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Peanut Butter Chocolate Pie is an easy, no bake pie recipe that tastes like a cheesecake. Simple to make with a store-bought Oreo crust filled with layers of no bake peanut butter & chocolate cheesecake. 

A delicious and sweet treat for peanut butter and chocolate lovers. If you’re looking for a quick and easy dessert recipe, this peanut butter pie is the answer!

Slice of peanut butter cheesecake pie topped with whipped cream and a fork inside of it.

Peanut Butter Chocolate Pie Recipe

I am a big fan of no bake pie recipes. They are actually my favorite recipe to create and experiment with. I also happen to love peanut butter + chocolate, so this peanut butter chocolate pie is basically the best easy dessert recipe you will ever make. 

Only a few ingredients and about 5 minutes of prep time is all you need. Be sure and plan ahead because it does need at least 8 hours of refrigeration time. Which makes it perfect for gatherings or Holiday dinners because you can prepare it the day before. 

An Oreo cookie crust filled with two layers of creamy no bake cheesecake filling. One layer of peanut butter cheesecake and a layer of chocolate cheesecake. 

Overhead shot of a peanut butter pie garnished with peanut butter cups inside a foil tin.

What You’ll Need

Here are the simple ingredients needed to make this recipe. 

  • Oreo Cookie Crust : This is found in the baking aisle by the graham cracker crusts. If you can’t find the Oreo, then a chocolate graham cracker crust would work as well. You can also make your own homemade Oreo crust. Make sure it’s for a 9-inch pie. 
  • Cream Cheese : I prefer the taste and texture of full-fat cream cheese in this recipe. Reduced fat cream cheese can be used if preferred. 
  • Granulated Sugar
  • Vanilla Extract
  • Sour Cream : Again, I prefer full-fat sour cream but lite sour cream can be used as well. 
  • Cocoa Powder : This makes the chocolate layer. 
  • Creamy Peanut Butter : For the peanut butter layer.
  • Powdered Sugar : A little extra sweetness for the chocolate and peanut butter layers. 

Side view photo of a slice of pie on a white plate and with a fork beside it.

How To Make No Bake Peanut Butter Chocolate Pie

See how easy it is to make this no bake peanut butter chocolate pie. With 5 minutes of prep this no bake pie can be made by anyone. 

No Bake Cheesecake : Make a simple no bake cheesecake batter with cream cheese, sugar, sour cream, and vanilla extract. 

Peanut Butter & Chocolate : Separate the cheesecake mixture into two separate bowls. This is where we will create the peanut butter and chocolate layers for the pie. In one bowl add some powdered sugar and peanut butter. In the other bowl add some powdered sugar and cocoa powder. First, layer the peanut butter layer into the pie crust and then the chocolate layer. 

Refrigerate : Cover the pie with the enclosed lid from the Oreo crust and refrigerate for at least 8 hours, but overnight is even better. 

Serve : If wanted, decorate the pie with whipped cream and Reese’s peanut butter chunks before serving. You can either decorate the entire pie or each piece as you serve it.

Ingredients needed to make peanut butter chocolate pie and a picture of step 1 on how to make it.  

Step 2 and step 3 for how to make this no bake pie recipe.

Making the peanut butter and chocolate layers for the pie. Two pictures with a bowl and ingredients inside.

A collage with two pictures with a pie and then the pie decorated with Reese's and whipped cream.

Tips For Success

Here are a few of my helpful tips for this no bake pie recipe that will hopefully help this recipe be a success in your own kitchen. 

  • Refrigeration Time : This is the most important part of a no bake pie. Because it’s no bake, the pie will need lots of refrigeration time so it can thicken and hold together while slicing. Make sure you plan for at least 8 hours of fridge time, but overnight is the best. Even making this pie 24 hours in advance is fine. 
  • Make It Easy : Use the store-bought Oreo crust for ease. I actually prefer the store-bought over homemade because they hold together better when cutting a slice. Homemade crusts always seem to be crumbly and fall apart easily. So make it easy on yourself and use the prepared, ready-to-use crust. Same thing for the Cool Whip. 
  • Garnish : I love this pie with a garnish of whipped cream and chopped Reese’s. Of course, the pie is delicious just as is, but for presentation I always like to add a little something. Make sure you don’t add any garnishes until right before serving. 
  • Cream Cheese : To avoid lumps in the batter make sure the cream cheese is softened. I put mine in the microwave for about 25 seconds to soften it up before adding into the bowl. If the cream cheese is cold, it will be harder to incorporate it into the mixture. 

