Classic No-Bake Chocolate Peanut Butter Pie

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A smooth, velvety chocolate and peanut butter filling nestled in a crunchy graham cracker crust, assembled quickly without baking. This recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, melted, and cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 cup creamy peanut butter
• 1 1/2 cups heavy whipping cream
• 6 oz semi-sweet chocolate chips
• 1 tsp vanilla extract

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Instructions

1. Step 1: In a medium bowl, mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until evenly moistened, then press firmly into a 9-inch pie pan to form the crust. Chill in the refrigerator for 15 minutes.
2. Step 2: In a small saucepan, melt 6 oz semi-sweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and cool slightly.
3. Step 3: Using an electric mixer, beat 8 oz softened cream cheese with 3/4 cup powdered sugar until fluffy.
4. Step 4: Add 1 cup creamy peanut butter and 1 tsp vanilla extract to the cream cheese mixture and beat until fully combined.
5. Step 5: In a separate chilled bowl, whip 1 1/2 cups heavy whipping cream on medium-high speed until stiff peaks form.
6. Step 6: Pour the melted chocolate into the peanut butter mixture and gently fold to combine.
7. Step 7: Fold the whipped cream into the chocolate peanut butter mixture in 2 additions, folding gently to maintain fluffiness.
8. Step 8: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
9. Step 9: Refrigerate for at least 4 hours or until firm before serving.