This no bake Chocolate Peanut Butter Cup Lasagna proves you can have lasagna for dessert. It’s a sweet treat that’s so lush and delectable with layers of a peanut butter cheesecake-like filling, lots of chopped Reese’s cups sandwiched between chocolate graham crackers.The chocolate graham crackers serve as the lasagna “noodles” and the peanut butter cream cheese forms the “cheese” filling. It’s topped with a drizzle of chocolate ganache and salted peanuts for crunch.
I love to bake most often completely from scratch but, I know many people don’t have the time, or perhaps aren’t inclined to bake goodies as often as I do.That makes this chocolate peanut butter cup lasagna a winner in every way with the bonus of being super simple to prepare. The only special equipment you’ll need to prepare this incredible dessert is a mixer and you’re good to go. Making it in a rectangular baking dish also makes it easier to transport to a special gathering with friends or an office potluck. It’s a 5 star no-bake peanut butter dessert extravaganza that’s worth sharing.
You may also like: Crunchy No-Bake Chocolate Peanut Butter Bars, Peanut Butter Brownie Trifle, Chocolate Peanut Butter Nutter Butter Fudge, Red Velvet Dessert Lasagna, Milk and Cookies Lasagna, Chocolate Lasagna.
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Helpful Kitchen Items:
Chocolate Peanut Butter Cup Lasagna
Servings 16 -20
Ingredients
- 2 [8 oz] softened cream cheese [16 ounces total]
- 1 1/2 cups peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- 16 oz frozen whipped topping thawed
- 1 [14 oz] box chocolate graham crackers
- 1 [12 oz] bag miniature peanut butter cups
- 3/4 cup cocktail peanuts [sea salted peanuts or plain salted peanuts]
- Chocolate drizzle:
- 1 cup milk chocolate chips
- 1/3 cup heavy cream
- Topping:
- 8 oz frozen whipped topping thawed
Instructions
- To prepare the chocolate drizzle: Melt the chocolate chips and heavy cream together in the microwave until smooth. Melt in 15 second increments stopping to stir periodically. Set aside to cool while you make the filling.
- To prepare the filling: In a medium mixing bowl, whip together both blocks of softened cream cheese, peanut butter, powdered sugar, heavy cream and vanilla.
- Whip for 2-3 minutes until fully combined and smooth. The mixture will be thick.
- Add 16 ounces of thawed whipped topping, 8 ounces at a time. Continue to whip until fluffy and light. The filling will be divided into thirds to layer the dessert.
- Remove the wrappers from the peanut butter cups and chop. Roughly chop the peanuts. Divide both into thirds for layering. In a 9 x 13 inch dish start with one layer of graham crackers.
- Add 1/3 of the filling mixture, sprinkle with 1/3 of the chopped peanut butter cups and 1/3 of the chopped peanuts.
- Gently press the next layer of graham crackers into the filling and repeat, ending with the final 1/3 of the peanut butter filling.
- Frost with whipped topping, and sprinkle the top with the remaining chopped peanut butter cups and peanuts. Drizzle with chocolate.
- Chill for at least 4-6 hours before cutting.
Melissa says
Thank you Dee Dee, I love that you stopped by for a visit! 🙂 ~ Melissa
Bonnie says
Can you use something else instead of chocolate Graham Crackers they are not sold in Toronto Canada? If so what is your suggestion?
Thanks can’t wait for your answer so I can try this????
Melissa says
If you have access to any chocolate wafer cookie, you could use that in it’s place.
Lauren says
Nutter butter cookies maybe?
Beth says
Crushed Vanilla wafers, cocoa, powdered sugar, and melted butter will replace the chocolate graham crackers. There are also chocolate Teddy Grahams.
Melissa says
I wouldn’t recommend that unless you plan on mixing those ingredients together and bake them.
DeeDee2012 says
What an awesome dessert!! Can’t wait to try it!
redforever says
so do you use 16 oz of cream cheese in total here? or 8 oz?
