Why You’ll Love This Recipe

I like this recipe because it’s simple, no-bake, and packed with peanut butter flavor. The layers look beautiful when sliced, but the best part is how quickly it comes together. It’s a dessert I can make ahead of time, which makes it perfect for gatherings, potlucks, or just when I want a chilled treat ready in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Layer:

20 peanut butter sandwich cookies, crushed
¼ cup unsalted butter, melted

Peanut Butter Cheesecake Layer:

8 oz cream cheese, softened
½ cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla extract

Whipped Cream Layer:

2 cups heavy whipping cream (or 8 oz whipped topping)
¼ cup powdered sugar

Chocolate Pudding Layer:

1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk

Topping:

Crushed peanut butter cookies or graham crackers
Mini peanut butter cups or chocolate chips (optional)

Directions

I start by mixing the crushed peanut butter sandwich cookies with melted butter, pressing the mixture firmly into the bottom of a 9×13-inch dish to form the crust. I set it in the fridge to chill.
For the peanut butter cheesecake layer, I beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth. I spread this mixture over the crust.
Next, I whip the cream with powdered sugar until soft peaks form (or use whipped topping) and spread half of it over the cheesecake layer.
For the pudding layer, I whisk the chocolate pudding mix with cold milk until thickened and spread it gently over the whipped cream.
I finish with the remaining whipped cream on top, smoothing it evenly.
For garnish, I sprinkle crushed cookies and add mini peanut butter cups or chocolate chips.
I refrigerate the lasagna for at least 4 hours, or overnight, so the layers set before serving.

Servings and timing

This dessert makes about 12–15 servings, depending on portion size. It takes around 30 minutes to prepare, plus at least 4 hours of chilling time.

Variations

Sometimes I swap the chocolate pudding for vanilla or peanut butter pudding for an even richer flavor. I also like to add a drizzle of chocolate or caramel sauce over the top before serving. For a crunchier texture, I mix crushed pretzels into the crust. If I’m short on time, I use store-bought whipped topping instead of making fresh whipped cream.

storage/reheating

I keep this dessert in the refrigerator, covered, for up to 4 days. Since it’s a chilled dessert, I don’t reheat it—I just serve it straight from the fridge. It also freezes well; I wrap it tightly and freeze for up to 2 months, then thaw in the refrigerator overnight before serving.

FAQs

Can I use Oreo cookies instead of peanut butter sandwich cookies?

Yes, I can use Oreos or any sandwich cookie I like. Peanut butter cookies add extra flavor, but Oreos make a delicious crust too.

Can I make this dessert ahead of time?

Yes, I usually make it the night before and let it chill overnight—it tastes even better once the layers have set.

What can I use instead of cream cheese?

If I don’t have cream cheese, I use mascarpone for a milder flavor, but cream cheese works best for structure.

Can I make this gluten-free?

Yes, I just use gluten-free peanut butter cookies for the crust and check that the pudding mix is gluten-free.

Do I have to use homemade whipped cream?

No, I often use whipped topping when I want to save time—it works just as well and holds up nicely in the layers.

Conclusion

This peanut butter crunch lasagna is one of those desserts that never fails to impress. I love how creamy, crunchy, and full of peanut butter flavor it is, and how easy it is to put together without baking. Whether I serve it at a party or keep it in the fridge for a sweet treat, it always disappears fast.