A healthy take on classic peanut butter pie without dairy, gluten, or added sugar! This Vegan Peanut Butter Pie is just as rich and sweet as the original, but MUCH better for you and easy to make too.
My ALL TIME Favorite Dessert
Usually, I am terrible at choosing favorites. When it comes to movies. Or songs. Or even colors!
But desserts? I 100% have a definitive favorite.
If you’ve been a long-time reader, you’ve heard me mention my grandma’s famous Peanut Butter Pie.
A chocolatey, slightly crumbly Oreo crust filled with the most luscious creamy, peanut butter filling. Then drizzled with chocolate sauce and topped with Cool Whip. Absolute heaven!
Vegan Peanut Butter Pie
To me, peanut butter pie (AKA pb cheesecake, but we called it pie in my family!) with an Oreo cookie crust is the ALL TIME BEST DESSERT EVER. You can’t fight me on this. I can’t be swayed.
The thick, creamy sweet peanut butter filling on top of a crunchy cookie crust sprinkled with chocolate pb chips and drizzled with chocolate sauce…nothing compares.
And this vegan, gluten-free version tastes like my grandma’s original version!
It’s vegan, gluten-free, low sugar, and requires NO BAKING! The perfect easy, DECADENT treat to make for the holidays, a birthday, or just because.
I’d take a slice of that pie over birthday cake, an ice cream cone, a hot fudge sundae, fresh-baked cookies, or chewy edge-cut brownies ANY DAY.
Unfortunately, my grandma doesn’t live as close to me as she used to, so I don’t get to have it as often as I’d like (AKA: every day if I could have my way!). So after a major craving recently, I decided to dig through my baking ingredients and craft my own version of her famous pie with what I had on hand.
My version ended up being VEGAN, GLUTEN-FREE, and NO ADDED SUGAR! I was so happy with how it turned out and even more shocked at how close it tasted to the original despite being made with all vegan foods.
How to Make Vegan Peanut Butter Pie
I love nothing more than a no-bake dessert, and this Vegan Peanut Butter Pie is no exception! It’s simply made with:
- vegan cream cheese
- peanut butter
- monk fruit
- plant-based creamer
- your favorite gluten-free, vegan cookies
- chocolate syrup
To make it:
- Line an 8-10 inch spring form pan with parchment paper and set aside. In a food processor, combine cream cheese, peanut butter, creamer, and powdered sugar. Blend until smooth.
- In a medium mixing bowl, crumble cookies (you could also pulse them in a food processor!) and mix with peanut butter until a sticky dough like texture is achieved. Press cookie mixture down into prepared pan.
- Spread cream cheese mixture on top of cookie crust. Make sure it’s evenly distributed and sprinkle with chocolate chips if desired.
- Place in the freezer for at least an hour to set. Remove from freezer and let sit for a few minutes before slicing and serving with chocolate syrup. Store in the fridge for up to a week and in the freezer for up to 3 months!
Grab the full recipe below and get ready to taste your new FAVORITE dessert!Print
Vegan Peanut Butter Pie
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 8 slices
- Category: Dessert
-3 containers of Kite Hill Foods plain cream cheese
-1/2-3/4 cup natural peanut butter (I used crunchy!)
-1/2 cup powdered monk fruit
-1/4 cup unsweetened plant-based creamer
-14-16 of your favorite vegan gf chocolate chip or chocolate sandwich cookies (or regular Oreos…if you’re vegan but not GF!)
-1/2 cup creamy natural peanut butter
-vegan chocolate and peanut butter chips
–chocolate syrup (I like NuNaturals!)
Line an 8-10 inch spring form pan with parchment paper and set aside. In a food processor, combine cream cheese, peanut butter, creamer, and powdered sugar. Blend until smooth.
In a medium mixing bowl, crumble cookies (you could also pulse them in a food processor!) and mix with peanut butter until a sticky dough like texture is achieved. Press cookie mixture down into prepared pan.
Spread cream cheese mixture on top of cookie crust. Make sure it’s evenly distributed and sprinkle with chocolate chips if desired.
Place in the freezer for at least an hour to set. Remove from freezer and let sit for a few minutes before slicing and serving with chocolate syrup. Store in the fridge for up to a week and in the freezer for up to 3 months!
That same smooth n’ creamy, sweet peanut butter filling that I loved about my grandma’s recipe is perfectly recreated in my recipe. And the crust tastes even BETTER than the store-bought Oreo-based ones my grandma used to make hers with.
That crust I mentioned? You can make a double batch of it and make NO BAKE COOKIE BITES!! Instead of pressing it into a pie dish, roll it into small bites/balls for snacking on.
So you’re basically getting two recipes for the price of one with this post!
Don’t wait for National Peanut Butter Day to make this delectable dessert…any day can be Peanut Butter Day if you’re a true peanut butter lover in your heart.
Watch how to make this recipe HERE.
Do you have a favorite dessert?
Have you ever had peanut butter pie?
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