Peanut Butter Lasagna

This vegan gluten-free Peanut Butter Lasagna will definitely placate a peanut butter craving. Incorporating peanut butter in multiple layers, with a strawberry jam layer to boot, this no bake peanut butter lasagna is delicious, but also gorgeous for entertainment.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: peanut butter lasagna

Prep Time: 30

Cook Time: 40

Servings: servings

Calories: 250kcal

Equipment

1 9x13 lasagna pan

Ingredients

Crust

1 recipe graham crackers *link in recipe, hold 2-3 for topping
3 tablespoons non-dairy butter melted
2 tablespoons organic cane sugar
2 tablespoons peanut butter

Cheesecake Layer

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

Strawberry Layer

2 cup strawberries
1/4 cup organic cane sugar
2 tablespoon water
2 tablespoon cornstarch
1 tablespoon lemon juice

Peanut Butter Layer

1 cup non-dairy milk
1/2 cup peanut butter
1/4 cup organic cane sugar
1/2 teaspoon vanilla

Crunchy Peanut Butter Topping

2-3 graham crackers
1/4 cup organic cane sugar
1 tablespoon peanut butter
1 tablespoon non-dairy butter cold

Instructions

To Prepare The Crust

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?

Assembly

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.

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