Oh my goodness, you have got to try this No Bake Peanut Butter Chocolate Lasagna! It’s my go-to dessert when I need something show-stopping but don’t want to turn on the oven. The first time I made it for a potluck, people went crazy, they couldn’t believe something so decadent required zero baking. Layers of creamy peanut butter, rich chocolate pudding, and that irresistible Oreo crust come together in just 20 minutes of hands-on work. Just pop it in the fridge and let the magic happen! Trust me, this is the kind of dessert that disappears fast wherever you take it.
Why You’ll Love This No Bake Peanut Butter Chocolate Lasagna
Seriously, what’s not to love about this dessert? Let me count the ways:
- No oven needed – perfect for hot summer days or when you just don’t feel like baking
- That magical combo of peanut butter and chocolate gets everyone weak in the knees
- Looks fancy but takes just 20 minutes of actual work (the fridge does the rest!)
- Feeds a crowd – one pan gives you 12 generous slices of heaven
- Kids and adults alike go absolutely nuts for it (pun totally intended)
I’ve brought this to countless parties, and without fail, someone always asks for the recipe. It’s that good!
Ingredients for No Bake Peanut Butter Chocolate Lasagna
Okay, let’s gather our goodies! Here’s everything you’ll need to create this masterpiece. I like to organize everything by layers, it makes assembly so much easier when everything’s prepped and ready to go. If you are looking for more dessert ideas, check out our collection of desserts.
For the Crust
- 36 Oreo cookies (yes, the whole package, no judgment here!)
- 6 tablespoons butter, melted (I use unsalted, but salted gives a nice contrast)
For the Peanut Butter Layer
- 1 cup creamy peanut butter (though crunchy works if you like texture)
- 8 oz cream cheese, softened (leave it out for 30 minutes first)
- 1 cup powdered sugar (sifted if you’re feeling fancy)
- 1 teaspoon vanilla extract (the real stuff makes a difference)
- 1 cup heavy cream, whipped to stiff peaks
For the Chocolate Layer
- 2 cups chocolate pudding mix (instant works perfectly here)
- 3 cups cold milk (whole milk makes it extra creamy)
For the Topping
- 1 cup heavy cream, whipped
- ¼ cup peanut butter, melted (just 15 seconds in the microwave)
- ¼ cup chocolate chips (mini ones look extra cute)
Equipment Needed
You’ll just need a few basics: a trusty 9×13-inch baking dish, some mixing bowls (I use one big one for the peanut butter layer and a medium one for pudding), an electric mixer (though a whisk and strong arms work too), and something to crush those Oreos (I use a food processor, but a rolling pin and ziplock bag work great).
How to Make No Bake Peanut Butter Chocolate Lasagna
Alright, let’s get layering! This is where the magic happens. Don’t worry, it’s way easier than it looks. Just follow these simple steps, and you’ll have a dessert that looks like you spent hours on it (when really, you spent most of that time watching TV while it chilled).
Step 1: Prepare the Oreo Crust
First, let’s tackle that irresistible Oreo base. Grab those cookies and crush them into fine crumbs, I toss mine in a food processor, but a rolling pin and some elbow grease work just as well. Mix the crumbs with melted butter until it looks like wet sand. Now press this heavenly mixture firmly into your baking dish, I use the bottom of a measuring cup to get it nice and even. Pop it in the fridge for 10 minutes to set while you work on the next layer. This quick chill stops the crumbs from mixing into our creamy layers later!
Step 2: Make the Peanut Butter Layer
This is my favorite part, the peanut butter cream! Beat together your softened cream cheese and peanut butter until smooth (no lumps!). Then add powdered sugar and vanilla, keep mixing until it’s silky. Now gently fold in your whipped cream, this is what makes the layer light and fluffy. Spread this dreamy mixture over your chilled crust, smoothing it out with a spatula. Pro tip: leave a tiny border around the edges so the layers show when you slice it!
Step 3: Add the Chocolate Layer
Time for chocolate! Whisk your pudding mix with cold milk until it’s thick and dreamy, about 2 minutes should do it. Let it sit for just a minute to thicken slightly more, then carefully spread it over the peanut butter layer. Work quickly but gently, we want distinct layers, not a marbled mess. The contrast between the creamy peanut butter and rich chocolate is what makes this dessert so special! For more recipe inspiration, visit recipesloop.com.
Step 4: Finish with Toppings
The crowning glory! Spread your remaining whipped cream over the pudding layer, I like to make little peaks with my spatula for texture. Microwave the peanut butter for about 15 seconds until it’s pourable, then drizzle artfully over the top. Finally, sprinkle with chocolate chips, I sometimes add crushed Oreos here too for extra crunch. Your masterpiece is complete!
Step 5: Chill and Serve
Now comes the hardest part, waiting! Cover your lasagna with plastic wrap and chill for at least 4 hours, though overnight is even better. This lets all the flavors meld and the layers set properly. When you’re ready to serve, use a sharp knife dipped in hot water for clean slices. Watch everyone’s eyes light up when they see those perfect layers!
Tips for the Perfect No Bake Peanut Butter Chocolate Lasagna
Here are my tried-and-true secrets for making this dessert absolutely foolproof:
- Chill overnight if you can, the flavors develop even more and the layers hold their shape beautifully
- Use crunchy peanut butter if you love texture (it gives the most satisfying little bites!)
