Go Back
Peanut Butter Crunch Lasagna Recipe That’s Epic
[email protected]

Epic Peanut Butter Crunch Lasagna

This decadent no-bake Peanut Butter Crunch Lasagna is the ultimate dessert for any occasion. It features a satisfyingly crispy chocolate cookie base, followed by layers of a light, airy peanut butter mousse made from rich cream cheese and whipped cream, all topped with a silky chocolate ganache finish. With no oven time required, this impressive centerpiece is perfectly balanced between sweet and salty, ensuring bakery-quality results at home with every slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: No Bake Dessert Recipes
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 cups creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 cups heavy whipping cream
  • 24 chocolate sandwich cookies
  • 1 cup semi-sweet chocolate ganache

Method
 

  1. Line a 9x9 inch baking dish with parchment paper.
  2. Crush 12 cookies into fine crumbs and press firmly into the bottom of the pan to form the base.
  3. Beat the cream cheese and peanut butter in a large bowl until smooth.
  4. Add the powdered sugar to the mixture and beat until well combined.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the peanut butter mixture until uniform.
  7. Spread one half of the peanut butter filling over the cookie base.
  8. Layer the remaining 12 cookies over the filling.
  9. Top with the remaining peanut butter filling.
  10. Drizzle with the melted chocolate ganache.
  11. Chill in the refrigerator for at least 4 hours before slicing and serving.

Notes

Ensure the heavy cream is very cold before whipping for the best texture.
For clean slices, run your knife under hot water and wipe it dry between cuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days.