Melissa says
Yes, 2 8 ounce blocks of cream cheese which would equal 16 ounces total.
Rosie @ Blueberry Kitchen says
Oh wow, this looks so good!
Melissa says
Hi Rosie, thank you!
Linda says
Well Melissa, it certainly doesn’t get any better than this does it? Looks so good, and so rich with all my favorite flavors. Another great recipe, thanks!
Melissa says
Hi Linda! It’s so lush and rich, perfect for sharing. 🙂 Thanks, Melissa
TheOnlyOne4U says
Hey Melissa, quick question. Is there a way I can substitute peanut butter for something like Oreos.. I wanna surprise my dad with a sweet treat like this but he is allergic to peanuts.
Melissa says
Hmmm, that’s a great question! If he’s not allergic to other nuts, I’m wondering about Nutella in place of the peanut butter? Or Almond Butter? I must say, I’ve never done either, so, you might add in small increments, then taste, adding more as needed to get the correct balance of flavor. Otherwise, I might suggest, making a chocolate pudding and cream cheese filling then layering with the graham crackers. Perhaps crushing Oreos on top to garnish and some chocolate shavings would be a nice touch! Sure hope this helps, let me know what you decide. 🙂
Susan Wiesz says
I would use cookie butter, it’s delicious and would be perfect in this. Nutella would work, too, but it also contains nuts, so that might be out.
Darlene and Nathan says
OMG!!!! The filling is WONDERFUL!!! I had some left over so sprinkled with a few nuts & drizzled chocolate on it. Boy was that GREAT!! I can’t wait to have some of the completed dish tomorrow! Thanks for the recipe!!!!
Melissa says
Hi Darlene! Thanks so much for stopping by to let me know, enjoy! ~ Melissa
Anonymous says
Cannot wait to try it!
Melissa says
Enjoy, it’s addicting! 🙂
Kristina says
WOW!! this looks amazing! iwill def try this
Melissa says
Hi Kristina, thank you, enjoy. 🙂
Karen Chance says
Hi Melissa,
I know I’ll love this dessert. But, is this something that can be put out on a dessert table? or will it melt/get get really soft?
Melissa says
Hi Karen, that’s a really great question. If your dessert table is indoors and the dessert is well chilled, it will do fine. I wouldn’t recommend this dessert [or any other “creamy” dessert] to be left outside for long periods. The heat would affect the texture.
Anonymous says
This makes a very large dish…just finished making it. I was wondering if leftovers can be frozen??…because if no one stops by it will be way too much for hubby and I…not that we would not eat it all in a few days..but would not be the best thing for us to do..LOL!…we do love peanut butter and chocolate..
🙂
Melissa says
Hello! That’s a great question. I’ve never tried it however, I’ve frozen peanut butter pie in the past with good results, and they have a similar filling. If you try it let me know how it worked.
Kristen says
My husband jokingly said he wanted chocolate peanut butter lasagna for his Father’s Day dinner. I Googled it to see if it actually existed, and here I am! I just finished constructing it and put it in the fridge. Though I’ll be serving something else for dinner, this will make a nice desert. I’m pretty much a health nut, so my kids are THRILLED with this concoction that contains all things forbidden! And hubby will be so surprised. Thanks!
Melissa says
Hi Kristen, oh how your comment makes me smile. 🙂 It is sinfully delicious, I hope he enjoys! Thanks for your visit, Melissa
Aleasha says
I made this for my family and we all loved it! We will for sure be having a repeat at least once a month! Thanks for this amazing recipe!!!!
Melissa says
Hi Aleasha! That is wonderful, thank you so much for stopping by to let me know. 🙂 Melissa
Anonymous says
What size pan/dish?
Melissa says
A 9 x 13 inch dish is best.
