No-Bake Peanut Butter Cheesecake Pie

PB Pie

Oh, friends! If you, like so many of us, love the perfect pairing of peanut butter and chocolate, then this might just find it’s way into your dessert rotation. It’s smooth, creamy, and oh so filling so a little bit goes a long way. I made this for our Super Bowl party this past Sunday and we finished it up last night.


for the crust:

  • 1 package Oreos, crushed (minus 7 or 8 if you have sneaky fingers in the kitchen while preparing like I did)
  • 6 tbsps. unsalted butter, melted

for the filling:

  • 2 packages of cream cheese, at room temperature
  • 2 cups powdered sugar, sifted
  • 1 1/2 cups creamy peanut butter
  • 1 tbsp. vanilla extract
  • 2 tbsps. unsalted butter, melted & cooled
  • 1 cup heavy whipping cream

for the ganache:

  • 3/4 cup heavy whipping cream
  • 1 cup semisweet chocolate chips


While the cheesecake portion is no-bake, I opted to bake the crust for a firmer rather than crumbly crust, but by all means, you don’t have to bake the crust. It’s all preference, anyway. Crush the Oreos to a fine crumb and incorporate the butter, mixing until well blended. If baking, preheat the oven to 350 degrees. I used a 9 inch spring form pan though you can just as easily use a 9 inch deep dish pie pan. Press the Oreo mixture into the bottom of the pan and bake for 6-7 minutes. Transfer to a cooling rack and cool completely.

In a large bowl, beat together the cream cheese and powdered sugar until fully incorporated. Gradually, beat in the cooled, melted butter. Add the peanut butter and vanilla extract; beat well and set aside. In a separate bowl, whip the heavy cream until soft peaks form. Using a spatula, gently fold in the whipped cream into the peanut butter cream cheese mixture, being careful not to over stir. Transfer into the prepared crust and refrigerate for several hours or overnight to set.

A few hours before serving, prepare the ganache. In a liquid measuring cup, heat the cream until it starts to boil. Place the chocolate chips in a bowl and pour the hot cream over the chips, stirring together until fully melted and incorporated. Cool slightly and spread evenly over the pie. Chill until served.

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