I’m not one of those lucky people who can’t eat much during hot summer days… However, I will do everything to cut my time in the kitchen, and you won’t find me with a stove on until fall! Either way, my dessert game is still going strong, as no-bake recipe inspiration is endless. Here is an amazing recipe for a no-bake chocolate peanut butter pie!

Why Will You Love this Recipe?

Ready in a Heartbeat: It is both a no-bake and no-cook recipe; you only need to mix up a few things. Also, you don’t need to wait for any layers to stiffen, as you can whip up the pie straight ahead.

Rich Layers: There are three lavish layers: Oreo crust, peanut butter cheesecake, and whipped chocolate ganache. They make an out-of-this-world bite, as ingredients are balanced to perfection, and the final flavor is not overwhelming due to the cream cheese in the middle.

Interesting Texture: The crust is standard, a tad grainy and crispy, while the layers are perfectly smooth. I opted for whipped ganache and a tad runnier middle layer, so when you chill it well, you’ll get an ice cream-like consistency.

Recipe Variations

Change the Nut: This is peanut butter pie, but you can definitely swap it for hazelnut, almond, pistachio, or cashew. Blend any nut you prefer to make a buttery consistency and you’re done! They pair well with white chocolate, as well.

Add Fruit Layer: Slightly thickened berries puree would work like a charm between the peanut and chocolate layer. Also, consider classic – banana slices in the middle. You can caramelize them, but be careful so the dessert doesn’t turn out overly sweet.

Tools You’ll Need

Other Recipes You’ll Love

Chocolate Peanut Butter Pie

Author: Laura Bais

This three-layer, no-cook, no-bake pie will be your summer favorite! It is so simple to make that you can’t mess it up even if you try! This creamy, dreamy dessert is ready in no time, and if you chill it well – you are getting ice cream consistency! I added cream cheese in a peanut butter layer so it doesn’t come out too strong and sugary, as the tang really balances out the flavors. I must admit, the whipped chocolate ganache layer is my fav, I could eat it every day! Here’s the recipe for the best chocolate peanut butter pie – summer edition!

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Prep Time 20

Chilling Time 3

Total Time 3 20

Course Dessert

Cuisine American

Servings pieces

Calories 668.6 kcal

Equipment

Ingredients

For the Crust

32 Oreo cookies
2 oz butter (melted)
a splash milk (if needed)

Cheesecake Layer

14 oz cream cheese
10,5 oz peanut butter (creamy)
2-4 tbsp powdered sugar (to taste)

Whipped Chocolate Ganache

10,5 oz semi-sweet chocolate
⅚ cup heavy cream

Decorations

¼ cup peanut (crushed)

Instructions

Melt the Chocolate

Cube chocolate in the smaller pieces and place it in a bowl. On the stove or in the microwave, heat up heavy cream just below boiling point.
Pour over the chocolate and give it a stir. Mix it with a spatula a few times until all the chocolate is melted.
Toss it in the fridge to chill while you work on the rest of the cake. Stir it a few times while in the fridge so it chills evenly.

Make the Crust

In a food processor, crush dark Oreo cookies (whole, with a filling) so you get a grainy, uniform texture.
Melt some butter and add it to crushed Oreos.
Blend again until you get a compact mass that pulls off the sides of a blender.
If you used all the butter and the texture is not compact yet, be free to add a splash of milk. You’re aiming for a wet sand consistency.
In a cake mold, transfer all the cookie crumb. Use your fingers to press it to the bottom and the sides of the springform, so it looks like a basket.
Use a spoon to even everything out. Leave on the side and skip to the next step.

Mix a Peanut Butter Layer

In a big mixing bowl, merry cream cheese, creamy peanut butter, and powdered sugar.
Begin with two tablespoons of sugar and add more later if you want. It is important to do a taste test, as everyone likes it differently – I prefer less sugar.
Mix all the ingredients until completely combined and fluffy. Transfer it to the Oreo cookie basket and even out.

Whip Chocolate Ganache

In the meantime, the chocolate should have been chilled until now. You are aiming for Nutella consistency – firm but spreadable.
Move it into a mixing bowl and mix on the highest speed until it is doubled in size, airy, light brown in color, and smooth.
Transfer it to a cake tin over a peanut butter layer, and smooth it out carefully with a spatula.
Optionally, sprinkle some crushed peanuts for the additional crunch.
Leave it in the fridge for at least 3 hours, but best overnight. Cut yourself a big slice and enjoy!

Nutrition

Serving: 1pieceCalories: 668.6kcalCarbohydrates: 45.4gProtein: 12.1gFat: 51gSaturated Fat: 22.9gPolyunsaturated Fat: 5.9gMonounsaturated Fat: 18.3gTrans Fat: 0.2gCholesterol: 63.7mgSodium: 372.4mgPotassium: 438.6mgFiber: 4.4gSugar: 27.8gVitamin A: 818.3IUVitamin C: 0.1mgCalcium: 81.6mgIron: 6mg

Keyword Chocolate Ganache, no bake pie, Oreo cookie crust, peanut butter, whipped ganache