One of our favorite restaurants in the world happens to be next door to none other than The Cheesecake Factory. We usually can’t resist stopping for a piece of cheesecake to take home. I have to admit, I don’t love having dinner at The Cheesecake Factory (it’s just a little overpriced for what it is, in my opinion), but the cheesecake is on point.
I don’t love making cheesecake at home. They are so fussy, and mine always crack.
This no-bake version is seriously full-proof. The base has all the rich flavors of a chocolate cheesecake, and the peanut butter layer piped on top makes the whole thing taste like a peanut butter cup. It’s perfect for #Choctoberfest or any time of year!
This recipe actually makes enough for two pies, or you can do what I did and make one big pie and six mini pies. I couldn’t find mini Oreo pie crusts, so I just used regular graham cracker pie crusts, and they were still very tasty. Plus, mini pies look so cute on a plate. I delivered to the neighbors and they loved them.
I was inspired to make this pie after receiving peanut butter chips from one of our #Choctoberfest sponsors, Davis Chocolate. Their Organic Peanutta Chips are easily the tastiest peanut butter chips I’ve ever tried, and I’m not just saying that because they sent me a bag to try, along with their wave chocolate sticks. I kept eating them right out of the bag, and had to stop myself so I would have enough for this recipe. They are delicious!
They are perfect on top of this pie to add a little peanut butter texture. You could also use the wave chocolate sticks to decorate your pie, though I’ve been opting to nibble on them at night with a glass of wine. 🙂
If you haven’t yet, make sure you enter our #Choctoberfest giveaway. You can win over $450 worth of prizes. Here’s the printable recipe, and scroll down to get more chocolatey recipes from today’s #Choctoberfest bloggers:
No-Bake Chocolate Peanut Butter Cheesecake Pie
- 2 Oreo pie crusts
- 3 8- ounce packages cream cheese
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 cups chocolate chips
- 2 cups peanut butter
- 1/2 cup peanut butter chips I used Davis Chocolate's chips
Mix together the cream cheese and vanilla, then slowly add 1 1/2 cups of powdered sugar and mix until well combined.
Melt 1 1/2 cups of chocolate chips and stir into the cream cheese mixture.
Pour into the pie crusts and chill while you are making the peanut butter layer.
Melt the peanut butter and add the remaining 1 cup of powdered sugar until well combined.
Spoon into a piping bag and distribute evenly among the pies to create a thin layer of peanut butter on top of the chocolate.
Sprinkle with the remaining chocolate chips and the peanut butter chips and refrigerate until chilled.
Latest posts by Allison (see all)
- Easy Vegan Brownies #EarthDayRecipes - April 22, 2019
- Honey Maple Chocolate Granola - April 10, 2019
- The PinterTest Kitchen is Now…. TRIPLE CHOCOLATE KITCHEN! - March 28, 2019