Lori WhoNeedsaCape says
This looks amazing! Pinning for the future 🙂
Our readers would enjoy this recipe too, stop on by and link up at our SUPER SUNDAY Link Party:
http://whoneedsacape.com/2013/07/super-sunday-party-6/
Lori
Whoneedsacape.com
Not Your Average Super Moms!
Melissa says
Hi Lori! Thanks for the invite, I’ll pop over. 🙂
Maila Concepcion Concepcion says
Wow looks delicious and yummy….my fave is peanut butter thanks for sharung this awesome recipe…..
Amanda says
Hello, do you think cutting the recipe in half with a 9×9 pan would work well? Not so sure we need that amount of sweets in the house 😉
Melissa says
I think this would probably do fine if cut in half for a smaller batch. Enjoy!
Erin says
Does anyone have any suggestions on where I can get chocolate graham crackers? I have not been able to find them around here (Northwest WI)
Anonymous says
How would this be if you used half mascapone and half cream cheese instead of all cream cheese?? Any thoughts
Melissa says
Beautifully! You can use all mascarpone cheese if you like [I’m a huge fan, too!]
Sandi says
3/4 of a cup of sea salt? Is that perhaps a mistake? I can’t imagine that much salt in one dish.
Grandma says
Should you really use 3/4 cup of sea salt if you don’t use peanuts??? It just sounds like a lot of salt. I know it is layered but still would be 1/4 cup per layer. Has anyone done this w/out peanuts & only used the seasalt??
thank you….the recipe looks awesome….. Linda Jorgenson
Melissa says
Hi Linda, I think you misunderstood. No please do not use sea salt. The ingredient is for sea salted OR plain salted cocktail peanuts. Sea salted peanuts between each layer, not just salt. That would not be good.
Brandy says
I can not wait to have an occasion to make this…looks SOOOOO good! I love any kind of dessert with chocolate/peanut butter!!! 🙂 Thanks for the recipe!
Anonymous says
I just made this dessert and it was wonderful! Everyone that has tried it so far has asked for the recipe. I have also made my own variation using snickers instead of peanut butter cups. That was great too! I love your blog thanks for the great recipes.
Holly says
Oh, Melissa. I love Reese cups and just about anything with peanut butter and chocolate combined. I cannot wait to try this over the weekend!
– Holly Smith
Melissa says
Hi Holly, I share your love of these flavors. This dessert is fun to make and eat. Enjoy!
Laurie says
This may be a silly question, but do the chocolate graham crackers soften so that it’s easily cut or scooped?
Melissa says
Hi Laurie, yes they do, you’ll have no trouble cutting this. Don’t worry, they don’t become soggy, but they will soften a bit.
Sherry Branham says
Made this for Christmas and my family went crazy for it!!!! I think this is the best non baked dessert I have ever made. Thanks so much for the recipe. Sherry Branham
Melissa says
Wonderful Sherry, thank you for taking the time to let me know.
Kimberly Trujillo says
Making this for our annual progressive dinner, I’ve got dessert. How long can it be refrigerated prior to cutting & serving? And do you know what wine it pairs well with?
Kimberly Trujillo
Melissa says
Hi Kimberly, you can easily make this a day ahead and it will store chilled perfectly. As far as a wine pairing, I believe the rule of thumb is to pair sweet with sweet. So, your favorite dessert wine should do well. Enjoy your progressive dinner they’re a lot of fun! Send my best to your friends.
Melissa says
Sweet Brandie, thank you so much my friend!! I’ll be over to share again this Friday. ☺
Brandie Skibinski says
It’ll be one of our featured recipes on WP this Friday! 🙂
Andrea says
Can I use whipping cream instead of whipped topping or will it melt?
Melissa says
You’re on the right track, I intentionally use whip topping as it holds up better and the dessert will keep longer.
Jan says
what is heavy cream, is it the same as evaporated milk, or condensed milk, could I just use regular milk, it’s just to melt the chocolate for topping…
Melissa says
Heavy cream has a high butter content which allows it to be whipped, or in this case used to make the ganache. You can use a different milk but add in small amounts as cream is thick and whole milk or evaporated milk are much thinner. To make ganache you really should use the real thing.