A slice of pie with the pie in the background.

Variation & Substitution Ideas

Here are a few ways that you can change up this easy dessert recipe.

  • Crust : Use a chocolate graham cracker crust instead of the Oreo crust. 
  • Nutella : Instead of creamy peanut butter use Nutella.
  • Lighten It Up : Use reduced-fat cream cheese and light sour cream. You can also substitute the sour cream and use plain Greek yogurt instead. 

Peanut Butter Chocolate Pie FAQ’s

Here are some of the most frequently asked questions that I get about this recipe.

Can I Freeze Peanut Butter Chocolate Pie?

  • I would recommend not freezing this recipe. Because of the cream cheese and Cool Whip it will separate once thawed. But of course, you can always try it and see what you think. I am not much of a freezer of anything, so if you’re better with it than I am, then go ahead and try it and let me know. I would imagine that once frozen and then thawed the texture would be a bit different. More like a frozen pie texture versus a creamy cheesecake. If freezing, make sure you double wrap the pie in Saran Wrap and then double wrap again in tin foil. Freeze for up to 3 months. When ready to serve let thaw in the fridge overnight. 

 What Do I Do With Leftovers?

  • Leftovers keep really well in the fridge for up to 5 days. Make sure you cover the pie or move it to a container with a lid. I actually think the pie gets better and better on day 2 or 3. Which is why I always like to make it 24 hours ahead of time. 

Slice of pie with a fork beside it.

Try These Other No Bake Dessert Recipes

No Bake Black Forest Cheesecake Pie – One of my favorites! Layered vanilla and chocolate cheesecake filling topped with cherry pie filling. 

Oreo Cream Pie – Easy pie that uses an Oreo crust and lots of chopped Oreo cookies.

Snickers Cheesecake Cream Pie – Simple, no bake cheesecake with big chunks of Snickers candy bar inside a graham cracker crust. 

Triple Layer Lemon Pudding Pie – Three layers of no bake lemon pudding and topped with fresh whipped cream.

Coconut Cream Pie – This recipe uses coconut cream pudding, cream cheese, and easy Cool Whip. Top it with toasted coconut for an easy dessert. 

Slice of peanut butter cheesecake pie topped with whipped cream and a fork inside of it.
Together As Family Logo

Peanut Butter Chocolate Pie

Author Jessica - Together as Family
Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
 Peanut Butter Chocolate Pie is an easy, no bake pie recipe that tastes like a cheesecake. Simple to make with a store-bought Oreo crust filled with a no bake peanut butter & chocolate cheesecake filling.


  • 1 (6 oz) ready-to-use Oreo crust
  • 1 bar (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 two separate 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.
  • Cover with the enclosed lid from the crust and let refrigerate for at least 6-8 hours or overnight.
    I prefer to let mine refrigerate overnight. 
  • 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.


Cream Cheese : Make sure it's very softened to avoid lumps. I place the cream cheese on a microwave-safe plate and microwave it for 25-30 seconds to get it softened. You don't want it super hot and melted, just nicely softened so it incorporates better. I have never used the reduced-fat cream in this recipe but it can be used if wanted. 
Sour Cream : I prefer the taste and texture the full-fat sour cream gives to the pie. Light sour cream can be substituted if wanted. 
Oreo Crust : You will find this in the baking aisle at the grocery store. It's the 6 ounce size crust. Not the two extra serving size crust. If you can't find the Oreo then a chocolate graham cracker crust will work just as well. 
Cool Whip : Using Cool Whip makes this recipe easy to make. If wanted you can substitute with freshly whipped Cream. Use 1.5 cups heavy whipping cream + 1/4 cup powdered sugar and beat until thick peaks form. Use in place of the Cool Whip. 
Lighten It Up : Use reduced-fat cream cheese an/or sour cream. You could also substitute plain Greek yogurt for the sour cream. Use fat-free Cool Whip as well. 


Calories: 347kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 210mg | Potassium: 258mg | Fiber: 2g | Sugar: 20g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

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Recipe Rating


  1. Karen mast says:

    What are the quantities of the ingredients?

    1. Together As Family says:

      Hi Karen. They are listed in the recipe. Scroll down to the bottom of the post and you’ll see the recipe box ?

      1. Does the recipe call for a 6oz or 9oz Oreo pie crust?

        1. Together As Family says:

          Good question! I didn’t realize there were two sizes. I just get the one at the grocery store. I’ll have to double check the size next time I am there.

