Introduction

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is an irresistibly creamy and decadent dessert that’s easy to make and perfect for any occasion. With a smooth peanut butter filling and fluffy chocolate whipped cream topping, this pie strikes the perfect balance of rich and light. Whether you’re a peanut butter lover or a chocolate enthusiast, this no-bake treat will satisfy your sweet cravings.

A slice of creamy peanut butter cheesecake sits on a white plate over a white marbled surface. The cheesecake has two main layers: a thick black cookie crust at the bottom with a crumbly texture, and a smooth, light peanut butter filling on top. The filling is beige with a soft and fluffy texture. Drizzled on the top is a thin layer of golden caramel or peanut butter sauce in a crisscross pattern. The cheesecake slice is topped with broken mini chocolate peanut butter cups scattered unevenly, showcasing a dark chocolate outside and a peanut butter interior. Around the plate are a few whole mini chocolate peanut butter cups placed randomly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the peanut butter filling:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the chocolate whipped cream:

1 cup heavy whipping cream
2 tablespoons cocoa powder
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the crust by combining graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.

Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press firmly. Refrigerate while preparing the filling.

Step 3: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing well.

Step 4: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

Step 5: Spoon the peanut butter filling into the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours until set.

Step 6: For the chocolate whipped cream, combine heavy cream, cocoa powder, powdered sugar, and vanilla extract in a bowl. Whip until stiff peaks form.

Step 7: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie. Slice and serve chilled.

Tips & Variations

For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or crushed nuts.

If you prefer a less sweet pie, reduce the powdered sugar slightly in the filling and whipped cream.

For a lighter chocolate topping, fold in a little whipped cream with the cocoa mixture.

To omit chocolate, simply top the pie with plain whipped cream or chopped peanuts.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to two days in advance. Keep it tightly covered in the refrigerator to maintain freshness.

Can I use crunchy peanut butter instead of creamy?

While creamy peanut butter yields a smoother filling, you can use crunchy peanut butter for added texture and a nutty bite.

Dessert

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe