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Vegan Peanut Butter Pie

5 from 3 reviews


For filling:

-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

For crust:

-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!