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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 delicious dessert experience.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies or any chocolate cookie
  • 3 tablespoons Brown Sugar can be replaced with granulated sugar
  • 1/2 cup Unsalted Butter melt before mixing
For the Cheesecake Layer
  • 8 ounces Cream Cheese use full-fat for best texture
  • 1 cup Heavy Cream can substitute with whipped coconut cream
  • 1 pinch Salt
  • 1/4 cup Milk Powder optional to replace with more cream cheese
  • 1/2 cup Powdered Sugar substitute with granulated sugar if needed
  • 1 teaspoon Vanilla Extract
  • 2/3 cup Peanut Butter choose creamy or chunky
For the Ganache Topping
  • 6 ounces Dark Chocolate opt for high-quality chocolate
  • 1/2 cup Heavy Cream
For the Whipped Cream Topping
  • 1 cup Whipped Cream can be homemade or store-bought
  • 2 tablespoons Caster Sugar optional
For Decoration
  • 1/4 cup Salted Peanuts sprinkle generously
  • 1/4 cup Peanut Butter Chips optional for decoration
  • 8 pieces Mini Peanut Butter Cups for garnish

Equipment

  • food processor
  • mixing bowl
  • electric mixer
  • Tart Tin
  • microwave

Method
 

Pie Preparation
  1. Begin by placing the Oreo cookies and brown sugar into a food processor. Pulse until fine crumbs. Melt the unsalted butter and combine with cookie crumbs in a mixing bowl. Press into a tart tin and chill for at least 30 minutes.
  2. In a large mixing bowl, beat together the cream cheese, heavy cream, and salt until creamy. Gradually add milk powder, powdered sugar, and vanilla, mixing until combined. Fold in peanut butter gently and pour over the chilled crust. Refrigerate for 30 more minutes.
  3. Place chopped dark chocolate in a microwave-safe bowl with heavy cream. Heat in 30-second intervals, stirring until melted and smooth. Pour ganache over the cheesecake layer and chill for one hour.
  4. Whip the heavy cream in a mixing bowl until soft peaks form. Optional: add caster sugar to sweeten. Spread whipped cream over set ganache layer.
  5. Sprinkle chopped salted peanuts over the whipped cream and drizzle melted ganache on top. Add mini peanut butter cups for garnish. Slice and serve.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 7gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 26gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure both heavy cream and bowl are chilled for best results. Heat chocolate gradually to avoid burning. Press crust firmly to prevent crumbling when sliced.

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