Easy No-Bake Vegan Peanut Butter Pie with Oreo Crust

If you love the rich taste of peanut butter and want a vegan dessert that’s both easy and impressive, this no-bake vegan peanut butter pie is going to be your new favorite. It combines the decadence of a cheesecake-like filling with a crunchy chocolate cookie crust for an irresistible treat.

With just six ingredients and minimal effort, you’ll have a light, fluffy pie that’s packed with peanut buttery goodness and perfect for family dinners, potluc-ks, or any time you want a sweet, plant-based dessert. While it’s a treat, it’s worth noting that Healthline highlights the nutritional benefits of peanut butter, making this a satisfying indulgence.

What You’ll Need for the Oreo Cookie Crust

The crust is the foundation for this pie, and we use Oreo-style cookies blended with vegan butter to make it rich and sturdy. You can use classic Oreos, which are generally vegan, or alternatives from brands like Newman’s Own or Trader Joe’s — many of which also have gluten-free options.

If you prefer, substitute vegan butter with coconut oil for a subtle tropical twist. To prepare, you crush the cookies finely, mix with the melted vegan butter, then press the mix firmly into a pie pan and bake it briefly to set.

This quick bake improves texture and helps avoid a soggy bottom once the filling is added.

Ingredients and Tips for the Peanut Butter Filling

The creamy, fluffy peanut butter filling is the star of this pie. Use a smooth, no-stir peanut butter that can be kept at room temperature — natural peanut butter often separates, which can affect texture.

Vegan cream cheese adds richness and softness; brands like Tofutti or Miyoko’s work beautifully. Powdered sugar sweetens without graininess, and using an organic brand ensures it’s vegan-friendly.

Finally, top it off by folding in coconut-based whipped topping like So Delicious Coco Whip, or make your own coconut whipped cream if preferred. The result is a luscious, airy filling that is both peanut buttery and light enough to enjoy in small slices without weighing you down.

Step-by-Step Instructions to Make It Perfectly

1. Preheat the oven to 350°F (175°C).
2. Crush Oreo cookies finely in a food processor, mix with melted vegan butter, and firmly press into a 9-inch pie tin. Bake for 7 minutes, then cool.
3. Beat the peanut butter and vegan cream cheese in a large bowl until smooth.
4. Add powdered sugar, beating until fully combined.
5. Gently fold in the coconut whipped topping until fluffy and homogeneous.
6. Pour the filling over the cooled crust and smooth with a spatula.
7. Chill the pie in the refrigerator for at least 3 hours to set before serving.

If you’re short on time, even an hour will produce a softer but delicious pie. For best slicing, longer chilling is recommended.

How to Store and Serve Your Peanut Butter Pie

After chilling, your pie will be firm and ready to slice into creamy wedges. Store leftover pie covered in the refrigerator for up to 4 days to keep it fresh.

If you’d like to save it longer, freeze the pie wrapped tightly in plastic wrap and foil; it will keep well for up to 2 months. Thaw overnight in the fridge before serving.

Because the filling is quite rich, small slices are satisfying, though no judgment if you want seconds! For an extra touch, add toppings like chopped vegan peanut butter cups, a drizzle of warmed peanut butter, vegan chocolate sauce, or a dollop of whipped coconut cream.

Helpful Tips and Troubleshooting

To ensure a perfect pie every time, here are some expert tips:

• Use room temperature ingredients for a smooth filling.
• Avoid natural peanut butter varieties that require stirring; they can cause the filling to be less creamy.
• For a firmer crust, press down the cookie crumb mixture very firmly with the back of a spoon before baking.
• If your filling looks too runny, chill it longer or add a tablespoon of cornstarch to thicken before folding in the whipped topping.
• To make the recipe nut-free, substitute sunflower seed butter for peanut butter.
• If you can’t find vegan coconut whipped topping, homemade coconut cream whipped with a bit of powdered sugar works wonderfully. You can also explore our guide on the best vegan heavy cream substitute for other non-coconut options.

Following these tips can solve common issues and elevate your pie to next-level deliciousness.

Frequently Asked Questions About Vegan Peanut Butter Pie

Can I use natural peanut butter? Natural peanut butter that separates isn’t ideal because it can make the filling grainy and less stable.

Use a creamy, no-stir kind for best results. Is this pie gluten-free?

It can be gluten-free if you use gluten-free Oreo-style cookies or graham cracker crusts. Can I make the pie ahead of time?

Yes! This pie freezes well and can be made a week in advance, just thaw overnight in the fridge.

Why does my pie sometimes turn out runny? Make sure to chill the pie long enough to set.

Also, crisp crust and firm filling depend on using the right ingredients and mixing techniques. What toppings work best?

Popular choices include vegan peanut butter cups, chocolate drizzle, toasted peanuts, or extra coconut whipped cream. If you have any other questions, let me know in the comments!

Complete Recipe Card

Prep Time: 20 minutes
Cook Time: 7 minutes
Chill Time: 3 hours (or longer for firmer pie)
Servings: 12

Ingredients

For the Oreo Cookie Crust:

• 25 Oreo or similar cookies (regular or gluten-free)
• 4 tablespoons vegan butter, melted (or coconut oil)

For the Peanut Butter Filling:

• 1 cup creamy, no-stir peanut butter
• 8 ounces vegan cream cheese (like Tofutti or Miyoko’s)
• 1 cup powdered sugar (organic recommended)
• 9 ounces coconut whipped topping (e.g., So Delicious Coco Whip)

Optional Toppings:

• 6-7 vegan peanut butter cups, chopped
• Warmed peanut butter drizzle
• Vegan chocolate sauce or ganache
• Additional whipped coconut cream

Instructions

1. Preheat oven to 350°F (175°C).
2. Pulse cookies in a food processor to fine crumbs. Mix with melted vegan butter.
3. Press firmly into a 9-inch pie pan and bake 7 minutes. Cool completely.
4. Beat peanut butter and cream cheese until smooth.
5. Add powdered sugar; beat until combined.
6. Fold in coconut whipped topping gently until fluffy.
7. Pour filling into cooled crust; smooth top.
8. Chill for at least 3 hours before serving.

Storage

• Refrigerate covered up to 4 days.
• Freeze wrapped tightly up to 2 months.

Enjoy this creamy, fluffy, and utterly peanut buttery vegan pie!

Conclusion

This vegan peanut butter pie strikes the perfect balance between rich and light, simple to make but sophisticated enough for special occasions. It requires minimal ingredients, no baking for the filling, and yields a creamy, fluffy dessert everyone will love — vegan or not!

Whether you keep it classic or dress it up with your favorite toppings, this pie is sure to become a staple in your dessert repertoire. If you enjoyed this recipe, you might also love our Easy Vegan Lemon Meringue Pie. Give it a try and savor every spoonful of peanut buttery bliss!