I love how indulgent and comforting this peanut butter cookie lasagna is. It’s rich, creamy, and packed with peanut butter flavor, yet it comes together without turning on the oven. I like making it for gatherings or when I want an impressive dessert that doesn’t require complicated steps.
Why You’ll Love This Recipe
I enjoy this recipe because it’s incredibly easy and always a crowd-pleaser. I like how the soft peanut butter cookies soak up the milk and turn cake-like, while the creamy peanut butter layer adds a smooth, decadent texture. I also appreciate that I can prepare it ahead of time and let it chill until it’s ready to serve.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
24–28 peanut butter cookies
1/3 cup milk
1 package (8 oz / 225 g) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 1/2 cups whipped topping (or homemade whipped cream)
Optional toppings: crushed peanut butter cookies, chocolate chips, or peanut butter drizzle
Directions
I start by briefly dipping each peanut butter cookie into the milk, just long enough to soften it. I arrange a single layer of cookies in the bottom of a 9×13-inch dish.
In a large bowl, I mix the softened cream cheese and peanut butter until smooth and creamy. I add the powdered sugar and continue mixing until everything is fully combined. I gently fold in the whipped topping to keep the mixture light and fluffy.
I spread half of the peanut butter mixture evenly over the cookie layer. Then I add another layer of milk-dipped cookies on top, followed by the remaining peanut butter mixture.
I finish by sprinkling crushed cookies or other toppings over the top. I cover the dish and refrigerate it for several hours so the layers can set and soften properly.
Servings And Timing
I usually cut this dessert into 12 servings.
Prep time: about 20 minutes
Chilling time: 4 hours (or overnight for best results)
Total time: approximately 4 hours and 20 minutes
Variations
I sometimes add a chocolate layer by spreading a thin layer of chocolate pudding or chocolate ganache between the cookie and peanut butter layers. I also like using chocolate peanut butter or adding mini chocolate chips to the cream cheese mixture for extra texture. For a lighter version, I use reduced-fat cream cheese and whipped topping.
Storage/Reheating
I store this peanut butter cookie lasagna covered in the refrigerator for up to 3 days. I don’t reheat it, since it’s meant to be enjoyed cold. I like serving it straight from the fridge so the layers stay firm and creamy.
FAQs
Can I use a different type of cookie?
I find that soft peanut butter cookies work best, but I can also use chocolate sandwich cookies or graham crackers for a different flavor.
Do I have to dip the cookies in milk?
I recommend dipping them because it helps soften the cookies and creates a cake-like texture, but I sometimes skip it if the cookies are already very soft.
Can I make this dessert ahead of time?
I actually prefer making it the day before serving, since chilling overnight gives the best texture and flavor.
Can I freeze peanut butter cookie lasagna?
I can freeze it for up to one month, but I let it thaw in the refrigerator before serving for the best consistency.
Is this dessert very sweet?
I find it rich and sweet, but not overpowering. If I want it less sweet, I slightly reduce the powdered sugar.
Conclusion
I think this peanut butter cookie lasagna is the perfect no-bake dessert for peanut butter lovers. I love how simple it is to prepare and how impressive it looks when sliced and served. It’s one of those recipes I keep coming back to whenever I want something easy, creamy, and completely satisfying.
This no-bake Peanut Butter Cookie Lasagna is a creamy, indulgent dessert layered with soft peanut butter cookies, a fluffy peanut butter cheesecake filling, and topped with crushed cookies or chocolate for the perfect sweet treat.
