Peanut butter cup lovers, this one’s for you! A chocolatey Oreo crust is topped with fluffy peanut butter filling, a layer of coconut cream, and chopped peanut butter cups for a decadent vegan no-bake peanut butter pie that’s impossible to resist.

Slice of creamy no-bake peanut butter pie on plate

Is there any flavour combination better than chocolate and peanut butter? I don’t think so!

I love it in my Vegan Chocolate Peanut Butter Swirl Brownies and Chocolate Peanut Butter Blender Pancakes, but if you want a show-stopping dessert for a crowd, look no further than this no-bake peanut butter pie.

First, let’s talk about that Oreo crust. Crisp and chocolatey, it provides the perfect base for our pie. And since we’re not baking it, you don’t have to worry about any potential crust disasters. No cracks or shrinking here!

Next, the filling. It’s light and fluffy, with just the right amount of peanut butter and tangy vegan cream cheese to give it a flavour similar to a no-bake cheesecake. And to take it to the next level, we’re adding a layer of vanilla whipped coconut cream on top. 

And finally, the pièce de résistance—chopped peanut butter cups scattered over the whipped cream. I mean, does it get any better than that?!

Creamy peanut butter pie topped with peanut butter cups in glass pie plate with one slice removed

Why You’ll Love This No-Bake Peanut Butter Pie Recipe

Here’s what makes this no-bake peanut butter pie a winner:

  • Vegan. Most no-bake pies are made with lots of dairy, but this one is completely plant-based and still oh-so-delicious and creamy.
  • Easy. No need to turn on the oven or even haul out a pan for melting chocolate on the stovetop. Although there are a few layers in this pie, they’re all super simple to whip up.
  • Perfect for any occasion. Whether it’s a summer BBQ, holiday gathering, or just a regular day when you’re craving something sweet, this no-bake peanut butter pie is sure to please.
Overhead view of ingredients for no-bake peanut butter pie with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

  • Oreos – Regular Oreos are naturally vegan. Hooray! If you don’t want to use Oreos, you can use any chocolate cream filled sandwich cookies, such as from Whole Food’s 365 brand, Nature’s Own and several others.
  • Vegan butter – Either store-bought or homemade vegan butter.

Peanut Butter Filling:

  • Peanut butter – I recommend smooth peanut butter for a perfectly creamy filling.
  • Vegan cream cheese – Let this soften to room temperature.
  • Powdered sugar 
  • Coconut whipped cream – Here’s my coconut whipped cream recipe.
  • Salt

Coconut Whipped Cream:

  • Coconut whipped cream 
  • Vanilla extract

Topping:

  • Peanut butter cups – Cut them into quarters or sixths for bigger chunks or roughly chop them. 

What Brands of Peanut Butter Cups Are Vegan?

Unfortunately, not all peanut butter cups are vegan. As of this writing, Reese’s has a plant-based peanut butter cup made with oat milk, and Justin’s Dark Chocolate Peanut Butter Cups, Unreal Dark Chocolate Peanut Cups, and No Cow Peanut Butter Cups are vegan too. You can also use my Vegan Peanut Butter Cups recipe. 

How to Make No-Bake Peanut Butter Pie

Let’s get started! Here’s how to make this creamy vegan peanut butter pie.

Overhead view of Oreo crumbs in food processor
Overhead view of Oreo crust in glass pie dish
Overhead view of peanut butter cream cheese filling in mixing bowl
  • Make the crust. Pulse the Oreos in a food processor until they form fine crumbs. Transfer the crumbs to a bowl and stir in the melted vegan butter. Press the mixture into a pie pan and chill.
  • Make the peanut butter layer. Stir together the peanut butter, powdered sugar, salt, and softened vegan cream cheese in a large bowl. Fold in the coconut whipped cream.
Overhead view of peanut butter filling added to Oreo crust
Overhead view of coconut whipped cream in mixing bowl
  • Chill. Spread the peanut butter filling into the crust and refrigerate for at least 4 hours or overnight.
  • Make the topping. Prepare the next batch of coconut whipped cream and fold in the vanilla.
Overhead view of peanut butter pie after adding whipped cream
Overhead view of no-bake peanut butter pie in glass pie plate
  • Finish. Spread the coconut whipped cream over the peanut butter filling, then sprinkle the peanut butter cups over the top.

Tips for Success

Follow these additional pointers for a perfect no-bake peanut butter pie. 

