Chocolate Peanut Butter Pie – Easy No-Bake Dessert Idea

Let’s set the scene: it’s a cozy evening, the kitchen smells like graham crackers and melted chocolate, and you’re whipping up a dessert that tastes like childhood, indulgence, and love—all wrapped in a single bite.

This Mini Chocolate Peanut Butter Pie are a dream come true for fans of rich peanut butter and silky chocolate ganache. Whether you’re hosting a party, making a sweet treat for the kids, or just craving something luscious after dinner, this recipe delivers. And the best part? No oven required. Just 30 minutes of prep and some chill time.

In this guide, you’ll learn how to make chocolate peanut butter pie that are easy, elegant, and outrageously delicious.

What Makes This So Irresistible

• No-bake magic – Perfect for hot days or last-minute desserts.
• Mini-sized portions – Great for parties, gifting, or portion control.
• Rich, creamy filling – Made with peanut butter, cream cheese, and whipped cream.
• Decadent ganache topping – Melted chocolate chips with cream.
• Customizable – Easy to make gluten-free or dairy-free.
• Kid-friendly and adult-approved – It’s a dessert everyone loves.
• Easy chocolate peanut butter pie recipe – Beginner-friendly with big payoff.

Ingredients for Mini Chocolate Peanut Butter Pie

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• Substitute: Gluten-free graham crackers for a GF option

For the Peanut Butter Filling

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• 1 cup heavy cream, whipped
• 1 tsp vanilla extract
• Pinch of salt
• Substitute: Dairy-free cream cheese and whipped topping

For the Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• Garnish: Extra chocolate chips or peanut butter drizzle

How to Make Mini Chocolate Peanut Butter Pie – Step-by-Step

Step 1 – Make the Crust

In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Line a muffin tin with cupcake liners and press the mixture into the bottoms and sides of each liner to form mini crusts. Chill in the refrigerator for 30 minutes to set.

Step 2 – Prepare the Filling

In a large bowl, beat the cream cheese and peanut butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt. Mix until well combined.

Step 3 – Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling.

Step 4 – Fill the Crusts

Spoon the peanut butter filling into the chilled crusts. Use a small spatula or the back of a spoon to smooth the tops evenly.

Step 5 – Make the Chocolate Ganache

In a small saucepan, heat ½ cup heavy cream over medium heat until just simmering (don’t boil!). Remove from heat and add the chocolate chips, stirring constantly until completely melted and smooth.

Step 6 – Add the Ganache Topping

Pour the ganache over the peanut butter filling, spreading gently to cover the tops. You can tap the tray lightly to smooth the surface.

Step 7 – Chill and Garnish

Refrigerate the mini pies for at least 2 hours, or until set. Just before serving, garnish with chocolate chips or a drizzle of peanut butter.

Pro Tips & Cooking Secrets

• Use cupcake liners for easy removal and serving.
• Don’t skip chilling the crust — it firms up for a better texture.
• Fold gently when combining whipped cream into filling to keep it fluffy.
• Chill your mixing bowl before whipping cream — it helps it whip faster.
• Add a pinch of sea salt flakes on top for a sweet-salty finish.
• Use dark chocolate chips if you prefer a richer ganache.
• Swap in crushed pretzels for a salty-sweet crust twist.
• Add chopped peanuts on top for crunch.
• These freeze beautifully — wrap and freeze for up to 1 month.
• Make it in a tart pan for one large version instead of minis.

Variations & Substitutions

• Gluten-Free Version – Use gluten-free graham crackers.
• Dairy-Free Version – Use plant-based butter, dairy-free cream cheese, and coconut cream.
• Nut-Free Option – Use sunflower seed butter instead of peanut butter.
• Extra Chocolate – Add a layer of chocolate chips between crust and filling.
• Mini Pie Bites – Use mini muffin tins for bite-sized treats.

Best Ways to Serve Mini Chocolate Peanut Butter Pie

• Dessert platter at parties – Arrange with fruit and cookies.
• Holiday treat table – Ideal for Thanksgiving or Christmas.
• Birthday dessert alternative – Who needs cake?
• After-school snack – Kids love their personal mini pies.
• Date night dessert – Fancy-looking, secretly easy.

Nutritional Information (Per Mini Pie – Approximate)

• Calories: 280 kcal
• Carbohydrates: 18g
• Fat: 20g
• Protein: 5g
• Sugar: 14g
• Fiber: 1g

Storage & Reheating Guide

Refrigeration:

• Store in an airtight container for up to 5 days.
• Best served cold straight from the fridge.

Freezing:

• Freeze for up to 1 month.
• Wrap each mini pie in plastic wrap, then foil.
• Thaw overnight in the fridge before serving.

Reheating:

• Not recommended — this is a chilled dessert!

Got Questions? We’ve Got You Covered

1. What is chocolate peanut butter pie made of?

Chocolate peanut butter pie typically includes a graham cracker crust, a creamy filling made from peanut butter and cream cheese, and a chocolate ganache topping. Some versions are no-bake, making them quick and easy to prepare.

2. Can you make chocolate peanut butter pie without baking?

Yes, this is a no-bake chocolate peanut butter pie recipe. The crust sets in the fridge, and the filling is made from whipped cream, peanut butter, and cream cheese, requiring no oven time.

3. How long does chocolate peanut butter pie last in the fridge?

Chocolate peanut butter pie lasts up to 5 days in the refrigerator when stored in an airtight container. For best texture and flavor, serve it chilled.

4. Can I freeze mini chocolate peanut butter pies?

Yes, mini chocolate peanut butter pies can be frozen for up to 1 month. Wrap them individually in plastic wrap and foil, then thaw overnight in the fridge before serving.

5. What’s the best chocolate for peanut butter pie ganache?

Semi-sweet or dark chocolate chips are best for ganache on peanut butter pie. They balance the sweetness of the filling while creating a smooth, rich topping.

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Your Turn in the Kitchen

Now that you’ve got the secrets to the perfect mini chocolate peanut butter pie, it’s your turn to whip up this no-bake delight. Whether you’re serving it for a special occasion or simply satisfying a late-night craving, these mini pies are always a win.

👉 What’s your favorite twist on chocolate peanut butter pie? Let us know in the comments!
And if you loved this recipe, don’t forget to share it with your dessert-loving friends and tag us on social media!

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