Creamy 7 Ingredient Peanut Butter Pie (Only 10 minutes to make!)
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!
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!
You can also make this vegan peanut butter pie entirely gluten free too using my homemade gluten free vegan Oreo cookies!
Overview: How to make a no bake vegan peanut butter pie with cookie crust (with step by step photos)
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
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!
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!
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 🙂
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 Peanut Butter Pie (Only 10 minutes to make!)
- Prep Time: 10
- Chilling Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Pie
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
Oreo Cookie Crust:
- 18–20 (250 g) vegan chocolate sandwich cookies, crushed
- 1/3 cup (80 g) vegan butter or coconut oil, melted
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
Instructions
- 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.
- 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.
- 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.
- Chill the peanut butter pie: Place the peanut butter pie into the freezer to set for 1-2 hours, or until set.
- When ready to serve: Prepare the chocolate ganache by whisking together all of the ganache ingredients. Set aside.
- 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.
- 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.
Notes
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!).
this recipe was absolutely delicious. my whole family loved it, it was gone so soon!
Aw I’m so happy to hear it!! Thanks so much for the review 🙂 So glad you all loved it!
Can you leave the cream in the Oreos or should you scrape that out before blitzing?
Hi Eliza! Yes you can!
Oh my gosh this was amazing!! I made a 9×13 pan for my tennis girls party and we all devoured it! No one believed it was vegan! It was so rich and creamy! I actually was asked to make it for a friend who has vegan daughters for this coming Christmas!! Thank you for this amazing recipe and all the time you invest in making these delicious recipes that I can eat and also share with my family and friends!
That’s AMAZING!! Oh I’m so happy to hear it!! Thanks so much for leaving such a wonderful review, I’m so happy that you all loved it 🙂 Enjoy!! And thanks for being here!
The best dessert. The chocolate perfectly complimented the peanut butter. We didn’t do the candy toppings and instead did the rest of the whipped cream on top. It was SO GOOD. Even the guests who usually eat dairy loved it.
i havent tried it yet, but do you think i could use nonvegan cream cheese instead? i cant find a vegan version in my city :/.
Hi Karolina! I’m sure it would work but of course, I can never guarantee anything that I haven’t tried myself. That being said, vegan products are designed these days to be 1:1, so for this recipe, I would imagine it would work- just can’t guarantee!
Can you use a different crust if you don’t have any vegan chocolate sandwich cookies on hand? Making dessert for a party but don’t have time to make two different recipes. One of the guests is also soy free so can’t just buy gf Oreos from the store.
Absolutely!! This would also be good with a simple oat and date crust too!
Can the “just peanut” Peanutbutter be used, or do I need the no stir kind? It looks so good! :)😊
Oh yes!! That’s what I do 🙂 Enjoy!!