert slice with a golden cookie base, thick chocolate and peanut butter layers, topped with whipped cream, chocolate chips, and a drizzle of peanut butter; text overlay reads “Peanut Butter Lasagna.” Popular for no bake lasagna desserts and nutter butter recipes.

Why Nutter Butter Lasagna Desserts Deserve a Spot in Your Recipe Book

This isn’t your average no bake lasagna. Each layer brings contrast. The crust gives crunch. The ganache adds richness. The peanut butter cheesecake mousse softens every edge, and the chocolate mousse rounds it all out.

Overhead view of individual dessert ingredients in glass bowls, including crushed Nutter Butters, butter, chocolate chips, peanut butter, cream cheese, powdered sugar, whipped topping, vanilla extract, and chopped peanuts, used for making a no bake peanut butter lasagna dessert.

You get the classic comfort of peanut butter pudding in a format that stacks up neatly.

The layers stay distinct, and the topping is flexible. You can go classic with peanuts and chips, or riff with crushed pretzels for a bit of salt. That freedom makes it one of my most requested dessert recipes easy enough to assemble on a weekday.

If you’ve made Peanut Butter Cheesecake, this takes it further with texture and temperature contrast. Everything chills into one cohesive, creamy bite.

Choosing the Crust: Graham Crackers vs. Nutter Butter Cookies

Glass baking dish with Nutter Butter and peanut crumb crust, partially filled, shown beside a mixing bowl and white spatula with remaining crumb mixture, used for the base layer of a Nutter Butter lasagna dessert.

I’ve made both versions, and here’s my take.

Graham crackers bring a more neutral backdrop, letting the chocolate and peanut layers shine. They hold together cleanly and give you a classic base you can pair with anything.

But if you want to double down on the peanut butter flavor, Nutter Butter cookies make a strong case. Crushed and blended with peanuts and butter, they give a salty-sweet base that carries the whole dessert with a bolder bite.

For holidays or gatherings, I go with Nutter Butter crust. For warm days when I want a lighter finish, I use grahams.

How the Layers Come Together Like a Chilled Peanut Butter Symphony

Start by combining crushed cookies or crackers with chopped peanuts and melted butter. Press the mix firmly into a 9×13-inch dish. I use the bottom of a flat measuring cup to get it packed evenly. Freeze it briefly to hold the shape.

Next comes the ganache. Heating the cream and pouring it over the chocolate chips is a step that takes patience. Stir just enough to blend, not enough to overwork. You want a smooth, glossy texture that pours easily.

Close-up of a hand stirring a glossy bowl of melted chocolate with a spoon, ideal for layering in a chocolate peanut butter no bake dessert.

Refrigerate the ganache-covered crust so it sets while you prep the mousse layers.

The peanut butter cheesecake mousse starts with cream cheese and peanut butter. Blend in powdered sugar and vanilla. Then fold in the whipped topping gently. You’re looking for lift, not volume. Spread it without pressing too hard.

Stainless steel mixing bowl filled with creamy peanut butter pudding filling, with a red silicone spatula resting beside it on a white marble surface.

Then you mix the chocolate pudding with cold milk until thick. Fold in whipped topping. That makes your chocolate mousse layer. It spreads smoothly if you let it rest a minute after mixing.

Finish with more whipped topping on top, spread in soft swoops.

Toppings That Do More Than Decorate

Drizzle warm peanut butter over the final layer. Let it fall in ribbons. Then add mini chocolate chips and chopped roasted peanuts.

If you like contrast, sprinkle crushed pretzels or peanut butter chips. They add crunch that offsets the soft layers. I’ve also added chopped Nutter Butters or crumbled toffee bits for a party version.

If you enjoyed the topping style in my Mint Chip Lasagna, this gives the same freedom to mix in whatever suits the mood.

Serving and Storage Notes From My Kitchen

Slice this chilled, not frozen. But if you want clean edges, place it in the freezer for 20 minutes before cutting. Use a knife dipped in hot water and wiped dry between cuts.

This dessert keeps well for five days in the fridge, tightly wrapped. I’ve made it on a Monday and served it Thursday with zero loss in flavor.

It travels well for potlucks and stays sturdy even after a car ride, which makes it more practical than layered cakes in summer. For a similar make-ahead chilled dessert, try the Lemon Lasagna Dessert—another solid option for warm weather.

Related Recipes You Might Like

If you’re leaning into peanut butter ideas, the Reese’s Peanut Butter Cake offers a baked twist with bold flavors.

And if pie is more your format, the Peanut Butter Pie stays true to the chilled theme with a simpler form and stronger peanut notes.

Final Thoughts and a Quick Tip Before You Go

Collage featuring layers of peanut butter pudding, chocolate filling, Nutter Butter crust, and whipped topping on a dessert bar, topped with chopped peanuts and chocolate chips; “Peanut Butter Lasagna” text overlay highlights this as an easy no bake treat idea.

I’ve made this dessert on lazy Sundays, for birthdays, and once for a neighbor who needed a bit of cheering up. It worked every time. It tastes like effort but takes very little of it. That balance matters.

If you’re making dessert for a mixed crowd—some who like crunch, some who prefer soft—this satisfies both. You can customize toppings, adjust crust sweetness, and make it in parts throughout the day.

Save this pin to your dessert board so it’s easy to find again.

And if you try it, leave a comment and let me know how it turned out or what twist you added. I always like hearing how these recipes get used in real kitchens.

Yield: 16 servings