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No-Bake Chocolate Peanut Butter Pie

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This No-Bake Chocolate Peanut Butter Pie is the penultimate marriage of that classic flavor combo: salty peanut butter and dark chocolate. My chocolate pie is no-bake, it’s easy to make and really yum! An Oreo crust, fluffy peanut butter cheesecake, topped with silky smooth chocolate ganache, mounds of whipped cream, chocolate ganache, chopped salted peanuts, and mini peanut butter cups!

Slice of No-Bake Chocolate Peanut Butter Pie

Nick’s favorite thing…

My favorite thing about no-bake desserts is just how much easier they are to make. But specifically, about this No-Bake Chocolate Peanut Butter Pie? It’s that it’s chocolate and peanut butter together. I love that flavor combo!

Close up shot of Chocolate Peanut Butter Pie.

What does No-Bake Chocolate Peanut Butter Pie taste like?

Let me break down the flavors!

Oreo crust – this crust is so easy to make. A common question I get is if you have to take out the cream filling from the sandwich cookies. You don’t! they add moisture to the crust making it totally delicious. If you don’t have Oreos or don’t like them, you can use any chocolate cookie. A good one is chocolate ripple cookies.

Peanut Butter Cheesecake – This layer is made up of peanut butter cheesecake. It has no gelatin. It’s creamy, and not too sweet.

Chocolate Ganache – My chocolate ganache recipe is silky smooth and rich! And it pairs perfectly with this luscious no-bake pie.

Whipped Cream – The whipped cream is a much needed sweetness breaker. It helps add a soft creamy element to the pie and cuts through the sweetness of the ganache.

Decorations – I’m all about being extra! So this pie has chopped peanut butter cups which I think make this ultra indulgent! Oh and salted peanuts! I love salt in desserts. Just elevates all the flavours! But the peanuts in this recipe add a nice crunch too.

No-Bake Chocolate Peanut Butter Pie

My Top Tips!

  • I would recommend planning ahead with this dessert. It’s not necessarily a quick dessert. But it’s really easy to make.
  • When making the ganache you can make it over a double boiler instead if you don’t have a microwave.
  • Make sure your cream cheese is softened before mixing to get a nice smooth mixture.

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I hope you guys enjoyed this simple but delicious No-Bake Chocolate Peanut Butter Pie recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image of No-Bake Chocolate Peanut Butter Pie.

Slice of No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie

Delicious no-bake tart/pie. Oreo crust, peanut butter cheesecake layer, chocolate ganache layer. Topped with whipped cream and mini peanut butter cups.

Serves 12

4.8 from 9 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Total: 2 hours
Course: Dessert
Cuisine: American
Calories: 1022kcal


Cookie Crust

  • 30 (265 g) Oreo cookies
  • 1 tbsp brown sugar
  • 1/2 cup (125 g) unsalted butter

Peanut Butter Cheesecake

  • 2 blocks (500 g) cream cheese
  • 1 cup (250 ml) heavy cream
  • 1/4 tsp salt
  • 1/2 cup (75 g) milk powder
  • 1/2 cup (75 g) powdered sugar
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) peanut butter

Chocolate Ganache

  • 3 cups (600 g) dark chocolate
  • 1 cup (250 ml) heavy cream

Whipped Cream

  • 2 cups (500 ml) heavy cream
  • 1 tbsp caster sugar (optional)
  • 2 tsp vanilla extract


  • 1/4 cup (100 g) salted peanuts
  • 1/4 cup (100 g) peanut butter chips
  • 1 cup (200 g) mini peanut butter cups

Learn How To Make it! [VIDEO]


Pie Crust

  • For this recipe you’ll need a 2-inch deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
  • Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for

Peanut Butter Cheesecake

  • Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
  • Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
  • Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
  • Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.

Chocolate Ganache

  • Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut buttercups around the sides and chill in the fridge for one hour.

Whipped Cream

  • Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.

Let's Decorate!

  • Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.


This pie can be stored in an airtight container for up to three days.


Calories : 1022kcal
Carbonhydrates: 69g
Protein: 15g
Fat: 78g
Saturated Fat: 41g
Polyunsaturated Fat: 6g
Monounsaturated Fat : 25g
Trans Fat : 1g
Cholesterol: 138mg
Sodium: 401mg
Potassium : 690mg
Fiber: 8g
Sugar : 45g
Vitamin A: 1485IU
Vitamin C: 1mg
Calcium: 168mg
Iron: 9mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Judith Forrester August 10, 2021 - 11:56 pm

Hi Nick could I make this in a 1inch deep pie tin 23 cm round or would it be better in a 8 or 9 inch cake tin these are the only tins I have by the way it looks Amazing and congratulations on becoming a parent great news thank you judy

Nick Makrides August 15, 2021 - 10:47 am

A 23cm tin is 9 inches so that would work well! Hope that helps? Thanks so much Judith! That’s so sweet! N x

Lynda Creighton-Wong December 23, 2021 - 11:51 pm

I assume you could use a springform pan as well?

Nick Makrides January 4, 2022 - 1:06 pm

Yes you could! N x

Janice Mattson February 7, 2022 - 11:37 pm

Hi nick! Does this hold up overnight? Or can you recommend what steps I should save for morning?

Nick Makrides August 4, 2022 - 11:13 am

Hi Janice! Yep it holds up overnight 🙂 N x

Andrea October 27, 2022 - 10:24 pm

hola Nick, saludos desde Argentina…. que medida de molde usaste para esta receta

Nick Makrides October 31, 2022 - 6:38 am

¡Hola! Usé un molde para tarta de 9 pulgadas con fondo removible. ¡Espero que ayude! N x

Sobia Khalid November 3, 2022 - 9:34 am

What is the powdered milk for? Is it there for structure or taste?

Nick Makrides November 26, 2022 - 6:34 am

Both 🙂 N x

Linda June 17, 2023 - 2:30 pm

What is milk powder?

Nick Makrides June 24, 2023 - 2:13 am

Great question! It’s milk in a dry powder which when mixed with water turns to drinking milk. It can be found in the long life milk isle of your supermarket.


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