If you’re searching for an easy, indulgent dessert that delivers maximum flavor with minimal effort, this No-Bake Chocolate Peanut Butter Cream Pie is exactly what you need. Featuring a silky peanut butter filling and a glossy chocolate ganache topping, this dessert strikes the perfect balance between sweet and salty in every bite.
Best of all, there’s no oven required, making it an ideal recipe for warm days, busy schedules, or make-ahead entertaining. Whether you’re serving guests or treating yourself, this pie is guaranteed to impress.
Why You’ll Love This No-Bake Chocolate Peanut Butter Cream Pie
- Completely no-bake and stress-free
- Ultra-creamy peanut butter filling
- Rich chocolate ganache topping
- Perfect for holidays, parties, or casual desserts
- Made with simple pantry ingredients
- Make-ahead and freezer-friendly
- Easy to customize with toppings
Ingredients
For the Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup milk
- 1 tsp vanilla extract
For Assembly
- 1 (9-inch) graham cracker crust
- ¼ cup chopped peanuts (optional, for garnish)
Step-by-Step Instructions
1. Make the Peanut Butter Filling
In a large mixing bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
2. Whip the Cream
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. This step gives the filling its light, mousse-like texture.
3. Combine the Mixtures
Gently fold the whipped cream into the peanut butter mixture until fully combined. Take care not to overmix to keep the filling airy.
4. Fill the Crust
Spoon the peanut butter filling into the graham cracker crust. Spread evenly and smooth the top with a spatula.
5. Prepare the Chocolate Ganache
In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring between each, until smooth. Stir in the vanilla extract.
6. Top the Pie
Pour the warm ganache over the peanut butter layer. Gently tilt the pie to evenly coat the surface.
7. Chill to Set
Refrigerate the pie for at least 4 hours, or overnight for best results.
8. Garnish and Serve
Before serving, sprinkle chopped peanuts on top if desired. Slice and enjoy chilled.
Pro Tips for Perfect Results
- Use full-fat cream cheese for the creamiest texture
- Chill your bowl before whipping the cream for better volume
- Let the ganache cool slightly before pouring to prevent sinking
- For clean slices, warm your knife and wipe between cuts
- Fold whipped cream gently to keep the filling fluffy
Variations & Substitutions
- Crust: Use an Oreo or chocolate cookie crust
- Chocolate: Swap semi-sweet for dark chocolate
- Nut Butter: Almond or cashew butter also works
- Add Crunch: Mix in crushed pretzels or toffee bits
- Mini Pies: Use mini graham crusts for individual servings
Serving Suggestions
- Serve chilled with whipped cream
- Pair with hot coffee or cold milk
- Drizzle with caramel or chocolate syrup
- Garnish with banana slices for extra flavor
Make-Ahead & Storage
- Make Ahead: Prepare up to 2 days in advance
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze up to 1 month, thaw overnight in the fridge
- Add toppings just before serving for best texture
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, but the filling will be less smooth.
Can I melt the chocolate without a microwave?
Yes, melt gently in a saucepan over low heat, stirring constantly.
Is a dairy-free version possible?
Yes, use dairy-free cream cheese, non-dairy whipped topping, plant-based milk, and dairy-free chocolate chips.
Why did my ganache sink?
The ganache was likely too hot. Let it cool slightly before pouring.
Recipe Notes
- Contains dairy and peanuts
- Best served cold
- Optional: sprinkle flaky sea salt on the ganache before chilling
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No-Bake Chocolate Peanut Butter Cream Pie
Ingredients
For the Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened Use full-fat for best results.
- 1 cup heavy whipping cream Chill the bowl for better volume when whipping.
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips Can substitute with dark chocolate.
- ½ cup milk Use any milk of choice.
- 1 tsp vanilla extract
For Assembly
- 1 9-inch graham cracker crust Pre-made or homemade.
- ¼ cup chopped peanuts Optional, for garnish.
Instructions
Preparation
- In a large mixing bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spoon the peanut butter filling into the graham cracker crust and smooth the top with a spatula.
- In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring between each, until smooth.
- Stir in the vanilla extract.
- Pour the warm ganache over the peanut butter layer and gently tilt the pie to evenly coat the surface.
- Refrigerate the pie for at least 4 hours, or overnight for best results.
Serving
- Before serving, sprinkle chopped peanuts on top if desired. Slice and enjoy chilled.
