No Bake Chocolate Peanut Butter Pie with Almond Crunch

Written by bhavana verma | October 11, 2025

Peanut butter is one of the most versatile ingredients you can use in any recipe. From layered mousse cups to chocolate truffles and more, there are numerous ways to incorporate peanut butter into your recipes, ensuring you'll never tire of exploring its possibilities. You can pair up peanut butter with jam, jelly, chocolate, white chocolate, whipped cream, fruits, and many other ingredients to make a perfect dessert for any occasion.

Peanut butter will always be there for you when you want to whip up something special with just a few simple steps and no complications. This recipe will teach you yet another delightful dessert you can make with peanut butter.

By combining the warmth and comfort of peanut butter with the nutty crunch of almonds, this recipe makes a perfect pie that you can prepare for just about any occasion. Simple, sophisticated, and delicious, this pie has everything you can ask for in a dessert. In addition to being simple, this recipe requires no baking, so you can prepare it a day ahead and serve it right out of the fridge the next day, allowing you njoy it with others and not get caught up in the kitchen.

This recipe is all you need when you want to prepare one dessert for the whole crowd. It is simple, sophisticated, and wholesome, allowing you to experience the smoothness of peanut butter with the crunch of almonds. Follow the recipe and prepare this delicious pie in simple steps.

Ingredients:

For the crust:

200g (about 20) Oreo chocolate sandwich cookies, crushed

6 tbsp unsalted butter, melted

For the filling:

1 cup (240g) creamy peanut butter

225g cream cheese, softened

1 cup (120g) powdered sugar

1 tsp vanilla extract

1 cup (240ml) heavy whipping cream, whipped to soft peaks

For the chocolate layer:

200g dark or semi-sweet chocolate, chopped

½ cup (120ml) heavy cream

For the almond crunch topping:

½ cup roasted almonds, coarsely chopped

2 tbsp sugar

1 tbsp butter

Method:

1. Crush the Oreo cookies along with the cream until it resembles wet sand.
2. Add melted butter and combine until every crumb gets evenly coated.
3. Press this mixture into the bottom and the sides of a 9-inch springform pan.
4. Keep in the fridge until it is hardened and set.
5. Meanwhile, prepare the filling.

1. Beat peanut butter and cream cheese until smooth.
2. Add powdered sugar and vanilla to it and mix well until evenly combined.
3. Gently fold in the whipped cream until the mixture becomes smooth and fluffy.
4. Spread filling evenly over the chilled crust.

1. Heat heavy cream until just steaming, avoid boiling it.
2. Turn off the heat when it just starts to steam.
3. Place chopped chocolate in a heatproof bowl and pour the hot cream over it.
4. Let it sit until the heat from the cream melts the chocolate, then stir the remaining lumps until everything is mixed smoothly.
5. Pour this chocolate mixture over the peanut butter filling and smoothen with the help of a spatula.

1. Prepare almonds by drying them in a hot pan for about 5 minutes.
2. You can roast the almonds as well if you want a deeper flavor.
3. Once dry, take them out of the pan and spread it out on a tray to cool down.
4. While the almonds are cooling down, prepare the sugar base.
5. Melt butter in a small pan over medium heat and add sugar.
6. Stir until the sugar has melted and caramelized.
7. Once the caramel is prepared, toss the almonds in it.
8. Coat the almonds evenly and spread out on a parchment paper lined baking sheet.
9. Let the almonds cool down, then chop them into small pieces with a knife.
10. As the caramel dries, it will harden up and turn the almonds crunchy while also providing a deep flavor.

1. Sprinkle the prepared almond crunch evenly over the chocolate layer.
2. Decorate with some more almonds, cookie crumbs, whipped cream, and any toppings of your choice.
3. Refrigerate the pie for at least 4 hours or until set.
4. You can also keep it in the fridge overnight to serve the next day.
5. Once it is set, you can slice it up for serving.

1. Store the pie in a foil wrap in the fridge for up to 1 week for lasting freshness.
2. You can also pack it up in small foil packages to take with you anywhere after it has frozen.