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

Introduction

This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a rich and creamy dessert that combines the smooth flavors of peanut butter and cream cheese with a decadent chocolate topping. It’s easy to make and perfect for any occasion when you want a luscious, no-fuss treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, divided
• 2 tablespoons cocoa powder

Instructions

1. Step 1: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly coated and resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup for even pressure. Refrigerate the crust while you prepare the filling.
2. Step 2: In a large bowl, beat the softened cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, then beat until fully combined. In a separate bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until smooth and creamy.
3. Step 3: Spoon the peanut butter filling into the chilled crust, spreading evenly with a spatula. Cover the pie and refrigerate for at least 3 hours to set.
4. Step 4: To make the chocolate whipped cream, combine the remaining 1 cup heavy cream, cocoa powder, powdered sugar, and vanilla extract in a bowl. Whip until stiff peaks form. Spread or pipe the chocolate whipped cream over the chilled pie before serving.
5. Step 5: Slice and serve chilled for a deliciously creamy and chocolatey peanut butter dessert.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• Substitute graham cracker crumbs with digestive biscuits or chocolate cookies for a different crust flavor.
• Allow the pie to chill overnight for the best firm set and flavor development.
• Top with chopped peanuts or chocolate shavings for extra garnish.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve again, you can enjoy it straight from the fridge—no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

While natural peanut butter can be used, it may alter the texture and make the filling less smooth. For best results, creamy peanut butter is recommended.

Is it possible to freeze this pie?

Yes, you can freeze the pie without the chocolate whipped cream topping for up to 1 month. Thaw in the refrigerator overnight before adding the chocolate whipped cream and serving.

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

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★★★★★

4.9 from 150 reviews

• Author: Ella
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x

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Description

This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream combines a buttery graham cracker crust with a smooth, creamy peanut butter and cream cheese filling. Topped with rich chocolate whipped cream, it’s an indulgent and easy-to-make dessert perfect for any occasion without heating up your kitchen.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom and sides of a 9-inch pie dish, using the bottom of a measuring cup to firmly pack the crust. Chill in the refrigerator while preparing the filling.
2. Make the Peanut Butter Filling: Beat softened cream cheese and peanut butter in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture until smooth.
3. Assemble the Pie: Spoon the peanut butter filling into the chilled crust and spread evenly with a spatula. Cover the pie with plastic wrap or foil and refrigerate for at least 3 hours to set.
4. Make the Chocolate Whipped Cream: In a clean mixing bowl, combine heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form.
5. Add the Whipped Cream: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie evenly.
6. Serve: Slice the pie and serve chilled to enjoy the creamy, rich fusion of peanut butter and chocolate flavors.

Notes

• For best results, ensure the cream cheese is softened to avoid lumps in the filling.
• You can substitute the graham cracker crust with a chocolate cookie crust for a different flavor profile.
• Allow the pie to chill thoroughly as this helps it set properly.
• Store leftovers covered in the refrigerator for up to 3 days.
• For a lighter option, use reduced-fat cream cheese and lower-fat peanut butter.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake peanut butter pie, cream cheese peanut butter pie, chocolate whipped cream pie, easy no-bake dessert, creamy peanut butter pie