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

Introduction

This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a decadent and easy dessert that combines creamy peanut butter filling with a rich chocolate topping. Perfect for warm days or when you want a quick treat without turning on the oven.

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 firmly into a pie dish to form an even layer.
2. Step 2: Blend softened cream cheese until smooth. Gradually mix in peanut butter and confectioners’ sugar until the mixture is creamy and well combined.
3. Step 3: Spread the cream cheese mixture evenly over the prepared crust in the pie dish.
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 form.
5. Step 5: Spread or pipe the chocolate whipped cream generously over the cream cheese filling.
6. Step 6: Refrigerate the pie for at least four hours or overnight to allow it to set completely.

Tips & Variations

• For extra crunch, sprinkle chopped peanuts on top before serving.
• Use crunchy peanut butter if you prefer a textured filling.
• Swap the graham cracker crust for a chocolate cookie crust for a richer base.
• Make the whipped cream sweeter by adding a tablespoon of powdered sugar if desired.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this pie?

Yes, natural peanut butter can be used, but since it separates, stir it well before measuring and mixing to ensure even texture.

Is it necessary to chill the bowl for whipping cream?

Chilling the bowl and beaters helps the cream whip faster and achieve better volume, resulting in a fluffier chocolate whipped cream topping.

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

Print Recipe

★★★★★

4.9 from 118 reviews

This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a luscious, creamy dessert that combines the rich flavors of peanut butter and cream cheese on a buttery graham cracker crust, topped with a decadent chocolate whipped cream. Perfect for when you want an easy yet impressive dessert without turning on the oven.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• 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 the graham cracker crumbs and melted butter thoroughly. Press the mixture firmly and evenly into the bottom of a pie dish to form a solid crust layer.
2. Make the filling: Using a mixer or blender, beat the softened cream cheese until smooth and creamy. Gradually mix in the peanut butter and confectioners’ sugar, continuing to blend until the mixture is light and creamy.
3. Assemble the pie: Spread the creamy peanut butter and cream cheese mixture evenly over the prepared graham cracker crust, smoothing the top with a spatula.
4. Whip up chocolate cream: Chill a mixing bowl, then pour in the heavy whipping cream. Beat the cream until soft peaks form, then gradually add the cocoa powder while continuing to whip until stiff peaks form for a rich chocolate whipped topping.
5. Top your pie: Generously spread or pipe the chocolate whipped cream over the peanut butter filling, covering it completely for a beautiful layered effect.
6. Chill: Refrigerate the pie for at least four hours or overnight to allow it to set properly and develop full flavors before serving.

Notes

• For easier slicing, use a sharp knife dipped in hot water before cutting.
• You can substitute the peanut butter with almond butter for a different flavor.
• The pie keeps well covered in the refrigerator for up to 3 days.
• Using chilled equipment helps the whipped cream whip up faster and hold its shape better.
• Add a pinch of salt to the crust mixture if you prefer a slightly salted flavor contrast.

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