You won’t believe how easy this no bake chocolate peanut butter cheesecake pie is to make! Uses a premade Oreo crust, filled with a creamy peanut butter cheesecake, and then topped with a layer of creamy chocolate cheesecake. Only takes minutes to make and it’s a crowd favorite. This pie tastes just like a Reese’s peanut butter cup.

This {no bake} chocolate peanut butter cheesecake pie may look very similar to this, also conveniently named, {no bake} black forest cheesecake pie. It should look and sound similar because this peanut butter chocolate version was a play from the wildly popular black forest version I posted just a few weeks ago.

I make a lot of desserts so it’s really hard for a recipe to stand out among the rest, but this cheesecake pie did. It’s so simple to make that you would never guess it’s only a few ingredients and only takes about 5 minutes to make.

The cheesecake mixes up in one bowl. It’s a simple mixture of cream cheese, sour cream, fresh whipped cream, and sugar. Separate that batter in half and add additional sweetener to each and then peanut butter to one, and cocoa powder to the other. Layer those in a prepared Oreo crust and then let it hang out in the fridge for at least 6 hours.

Whenever I make no bake pies, I always let it sit overnight in the fridge. I think it cuts better, sets up better, and the flavors have time to come together.

It tastes exactly like a giant Reese’s peanut butter cup. So rich, decadent, but at the same time it’s very light in texture so it does not feel heavy when eating it.

If you want to, use freshly whipped cream or additional Cool Whip to pipe on top of the pie, or to dollop each slice with some. Garnish with some chopped up Reese’s peanut butter cups too. I did not feel like it needed this extra stuff because the pie is already so creamy. But, it sure looks pretty.

I hope you love this one! It’s a great no bake dessert for summertime or save it away for Thanksgiving Day dessert….. because we all know Thanksgiving and Christmas will be here before we know it 🙂




  • 1 ready-to-use Oreo crumb crust
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 oz) Cool Whip, thawed
  • 1/4 cup cocoa powder
  • 1/2 cup creamy peanut butter
  • 4 tablespoons powdered sugar, divided


  • In a mixing bowl, beat cream cheese and sugar until smooth and combined.
  • Add in sour cream and vanilla extract. Beat together until combined.
  • Fold in Cool Whip with a spatula.
  • Divide mixture into 2 bowls. In one bowl, add 2 tablespoons powdered sugar and creamy peanut butter. Stir to combine. In the other bowl, add 2 tablespoons powdered sugar, and cocoa powder. Stir to combine.
  • Spread the peanut butter mixture into the pie crust.
  • Next, spread the chocolate layer into the pie.
  • Cover and let refrigerate for at least 6 hours or overnight works really good too.
  • If wanted, garnish the pie with additional Cool Whip or whipped cream and some chopped up Reese’s bars.
  • Cut into slices and serve. This pie softens up a bit when left out at room temperature, so be sure and store in the fridge.


You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it’s nice and soft.


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