Dessert

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

ByAndria Russo November 22, 2025November 22, 2025

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. Its smooth peanut butter filling paired with fluffy chocolate whipped cream creates a delightful treat that’s not overly sweet. Whether you’re a peanut butter lover or a chocolate enthusiast, this pie will satisfy your cravings without needing to turn on the oven.

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 looks like 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 firmly press it in place. Chill the crust in the refrigerator while making the filling.
Step 3: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract, then beat again until combined.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
Step 5: Spoon the peanut butter filling into the chilled crust and spread evenly. Smooth the surface with a spatula. Cover and refrigerate for at least 3 hours or until set.
Step 6: To make the chocolate whipped cream, combine heavy cream, cocoa powder, powdered sugar, and vanilla in a mixing bowl. Whip until stiff peaks form.
Step 7: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie just before serving.
Step 8: Slice and serve chilled. Enjoy the rich and creamy combination of peanut butter and chocolate!

Tips & Variations

For a crunchier crust, add some chopped nuts to the graham cracker mixture before pressing it into the pie dish.
If you prefer a sweeter filling, increase the powdered sugar by 1/4 cup.
Omit the chocolate whipped cream for a pure peanut butter pie or substitute with plain whipped cream for a lighter topping.
Use natural peanut butter for a more intense peanut flavor, but ensure it’s well blended to avoid graininess.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture and flavor, enjoy within this time. When ready to serve again, slice chilled or let it sit at room temperature for 10 minutes to soften slightly. The pie is not recommended for freezing as the texture may change upon thawing.

How to Serve

A slice of pie with three distinct layers is shown on a white plate. The bottom layer is a dark, crumbly crust, almost black in color. Above it is a thick, creamy peanut butter filling with a smooth texture and light tan color. The top layer has a drizzle of caramel-colored sauce and is decorated with chopped peanut butter cups, both whole and halved, adding rich brown and nutty tan bits on top. Around the slice are a few whole peanut butter cups scattered on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer some texture in the filling. Just be sure to mix it well with the cream cheese for a smooth consistency.

Is it necessary to chill the pie for 3 hours?

Chilling for at least 3 hours allows the filling to set properly, making the pie easier to slice and giving the best flavor and texture. You can chill longer if needed.