This ultra lush and creamy vegan peanut butter pie is a peanut butter lover’s dream! Just 7 ingredients and 10 minutes to make, this velvety rich peanut butter pie sets perfectly in a chocolate cookie crust. So easy to make and even easier to eat!

slice of vegan peanut butter pie

Why you’ll love this easy vegan peanut butter pie

If you love chocolate and peanut butter, then get ready for your new favorite dessert: the creamiest, most light and fluffy no bake vegan peanut butter pie with chocolate cookie crust!

I’m not joking, whether or not you’re vegan and/or gluten free, you will love this chocolate peanut butter pie.

It’s perfectly light and fluffy while being decadent and rich. Plus it’s so incredibly easy to make in just 10 minutes and only an hour to set (and no bake, which means it’s the perfect healthy summer dessert for a barbecue, cookout, Fourth of July, and more!).

This peanut butter pie is based off of classic old fashioned peanut butter pie– almost like a cheesecake in texture and with a slight tang, but the peanut butter shines through. And of course, we have a two ingredient chocolate cookie crust that’s just so easy to make!

sliced vegan peanut butter pie

You can also make this vegan peanut butter pie entirely gluten free too using my homemade gluten free vegan Oreo cookies!

This healthy vegan peanut butter pie comes together so easily, and you’ll just need one machine: the food processor! The recipe can basically be broken down into 3 steps: the cookie crust, the peanut butter pie filling, and the ganache.

The full written instructions and ingredient measurements are found down below in the recipe card. However, we’ll go over an overview with additional tips here.

Step 1: The Oreo crust

Oreo cookie crust
Blitz together the Oreos until they’re crumbled into a flour. Then add in the melted vegan butter and blend again. Press the dough into your prepared springform pan.

Step 2: The peanut butter pie filling

Step 3: The vegan chocolate ganache

Once your vegan peanut butter pie is chilled, you’ll make the vegan chocolate ganache. This is my simple 2 ingredient chocolate ganache recipe, and it’s a crowd pleaser!

Prepare the ganache according to the directions, then smooth it over the top of the chocolate peanut butter pie. Then place the pie back into the fridge this time to chill and set. Once set, you’ll top the pie with crushed peanuts if desired.

Allow the pie to sit at room temperature for 10 minutes before serving, then top with coconut whipped cream and enjoy!

How to store this pie:

You can actually store this vegan peanut butter pie in the fridge for up to 3 days when covered properly. However, the texture WILL be quite soft. For a sturdier texture, store the peanut butter pie covered in the freezer.

When ready to serve, you can remove it 15-20 minutes before to sit at room temperature!

sliced vegan peanut butter pie

More helpful tips for making this chocolate peanut butter pie:

In this section, we’ll go over my top tips for making sure that your easy chocolate peanut butter pie comes out perfectly fluffy and light! I’ve also included a few FAQ’s that will ensure your success!

  • Read through the instructions before beginning. This is so important for any recipe. Reading through the instructions and gathering all of your ingredients before hand will ensure that you’re not skipping a step, which could drastically alter the recipe.
  • Weighing the ingredients will give you the best result. Use a kitchen scale for the most accurate measurements.
  • Use a store bought vegan heavy cream for the best results: I really like Silk! Vegan Heavy Cream here, but you can use a coconut cream too. Plant Crock also has a great vegan heavy cream. This creates the super fluffy texture!

Follow these tips, and you’ll be sure to have a crowd pleasing vegan peanut butter pie with Oreo cookie crust!

sliced vegan peanut butter pie with a bite taken from it

Which baking pan should I use?

I personally like using a springform pan here, as there’s quite a lot of volume in our peanut butter pie filling. An 8″ springform pan will work, but this will also work in a 9″ or 10″ pie dish with high walls.

Do I need to use a stand mixer?

You can actually make all of this in a large food processor if it’s easiest for you! I would just rinse out the food processor after you’ve made the crust 🙂

eaten slice of vegan peanut butter pie

I cannot WAIT for you to try this vegan peanut butter pie!! I just know you’re going to absolutely love it, just like we did! If you make this chocolate peanut butter pie, please leave a comment down below, as well as a review ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy no baking!

More vegan chocolate peanut butter recipes you’ll love:

Amazing Vegan Chocolate Peanut Butter Cake

Vegan Peanut Butter Swirl Brownies

No Bake Vegan Peanut Butter Bars

Easy Peanut Butter Chocolate Oat Bites

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Creamy No Bake Vegan Peanut Butter Pie (7 Ingredients! 10 minutes to make!) Pinterest pin
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vegan peanut butter pie on a plate

Creamy No Bake Peanut Butter Pie (Only 10 minutes to make!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Chilling Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: Pie
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


This ultra lush and creamy vegan peanut butter pie is a peanut butter lover’s dream! Just 7 ingredients and 10 minutes to make, this velvety rich peanut butter pie sets perfectly in a chocolate cookie crust. So easy to make and even easier to eat!



Oreo Cookie Crust:

Peanut Butter Pie Filling:

  • 24 ounces (720 g) vegan cream cheese, room temperature
  • 1 cup (240 mL) vegan heavy cream or coconut cream, room temperature
  • 1 cup (240 g) creamy peanut butter, unsalted
  • 1 cup (200 g) organic sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp sea salt
  • Toppings: vegan chocolate ganache, homemade vegan peanut butter cups, chocolate chips, crushed peanuts


  1. Prep: Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
  2. Make the crust: In a food processor, pulse Oreo cookies until completely crushed. Then add in the vegan butter, and pulse until a sticky dough forms. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you make the filling.
  3. Make the peanut butter pie filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and heavy cream. Then Add in the sugar, peanut butter, vanilla, and sea salt. Cream together again until smooth. Pour the peanut butter pie filling into the springform pan, and smooth the top.
  4. Chill the peanut butter pie: Place the peanut butter pie into the freezer to set for 1-2 hours, or until set.
  5. When ready to serve: Prepare the chocolate ganache by whisking together all of the ganache ingredients. Set aside.
  6. Remove the cheesecake from its pan: Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.
  7. Decorate and serve! Pour the vegan ganache on top, and top with vegan peanut butter cups, crushed Oreo cookies, or chocolate chips. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.


Gluten free: Make sure you make the homemade gluten free vegan Oreos linked in the top of the post.

Vegan peanut butter cups: I used Justin’s dark chocolate mini peanut butter cups to top this peanut butter pie. As of right now, there are no animal products in the recipe (though we know that brands can change their recipes without warning, so be ware that you’re reading the labels always!).