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No-Bake Chocolate Peanut Butter Cream Pie Recipe (Easy & Creamy)

Make this rich, creamy no-bake chocolate peanut butter pie in minutes! With a silky peanut butter filling and glossy chocolate ganache, it’s the perfect make-ahead dessert.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

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 tsp vanilla extract

For Assembly

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

Instructions
 

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