Chocolate Peanut Butter Cream Cheese Pie

This no-bake chocolate peanut butter pie offers a harmonious blend of textures and flavors: a crunchy graham cracker and walnut crust, a smooth and creamy peanut butter cheesecake filling, and a decadent chocolate ganache topping. It's an irresistible treat that's surprisingly easy to make.

Course Dessert

Cuisine American, Southern

Keyword Chocolate Peanut Butter Cream Cheese Pie, No-Bake Chocolate Peanut Butter Dessert

Prep Time 30

Chill Time 1

Total Time 1 30

Servings

Calories 918kcal

Ingredients

The Graham Walnut Pie Crust

1 cup graham cracker crumbs (140g) 1 pack
½ cup ground walnuts (50g)
¼ cup brown sugar (50g)
5 tablespoons melted butter (70g)

The Peanut Butter Cream Cheese Filling

2 ¼ cups heavy cream (508g)
12 oz cream cheese (336g) softened
1 ⅛ cups granulated sugar (225g)
1 ½ cups creamy peanut butter (338g)
2 tablespoons vanilla extract (26ml)
1 tablespoon molasses (20ml)

The Ganache Topping

½ cup heavy cream (120g)
½ cup semi-sweet chocolate chips (127g)
½ cup dark chocolate chips (127g)

Instructions

Make The Crust

In a food processor, pulse the graham cracker crumbs, walnuts, and brown sugar until fine.
1 cup graham cracker crumbs, ½ cup ground walnuts, ¼ cup brown sugar
Transfer to a bowl and mix in the melted butter until fully combined.
5 tablespoons melted butter
Press the mixture into a 9-inch (23cm) pie plate, covering the bottom and pressing about 1–2 inches up the sides.
Freeze the crust while preparing the filling.

Make the Peanut Butter Cream Cheese Filling

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.
2 ¼ cups heavy cream
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).
12 oz cream cheese, 1 ⅛ cups granulated sugar
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.
1 ½ cups creamy peanut butter, 2 tablespoons vanilla extract, 1 tablespoon molasses
Gently fold in the whipped cream until fully incorporated and the mixture is light and fluffy.
Pour the filling into the prepared crust and smooth the top.
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

Place the chocolate chips in a heatproof bowl.
½ cup semi-sweet chocolate chips
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.
½ cup heavy cream
Pour the warm cream over the chocolate and let sit for 5 minutes. Stir until smooth and glossy.
Let the ganache cool to about 70°F (21°C), then pour over the chilled pie and spread evenly.
½ cup dark chocolate chips
Shortcut: Microwave the chocolate chips and cream in a heatproof bowl for 1.5 minutes, then stir until smooth.

Chill and Serve

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

Notes

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.

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