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no bake peanut butter pie

No-Bake Peanut Butter Pie

Creamy no-bake peanut butter pie with cream and cream cheese and chocolate ganache. So easy and quick to make!
Course Cakes
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 30 minutes
Servings 14
Calories 464kcal
Author Adina


  • Crust:
  • 240 g/ 8 oz wafer chocolate cookies
  • 100 g/ 3.5 oz/ 1/3 cup + 1 tablespoon unsalted butter
  • Filling:
  • 200 ml/ 6.7 fl.oz/ scant 1 cup heavy cream
  • 250 g/ 8.8 oz/ 1 cup + 2 tablespoons cream cheese
  • 250 g/ 8.8 oz/ 1 cup peanut butter chunky
  • 100 g/ 3.5 oz/ ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • a small sprinkle of fine sea salt
  • Topping:
  • 100 g/ 3.5 oz dark chocolate Note 2
  • 125 ml/ 4.2 fl.oz/ ½ cup heavy cream
  • 1 tablespoon chopped lightly salted peanuts
  • 1 tablespoon grated dark or semisweet chocolate



  • Place the soft butter and the wafer chocolate cookies in the food processor and process until everything comes together. Alternatively, crush the cookies, then mix with the melted butter. Press everything in a 20 cm/8 inches springform and place it in the fridge.


  • Beat the heavy cream and set it aside. Mix the cream cheese, peanut butter, sugar, and vanilla extract. Then, carefully, fold in the whipped cream.
  • Pour the mixture into the springform, sprinkle lightly with salt, and refrigerate until set, for at least 6 hours, but preferably overnight.


  • Chop the chocolate and place it into a small bowl. Bring the heavy cream to a soft boil and pour immediately over the chocolate. Let sit for 2 minutes, then stir thoroughly until the chocolate is completely melted.
  • Place the pie on a wire rack and the rack on a baking tray or cake platter lined with a large piece of parchment paper. Pour the ganache over the cake and refrigerate until just firm, about 10 -15 minutes.
  • Sprinkle with the chopped peanuts and the grated chocolate.
  • Refrigerate again until ready to serve.


  1. Always use a digital kitchen scale in baking; it yields the best results.
  2. I use dark chocolate with 80 % cocoa. But you can use semisweet chocolate instead, about 60% cocoa.


Serving: 1slice | Calories: 464kcal | Carbohydrates: 32g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Cholesterol: 63mg | Sodium: 230mg | Fiber: 2g | Sugar: 20g