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No-Bake Chocolate Peanut Butter Cup Cheesecake Pie

No-Bake Chocolate Peanut Butter Cup Cheesecake Pie - featured image
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This decadent no-bake cheesecake pie features a crunchy chocolate cookie crust, a creamy peanut butter cheesecake filling, and a topping of chopped peanut butter cups. It’s an easy, crowd-pleasing dessert perfect for birthdays, potlucks, or any occasion—no oven required!

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), finely crushed (about 2 cups)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened (full fat recommended)
  • 3/4 cup powdered sugar, sifted
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream, chilled
  • 1 teaspoon pure vanilla extract
  • 1 cup mini chocolate peanut butter cups, chopped (about 20 pieces)
  • 2 tablespoons chocolate syrup or melted chocolate (optional, for drizzling)
  • 2 tablespoons crushed peanuts or extra cookie crumbs (optional, for topping)

Instructions

  1. Finely crush the chocolate sandwich cookies using a food processor, blender, or by placing them in a zip-top bag and crushing with a rolling pin. Pour into a bowl and add melted butter (and salt, if using). Stir until evenly moistened.
  2. Press the mixture firmly into a 9-inch pie pan or springform pan, using the bottom of a glass to pack it down. Freeze for 15 minutes while preparing the filling.
  3. In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy (about 2 minutes). Scrape down the sides as needed.
  4. Add peanut butter and vanilla extract to the cream cheese mixture. Blend until fully combined and fluffy.
  5. In a separate bowl, whip the chilled heavy cream until stiff peaks form (about 2-3 minutes). Gently fold the whipped cream into the peanut butter cheesecake mixture until just combined.
  6. Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
  7. Scatter chopped mini peanut butter cups over the surface. Drizzle with chocolate syrup or melted chocolate, and sprinkle with crushed peanuts or extra cookie crumbs if desired.
  8. Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set.
  9. To serve, remove from fridge, run a butter knife around the edge, and slice into wedges. Wipe the knife between cuts for neat slices. Enjoy chilled.

Notes

For best results, chill the pie overnight before serving. Use full-fat cream cheese for the creamiest texture. Gluten-free cookies and vegan cream cheese/coconut cream can be substituted for dietary needs. Whip the cream separately for a lighter filling. Press the crust firmly and chill well to prevent crumbling. Add toppings just before serving for freshness.

Nutrition

Keywords: no-bake, cheesecake, peanut butter, chocolate, pie, dessert, easy, peanut butter cups, potluck, birthday, make-ahead

Find it online: https://jodierecipes.com/no-bake-chocolate-peanut-butter-cup-cheesecake-pie-easy-5-step-decadent-dessert/