If there’s one dessert that wins every crowd and never turns on the oven, it’s this No-Bake Chocolate Peanut Butter Cream Pie. It’s silky, rich, and just a little bit sinful the kind of pie that makes people close their eyes for that first bite. With a fluffy peanut butter filling, buttery graham crust, and glossy chocolate ganache topping, it’s pure bliss in every slice.

Ingredients

For the Filling

1 cup creamy peanut butter (use full-fat for best texture)
1 cup powdered sugar, sifted
8 oz cream cheese, softened
1 cup heavy whipping cream

For the Chocolate Topping

1 cup semi-sweet chocolate chips
½ cup milk
1 teaspoon vanilla extract

For Assembly

1 (9-inch) graham cracker crust
¼ cup chopped peanuts (optional, for garnish)

Instructions

1. Make the Filling

In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until smooth and creamy. The mixture should look light and thick — like frosting.

2. Whip the Cream

In a separate chilled bowl, whip the heavy cream to stiff peaks. Cold cream whips better, so a quick 10-minute chill in the freezer helps.

3. Combine Mixtures

Gently fold the whipped cream into the peanut butter mixture using a spatula. Take your time here — you want to keep it airy and mousse-like, not dense.

4. Fill the Crust

Spoon the peanut butter filling into the graham cracker crust and smooth the top evenly. You’ll see little peaks — don’t stress, they’ll settle when chilled.

5. Make the Ganache

In a microwave-safe bowl, combine chocolate chips and milk. Heat in 30-second intervals, stirring each time, until smooth and glossy. Stir in the vanilla extract.

6. Top the Pie

Pour the warm ganache over the peanut butter filling and tilt the pie gently so it coats the surface evenly. Avoid pouring too hot or it may sink.

7. Chill & Set

Refrigerate the pie for at least 4 hours, or overnight for best texture. The filling will firm up beautifully while staying mousse-like.

8. Garnish & Serve

Sprinkle chopped peanuts on top before serving for crunch. Slice with a warm, dry knife for those picture-perfect edges.

Tips & Tricks

Use full-fat cream cheese — it stabilizes the filling and gives that perfect tangy balance.
Chill your mixing bowl before whipping cream for faster, more stable peaks.
Let the ganache cool a minute before pouring to prevent sinking.
For clean slices, dip your knife in hot water and wipe between cuts.
Don’t overmix when folding — gentle is the secret to that dreamy texture.

Substitutions & Variations

Crust Swap: Try an Oreo crust for double chocolate decadence.
Nut Butter Switch: Almond or cashew butter gives a fun twist.
Dairy-Free Version: Use vegan cream cheese, coconut whipped cream, and plant-based milk.
Add Crunch: Stir crushed pretzels, Reese’s cups, or toffee bits into the filling.
Mini Pies: Make individual servings in mini crusts or jars for parties.

Frequently Asked Questions (FAQ)

Can I use crunchy peanut butter?

Yes, but your filling will be a bit less smooth. For the creamiest texture, stick to classic creamy peanut butter.

What if I don’t have a microwave?

You can melt the chocolate and milk in a small saucepan over low heat, stirring constantly until smooth.

Can I make it dairy-free?

Absolutely! Substitute dairy-free cream cheese, coconut cream, and vegan chocolate chips.

Why did my ganache sink into the filling?

It was likely too warm. Let it cool 5 minutes before pouring to avoid melting the peanut butter layer.

How long does it keep?

It stays fresh in the refrigerator up to 5 days or in the freezer for 1 month (thaw overnight before serving).

Nutrition Information (Per Serving)

Calories: ~480
Fat: 34g
Carbohydrates: 32g
Protein: 9g
Sugars: 25g
Sodium: 240mg

(Values are approximate and may vary by ingredients used.)

There’s something deeply comforting about a dessert that’s this simple yet this decadent. Every bite of this No-Bake Chocolate Peanut Butter Cream Pie feels like a reward sweet, salty, silky, and perfectly chilled. It’s one of those make-ahead recipes that saves you time but still impresses like you’ve been in the kitchen for hours.

So go ahead, make it tonight, chill it overnight, and serve it tomorrow when you want to wow everyone or, let’s be honest, when you just need a little chocolate-peanut-butter therapy.

Don’t forget to save or print this recipe — it’s the kind that becomes a household clas