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

This easy peasy No-Bake Cream Cheese Peanut butter Pie with Chocolate Whipped Cream is made out of 3 delicious components – a pretzel crust, a creamy peanut butter filling and the chocolate whipped cream topping. This means that the whole pie is ready to chill in the fridge in no more than 10 minutes. 

Why this no-bake peanut butter pie is the best?

This is a triple-decker pie with sweet and salty flavors. This crust is extra thick which pairs amazingly with the creamy peanut butter filling. You’ll pop the crust in the freezer while you make the peanut butter filling which tastes deeply of peanuts with just the right balance of sweet and salty and a tang from the cream cheese which brings everything together. 

Also the chocolate whipped cream is not overly sweet, therefore is not taking over the already sweet crust and filling.

Making the whipped cream in a food processor results in a sturdy and long lasting topping which can last up in the fridge quite well, therefore making this recipe a great make-ahead pie. 

No-bake peanut butter pie ingredients

This pie has a creamy peanut butter cream cheese filling that is perfect on top of the salty and sweet pretzel crust. 

• Pretzel crust: pretzels, brown sugar and melted butter are used to make the crust for this pie. 

• Filling: cream cheese, smooth peanut butter, brown sugar and whipping cream are combined in a food processor to create the creamy dreamy filling for the no-bake pie.

• Chocolate whipped cream: you only need 2 ingredients to make the luscious chocolate whipped cream; whipping cream and roughly chopped dark chocolate. Add some chocolate shavings to top it off and you are good to go.

How to make the best no bake pie?

First Step:

First combine the ingredients for the pretzel crust. In a food processor pulse ther pretzel until they are finely ground.

Then add the pretzel crumbs to a large mixing bowl together with the brown sugar and melted butter.

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Second Step:

Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish.

Cover and refrigerate while you make the peanut butter filling.

Third Step:

For the filling combine the cream cheese, smooth peanut butter and brown sugar in a mixing bowl.

Beat with a hand mixer until smooth and creamy. Fold in the whipped cream and spoon the filling into the refrigerated pie crust.

Cover again and return to the refrigerator.

Fourth Step:

Now make the chocolate whipped cream; melt the roughly chopped dark chocolate and whipping cream on a double boiler over medium low heat.

Whisk until the chocolate has melted completely.

Cover and refrigerate the whipped topping for at least 2 hours. Once cooled, beat the mixture with a mixer until thick and spreadable.

Don’t overmix as it will separate the whipped cream.  

Fifth Step:

Cover the pie with the chocolate whipped cream. Garnish with the optional chocolate shavings. 

Sixth Step:

You can serve the pie right away or refrigerate for another 2 hours or so. Enjoy!

Can you freeze the no-bake peanut butter pie?

This no-bake cream cheese peanut butter pie is very freezer friendly and you can easily double the recipe and freeze one of the pies for later.

You can cover the pie with plastic wrap and freeze for up to one week or in the fridge for up to three days. 

Notes and Variations for the No-Bake Cream Cheese Peanut Butter Pie:

• You can substitute the pretzels for graham crackers or oreo cookies. If using oreo cookies, skip the sugar.
• Serve chilled from the refrigerator.
• Serve frozen from the freezer, just let the pie thaw for 10 minutes or so before serving.
• You can also bake the crust for 8 to 10 minutes but let it cool completely before adding the creamy peanut butter filling.
• Garnish ideas: shaved chocolate, chocolate chips, chocolate sauce, crushed roasted peanuts, chopped peanut butter cups, graham cracker crumbs, sliced fresh bananas or even melted peanut butter. You can add as many or as little toppings as you wish or skip them all together. Still delicious.