Peanut Butter Crunch Lasagna (No-Bake Dessert) -

Peanut Butter Crunch Lasagna (No-Bake Dessert)

🕒 Time

Prep: 20 minutes

Chill: 4 hours

Servings: 9 squares

Type: No-bake · Vegetarian

🧾 Ingredients

1️⃣ Crust

2 cups graham cracker crumbs (or digestive biscuits)

½ cup melted unsalted butter

2️⃣ Peanut Butter Cheesecake Layer

225 g (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 tsp vanilla extract

1 cup whipped topping (Cool Whip or homemade)

3️⃣ Caramel Layer

1 to 1½ cups thick caramel sauce

4️⃣ Crunch Layer

1½ cups chopped peanut butter cups or toffee bits

½ cup chopped peanuts (salted or unsalted)

5️⃣ Topping

Extra chopped peanuts

Extra peanut butter cups or toffee bits

Optional: drizzle of caramel sauce

👩‍🍳 Instructions

Step 1: Make the Crust

Mix graham cracker crumbs with melted butter.

Press firmly into the bottom of a 9×9 inch glass casserole dish.

Refrigerate for 15–20 minutes to set.

Step 2: Peanut Butter Cheesecake Layer

Beat cream cheese until smooth.

Add peanut butter, powdered sugar, and vanilla; mix well.

Gently fold in whipped topping.

Spread evenly over the chilled crust.

Step 3: Caramel Layer

Pour caramel sauce evenly over the peanut butter layer.

Use a spatula to smooth gently.

Step 4: Crunch Layer

Sprinkle chopped peanut butter cups and peanuts evenly over the caramel.

Step 5: Chill

Cover and refrigerate for at least 4 hours (overnight is best).