No Bake Peanut Butter Pie

5 from 1 vote
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Listen up peanut butter lovers! This no bake peanut butter pie is luscious, dense and melt in your mouth amazing. It requires minimal effort and just hits the spot. It’s completely vegan!

Vegan No Bake Peanut Butter Pie up close on a white plate.
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Why Make This No Bake Peanut Butter Pie

For starters it’s bomb! it is melt in your mouth decadent. The perfect dessert for peanut butter lovers. This pie is great for kids and it’s totally vegan. You can certainly make it anyway you like with the proper ingredients.

This peanut butter pie requires no oven or baking like my Strawberry Ice Box Cake and it’s easy, fool-proof. I like to compare it to a cheesecake, minus the bake!

Ingredients Needed For This Recipe

Pre made Graham Cracker Crust. To cut back on time and energy. These are found in the baking aisle. Be sure to check the ingredients, most all are vegan but always check first.

Peanut Butter. Creamy or Chunky.

Confectioners Sugar. Also known as powdered sugar. You may use a calorie free replacement if you’d like.

Vegan Cream Cheese. I like Tofutti the best as far as flavor and texture. Any will work.

Almond Milk. Other nut milks will also work.

Vegan Whip Cream. You can grab this at whole foods, sprouts, natural grocers and other natural food stores with vegan options.

Chocolate Chips. I used Peanut Butter and Chocolate chips mixed but any chips will work. This is optional for the chocolate drizzle.

Coconut Oil. For the chocolate drizzle.

How To Make Vegan No Bake Peanut Butter Pie

Step one. In a stand mixer or with a hand mixer, beat together cream cheese, milk and confectioners sugar until it’s all blended well and whipped looking.

Step Two. Fold in the whipped topping. do not over mix. Spoon this mixture into the pie crust. Smooth out the mixture. Make room in your freezer for the pie. Be sure it can lay flat to avoid uneven filling.

Step Three. Freeze flat in the freezer for about 2 – 3 hours. Once the pie has about 10 minutes left to freeze, make your chocolate coconut oil mixture in a double boiler or use a small sauce pot filled with 1 cup of water with a large bowl placed on top. Put the heat on low, add the coconut oil and chips to the bowl and slowly whisk until the chocolate sauce is nice and thin.

Step Four. Pull the pie out and drizzle the chocolate sauce. place back into the freezer until ready to serve. The pie will need about 15 min to warm up before slicing and enjoying. Keep leftovers in the freezer!

Recipe FAQ’s

Can I use dairy products in this recipe?

You can use dairy products for this recipe. Yes, dairy subs will also work for this recipe.

Can I use calorie free sugar?

Can I make this less calories? Yes, a calorie free sugar swap will work fine.

I have a peanut allergy!

If you have a peanut allergy, use cashew butter instead.

How long will this keep?

This no bake peanut butter pie will keep up to 2 months in an airtight container or bag in the freezer.

How do I cut into it?

Use a warm knife for easy cutting or let it warm up a little before slicing.

Other Dessert Recipes To Enjoy

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Vegan No Bake Peanut Butter Pie
5 from 1 vote

Vegan No Bake Peanut Butter Pie

Listen up peanut butter lovers. This no bake peanut butter pie is luscious, dense and melt in your mouth amazing. It requires minimal effort and just hits the spot. It's completely vegan! 
Prep: 2 hours 30 minutes
Servings: 10

Ingredients 

  • 1 9 inch graham cracker crust, pre-made
  • 5 oz vegan cream cheese
  • ½ cup confectioner sugar
  • ¾ cup peanut butter, *see notes
  • ½ cup almond milk, *see notes
  • 8 oz vegan whipped cream topping, thawed from the freezer
  • ¼ cup chocolate chips
  • 3 tbsp coconut oil

Instructions 

  • Let the cream cheese sit room temp for about 10 minutes for easier mixing if you can! In a stand mixer or with a hand mixer, beat together peanut butter, cream cheese, milk and confectioners sugar until it's all blended well and whipped looking.
  • Fold in the thawed, refrigerated whipped topping. Do not over mix. Spoon this mixture into the pie crust. Smooth out the mixture, spread it evenly. Make room in your freezer for the pie before transferring it. Be sure it can lay flat to avoid uneven filling. 
  •  Freeze flat in the freezer for about 2 – 3 hours. Once the pie has about 10 minutes left to freeze, make your chocolate coconut oil mixture in a double boiler or use a small sauce pot filled with 1 cup of water with a cereal bowl placed on top. Put the heat on low, add the coconut oil and chips to the bowl and slowly whisk until the chocolate sauce is nice and thin.
  • Pull the pie out and drizzle the chocolate sauce. Place back into the freezer until ready to serve. The pie will need about 15 min to warm up before slicing and enjoying. Keep leftovers in the freezer!

Notes

*creamy or chunky. Use cashew butter if allergic to peanuts. 
*any nut milk will work.

Nutrition

Calories: 340kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 162mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 340
Keyword: dessert, no bake
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