Peanut Butter Lasagna
Peanut butter is probably one of the most basic staples for most American families, found in kitchens everywhere as commonly as flour, sugar, oil, and salt.
It is essential in a variety of foods, sweet and savory. Peanut butter can be found even in Healthier Steps’ recipes, such as Peanut Butter Pie, Thai Kale Salad with Creamy Peanut Sauce, and Peanut Noodles.
But the most common use of peanut butter is definitely peanut butter and jelly sandwiches.
The Popularity of Peanut Butter and Jelly
I think all of us have had a PB&J sandwich at some point, and may even still eat them. They are the ultimate childhood classic lunch and snack, and the flagship food for the picky eater.
In fact, according to a survey, the average American will have eaten 1,500 PB&J’s before graduating high school. Read more about the history of PB&J’s here, it’s actually quite fascinating.
This combination is a classic for a very good reason. The creamy rich flavor of peanut butter, cut with the tart but sweet berry, all between bread just really hits the spot… for most.
I’m one of those weirdos who does not like peanut butter sandwiches. Yes, we exist, I’ve met at least one in Target one day;
I was looking for some almond butter and a girl commented to her mother about how much easier life would be if she just liked PB&J sandwiches. I felt so validated! See, I love peanut butter, I definitely love jelly, but… together? Not a fan.
Peanut Butter and Jelly Bars!
That is, until now. These peanut butter and jelly bars just work so well! I don’t know what it is, and honestly, it could just be a change in the palette, but this was too good. It also helps that it is GORGEOUS.
Something about layered desserts just seems to always impress. It is such an elegant way to make a dessert that doesn’t require any actual decorating.
The hardest part of this recipe is actually the time spent waiting for layers to set when you just want to dig in. Each layer is either quickly blended, processed, or cooked, and this is something you can easily do while cooking other dishes.
The Perfect Vegan Dessert for Entertaining
Because of how deceptively pretty it is, and the fact that you could easily double, triple, quadruple this recipe, it makes a perfect dessert for your party and cookout dessert requirements.
Make this a day or a week before and leave it in your freezer, defrost for 30 minutes outside or 4 hours in the fridge.
Want a treat for your family to be able to have a piece whenever? Double the recipe, put it in a lasagna dish, freeze it, cut into individual pieces that can be defrosted and eaten as needed.
The possibilities are endless! Work parties, Christmas parties, and birthday parties, everyone from toddler up to adulthood will truly enjoy this dish.
How To Make Peanut Butter Lasagna
Are you still completely confused and wondering what this dish is? This dairy-free peanut butter lasagna is made up of a peanut butter graham cracker crust, with peanut butter cheesecake, strawberry jam, and peanut butter layers, and crunchy peanut butter topping to finish it off.
This is the finest dessert for the most devoted peanut butter lover in your life.
I won’t lie, as easy as this recipe is, it is quite time-consuming. But it really does make up for it in ease. Make this peanut butter and jelly lasagna while cooking other dishes to make it feel like it was just thrown together in minutes.
This lasagna is made up of five parts:
- Peanut Butter Graham Crust – made with these Graham Crackers, melted butter, sugar, and peanut butter.
- Peanut Butter Cheesecake – a similar filling to my Blueberry Cheesecake, but with peanut butter added.
- Strawberry Filling – a quick and easy jelly filling.
- Peanut Butter Layer – a creamy peanut butter layer for purists.
- Crunchy Peanut Butter topping – there’s a lot of creaminess involved here, adding a little crunch is perfect.
Tips For Making Peanut Butter Lasagna
- If you don’t want to make graham crackers, feel free to use your favorite store-bought brand.
- Any berry can be used for the filling, I felt like a strawberry was a classic.
- Don’t have cornstarch? Try tapioca starch, potato starch, or arrowroot. I felt that cornstarch is the most common, easily found in Walmart, etc. but whatever is in your kitchen will work just fine.