  • Let the vegan cream cheese soften. This will help ensure it mixes smoothly into the other ingredients without any lumps.
  • Use shelf-stable regular peanut butter. AKA not the natural peanut butter that needs to be stirred and refrigerated. While I adore natural peanut butter, because the oil can separate from the solids, it doesn’t always behave predictably in recipes.
  • Use full-fat coconut milk for the whipped cream. Low-fat options will not work as well, or at all—you really need full-fat!
  • Allow time for chilling. The pie needs at least 4 hours to set in the fridge before serving, so plan accordingly.
Whole vegan no-bake peanut butter pie in glass pie pan

Variations

While this no-bake peanut butter pie is pretty perfect as-is, there are a few ways you can switch things up and make it your own. Here are some ideas to get you started:

  • Swap the Oreos for graham crackers or another type of cookie for the crust. You could also leave them out altogether and make this more of a scoopable, pudding-like dessert.
  • Use almond butter or another nut butter in place of the peanut butter if you have a peanut allergy, then buy almond butter cups for the topping. Allergic to all nuts? Then use sunflower seed butter and sunflower seed butter cups!
  • Top with a drizzle of melted chocolate for an extra indulgent touch. 
  • Add some crunch with roasted peanuts on top of the pie, either instead of or in addition to the peanut butter cups.
No-bake peanut butter pie topped with peanut butter cups in glass pie plate with one slice removed

How to Store

Store your no-bake peanut butter pie covered in the refrigerator for up to 3 days. Note that it’s best served the day it’s made.

Can I Freeze This Recipe?

Yes, this no-bake peanut butter pie can be frozen for longer storage. Simply wrap it tightly in plastic wrap or place leftovers in an airtight container. When ready to enjoy, thaw the pie in the fridge before serving.

Slice of no-bake peanut butter pie on plate with tip of pie on fork

More Vegan Pie Recipes

Enjoy friends! If you make this no-bake peanut butter pie, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

No-bake peanut butter pie topped with peanut butter cups in glass pie plate with one slice removed

No-Bake Peanut Butter Pie

Servings: 12 servings
Prep Time: 30 minutes
Total Time: 30 minutes
With an Oreo crust, fluffy peanut butter filling, whipped cream, and peanut butter cups this no-bake peanut butter pie is a crowd-pleaser!
5 (from 6 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

Crust:

  • 1 package of Oreos, 36 cookies, 14.3 oz or 405 grams (or other chocolate cream filled sandwich cookies)
  • 4 tablespoons vegan butter, melted (58 grams)

Peanut Butter Filling:

  • 1 cup peanut butter, 255 grams
  • 8 oz vegan cream cheese, softened (226 grams)
  • ⅔ cup powdered sugar, 80 grams
  • 1 batch of coconut whipped cream, (1 ½ cups)
  • ¼ teaspoon salt

Coconut Whipped Cream:

Topping:

  • 3 3 (1.4 oz each) packs of Reese's plant based cups cups, chopped (120 grams)

Instructions 

  • In a food processor, pulse the Oreos until they turn into fine crumbs. Transfer the cookie crumbs to a bowl and add the melted vegan butter. Mix well until the crumbs are evenly coated.
  • Press the Oreo crumb mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
  • In a large mixing bowl, combine the peanut butter, powdered sugar, salt and softened vegan cream cheese. Mix until smooth and well combined. Gently fold in the prepared coconut whipped cream until the filling is smooth and creamy.
  • Add the peanut butter filling into the crust, spreading it out evenly. Place in the fridge for at least 4 hours or overnight.
  • Prepare the next batch of coconut whipped cream. Gently fold in the vanilla extract to the whipped cream.
  • Spread the coconut whipped cream over the peanut butter filling.
  • Sprinkle the chopped Reese's cups over the whipped cream layer. Enjoy!

Notes

To store: Store your no-bake peanut butter pie covered in the refrigerator for up to 3 days. Note that it’s best served the day it’s made.
To freeze: This no-bake peanut butter pie can be frozen for longer storage. Simply wrap it tightly in plastic wrap or place leftovers in an airtight container. When ready to enjoy, thaw the pie in the fridge before serving.
Calories: 443kcal, Carbohydrates: 41g, Protein: 8g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 11mg, Sodium: 385mg, Potassium: 229mg, Fiber: 3g, Sugar: 25g, Vitamin A: 282IU, Calcium: 46mg, Iron: 5mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dessert
Author: Jessica Hylton