Ultimate Chocolate Peanut Butter Cream Cheese Pie

Chocolate Peanut Butter Cream Cheese Pie is a dream for dessert lovers—silky peanut butter cream cheese filling nestled in a nutty graham cracker crust, all crowned with a luscious dark chocolate ganache. Every bite is pure indulgence, balancing sweet and salty in the most irresistible way. Serve it chilled for a creamy, melt-in-your-mouth experience or frozen for an ice cream-like treat.

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Why You Will Love This No-Bake Chocolate Peanut Butter Dessert

Be prepared to share… or don’t! I won’t judge.

Indulgence at its finest, this pie is pure dessert seduction—a silky, melt-in-your-mouth peanut butter cream cheese filling wrapped in a buttery, nutty graham cracker crust, all drenched in a dark chocolate ganache so rich it should be illegal. Every bite is a luscious dance between sweet and salty, creamy and crunchy, indulgent and irresistible. Serve it chilled and velvety or frozen like the ultimate peanut butter chocolate dream—either way, it’s a showstopper. Go ahead, surrender to temptation. You deserve it.

Jump to:

• Why You Will Love This No-Bake Chocolate Peanut Butter Dessert
• INGREDIENTS FOR THE ULTIMATE CHOCOLATE PEANUT BUTTER CREAM CHEESE PIE
• WHY USE WALNUTS IN THE CRUST?
• HOW TO MAKE THIS NO-BAKE CHOCOLATE PEANUT BUTTER DESSERT
• STORAGE & SERVING TIPS
• MORE TIPS FOR SUCCESS
• EQUIPMENT:
• TRY THESE OTHER DELICIOUS DESSERTS!
• HISTORICAL FUN FACTS ABOUT CHOCOLATE PEANUT BUTTER CREAM CHEESE PIE
• Dietary Considerations
• Chocolate Peanut Butter Cream Cheese Pie

INGREDIENTS FOR THE ULTIMATE CHOCOLATE PEANUT BUTTER CREAM CHEESE PIE

A harmonious blend of textures and flavors makes this no-bake chocolate peanut butter pie absolutely irresistible. The crunchy graham cracker and walnut crust, smooth and creamy peanut butter filling, and decadent chocolate ganache topping come together effortlessly in this easy-to-make dessert.

• Graham Cracker Crumbs: Provide a sweet and crunchy base for the crust.
• Ground Walnuts: Add a rich, nutty flavor and subtle texture to the crust.
• Brown Sugar: Sweetens the crust with a hint of molasses.
• Melted Butter: Binds the crust ingredients together and adds richness.
• Heavy Cream: Whipped to add lightness to the filling and used in the ganache for a silky finish.
• Cream Cheese: Creates a smooth and tangy base for the filling.
• Granulated Sugar: Sweetens the filling without altering its color.
• Creamy Peanut Butter: Infuses the filling with rich peanut flavor and creamy texture.
• Vanilla Extract: Enhances the overall flavor profile of the filling.
• Molasses: Adds depth and a subtle sweetness to the filling.
• Semi-Sweet and Dark Chocolate Chips: Melted to create a rich ganache topping.

WHY USE WALNUTS IN THE CRUST?

Walnuts and graham cracker crust are a match made in dessert heaven! Walnuts bring a rich, buttery depth that perfectly complement the sweet, slightly spiced crunch of graham crackers. Their natural oils add moisture, preventing the crust from becoming too dry, while their earthy nuttiness enhances the warm, honeyed notes of the crackers.

Beyond flavor, walnuts also contribute to texture. When finely chopped or ground into the crust, they create a more substantial bite, balancing the crispiness of the graham crackers with a slight chew. If left in small pieces, they add an irresistible crunch that elevates each forkful of pie or cheesecake.

HOW TO MAKE THIS NO-BAKE CHOCOLATE PEANUT BUTTER DESSERT

Make the Crust

1. In a food processor, pulse the graham cracker crumbs, walnuts, and brown sugar until fine.
2. Transfer to a bowl and mix in the melted butter until fully combined.
3. Press the mixture into a 9-inch (23cm) pie plate, covering the bottom and pressing about 1–2 inches up the sides.
4. Freeze the crust while preparing the filling.

Make the Peanut Butter Cream Cheese Filling

5. In a large bowl, whip the heavy cream until stiff peaks form. If using a stand mixer, use speed 10 for about 2 minutes. Refrigerate while preparing the rest of the filling.
6. In another large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. Scrape down sides, mix again to ensure maximum smoothness, (speed 10). 
7. Add peanut butter, blend until incorporated.  Add vanilla and molasses, mixing until smooth. Scrape down the sides of the bowl as needed to ensure a consistent color with no streaks of white cream. 
8. Gently fold in the whipped cream until fully incorporated and the mixture is light and fluffy.
9. Pour the filling into the prepared crust and smooth the top.
10. Chill the pie in the freezer for 30 minutes or in the refrigerator for at least 4 hours before adding the ganache.

