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!
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.
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!
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.
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.)
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?
Vegan Peanut Butter Pie
Ingredients
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
Instructions
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
- You can serve it as is, or add some additional toppings. I added a layer of coco whip, a drizzle of vegan chocolate sauce (this brand, or use my chocolate ganache recipe), melted peanut butter and some chopped vegan peanut butter cups!
Video
Notes
- Newman’s Own brand or Trader Joe’s are a good alternative to Oreos. For gluten free, use gluten free Oreos.
- May use coconut oil instead of vegan butter, if desired.
- 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.)Â
- 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.
- 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.
Why do your nutrition facts have cholesterol? I want to make sure I’m making this 100% vegan (only animal products contain cholesterol), so what should I omit from your ingredient list to make it that way?
Sorry about that, you are correct there is no cholesterol in the pie. The automatic calculator accidentally used a non-vegan ingredient which added a little cholesterol, but that was incorrect and I have updated it. Thanks for catching that!
I haven’t made this yet- do you think it would hold in a springform pan once I’ve removed the sides? I don’t have a pie dish.Â
Thanks!
Yes, it should hold up just fine in a springform pan!
Do you think I can use peanut butter powder instead of peanut butter? Possibly add more cream cheese to make sure it’s creamy and hardens more?Â
You could try it. Definitely add more cream cheese to help replicate the creamy texture.
This was SO delicious – probably the best dessert/cheesecake I’ve ever tasted, Shared it with non-vegan friends who also thought it was one of the best things they’d ever tasted. I think it actually got better after a few days in the fridge – the base got softer and chewier so you can definitely make it a day – or few – ahead. I used a very thick coconut cream (there is no liquid part when it’s in the can) – I can imagine the brand of coconut milk you use makes a difference. Go for a high percentage of coconut milk, the thicker the better,
Highly recommend.
Thank you so much for leaving such a thoughtful review, Karen! I’m so happy you and your friends loved the recipe!
I don’t have vegan cream cheese on hand. What would you substitute for that ingredient? I do have tofu, coconut cream in a can, and vegan butter on hand. Thanks!
Easy and came out perfect! Definitely a crowd pleaserÂ
This is such a delicious dessert. This is my 3rd time making it. Can I make it two days ahead of time?
Yes you can! It can store in the refrigerator for about 4 days. Add the toppings just before serving! Happy cooking!
Hi! Do I add the toppings after I’ve chilled it for 3 hours? Or should I add toppings before the chilling process? Thanks!
You can add the toppings right before you serve it!
This might be a dumb question, but do you take the creme filling out from the Oreos before processing? Thanks so much!
Not a dumb question at all! But no, I do not. Leave the creme filling in. 🙂
I have tried and loved over 50 of your recipes. My husband (who is not vegan) said this is the best dessert he’s ever had and he loves it! Thanks so much for giving us amazing recipes. Â
Wow – thank you for sharing your review and comments, Tess! I’m thrilled the pie was a hit! Thank you for using my recipes, and I”m glad you are loving them!
This is amazing! Made with almond butter because of a peanut allergy. My son LOVED it. I may adjust the sugar a little for me since I don’t like super sweet but this is a real crowd pleaser.Â
I’m so glad the pie was a hit! It’s good to hear feedback with the pie being made from almond butter! Thanks for sharing your review and comments!
This dessert is AMAZING! I made this dessert for a meat and potatoes kind of crowd. Everyone was raving about this pie and were so surprised when they found out it was vegan! I love showing people how plant-based foods are delicious! Thanks so much for all your hard work and creativity!
Thank you very much for your kind words! They mean a lot! I appreciate you taking your time to share your review and comments, and for using my recipes! I love creating them!
I made this today- I was really worried that it wasn’t going to work- I might have overwhipped the pb and cream cheese because it started to separate. I threw it in the freezer for a bit and whipped it again for a few seconds and added the whipped cream and it was perfect. Man, this is RICH. It’s like 99% fat, but worth it. Also, I made coconut whipped cream and used vanilla pudding mix as a stablizer- worked great.
