chocolate peanut butter lasagna with a bite out of the corner
Our Chocolate Peanut Butter Lasagna is a peanut butter lover's dream dessert. Creamy layers of peanut butter cheesecake filling, vanilla and chocolate pudding all on top of an Oreo crust!
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Table of Contents
  1. Chocolate Peanut Butter No Bake Dessert
  2. Why We Love This Recipe
  3. Ingredients/Shopping List
  4. How to Make This Chocolate Peanut Butter Lasagna Recipe
  5. Variations / Options / Add-ins
  6. Frequently Asked Questions
  7. Other Easy No-Bake Dessert Recipes
  8. Chocolate Peanut Butter Lasagna Recipe

Our Chocolate Peanut Butter Lasagna is a peanut butter lover’s dream dessert. Creamy layers of peanut butter cheesecake filling, vanilla and chocolate pudding all on top of an Oreo crust! They will be begging for more of this easy-no bake dessert!

chocolate peanut butter lasagna hero image

Chocolate Peanut Butter No Bake Dessert

Whether it’s the dead of summer and you’re trying to avoid turning on the oven or it’s last minute and you need a quick dessert, it’s always a good idea to have a few no-bake dessert recipes on hand. This Chocolate Peanut Butter Lasagna is one of my absolute favorite no bake desserts! It’s so delicious and super quick and easy to make.

It only takes about 30 minutes to prep this recipe, and then it needs to chill in the fridge before serving. The layers that make up this dish are what make it like a lasagna, only better because instead of noodles and sauce, it’s filled with rich chocolate, creamy peanut butter, and sweet whipped cream. You are going to love this sweet treat!

Why We Love This Recipe

  • Quick and easy to make
  • Easy dessert recipe
  • Great for potlucks or gathering
  • No bake dessert
  • Chocolate peanut butter dessert recipe
  • 30 minutes prep time
  • Delicious, creamy filling flavors
  • Can be made ahead and chilled overnight
  • Homemade Oreo cookie crust
  • Rich & creamy
showing the inside of peanut butter lasagna

Ingredients/Shopping List

  • Oreos
  • Salted butter
  • Cream cheese
  • Peanut butter
  • Half & half
  • Vanilla & chocolate pudding mix
  • Whipped topping/Cool Whip
  • Peanut butter chips
  • Chocolate chips
  • Mini Reese’s Peanut Butter Cups
  • Chocolate syrup

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How to Make This Chocolate Peanut Butter Lasagna Recipe

This layered dessert comes together in quick steps for each of the four layers. Starting with the Oreo crust, then the peanut butter layer, chocolate layer, and finally the whipped topping and garnish. It will be ready for chilling in the fridge in just 30 minutes!

Pulse Oreos and butter in a food processor to make crumbs.

crushed oreo inside food processor

Press the mixture into the bottom of your baking pan.

press the oreo at the bottom of baking pan

Beat cream cheese and peanut butter until light and fluffy. Combine half & half and vanilla pudding mix. Fold in the whipped topping.

cream cheese and peanut butter mixed in a bowl

Pour mixture on top of the crust layer.
Pro-tip: When making your layers, be sure to smooth them out evenly so that they are about the same thickness. I have found it helps to use a glass baking dish so that you can see the layers as you make them.

pour peanut butter layer on top of the crust layer

Beat cream cheese until smooth. Add half & half and instant chocolate pudding and mix well.
Pro-tip: Refrigerate your dish after each layer, while you are preparing the next layer. This will help the individual layers to set and make the end result of the dessert even better!

cream cheese and peanut butter mixed in a bowl

Pour mixture on top of the peanut butter layer.

pour chocolate mixture on top of the peanut butter mixture

Top with whipped topping, peanut butter chips, chocolate chips, Reese’s cups and syrup.

Top with whipped topping, peanut butter chips, chocolate chips, Reese’s cups and syrup

Refrigerate 1-2 hours before serving.

Variations / Options / Add-ins

  • OREOS: Use regular oreos, not double stuffed. You can also use the Peanut Butter Oreos for a little extra PB flavor if you would like. 
  • SALTED BUTTER: Feel free to use unsalted butter if you prefer. However, I like the extra salt that helps balance out the sweetness. 
  • CREAM CHEESE: You will need a total of two 8 ounce packages of cream cheese.
  • HALF & HALF: Milk is a good substitute to use instead. However, it might be a little runnier if you do so. 
  • WHIPPED TOPPING: You will need an 8 ounce container of whipped topping. You may not use all of it unless you like a thick top layer of whipped topping. If you prefer to make your own whipped cream, you can do so with heavy whipping cream and some powdered sugar (use our Homemade Whipped Cream Recipe!).
  • CHOCOLATE CHIPS: Dark chocolate chips or milk chocolate chips are an alternative here. 
  • REESE’S PEANUT BUTTER CUPS: You can use the mini peanut butter cups or chopped full-sized peanut butter cups. 
  • CHOCOLATE SYRUP: You can also use caramel syrup for an added flavor. 