Make the Ganache Topping

11. Place the chocolate chips in a heatproof bowl.
12. In a small saucepan, heat the heavy cream over medium heat until it just begins to bubble around the edges (120°–130°F / 49°–54°C). Do not let it boil.
13. Pour the warm cream over the chocolate and let sit for 5 minutes. Stir until smooth and glossy.
14. Let the ganache cool to about 70°F (21°C), then pour over the chilled pie and spread evenly.

Shortcut: Microwave the chocolate chips and cream in a heatproof bowl for 1.5 minutes, then stir until smooth.

Chill and Serve

15. Refrigerate for at least 4 hours or freeze for 30 minutes before serving.

STORAGE & SERVING TIPS

• For a firm, ice cream-like texture, serve straight from the freezer, letting it thaw for 20 minutes before slicing.
• For a softer, creamier consistency, store in the refrigerator and serve chilled.
• Trouble removing the crust? If the pie is sticking to the dish, briefly submerge the bottom of the pie plate in about ½ inch (1.25cm) of hot tap water. Be careful not to let water seep into the pie.

MORE TIPS FOR SUCCESS

Weighing ingredients makes all the difference!

Once you get in the habit of using a kitchen scale, your recipes will turn out more precise every time. Plus, it makes scaling up or down a breeze—whether you're serving a crowd or just indulging with a friend, simply multiply or divide the grams as needed.

Walnuts, made easy.

No more grinding up extra walnuts just to measure out ½ cup! Instead, weigh out exactly what you need in whole walnuts, then pulse them with the graham crackers at the same time. No waste, no fuss—just efficiency at its best!

Freezer warning!

Freezing the pie after adding ganache can cause the chocolate to bloom (whiten) or sweat, thanks to moisture buildup from the freezer. Since chocolate and moisture don’t mix, it's best to add the ganache just before serving if you're making the pie ahead of time.

EQUIPMENT:

• Stand Mixer (or Hand Mixer) – Ideal for whipping the heavy cream, beating the cream cheese, and mixing the filling. Use the whisk attachment for the whipped cream and the paddle attachment for the peanut butter cream cheese mixture. If available, have two stand mixer bowls on hand. 
• Food Processor (Optional) – Speeds up crushing the graham crackers and walnuts into fine crumbs for the crust. If you don’t have one, a zip-top bag and rolling pin will work as a manual alternative.
• 9-inch (23cm) Pie Plate –A deep-dish pie plate is great if you want thicker layers. A standard pie dish works well too.
• Heatproof Mixing Bowls – For melting chocolate and mixing ingredients. A glass or stainless steel bowl works best for the ganache.
• Thermometer – to measure heat of cream at 125°F  (52°C) If using a thermometer, aim to heat the heavy cream to approximately 125°F  (52°C), ensuring it's warm enough to melt the chocolate but not too hot to scald it.
• Small Saucepan – Needed to heat the heavy cream for the ganache. If using the microwave shortcut, you won’t need this. Simply use a glass mixing bowl. 
• Medium Rubber Spatula – Helps scrape down the bowl and fold in the whipped cream gently.
• Measuring Cups & Kitchen Scale – Since you’re using both imperial and metric, a kitchen scale ensures accuracy for the crust and filling.
• Offset Spatula, Spoon or Small Rubber Spatula – Handy for smoothing out the peanut butter filling and spreading the ganache evenly over the pie.
• Refrigerator & Freezer Space – Since this pie needs to chill or freeze, make sure you have a level spot in your fridge or freezer for proper setting.

TRY THESE OTHER DELICIOUS DESSERTS!

Clearly, I have a soft spot for fruits and veggies in season! From bright lemons and juicy peaches to strawberries with rhubarb, tropical mango and passionfruit, and even zucchini (yes, really!), these desserts are here to surprise and delight.

• Classic French Lemon Tart
• Peach Trifle
• Strawberry Rhubarb Cornmeal Skillet Cake
• Mango Passion Fruit Cream Pie
• Chocolate Zucchini Cake

HISTORICAL FUN FACTS ABOUT CHOCOLATE PEANUT BUTTER CREAM CHEESE PIE

I created this pie as my own take on the legendary Peanut Butter Cream Cheese Pie, created by Chef Ramon from the notorious The Dodo Restaurant in Sugarhouse Park, Utah. Curious about its roots, I set out to uncover the history behind this decadent dessert. Here’s what I found…

​Peanut Butter Cream Cheese Pie is a delightful fusion of two classic American desserts: peanut butter pie and cheesecake. While there isn't a well-documented origin story for this specific combination, understanding the histories of its key components provides insight into its creation.

Peanut butter pie originated in the Southern United States, where peanuts became a staple crop, evolving into a rich, creamy dessert often enjoyed at family gatherings. Meanwhile, cheesecake dates back to ancient Greece but became widely popular in the U.S. in the 20th century, especially with the rise of no-bake cream cheese versions. The combination of peanut butter’s nutty richness with tangy cream cheese likely emerged from home bakers experimenting with classic flavors, resulting in a perfectly balanced, indulgent treat.

Dietary Considerations

EF (Egg-Free): This recipe does not contain eggs.