Description

This no-bake chocolate peanut butter swirl pie is the ultimate indulgence for dessert lovers. Featuring a crunchy chocolate cookie crust, creamy peanut butter filling, and rich chocolate swirls, it’s decadent, simple to prepare, and perfect for holidays, parties, or any time you crave a sweet treat without using an oven.

Ingredients

Crust

1 (9-inch) chocolate cookie crust (store-bought or homemade)

Filling

8 oz cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping (like Cool Whip)

Chocolate Swirl

½ cup semi-sweet chocolate chips
2 tablespoons heavy cream

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Instructions

Prepare the Filling: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fully incorporated.
Fold in Whipped Topping: Gently fold the whipped topping into the peanut butter mixture until the filling is light and fluffy.
Fill the Crust: Spoon the peanut butter filling evenly into the chocolate cookie crust and smooth the surface with a spatula.
Melt Chocolate: In a small microwave-safe bowl, melt the chocolate chips with the heavy cream in 20-second intervals, stirring between intervals until smooth and glossy.
Create Chocolate Swirls: Drizzle the melted chocolate over the peanut butter filling, then use a toothpick or knife to swirl the chocolate into the surface, creating a marbled effect.
Chill the Pie: Refrigerate the pie for at least 4 hours or until fully set and firm.
Serve: Slice the pie and serve chilled for best flavor and texture.

Notes

For extra decadence, top with chopped peanut butter cups or drizzle melted peanut butter over the pie before chilling.
You can substitute homemade whipped cream for the store-bought whipped topping if preferred.
The pie can be made up to 2 days in advance and stored covered in the refrigerator.