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No-Bake Chocolate Peanut Butter Pie

Irresistible No-Bake Chocolate Peanut Butter Pie Bliss

This No-Bake Chocolate Peanut Butter Pie combines creamy peanut butter and rich chocolate for a delightful dessert experience.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 Oreo cookies Base for the crust; no need to remove cream filling.
  • 1/4 cup Brown sugar Sweetness and moisture for the crust.
  • 1/2 cup Unsalted butter Melt before mixing.
For the Cheesecake Layer
  • 1 cup Cream cheese Use full-fat for optimal creaminess.
  • 1 cup Heavy cream Can be replaced with whipped topping.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 tablespoons Milk powder Can be omitted if necessary.
  • 1/2 cup Powdered sugar Adjust based on your sweetness preference.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for the best results.
  • 1 cup Peanut butter Natural peanut butter works well.
For the Ganache
  • 8 ounces Dark chocolate Using high-quality chocolate elevates the flavor.
  • 1/2 cup Heavy cream Use fresh for the best texture.
For the Topping
  • 2 tablespoons Caster sugar Adjust according to taste or omit.
  • Salted peanuts Optional; substitute with unsalted if preferred.
  • Peanut butter chips Can be exchanged for chocolate chips.
  • Mini peanut butter cups For a decorative touch.

Equipment

  • Food processor
  • mixing bowl
  • electric mixer
  • Microwave-safe bowl
  • tart dish
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Make the Crust
  1. Crush around 24 Oreo cookies into fine crumbs and combine with 1/4 cup of brown sugar and 1/2 cup of melted unsalted butter. Press into a tart dish and chill for 30 minutes to set.
Prepare the Cheesecake Layer
  1. In a large bowl, beat 1 cup of softened cream cheese until creamy. Gradually add in 1 cup of heavy cream, 1/2 teaspoon of salt, and 1 teaspoon of vanilla extract. Mix well, then incorporate 1/2 cup of powdered sugar, 2 tablespoons of milk powder, and 1 cup of peanut butter. Spoon the filling into the chilled crust.
Make the Ganache
  1. Combine 8 ounces of chopped dark chocolate with 1/2 cup of heavy cream in a microwave-safe bowl. Heat in 30-second intervals until melted and smooth. Pour over the cheesecake layer and chill for 30 minutes to set.
Whip the Cream
  1. Whip 1 cup of heavy cream with 2 tablespoons of caster sugar and 1 teaspoon of vanilla extract until stiff peaks form. Keep chilled until ready.
Assemble and Decorate
  1. Spread the whipped cream over the ganache, sprinkle with chopped salted peanuts, and drizzle melted peanut butter chips or chocolate over the top. Finish with mini peanut butter cups.
Serve
  1. Slice the pie into pieces and serve chilled, showcasing the layers of creamy cheesecake, rich ganache, and crunchy crust.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 90mgIron: 1mg

Notes

Ensure each layer is adequately chilled before adding the next. Soften cream cheese thoroughly to avoid lumps.

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