Vegan Peanut Butter Pie – it’s magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn’t be easier to make!

close up of a piece of peanut butter pie with a fork taking a bite, showing texture inside

The texture of this peanut butter pie is out of this world, crazy delicious.

It’s so creamy and fluffy, a little bit cheesecake-like but softer and lighter. I’ve had vegan peanut butter pies in the past that are incredibly dense, and not that there is anything wrong with that, but I wanted a lighter, fluffier pie filling.

And that is exactly what we have here! Better yet, it’s simple to make and the pie itself is no-bake.

whole pie that looks creamy and brown in a oreo crust

Find the complete recipe with measurements below.

Oreo cookie crust

We are making a simple Oreo cookie crust, just Oreo cookies and a bit of vegan butter/coconut oil. Crumble the cookies in a food processor or blender, and mix with the melted vegan butter. Press into a pan and bake for 7 minutes, then let cool completely.

You don’t have to use actual Oreos, I like Newman’s Own or Trader Joe’s brands. There is usually a gluten free version as well. If you need to pie to be gluten free, make sure to use gluten free cookies.

Or make it really easy and purchase a pre-made cookie or vegan graham cracker crust!

piece taken from pie dish for peanut butter pie, no toppings

Vegan peanut butter pie filling

Here are the ingredients you need for the filling, with possible substitutions:

  • Creamy Peanut Butter – For this pie, use the kind of peanut butter that can be stored at room temperature and does not need to be stirred. The natural kind just won’t work well here.
  • Vegan Cream Cheese – Just one 8-ounce package is needed, I used tofutti. I haven’t tried it, but it might work with my homemade cream cheese if you can’t find a store bought version.
  • Powdered Sugar – As always with vegan baking, make sure to use organic to ensure it’s vegan friendly, unless you know the brand is vegan. I like Wholesome brand for all my sugars.
  • Coco Whip – This is basically vegan cool whip. I used So Delicious brand, but there are a few out there and at most grocery stores now. You can find it in the freezer section by the berries. May also use homemade coconut whipped cream or possibly even my aquafaba based vegan whipped cream.

To make the filling, simply beat the peanut butter and vegan cream cheese until smooth, then add the powdered sugar and beat it in. Lastly, add the coco whip and beat until smooth, fluffy and combined. Pour into the cooled crust, and chill.

showing a vegan peanut butter pie from the side with whipped cream, peanut butter cups and drizzle of chocolate

How to store the pie

Let the pie chill in the refrigerator for at least a few hours to firm up. If you can’t wait, that’s okay, the pie will just be quite soft, but still completely delicious!

Store in the refrigerator for 4 days, if it lasts that long! It can also be frozen for longer.

Possible toppings

You don’t have to use any toppings at all, but if you want to jazz it up like I did, go for it!

I used vegan peanut butter cups, chopped up for decorating the top. There are a few brands out there, like Justin’s, UnReal, Theo and more. Or make my homemade version.

I also warmed a few tablespoons of peanut butter in the microwave until melty, and drizzled it over the pie.

Plus a layer of more coco whip and a drizzle of chocolate sauce (I just used this sauce, but you can make my vegan ganache if you’d like.)

pie on a plate with whole pie in background

This pie is incredibly rich, and a small piece goes a long way! But I’m not here to judge, eat as much as you want. ?

Looking for more no-bake recipes?

square image of a pie with light brown filling
5 stars (18 ratings)

Vegan Peanut Butter Pie

Vegan Peanut Butter Pie – it's magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn't be easier to make!
Prep: 20 minutes
Cook: 7 minutes
Chilling time: 3 hours
Total: 3 hours 27 minutes
Servings: 12 servings


Cookie crust

  • 25 Oreo or similar cookies*
  • 4 tablespoons vegan butter, melted

Peanut butter filling

  • 1 cup creamy peanut butter
  • 8 ounce package vegan cream cheese I used tofutti brand
  • 1 cup powdered sugar
  • 9 ounce package So Delicious Coco Whip* see notes for options

For topping, optional

  • 6-7 vegan peanut butter cups, chopped
  • warmed peanut butter, for drizzling
  • Chocolate Ganache or other chocolate sauce
  • more whipped topping


For the crust

  • Preheat the oven to 350 degrees F. Place the Oreo cookies in a blender or food processor, and pulse until they are fine crumbs. Dump the crumbs into a large bowl, then add the melted vegan butter and stir until the crumbs are moistened, but still crumbly.
  • Press the crumbs into a 9 inch pie pan, and bake for 7 minutes. Remove from the oven and let cool completely before filling.

For the filling

  • In a large bowl with a hand mixer (or stand mixer using the whisk attachment) beat the peanut butter and cream cheese until smooth. Now add the powdered sugar and beat in. Lastly, add the package of coconut whipped cream and beat until combined and smooth.
  • Pour the peanut butter filling into the cooled cookie crust, and spread it out evenly with a spatula or spoon.
  • Chill for at least a few hours, if possible, before slicing and serving. The longer it chills, the more firm the pie will be when you cut it. If you don't mind a softer pie, you can eat it after an hour.

For serving



  1. Newman’s Own brand or Trader Joe’s are a good alternative to Oreos. For gluten free, use gluten free Oreos.
  2. May use coconut oil instead of vegan butter, if desired.
  3. For best results, use regular peanut butter that can be stored at room temperature and does not need to be stirred (so NOT the natural kind.) 
  4. There are several versions of vegan peanut butter cups out there. I used Justin’s brand. You can also make them from scratch: Vegan Peanut Butter Cups.
  5. I used So Delicious Coco Whip, which is basically vegan cool whip. You can also use another brand if you have access, or make your own coconut whipped cream and use that instead. My aquafaba based whipped topping would likely also work.


Serving: 1of 12 servings | Calories: 365kcal | Carbohydrates: 38g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 308mg | Potassium: 183mg | Fiber: 3g | Sugar: 26g | Vitamin A: 216IU | Calcium: 48mg | Iron: 3mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Any chance you’ve made this with a brownie crust instead of the Oreos (like your GF Brownie recipe)?

    1. I haven’t personally had good luck with the Silk heavy cream, it just never whips for me. But if you can get it to work and it resemble whipped cream at all, it should work okay.

  2. This is delicious! Easy recipe and I’ll definitely put it into regular rotation. I followed the recipe exactly and it turned out great, it looked very similar to the pic and it tasted great.

  3. 6/5 stars! Impressed a few non-vegan dairy lovers as well. Could not tell it was vegan cream cheese and whip topping.

  4. I plan to make this for my daughters birthday next week. When you add the coco whip does it come straight from the freezer or should it be thawed in the fridge first? Thank you! 

  5. I made this and a “regular” pnut butter pie for a family gathering. Your pie won the taste test! Delicious! ?
    Super easy to make too! 

    1. That is so awesome! Thank you for this fun experiment, and for taking time to share your feedback! I’m so happy everyone loved the pie!

  6. What an lovely, rich, and tasty pie! It was so easy to make and I really appreciated that it was made of only a few ingredients. Vegans and non-vegans alike enjoyed this.  

    1. It freezes well for up to 2 months. Do keep it covered well to prevent freezer burn and keep the good flavor. ?

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