Frequently Asked Questions

How do I store a dessert lasagna?

A dessert lasagna needs to be stored in the refrigerator. It will be good for up to 3 days if it is covered well, but is best to be enjoyed on the day it is made. Do not freeze this dessert.

Are there any other changes I can make in this recipe?

In place of Oreos, you can also use graham crackers, vanilla wafers, or other sandwich type cookies for the crust on the bottom. You could also try adding some caramel to this recipe with caramel bits added to the top, or caramel syrup drizzled everywhere instead of chocolate. Sprinkle chopped walnuts or peanuts on the top, or mix them into some of the layers of the lasagna.

a square slice of peanut butter lasagna

Other Easy No-Bake Dessert Recipes

The Easiest Eclair Cake | No-Bake Peanut Butter Balls | Cheesecake Bites | Chocolate Lasagna Recipe | Cheesecake Stuffed Strawberries | No-Bake Orange Creamsicle Cheesecake | Berry Icebox Cake | Orange Creamsicle Lush | Chocolate Trifle | Peanut Butter Banana Pudding | Birthday Cake Oreo Balls

5 from 4 votes
chocolate peanut butter lasagna with a bite out of the corner

Chocolate Peanut Butter Lasagna

Serves — 18
Our Chocolate Peanut Butter Lasagna is a peanut butter lover's dream dessert. Creamy layers of peanut butter cheesecake filling, vanilla and chocolate pudding all on top of an Oreo crust!
Prep Time 30 mins
Total Time 30 mins

Ingredients
  

The Crust:

  • 19.1 ounce package regular Oreos (39 Oreos)
  • 6 tbsp salted butter melted

Peanut Butter Layer:

  • 8 ounce package cream cheese softened
  • ¾ cup creamy peanut butter
  • cup half and half
  • 3.4 ounce package instant vanilla pudding mix
  • cups whipped topping

Chocolate Layer:

  • 8 ounce package cream cheese, softened
  • cups half and half
  • 5.9 ounce package instant chocolate pudding mix

For the Toppings:

  • 4 cups Cool whip
  • ½ cup peanut butter chips
  • ½ cup semi-sweet chocolate chips
  • 7.6 ounce bag Reese's peanut butter mini cups roughly chopped
  • Chocolate syrup (optional garnish)

Instructions
 

  • Put the Oreos and melted butter in a food processor and pulse until they turn into fine crumbs.
  • Firmly press Oreo mixture into the bottom of a 9×13 inch baking pan to create a crust layer. Set aside in the refrigerator to chill.
  • To make the peanut butter layer: use a mixer to beat the cream cheese and creamy peanut butter until light and fluffy, about 1-2 minutes.
  • Beat in the half and half and the instant vanilla pudding mix until combined.
  • Fold in the whipped topping until you get a smooth, creamy mixture. It should be a thick mixture.
  • Pour the peanut butter layer onto the chilled crust in the 9×13 pan and carefully smooth to the edges. Set back in the refrigerator to chill while you make the next layer.
  • For the chocolate layer, beat the cream cheese until smooth, about 1 minute.
  • Add in the half and half and instant chocolate pudding and beat until fully combined.
  • Pour the chocolate mixture on top of the peanut butter layer.
  • Top with whipped topping, peanut butter chips, semi-sweet chocolate chips, Reese's peanut butter mini cups, and chocolate syrup (optional).
  • Refrigerate for 1-2 hours or until completely set. Best when served cold.

Jenn’s Notes

Storage:
This dessert needs to be stored in the refrigerator. It will be good for up to 3 days if it is covered well. Do not freeze this dessert.
Important Notes:
  • When making your layers, be sure to smooth them out evenly so that they are about the same thickness. I have found it helps to use a glass baking dish so that you can see the layers as you make them.
  • Refrigerate your dish after each layer, while you are preparing the next layer. This will help the individual layers to set and make the end result of the dessert even better!

Nutrition Info

Calories: 592kcal | Carbohydrates: 57g | Protein: 11g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 556mg | Potassium: 343mg | Fiber: 3g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. It should a good taste cake and will prepare and try out.If goes well will present it for my son birthday.
    Thanks for sharing the steps.