Description
Peanut Butter Lasagna is a decadent, no-bake layered dessert combining a crunchy Oreo cookie crust with creamy peanut butter cheesecake, smooth chocolate pudding, and fluffy whipped topping. Resembling the flavors of a peanut butter cup in a sliceable dessert form, it’s perfect for make-ahead parties and chilled enjoyment.
Ingredients
Scale
Cookie Crust
- 24 Oreo cookies (about 2 cups crushed, filling included)
- 5 tbsp (70 g) unsalted butter, melted
Peanut Butter Cheesecake Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) creamy peanut butter
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1½ cups (360 ml) whipped topping (or homemade whipped cream)
Chocolate Pudding Layer
- 1 box (3.4 oz / 96 g) instant chocolate pudding mix
- 1¾ cups (420 ml) cold milk
Topping
- 1½ cups (360 ml) whipped topping (or whipped cream)
- ¼ cup mini chocolate chips (optional)
- Chopped peanut butter cups (optional)
- Chocolate drizzle (optional)
Instructions
- Make the crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a zip bag and crushing with a rolling pin. Mix the crumbs with the melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of an 8×8-inch pan lined with parchment paper, if desired for easy removal. Chill the crust for 10 minutes while preparing the next layer.
- Make the peanut butter layer: In a mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the creamy peanut butter, powdered sugar, and vanilla extract, then beat until the mixture is creamy and thick. Gently fold in the whipped topping to keep the layer light and fluffy. Spread this peanut butter cheesecake mixture evenly over the chilled crust.
- Add the chocolate pudding layer: Whisk the instant chocolate pudding mix with cold milk for about 2 minutes until the pudding thickens. Let it sit for 3 to 5 minutes to firm up further. Carefully spread the firm pudding layer over the peanut butter layer, smoothing it out evenly.
- Top and chill: Spread the remaining whipped topping evenly over the chocolate pudding layer. Optionally, sprinkle mini chocolate chips, chopped peanut butter cups, or drizzle chocolate on top for added decoration and flavor. Cover the dessert and refrigerate for at least 4 hours, preferably overnight, to allow for clean, firm slices.
- Slice and serve: Using the parchment paper, lift the dessert out of the pan if lined, then slice into squares. Serve chilled for the best texture and flavor experience.
Notes
- For easiest removal and clean slices, line your pan with parchment paper before pressing in the crust.
- Use whipped topping or fresh homemade whipped cream according to your preference for each layer.
- The dessert can be made a day in advance and kept refrigerated, making it perfect for parties and gatherings.
- Customize toppings as you like – mini chocolate chips, chopped peanut butter cups, or a chocolate drizzle all work well.
- Ensure the cream cheese is softened for a smooth peanut butter layer without lumps.
- This dessert is best served chilled to maintain its layered structure and creamy texture.