- For cleaner slices, run your knife under hot water between cuts
- Let the dessert sit at room temperature for 5 minutes before serving, the peanut butter drizzle gets extra gooey
- Store leftovers covered in the fridge, it actually tastes even better on day two!
Variations for No Bake Peanut Butter Chocolate Lasagna
Want to mix things up? Here are some delicious twists I’ve tried (and loved!):
- Swap peanut butter for Nutella for a hazelnut-chocolate dream
- Drizzle caramel sauce between layers for a salty-sweet kick
- Use chocolate Oreos for an even richer crust
- Mix mini Reese’s cups into the peanut butter layer
- Top with crushed pretzels for that perfect salty crunch
The best part? This recipe welcomes creativity, make it your own!
Serving and Storing No Bake Peanut Butter Chocolate Lasagna
Okay, here’s the fun part, serving this beauty! I like to cut mine into generous squares with a sharp knife dipped in hot water (wiping it clean between slices keeps those layers looking picture-perfect). The chilled dessert holds its shape beautifully, showing off all those gorgeous layers you worked so hard to create. Pro tip: let it sit at room temperature for about 5 minutes before serving, just enough to take the chill off so the peanut butter drizzle gets that irresistible gooey texture.
Now, about leftovers (if you’re lucky enough to have any!). Simply cover the baking dish tightly with plastic wrap or transfer individual slices to airtight containers. It’ll keep happily in the fridge for up to 3 days, though in my house, it never lasts that long! The flavors actually deepen overnight, making day-two slices even more delicious.
One question I get all the time: “Can you freeze it?” Technically yes, but I don’t recommend it. The whipped cream layers can get icy and lose their creamy texture. Trust me, this dessert is best enjoyed fresh from the fridge. Though if you’re like me, you’ll find plenty of “taste testers” willing to help you finish it within a day or two!
Nutritional Information
Now, let’s be real, we’re not eating this dessert for its health benefits! But in case you’re curious (or counting), here’s the scoop on what’s in each glorious slice of this peanut butter chocolate lasagna. Just remember, these are estimates and may vary based on the exact ingredients you use.
Per serving (about a 1/12 slice of the pan):
- Calories: Around 450, consider it fuel for happiness!
- Fat: 28g (12g saturated), that’s where all the creamy goodness comes from
- Carbs: 42g, mostly from those delicious Oreos and powdered sugar
- Protein: 8g, thank you, peanut butter and cream cheese!
- Sugar: 30g, it’s a dessert, after all
A few notes, if you use reduced-fat cream cheese or a sugar-free pudding mix, these numbers will change. Personally, I say go for the full-fat versions, life’s too short not to enjoy every rich, creamy bite. And remember, portion control is optional when something tastes this good!
Frequently Asked Questions
I get so many questions about this No Bake Peanut Butter Chocolate Lasagna, here are the ones that pop up most often from friends and readers. Hopefully these answers help you avoid any dessert disasters!
Can I use homemade pudding instead of instant?
Absolutely! While instant pudding is super convenient, homemade cooked pudding works beautifully too. Just make sure it’s completely cooled before spreading over the peanut butter layer. I’ve found vanilla pudding makes a lovely variation if you want to switch up the flavors.
How long does this dessert keep in the fridge?
It stays delicious for up to 3 days when stored properly (covered tightly with plastic wrap). Honestly though? It’s always gone by day two in my house! The layers hold up surprisingly well, though the whipped cream topping might soften a bit over time.
Can I make this ahead of time for a party?
Oh honey, this is the PERFECT make-ahead dessert! In fact, I strongly recommend making it at least 4 hours before serving, but overnight is even better. The flavors meld together beautifully, and those layers set up nice and firm for clean slices.
What if I don’t have an electric mixer?
No worries! I’ve made this plenty of times with just a whisk and some elbow grease. It’ll take a bit more effort to whip the cream and beat the peanut butter mixture smooth, but it’s totally doable. Consider it your arm workout for the day!
Can I use a different cookie for the crust?
Get creative! Graham crackers make a delicious alternative, or try chocolate wafer cookies for extra richness. Just remember to use about 2 cups of crumbs and the same amount of melted butter to keep that perfect crust texture.
Nothing makes me happier than seeing your beautiful creations! If you make this No Bake Peanut Butter Chocolate Lasagna (and trust me, you SHOULD), I’d love to hear all about it. Did you add any fun twists? Maybe some caramel drizzle or crushed Reese’s? Tell me everything in the comments below, your tips might inspire someone else to try this recipe!
And hey, if you snapped a photo of those gorgeous layers (because we all know the first slice never makes it to the plate without an Instagram moment), tag me on social media! There’s just something magical about seeing all the different ways people make this dessert their own. Plus, your photo might be the push someone needs to try their hand at no-bake magic.
Finally, if this recipe becomes your new go-to dessert (spoiler: it will), consider giving it a star rating. It helps other dessert lovers find this little slice of heaven too. Now go forth and spread the peanut butter chocolate joy, I can’t wait to see what you create!
No Bake Peanut Butter Chocolate Lasagna
Ingredients
Equipment
Method
- Crush the Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of a 9×13 inch baking dish. Chill for 10 minutes.
- Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped heavy cream. Spread over the chilled crust.
- Whisk chocolate pudding mix with cold milk until thickened. Spread over the peanut butter layer.
- Spread whipped heavy cream over the pudding layer. Drizzle with melted peanut butter and sprinkle with chocolate chips.
- Chill for at least 4 hours before serving.
Notes
