No-Bake Chocolate Peanut Butter Pie
I can’t even tell you how many times this No-Bake Chocolate Peanut Butter Pie has saved the day in my kitchen. Sometimes, you just want to whip up something that tastes like a dream but doesn’t require turning on the oven or babysitting a tricky recipe. This pie is that magical combo of rich chocolate and creamy peanut butter, all wrapped up in a smooth, fluffy filling that sets perfectly in the fridge. Plus, no baking means you can have dessert ready in no time—hello, last-minute guests or a lazy weekend treat! The texture? Silky, luscious, with just the right balance of sweet and salty. I’m always amazed at how a few simple ingredients come together into something so indulgent and comforting.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling)
Ingredients
For the Main Dish:
- 1 9-inch chocolate cookie crust (store-bought or homemade)
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 6 ounces semisweet chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the Garnish (Optional):
- Chocolate shavings or curls
- Chopped peanuts
- Mini peanut butter cups, chopped
How I Make It
Step 1:
Start by beating the cream cheese and peanut butter together until perfectly smooth and creamy. It helps if the cream cheese is really soft—just leave it out at room temp for about 30 minutes before mixing. This base is going to be luxuriously rich and smooth.
Step 2:
Next, add in the powdered sugar and vanilla extract. Beat those in until well combined and the mixture is silky. The powdered sugar adds sweetness without any grit, so make sure to sift it if it’s clumpy.
Step 3:
In a separate bowl, whip the heavy cream until stiff peaks form. This is your magic ingredient for lightness—you want it nice and fluffy, not overwhipped or grainy.
Step 4:
Gently fold the whipped cream into the peanut butter mixture in batches, keeping it airy and light. Then, carefully swirl in the melted chocolate for that dreamy marbled effect—or fully mix it in for a rich chocolate-peanut butter blend.
Step 5:
Pour the filling into your prepared chocolate cookie crust and smooth the top with a spatula. Place it in the fridge for at least 4 hours, or overnight, so it can set up and the flavors meld beautifully.
Step 6:
Before serving, sprinkle your favorite garnish—chopped peanuts, chocolate shavings, or mini peanut butter cups—for that extra wow factor and crunch.
Variations & Tips
- Swap creamy peanut butter for natural peanut butter for a nuttier flavor (just whip well to keep smooth).
- Use a graham cracker crust instead of chocolate cookie if you want a lighter base.
- Add a pinch of sea salt to the filling to enhance the sweet-salty combo.
- Try dark chocolate instead of semisweet for a richer, more intense chocolate taste.
- For a vegan version, substitute cream cheese and heavy cream with dairy-free alternatives whipped to the same consistency.
- If your filling is too soft, add a teaspoon of gelatin dissolved in warm water to help it set.
How I Like to Serve It
This pie is a dream for warm summer nights when you want dessert without the oven heat. It’s also a crowd-pleaser for birthday parties or casual get-togethers, cut into generous slices piled high with garnishes. Serve with a cold glass of milk or a steaming cup of coffee to balance the richness perfectly.
Notes
- Store leftovers in the fridge, tightly covered, for up to 3 days.
- This pie doesn’t freeze well due to the whipped cream, so enjoy it fresh and chilled.
Closing: Honestly, this no-bake chocolate peanut butter pie is one of those recipes that always feels like a celebration in your mouth—and it comes together quicker than you’d expect!