Thanks for sharing your review and comments! I’m glad the pie worked out for you and that you enjoyed it!
Nora, we are so thankful for you in our home! You’re the first recipe blog we came across after going vegan ~2 years ago and you’re still our go to. This is my second time making this pie and it is TO DIE FOR. Bringing a few slices in for my vegan coworkers tomorrow even though I really want to just keep it all for myself!
Hi Kelly! Thank you so much for your kind words and great review! I am thrilled that you love my recipes and they are your go to! It’s really kind of you to share your peanut butter pie!
This was soooo good! Thank you. 🙂
How well and how long does this last frozen?
It freezes well for up to 2 months, but do keep it covered well to prevent freezer burn and keep the good flavor. 🙂
Made this yesterday for my bestie’s b day and it was a huge hit. All three of the vegans who had some raved! It’s like a pb french silk & just perfect. Another winner!
I did use Oreo Thins for the crust (bc reg Oreos have been too sticky for me in past) & did 2 c of crumbs; they worked great. Only other change was a dash of vanilla in the filling.
What a fun birthday dessert! I’m glad the pie was hit! Thank you for sharing your great review and comments!
Hey Nora, I am allergic to milk and eggs.
I went to the store to get those peanut butter cups you recommended, but they were made on the same equipment as milk. do you have another brand that is safe?
Sorry, I do not know which brands are safe for allergies. You don’t have to use any for the top though, if you can’t find ones that are totally safe.
I made this and can declare that it is a winner! For the coco whip – I just put a can of coconut cream in the fridge overnight and discarded the liquid before whipping. Careful to buy at least 2 packets of oreos, I found I ‘taste tested’ a few before processing and the crust came up a little short.. Great recipe and will definitely make again. Thank you for sharing!
Glad you enjoyed it, thanks for sharing!
SO light and fluffy. I’ve been looking for a good vegan dessert that doesn’t make me feel too stuffed from the amount of sugar in the recipe. This is perfect with a cup of hot coffee or tea(or by itself!). ?
I’m so glad you love the pie! Thank you for sharing your wonderful review!
Made this last weekend and it was delicious! One of our favorite desserts of yours so far, even though we have loved everything! Keep up the good work and we always look forward to your new recipes!
Hi Kelly! Thank you for sharing your kind review ad comments! I’m glad you’ve found a favorite! Thank you for using my recipes!
Just finished making this and I can’t stop licking the spoon. It’s so good. My MIL loves peanut butter and is going to flip over this. We are driving 1.5 hours to their house. Thoughts on freezing and allowing to thaw on the drive? We will eat a few hours after we arrive.
Right? I couldn’t believe how delicious that filling was. It might be a bit soft, but it all depends on how warm it is in the car on the way. If you can safely stick it in a bag or container that keeps it somewhat cool, that would be best. But it should work! Hope she enjoys it. 🙂
What perfect timing — my husband’s birthday is this coming weekend and I was struggling to figure out what dessert I was going to make! He’s a peanut butter fanatic so this will be great!
I was wondering if you could elaborate on why natural peanut butter won’t work in this recipe?
Thank you!!
Hi Kayla! Perfect, I hope he enjoys it (you, too!) Natural peanut butter is very inconsistent to bake with, some brands are very oily, others are super thick. The other kind of peanut butter is consistent and delivers great results every time. If you use natural, your pie will taste different and probably be more dense, it’s hard to say. But I love natural peanut butter for toast and other recipes, just not usually in baking. 🙂
I hate even asking this question… but can almond butter be used instead of peanut butter. Allergy to peanuts.
That’s okay! I totally think you could, and maybe even top it with some almond butter cups! It would of course be very almondy tasting, but I don’t think that’s a bad thing.
Do you think this would work using creamy almond butter instead? (We have a peanut allergy in our house) This looks AMAZING!
Totally! Top with some almond butter cups, too. 🙂