  2. This was super delicious! Easy, TOO! Yum!

    1. Together As Family says:

      Awesome Anne!! So happy to hear ?

  3. Is Cocoa powder is that Hersheys chocolate to use for baking? Recipe sounds Delicious ?

    1. Together As Family says:

      Yes, it comes in a brown container and it’s unsweetened baking cocoa powder. I use the Hershey’s brand 🙂

  4. Have you tried substituting plain Greek yogurt for the sour cream? I’ve got that on hand and just wondering if that would work? Recipe looks delicious and so easy! Thank you!

    1. Together As Family says:

      I have never used Greek yogurt but I do know that it is a common substitute in baking for sour cream. I have some quick bread recipes that I use Greek yogurt instead of sour cream and it tastes just fine. Yes, go ahead and use it because they’re both tangy and creamy and I am sure it would work just fine.

  5. Logan McKeown says:

    Is the powdered sugar necessary? I don’t have any and don’t want to buy a big bag to only need 4 tablespoons. Can I substitute it or omit it entirely? Just wondering.

    1. Together As Family says:

      Yes, I think you will definitely want the powdered sugar or some other sweetener. You would be fine using granulated sugar in it’s place.

  6. I have a 1 litre container of cool whip. Would 8 oz be 1 cup or more due to it’s light weight ?

    1. Together As Family says:

      I think there is about 2 cups of Cool Whip in one of the 8 oz containers. So if you don’t have the 8 oz tub then I would just measure out 2 cups of Cool Whip from the 1 litre. I hope that helps 🙂

  7. Did you use natural peanut butter or regular? I wonder if you could use natural?

    1. Together As Family says:

      I use regular. I’ve found that natural peanut butter does not work well in baked goods. The texture is gritty and thicker than regular.

  8. Trying to make as much as I can ahead of time for thanksgiving and I’m wondering if this would be fine if I froze it?

    1. Together As Family says:

      I have never frozen so I can’t say for sure. This pie can be made a couple of days ahead of time and stored covered in the fridge. I actually love this pie the day after I made it and even on the second and third day. I would just make it like 2 days in advance or the day before and leave it in the fridge.

        1. Together As Family says:

          I should add that if you make it in advance DO NOT add the garnishes on top until right before serving. If you are using them, add the whipped cream and Reese’s minis before serving or add to each slice when serving. Good luck 🙂

  9. I was wondering if you would taste the sour cream in the pie? I have some family members that do not like sour cream. Thanks!

    1. Together As Family says:

      I don’t think you can taste it, but then again that’s coming from someone who does mind sour cream. It’s like the cheesecake flavor. Cheesecakes have sour cream in them to make them creamy and smooth. You can’t really taste it, but it’s there. You could always use less sour cream if you’re worried about it. That should work fine maybe using half of what the recipe calls for. I hope that helps 🙂

  10. I am making this tomorrow but don’t have sour cream, can I just use more cream cheese instead? Would that also help make it a little more dense like a baked cheesecake? Looks amazing!

    1. Together As Family says:

      Good question! Very soft cream cheese (so you don’t get lumps) should works just fine in place of the sour cream. I’ve never done it specifically with this pie, but I think it would work just fine. Enjoy ☺️

  11. New Subscriber here…What size of pie crust did you used?..thanks…

    1. Together As Family says:

      So glad to have you here! I use a regular Oreo pie crust from the grocery store. I have only ever seen the one size in the store.

  12. Audrey Griggs says:

    Can this be frozen & thawed right before serving?

    1. Together As Family says:

      I would suggest not freezing it. I’ve never had good experiences with freezing dairy. If you want to make it ahead of time, that’s fine, but I would just leave it in the fridge. I think the pie is actually better when it’s been refrigerated for 1-2 days. It will last for several days in the fridge.

  13. I used a gluten free chocolate Graham cracker crust…yummy! My husband lived it, the next morning my husband said give me a big piece of the cheese cake pie!
    New favorite, thank you!

  14. I’m a bit confused – at the beginning of the recipe you describe some of the ingredients mentioning it contains fresh whipped cream but the ingredients call for cool whip. The only mention owhipped cream is later as a possible garnish. Am I missing something?

    1. Together As Family says:

      The recipe is correct with Cool Whip. But you could always use fresh whipped cream if that’s what you prefer. I will have to go take a look at that, thanks for pointing that out.