Description
This no-bake peanut butter cup pie is rich, creamy, and layered with chocolate ganache—just like a supersized Reese’s you can slice!
Ingredients
→ Chocolate Crust
2½ cups chocolate cookie crumbs (Oreos, filling removed)
½ cup unsalted butter, melted
→ Peanut Butter Filling
1½ cups creamy peanut butter (not natural)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1¼ cups heavy whipping cream, whipped to stiff peaks
→ Chocolate Ganache Topping
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
2 tablespoons butter (optional, for shine)
→ Optional Garnish
Mini Reese’s cups
Chopped peanuts
Chocolate drizzle
Peanut butter drizzle
Sea salt flakes
Instructions
Make the Crust:
Combine cookie crumbs and melted butter in a bowl.
Press into a 9-inch springform pan, covering the bottom and slightly up the sides.
Chill for 20–30 minutes, or bake at 350°F (175°C) for 10 minutes, then cool.
Make the Filling:
Beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Beat until thick and creamy.
Fold in Whipped Cream:
Gently fold the whipped cream into the peanut butter mixture until fully combined and mousse-like.
Assemble Pie:
Spread the filling into the crust and smooth the top. Chill for at least 1 hour.
Make Ganache:
Heat cream until simmering. Pour over chocolate chips and optional butter. Let sit 2 minutes, then stir until smooth and glossy. Let cool slightly.
Finish & Chill:
Pour ganache over filling and spread evenly. Tap to remove air bubbles. Chill for 3–4 hours, or overnight.
Garnish & Serve:
Top with Reese’s cups, peanuts, or drizzles if desired. Let sit 10 minutes at room temp before slicing with a warm knife.
Notes
Use regular peanut butter for smooth, stable filling.
Chill between steps for clean layering and easier slicing.
To freeze: wrap tightly and store up to 2 months.
Can be served frozen like an ice cream cake.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake / Optional Baking
- Cuisine: American
