Chocolate Peanut Butter Cheesecake Pie
Indulge in the ultimate no-bake dessert with this Chocolate Peanut Butter Cheesecake Pie—a decadent fusion of creamy cheesecake, rich peanut butter, and silky chocolate ganache. This recipe starts with a buttery graham cracker crust that forms the perfect base for a luscious peanut butter filling, whipped to airy perfection with fresh cream. Topped with a glossy layer of homemade chocolate ganache and optional garnishes like peanuts or chocolate shavings, this pie is a show-stopping treat that’s impossibly easy to make. With just 30 minutes of prep time and a few hours in the fridge, this dessert is perfect for any occasion, from holiday celebrations to casual dinner parties. Delight in every bite of this heavenly combination of chocolate and peanut butter!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Peanut butter
- 1 cup Heavy whipping cream
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
- Peanuts or chocolate shavings, for garnish (optional)
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until fully combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place the crust in the refrigerator to set while you prepare the filling.
Make the peanut butter filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
Add the peanut butter to the cream cheese mixture and continue to beat until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Then, gently fold the whipped cream into the peanut butter mixture until light and airy.
Spoon the peanut butter filling into the refrigerated crust, spreading it evenly with a spatula. Return to the refrigerator to chill for at least 2 hours or until firm.
Prepare the chocolate ganache: Heat the 1/2 cup of heavy cream in a small saucepan over low heat until it begins to simmer (do not let it boil).
Remove the heavy cream from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Allow it to sit for 2-3 minutes, then stir until fully melted and smooth.
Cool the ganache slightly, then pour it over the chilled peanut butter filling, spreading it evenly to cover the top.
Optional: Garnish the top with peanuts, chocolate shavings, or your choice of decoration.
Refrigerate the pie for another 1-2 hours, or until the ganache is set.
Slice and serve chilled. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 37.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
