No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe

Introduction

This no-bake cream cheese peanut butter pie is a rich and creamy dessert perfect for any occasion. Topped with luscious chocolate whipped cream, it’s a delightful combination of flavors that comes together quickly and easily.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup confectioners’ sugar
• 1 cup heavy whipping cream
• 3 tbsp cocoa powder

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into a pie dish to form an even crust layer.
2. Step 2: Blend the softened cream cheese until smooth. Gradually mix in the peanut butter and confectioners’ sugar until creamy and well combined.
3. Step 3: Spread the cream cheese mixture evenly over the prepared crust.
4. Step 4: In a chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add the cocoa powder and continue whipping until stiff peaks develop.
5. Step 5: Generously spread or pipe the chocolate whipped cream over the peanut butter filling.
6. Step 6: Refrigerate the pie for at least four hours or overnight to allow it to set.

Tips & Variations

• For a crunchy texture, fold some chopped peanuts into the filling before spreading it on the crust.
• Use crunchy peanut butter instead of creamy for added bite.
• Top with chocolate shavings or a drizzle of melted peanut butter for extra decoration.
• If you prefer a sweeter crust, add 2 tablespoons of sugar to the graham cracker crumbs before mixing with butter.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly before serving, allow the pie to sit at room temperature for 10 to 15 minutes, but it’s best enjoyed chilled to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of peanut butter?

Yes, almond or cashew butter work well as alternatives, but they will alter the flavor slightly. Make sure to use a creamy variety for the best texture.

Do I need to bake the crust?

No, this recipe uses a no-bake graham cracker crust that sets firmly when mixed with melted butter and chilled, making it quick and easy.

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe

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4.9 from 55 reviews

A rich and creamy no-bake peanut butter pie with a buttery graham cracker crust, topped with luscious chocolate whipped cream. This easy-to-make dessert combines smooth cream cheese and peanut butter filling with a light, fluffy chocolate topping, perfect for any occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup confectioners’ sugar

Chocolate Whipped Cream Topping

• 1 cup heavy whipping cream
• 3 tbsp cocoa powder

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into a pie dish to form an even layer that will serve as the base of the pie.
2. Make the filling: Blend the softened cream cheese until it is smooth and creamy. Gradually mix in the peanut butter and confectioners’ sugar until the mixture is well combined and has a velvety texture.
3. Assemble the pie: Spread the cream cheese and peanut butter mixture evenly over the prepared graham cracker crust, smoothing out the top with a spatula.
4. Whip up chocolate cream: In a chilled bowl, beat the heavy whipping cream until soft peaks begin to form. Gradually add cocoa powder while continuing to beat until stiff peaks form, creating a fluffy chocolate whipped cream.
5. Top your pie: Generously spread or pipe the chocolate whipped cream over the cream cheese filling, covering the entire pie evenly.
6. Chill: Refrigerate the pie for at least four hours, or preferably overnight, to allow it to set fully before serving.

Notes

• Make sure the cream cheese is softened to room temperature before blending to avoid lumps.
• For an extra crunchy crust, mix in some finely chopped peanuts with the graham cracker crumbs.
• You can substitute creamy peanut butter with natural peanut butter but stir well to ensure smoothness.
• Chilling the bowl and beaters helps in whipping the cream to stiff peaks faster.
• Leftovers should be refrigerated and consumed within 3 days for best freshness.

Keywords: no-bake pie, peanut butter pie, chocolate whipped cream, creamy pie, easy dessert, graham cracker crust