chocolate peanut butter pie
@bitemeindustries
Recipes

No-Bake Chocolate Peanut Butter Cream Cheese Pie

March 11, 2025
4 min read

This pie is all your chocolate peanut butter dreams come true!

This pie proves that peanut butter and chocolate are the perfect pair. With a buttery graham cracker crust, a creamy peanut butter filling, all drenched in a rich dark chocolate ganache, this no-bake dessert is a dream come true.

Inspired by the mile-high peanut butter pie at The Dodo, Tami Steggell decided to recreate this indulgent treat at home. She adds walnuts to her graham cracker crust for an extra layer of flavor and texture, making the dessert even more irresistible. For a perfectly pressed crust, use the bottom of a cup or measuring cup to achieve a smooth, even finish.

Depending on your preference, you can serve this pie straight from the freezer for an ice-cream-like texture, or store it in the fridge for a softer, creamier consistency. If you have trouble getting the crust out of the pan, simply submerge the pie plate in hot water for a few seconds—just be careful not to get the pie wet!

 

Chocolate Peanut Butter Cream Cheese Pie

@bitemeindustries

“This 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.” -Tami Steggell, Recipe Creator

INGREDIENTS

The Graham Walnut Pie Crust

  • 1 cup (116g) graham cracker crumbs
  • ½ cup (50g) ground walnuts
  • ¼ cup (50g) brown sugar
  • 5 tablespoons (70g) melted butter

The Peanut Butter Cream Cheese Filling

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

The Ganache Topping

  • 1/2 cup (120g) heavy cream
  • 1/2 cup (127g) semi-sweet chocolate chips
  • 1/2 cup (127g) dark chocolate chips

METHOD

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

  1. 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. 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).
  3. 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.
  4. Gently fold in the whipped cream until fully incorporated and the mixture is light and fluffy.
  5. Pour the filling into the prepared crust and smooth the top.
  6. 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

  1. Place the chocolate chips in a heatproof bowl.
  2. 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.
  3. Pour the warm cream over the chocolate and let sit for 5 minutes. Stir until smooth and glossy.
  4. 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

  1. 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.

Find more recipes from Tami on Instagram, @bitemeindustries, or on her website, bitemeindustries.com.

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