No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Top your pie: Generously spread or pipe the chocolate whipped cream over the peanut butter filling, covering it completely for a beautiful layered effect.
- 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
