Chocolate Peanut Butter Lasagna Recipe

Chocolate Peanut Butter Lasagna

This no bake layered dessert brings together a chocolate graham cracker crust, a fluffy peanut butter cheesecake mousse, and a rich chocolate pudding layer.

It is finished with whipped cream, a drizzle of melted peanut butter, and a generous garnish of Reese’s peanut butter cups and Reese’s Pieces. Every spoonful is creamy, chocolatey, and packed with peanut butter flavor.

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It is the kind of dessert that looks like you spent hours in the kitchen, yet it comes together without turning on the oven.

Whether you are heading to a potluck, hosting a birthday, or simply want a make ahead treat for the weekend, this lasagna style dessert delivers. The layers set up beautifully in the refrigerator, and the toppings add a fun, candy studded finish that guests always notice.

Chocolate Peanut Butter Lasagna

I first made this dessert for a small family cookout, and I have to admit I was a little worried about transporting a layered dessert in the summer heat.

But the peanut butter mousse held up perfectly, and by the time I set the dish on the table, people were already asking for the recipe.

It is now one of my go to make ahead desserts whenever I need something that feeds a crowd and travels well.

The original recipe comes from OMG Chocolate Desserts, where the author notes that this no bake dessert is ideal for potlucks, parties, and feeding a crowd.

She has published more than thirty dessert lasagna recipes on her blog, including Chocolate Lasagna, Hot Chocolate Lasagna, Bailey’s Lasagna, Christmas Lasagna, 4th of July Berry Lasagna, Peach Lasagna, White Chocolate Blueberry Lasagna, and the popular No Bake Strawberry Jello Lasagna.

Even though chocolate and peanut butter is her favorite flavor pairing, she had never shared this particular lasagna before, despite having posted a Chocolate Peanut Butter Cheesecake, a Peanut Butter Chocolate Cake, and homemade Reese’s cup versions.

The full recipe makes a 9 x 13 inch pan, which is perfect for a party. If you are cooking for a smaller household, you can easily halve the recipe and assemble it in an 8 x 8 or 9 x 9 inch dish. That way you still get all the layers without leftovers hanging around for days.

What makes this dessert so appealing is the contrast of textures. The chocolate graham cracker crust is buttery and slightly crisp, the peanut butter cheesecake mousse is light and airy, the chocolate pudding is silky and rich, and the whipped topping adds a cloud like finish.

The Reese’s candies on top give a pleasant crunch and an extra pop of peanut butter flavor.

It is also a great recipe for busy parents, students, and anyone who wants a dessert that can be made ahead. You can assemble it earlier in the day, keep it chilled, and simply add the garnishes right before serving. That flexibility makes it a reliable choice for holidays, game days, and last minute gatherings.

If you have ever made a dessert lasagna before, you know the appeal. They are forgiving, they can be made in advance, and they always look impressive on a dessert table.

This chocolate peanut butter version follows that same easy formula, but the combination of chocolate and peanut butter makes it feel extra special. The peanut butter mousse is not too sweet, which balances the rich chocolate pudding and the sweet whipped topping.

One of my favorite things about this recipe is how adaptable it is. You can switch up the garnishes based on what you have in the pantry. Mini chocolate chips, crushed pretzels, or a sprinkle of flaky sea salt all work well alongside the Reese’s candies. Just keep the base layers the same so the dessert sets properly.

Ingredients

The recipe is built in four distinct layers, and each one uses a short list of ingredients. Here is the full breakdown so you can shop and prep with confidence.

A few ingredient notes make a big difference. Use brick style cream cheese, not the spreadable kind in a tub, because it gives the mousse a firmer set. Let it sit at room temperature for about 30 minutes before beating so it turns perfectly smooth.

For the peanut butter, reach for a regular creamy variety. Natural peanut butter or any type that is too runny will make the layer loose and may prevent it from setting up properly.

Tip: If you prefer homemade whipped cream over Cool Whip, whip it to very stiff peaks. A softer cream will not hold the layers as well.

The chocolate pudding layer uses instant pudding mix and whole milk. Whole milk gives the creamiest result, but you can use the milk you have on hand if needed. Just whisk the pudding mix and milk until it starts to thicken, then let it sit for a few minutes before spreading it over the peanut butter layer.

For the topping, the melted peanut butter should be smooth and drizzle consistency. Warm it gently in the microwave in short bursts, then let it cool slightly so it does not melt the whipped cream. The Reese’s Pieces and chopped Reese’s cups go on last, right before serving, so they stay crunchy.