- Omit any layer you like. Only like peanut butter? Forget the berries. Not feeling the cheesecake layer? The strawberry and peanut butter is the star, it won’t be missed. Not a crust fan? Are you okay? Is everything good at home? Sorry, it’s fine to leave it out too, I guess…
- It’s also fairly customizable. Like but not love peanut butter? Take it out of the crust and cheesecake filling, and just leave it in the topping. Really love strawberries? Add another cup.
More Vegan Gluten-Free Dessert Recipes
- Vegan Peanut Butter Pie
- Vegan Blueberry Cheesecake
- No-Bake Strawberry Ice Cream Cheesecake
- Vegan Banana Cream Pie
- Vegan Strawberry Pie
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
- Energy: 311 kcal / 1300 kJ
- Fat: 19 g
- Protein: 5 g
- Carbs: 34 g
- Preparation: 30 min
- Cooking: 40 min
- Ready in: 3 h 40 min
- For: 15 Servings
- 1 recipe graham crackers, *link in recipe, hold 2-3 for topping
- 3 tablespoon non-dairy butter, melted
- 2 tablespoon organic cane sugar
- 2 tablespoon peanut butter
- 1/4 cup cashews, soaked overnight
- 1/4 cup cream cheese
- 1/2 cup non-dairy milk
- 1/4 cup coconut oil
- 1/4 cup organic cane sugar
- 1 tablespoon lemon juice
- 1 tablespoon peanut butter
- 1/2 teaspoon vanilla
- 2 cup strawberries
- 1/4 cup organic cane sugar
- 2 tablespoon water
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
Peanut Butter Layer
Crunchy Peanut Butter Topping
- Preheat oven to 350° F. Add all of the crust ingredients into a food processor, but remember to set aside a couple graham crackers for later.
- You will need to stop to push down the sides and possibly mix the bottom to incorporate the peanut butter properly.
- Add crust mixture to small casserole and press down. Bake for 10 minutes, then set aside to cool.
Crunchy Peanut Topping Instructions
- Add leftover graham crackers, sugar, and peanut butter. Mix in food processor until crumbly, stopping to push down ingredients as needed.
- Pour into an oven safe dish and bake at 350° F for 15 minutes. Set aside to cool.
Cheesecake Layer Instructions
- Add milk, coconut oil, and sugar to a small saucepan. Heat to boiling on medium heat, whisking constantly. Take off heat when sugar melts into milk.
- Add the cashews, cream cheese, lemon juice, peanut butter, vanilla, and the contents of your saucepan to a blender. Blend until fully smooth, which may take a few tries.
- Pour onto crust. Place in fridge or freezer to solidify slightly until you can add the next layer.
Strawberry Layer Instructions
- Mix water (room temperature or cooler) and cornstarch to make a whitish liquid, called a slurry. Add strawberries, cornstarch slurry, sugar, and lemon juice to a sauce pan and heat on low, stirring occasionally, for about 10 minutes, or when strawberries are mushy and a thick sauce has formed.
- If it is still runny, make more slurry with 2 tsp of cornstarch and water each, and add to strawberry filling.
- Using a fork, mash out the strawberries, some completely and some in large pieces. Set aside to cool.
Peanut Butter Layer Instructions
- Add all of the peanut butter layer to a saucepan and heat on medium while stirring. Continue stirring until all ingredients are melted and the sauce is smooth and creamy.
- Set aside to cool. Easiest layer yet, right?
- Pour the strawberries onto your cheesecake layer. Place in freezer for about 30-60 minutes, or until strawberries are no longer runny and the peanut butter layer will not be mixed in. Add the peanut butter layer on top, setting in freezer again for about 20-30 minutes. Add the crunchy peanut butter topping and enjoy!
- Keep in the fridge if you're serving it the same day and like your desserts soft. If not, store in the freezer for up to 3 months, and defrost by leaving out for 30 minutes or in the fridge for 4 hours.