Judi says
This looks fantastic.I have made Napoleons. Using layers of instant vanilla pudding with cool whip. Also delish! Will definitely try this. Thanks for sharing.
Judi says
The Napoleons are made with original graham crackers.
Jeanne Meadows says
Rather than a 9×13 lasagna pan, I’m hoping to layer this recipe as a trifle. I want to use a fancy serving dish. Will this still work & hold up well?
Another question -can this be frozen?
Melissa says
I’ve never made this as a trifle, but it should do OK. I’ve also never frozen this but my guess is it would do fine.
Jennifer Thorne says
Would it be ok if it was made the night before, or should it be made the same day?
Melissa says
You can definitely make this the day before.
Robyn says
Made this tonight and it was super easy! Can’t wait to serve and try it tomorrow!
Melissa says
This dessert is easy, enjoy!
Frank Hayes says
Made it for Christmas!!!! It was wonderful!!!
Melissa says
Wonderful!
Denise says
I made this for my christmas family gathering and OMG was this delicious! My family loved it so much that they told me I’m making for all our family get togethers lol. This is seriously amazing! Thank you for sharing this recipe
Melissa says
Hi Denise, that’s awesome. I’m so happy they loved this as much we do, thanks!
Susann Danzyger says
HI Melissa!
Thanks for sharing such a wonderful recipe. One question, though, do you use 2 or 3 layers of the graham crackers?
Melissa says
Hi Susann, 3 layers.
Anon says
Hi Melissa I would love to try this! But what could I use instead of cool whip? We don’t get that here in England
Melissa says
Hi Anon, you can replace it with fresh whipped cream. Keep in mind it will need to be stabilized for the topping as it will be drizzled with chocolate.
Barbara says
Hi there I am an American living in England so I have had to find alternatives for things here. Use Dream Whip in place of Cool Whip. Cool Whip is a bit sweet so Dream Whip is the perfect.
Melissa says
Glad you enjoyed this one and thanks for visiting!
Ashley says
I made this for Christmas Eve, and everyone went crazy over it! My husbands family all asked me for the recipe! I will definitely be making this again.
Melissa says
Oh wonderful, Ashley!
Debbi Gorski says
I was wondering if this can be frozen and served at anther time?
Melissa says
I’ve never frozen this Debbi but, in general desserts like this will freeze well. If you try it, let me know how it goes.
Terry says
Can i make this another way since i am allergic to peanutbutter do u have a way i can do it with milky ways or 3 musketeers
Melissa says
Not with this one, the peanut butter is an intricate part of the filling.
Amanda says
This looks delicious! What could be used as a substitute for the cream cheese??
Melissa says
The cream cheese stabilizes the filling so, it’s an intricate part of this dish. I’m not sure there is a substitute.
n/a says
swap half the cream cheese for greek yogurt to make it a bit healthier.
Cady says
Can I use regular graham crackers instead of the chocolate ones? I’m having a hard time finding chocolate. I can find chocolate animal crackers though….. will those work?
Melissa says
It will have a different flavor but, you could. I’ve never made it with animal crackers.
Jaime says
I made this for our Super Bowl party and it was a major hit. Brought the rest to work and it got eaten up quickly! Thanks for this great recipe, it’s a keeper for sure.
Melissa says
So happy you loved this one, thanks!
Barb says
I made this for my daughter’s birthday, everyone raved about it. My daughter asked if I would make this every year for her birthday!!I made it just as was written , no tweaking, and it was perfect. Thank you so much for sharing.
Melissa says
What an honor, thanks so much for letting me know. Send her my very best.
Alisa Ewert says
This is what I was searching For, Perfect for upcoming family get together
Melissa says
So happy you found it, hope they enjoy!
Francis says
Oh, looks delicious and perfect for this weekend.