Introduction

This no-bake chocolate peanut butter pie is the perfect indulgent dessert for any occasion. Combining a crunchy Oreo crust with creamy peanut butter and rich chocolate layers, it’s easy to make and sure to impress. Ready in just a few hours, it’s a decadent treat without the oven heat.

The image shows a round chocolate mousse cake with three clear layers sitting on a white marbled surface. The bottom layer is dark and crumbly, looking like crushed chocolate cookies pressed tightly together. The middle layer is thick, light brown, and creamy with an airy texture, seeming like a mousse. The top layer is a smooth, slightly darker brown chocolate cream covered with small curls of milk chocolate and tiny dark chocolate crumbs scattered across the surface. The edge of the cake is clean and the overall look is rich and soft. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreos (for crust)
5 tablespoons butter, melted
1 cup creamy peanut butter
1 brick (8 oz) cream cheese, softened, divided
1 ¼ cups powdered sugar
1 carton (8 oz) Cool Whip, divided
1 cup semi-sweet chocolate chips
½ cup powdered sugar
¼ cup cocoa powder
1 teaspoon vanilla extract
5 Oreos (for topping)
Chocolate candy bar (for curls)

Instructions

Step 1: Crush 25 Oreos in a blender or food processor until fine crumbs form. Add melted butter and pulse briefly to combine.
Step 2: Spray a springform pan with non-stick cooking spray. Press the Oreo crust mixture evenly into the bottom of the pan. Set aside.
Step 3: In a large bowl, beat together 1 brick of softened cream cheese and 1 cup of peanut butter until whipped and smooth.
Step 4: Add 1 ¼ cups powdered sugar to the peanut butter mixture and mix well. Gently fold in half of the Cool Whip until blended.
Step 5: Pour the peanut butter mixture over the crust and smooth the top. Refrigerate for 30 minutes to 1 hour to set.
Step 6: In a clean bowl, beat the remaining cream cheese until smooth. Add ½ cup powdered sugar, cocoa powder, and vanilla extract; beat until combined.
Step 7: Melt the chocolate chips in 10-second intervals in the microwave, stirring in between until fully melted. Stir melted chocolate into the cream cheese mixture and mix well.
Step 8: Fold in the remaining Cool Whip until smooth and blended.
Step 9: Spread the chocolate layer evenly over the peanut butter layer in the pan.
Step 10: Crush 5 Oreos and sprinkle them on top of the chocolate layer. Use a vegetable peeler to create chocolate curls from the candy bar and add as a garnish.
Step 11: Refrigerate the pie until ready to serve. Enjoy every bite!

Tips & Variations

For easier preparation, you can use a premade chocolate cookie crust instead of crushing Oreos yourself.
Stick to Cool Whip instead of homemade whipped cream for better stability and to ensure the layers set properly.
Try adding chopped peanuts or a drizzle of caramel on top for extra texture and flavor.

Storage

Store the pie tightly covered in the refrigerator for up to 5 days. For best results, keep it chilled and serve cold. If desired, let it sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

A close-up image of a fork holding a bite of a layered dessert, showing three visible layers: a dense, crumbly dark chocolate cookie crust at the bottom, a smooth light tan creamy layer in the middle, and a rich, fluffy chocolate mousse layer on top with small chocolate shavings scattered throughout. The edges of the fork and a blurred portion of the dessert are visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be slightly different. Creamy peanut butter provides a smoother filling, while crunchy will add bits of peanut for extra texture.

Is it necessary to use a springform pan?

A springform pan is helpful for easy removal and clean slices, but you can also use a regular pie plate. Just take care when serving to keep the layers intact.