If you want to make homemade whipped cream instead of using Cool Whip, start with cold heavy cream and whip it until stiff peaks form.

You will need enough to replace both the 2 cups in the peanut butter layer and the 3 cups for the topping.

A teaspoon of vanilla and a spoonful of powdered sugar can be added to the cream, but keep it lightly sweetened so the layers do not become overly sweet.

Instructions

This dessert comes together in four simple steps. The key is to work in order and use the freezer for short rests between layers. Here is the full method.

1. Make the crust. Stir together the chocolate graham cracker crumbs and melted butter until all the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9 x 13 glass dish. Place the dish in the freezer while you make the filling. This brief chill helps the crust set so the next layer spreads evenly.
2. Make the peanut butter layer. Beat together the softened cream cheese, vanilla, and powdered sugar until smooth. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Mix in 2 cups of whipped cream until the mixture is light and fluffy. Spread this over the chilled crust. Place the dish back in the freezer while you make the next layer.
3. Add the chocolate pudding layer. Whisk together the chocolate pudding mix and milk until smooth and slightly thickened. Spread it evenly over the peanut butter layer. Place the dish in the freezer for 10 minutes to help the pudding set.
4. Finish with the topping. Spread the whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s cups and Reese’s Pieces candies. Return the dessert to the refrigerator until you are ready to serve.

When pressing the crust, use the bottom of a measuring cup or a flat spatula to pack it down tightly. A firmly packed crust slices cleanly and does not crumble when you serve it.

Also, take the time to beat the cream cheese until it is completely smooth before adding the peanut butter. Any lumps will show up in the final mousse.

Folding in the whipped cream gently with a spatula helps keep the mousse airy. If you use a hand mixer for that step, keep it on low speed and stop as soon as the cream is incorporated. Overmixing can deflate the mixture and make the layer dense.

Spreading each layer evenly takes just a minute, but it makes a difference in how the dessert looks when you slice it. Use an offset spatula or the back of a spoon to smooth the top.

For the cleanest slices, chill the dessert thoroughly before cutting. A warm knife dipped in hot water and wiped dry will glide through the layers without dragging.

If you are assembling the dessert ahead of time, you can complete all four layers and then cover the dish with plastic wrap. Keep it in the refrigerator until about 30 minutes before serving. Add the Reese’s garnishes just before you bring it to the table so they stay crisp.

When it is time to slice, run a thin knife around the edge of the dish first. Then cut straight down with a gentle sawing motion rather than pressing hard. This helps keep the layers intact and gives you neat squares. Serve with a small spatula so each portion holds together on the plate.

The dessert is rich, so a little goes a long way. Serve it in small squares or rectangles, and watch it disappear at your next gathering.

Recipe details

The recipe card lists 30 minutes of prep and 30 minutes total. Those times cover the active preparation. The layers also get short rests in the freezer as you work, and the finished dessert needs time in the refrigerator to set fully before serving.

If you are making it for an event, plan to assemble it earlier in the day or the night before so the layers are firm and the flavors have time to meld.

This recipe yields 12 to 16 servings, depending on how large you cut the pieces. For a smaller batch, simply halve all the ingredients and use an 8 x 8 or 9 x 9 inch dish. The method stays exactly the same.

Leftovers can be covered and stored in the refrigerator. The layers will stay firm, though the candy pieces on top may soften slightly over time.

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Chocolate Peanut Butter Lasagna

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Chocolate Peanut Butter Lasagna This no bake layered dessert brings together a chocolate graham cracker crust, a fluffy peanut butter cheesecake mousse, and a rich chocolate pudding layer. It is finished with whipped cream, a drizzle of melted peanut butter, and a generous garnish of Reese’s peanut butter cups and Reese’s Pieces.

• Total Time: 30 min
• Yield: 12–16 1x

Ingredients

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Crust
2 1/4 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted

Peanut Butter Layer
8 oz. brick-style cream cheese, room temperature
1 1/4 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla
2 cups Cool Whip, thawed

Chocolate Pudding Layer
2 x 3.9 oz chocolate instant pudding
2 3/4 cups whole milk

Topping
3 cups Cool Whip
2–3 tablespoons peanut butter, melted
Reese’s Pieces
Reese’s cups, chopped

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Instructions

1-To make the crust, stir together chocolate: To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2-To make the peanut butter layer beat: To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3-Whisk together chocolate pudding mix and milk: Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4-Spread whipped topping over the pudding layer: Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.

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• Prep Time: 30 min
• Cook Time: 0 min
• Method: no_cook