Cream Cheese Peanut Butter Pie

This No Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a crowd pleasing dessert made for those moments when you crave something rich and comforting without ever turning on the oven. It is velvety and decadent yet quick to assemble—exactly the kind of treat that disappears so quickly at family gatherings.

The first time I made this pie was for a birthday during a record breaking July heatwave. Everyone around my table scraped up every last crumb and it became a new family tradition for summers and holidays ever since.

Ingredients

• Graham cracker crumbs: These create a crisp buttery crust and are easy to find premade or you can pulse your own crackers for freshness
• Unsalted butter: The melted butter holds the crust together and adds a rich flavor Always reach for unsalted butter to better control your pie’s sweetness
• Cream cheese: Make sure it is fully softened for the silkiest filling Choose a high quality brick style cream cheese for best texture
• Creamy peanut butter: This ingredient is the star of the pie Choose a smooth brand made with peanuts and salt and avoid natural style which can separate
• Confectioners sugar: Helps make the filling fluffy and sweet Look for powdered sugar that is clump free and always sift to prevent lumps
• Heavy whipping cream: Essential for a light and airy chocolate topping Make sure it is cold straight from the fridge
• Cocoa powder: Brings chocolate flavor to the topping Choose a good quality Dutch process cocoa for extra depth

Step by Step Instructions

Prepare the Crust:

In a medium bowl mix graham cracker crumbs with melted unsalted butter until every crumb glistens Press the mixture firmly into your pie dish and use the flat edge of a measuring cup to pack it down and create a sturdy base

Make the Filling:

In a separate bowl beat softened cream cheese until smooth and creamy Add peanut butter and sift in confectioners sugar Mixing slowly at first combine until the mixture is completely smooth and fluffy

Assemble the Pie:

Spoon the peanut butter cream cheese filling onto the prepared crust Spread it evenly with a spatula making sure to reach the edges for a uniform layer

Whip up Chocolate Cream:

Chill your mixing bowl and beaters in advance for the best results Pour cold heavy cream into the bowl and whip until soft peaks form Sprinkle in cocoa powder and gradually continue whipping until stiff peaks form and a thick chocolate cloud appears

Top Your Pie:

Generously spread or pipe chocolate whipped cream over the filled pie Swirl with a spatula or create decorative peaks Press a few extra cookie crumbs on top if you like

Chill:

Cover your pie and refrigerate for no less than four hours to ensure a sliceable dessert Overnight results in the cleanest slices and best flavor development

Save

Every time I make this pie I am reminded of how the chocolate whipped cream layer brings everyone running to the table It was my daughter who first asked to have extra topping set aside for her birthday and now we always save a little bowl for late night snacking

Storage Tips

Keep the pie tightly covered in the refrigerator so its texture stays fresh for up to four days If you wish to make it further in advance assemble the crust and filling then add whipped cream topping just a few hours before serving to prevent it from deflating A slice can be frozen wrapped well for up to one month just allow it to thaw in the fridge before eating

Ingredient Substitutions

If you are out of graham crackers try digestive biscuits or chocolate cookies for the base For a nut free version swap sunflower seed butter for peanut butter Neufchâtel cheese can be used in place of cream cheese if you prefer a slightly lighter filling

Serving Suggestions

This pie is dense and creamy so serve it in thin slices With its sweet and nutty flavors you can dress up plates with fresh berries drizzle with melted chocolate or sprinkle with chopped roasted peanuts It is just perfect after summer cookouts and makes a fun holiday potluck dessert

The Origin of This Pie

Peanut butter pies like this one have roots in classic American diner desserts where no bake recipes became kitchen staples for busy home cooks The addition of a chocolate whipped cream topping is a modern twist inspired by my family’s chocolate peanut butter obsession

Recipe FAQs

→ Can I substitute another nut butter for peanut butter?

Yes, almond or cashew butter can replace peanut butter for a different flavor twist. Just use the same quantity and ensure it's creamy for best texture.

→ How can I make the crust gluten-free?

Use gluten-free graham crackers or cookies to create a similar buttery base without gluten, following the original crust instructions.

→ Does the pie need to chill overnight?

While four hours is sufficient to set, chilling overnight deepens flavors and results in firmer, cleaner slices.

→ Can I freeze the dessert for later?

Absolutely! Wrap tightly and freeze for up to two months. Thaw in the refrigerator before serving for best texture.

→ What toppings pair well with this pie?

Crushed peanuts, chocolate shavings, or a drizzle of warm chocolate sauce add both flavor and visual appeal to each serving.