No-Bake Vegan Peanut Butter Cup Pie

GFGluten Free

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This No-Bake Vegan Peanut Butter Cup is dreamy and delicious, but made from only 9 simple ingredients! A perfect plant-based & gluten-free dessert.

This No-Bake Peanut Butter Cup Pie is a winner. It’s no secret I’m a huge fan of chocolate and peanut butter over here…so combining them into a dreamy, no-bake dessert just sounds like the most logical thing to do, right?

I sure hope you agree with me, because this dessert is not one to miss.

no-bake chocolate peanut butter pie on white plate with bite taken out of it


Not only is this recipe my ideal dessert, but it’s also made with only 9 plant-based ingredients! All of which are pretty good for you, if I do say so myself. We’ll also use each ingredient in multiple ways to get the most bang for our buck.

ingredients for no bake peanut butter cup pie in white bowls on marble background

Here’s what you’ll need:

  • Peanut Butter: it’s creamy, it’s drippy, and it’s a great source of fat and protein. What’s not to love? We’ll use this nutty spread to help hold our pie crust together and flavor our whipped PB filling.
  • Chocolate: in the form of both Cocoa Powder and Chocolate Chips, because more chocolate is always better in my book. The cocoa powder will help darken our no-bake oreo-esque crust, while we’ll add some melted chocolate chips both under and over the PB filling for some next-level dreaminess.
  • Maple Syrup: for some unrefined, caramel-y sweetness
  • Puffed Rice Cereal: this gluten-free alternative to crackers helps our no-bake crust stay nice and crispy
  • Silken Tofu: adds volume and texture to our PB filling. I promise, you can’t taste it!
  • Lemon Juice: adds a subtle tang and helps our dairy-free dessert get more depth of flavor, and
  • Vanilla Extract: helps to add a final touch of sweetness to round out the dish!


steps for making peanut butter cup pie components, crust, and assmebling

While there are a few (easy) steps to this recipe, each serves its crucial purpose:

  1. Make the Crust: by blitzing all ingredients together in a food processor, then pressing it into a pie or tart tin.
  2. Add the Chocolate Layer: adding a layer of chocolate to our no-bake crust helps to (1) hold it together, and (2) keep it crunchy! It’s okay if it looks a little messy (see photo above) because we’re going to cover it up anyways…
  3. Whip the Peanut Butter Filling in the food processor until it’s smooth and creamy, then pour over the crust.
  4. Decorate with “Fudge” Sauce: a.k.a. a few melted chocolate chips mixed with non-dairy milk. Dollop small amounts of sauce all over the PB filling and then pull a toothpick through it for a swirled effect!
  5. Freeze or Refrigerate: this step depends on how soon you’ll need the pie…or your fridge space 😉 You can place the pie in the freezer for 4 hours for a quick freeze, or store it in the fridge overnight to let it set. Either way, I recommend serving chilled, but not frozen.

Completed peanut butter cup pie on marble serving tray on marble background

I opted to make my pie in a tart pan because it would be easier to remove, but a regular 8″ pie pan will work as well! The no-bake crust in this recipe will cover the base of your pan, but not the sides. If you’d like it to cover the sides as well, see the recipe notes for further instructions.

This Peanut Butter Cup Pie has a crisp crust and velvety filling that’s reminiscent of a thick pudding. Like most PB Cup Pies, it’s a little messy to eat, but that’s all part of the fun, no? This all-ages-appropriate recipe is perfect for weekend desserts, birthday parties, potlucks, and more! Just make sure you have a fridge you can store it in right up until serving.

no bake peanut butter cup pie with slice taken out of it on marble background

If you’re looking for more no-bake desserts, you’ll also love these No-Bake Chocolate Almond Butter Bars, this No-Bake Chocolate Raspberry Tart, and this No-Bake Toasted Coconut Cheesecake!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


No-Bake Vegan Peanut Butter Cup Pie

no-bake peanut butter cup pie on marble serving tray on marble background

This No-Bake Vegan Peanut Butter Cup is dreamy and delicious, but made from only 9 simple ingredients! A perfect plant-based & gluten-free dessert.

  • Author: Caitlin Shoemaker
  • Prep Time: 4 Hours 30 Minutes
  • Total Time: 4 Hours 30 Minutes
  • Yield: Serves 6-8 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


For the Chocolate Crust*:

For the Filling:

For the Chocolate Swirl:


  1. Prep: grease an 8″ tart or pie pan with non-stick cooking spray and set aside. Make sure you have enough room in your fridge and freezer to be able to store the pie on a level surface.
  2. Crust: add the cereal, cocoa powder, and a pinch of salt to a food processor. Pulse for 30 seconds, until most of the cereal is broken up — there will still be some whole pieces, but that’s okay. Add the maple syrup and peanut butter to the food processor and process until a crumbly “dough” forms. Transfer the mixture to the prepared pan and use your fingers to firmly and evenly press into the pan base.
  3. Chocolate Layer: add the chocolate chips to a medium microwave-safe bowl and cook for 1 minute, then stir with a clean and dry spatula. Continue to microwave at 30 seconds intervals, stirring the chocolate between each interval. Once the chocolate is about ~80% melted, continue to stir until the residual heat melts all of the chips. Pour the chocolate over the pie base and use a spatula to spread evenly. Place in the freezer for 10 minutes, until the chocolate has set.
  4. Peanut Butter Filling: In the meantime, add the tofu, peanut butter, maple syrup, vanilla, lemon juice, and salt to the food processor and process for at least 60 seconds, until the mixture is thoroughly whipped and smooth. Pour this mixture over the pie base and use a spatula to smooth out the top.
  5. Chocolate Swirls: Combine the chocolate chips and milk together in a small, microwave-safe bowl and microwave for 15-20 seconds. Use a spatula to rapidly mix together until a smooth, fudge-like sauce forms. Dollop 1 teaspoon-sized drops of the fudge mixture on top of the peanut butter mixture, then use a toothpick to swirl the chocolate and PB filling together.
  6. Set & Serve: place the pie in the fridge overnight until set, or for at least 8 hours. You can also place the pie in the freezer for at least 4 hours and thaw before serving. Once set, serve as desired; leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.


  • Crust: I used a 1 1/2 tablespoons of regular cocoa powder and 1/2 tablespoon of dutch-processed cocoa powder to give the crust a darker, oreo-like color. This is totally optional though, and will not drastically affect the final taste. You can also use cacao powder instead of cocoa powder, if you’d like.
  • Double Crust: if you would like to have a thicker pie base and line the sides of your pie as well, 1.5x the crust recipe — 3 3/4 cups cereal, 3 tbsp cocoa powder, 4 1/2 tbsp maple syrup, 1/4 cup + 2 tbsp peanut butter, and 1 1/2 cups of chocolate chips to coat.
  • Peanut Butter: if your peanut butter is unsalted, use 1/2 teaspoon of salt in the PB filling instead of 1/4 teaspoon.

Keywords: vegan peanut butter pie, healthy peanut butter pie, peanut butter pudding pie, chocolate peanut butter pie, vegan chocolate peanut butter pie, no bake pie, no bake peanut butter pie


About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Amazing recipe, it was gone in no time. Now I’ve been asked to make the tofu cake over and over.

  2. hi caitlin! do you reckon I could add something like tapioca/arrowroot or even a little agar agar dissolved in boiling water if I wanted a slightly firmer texture? thank you 🙂

  3. This turned out amazing. I made it for my dad’s birthday because he loves peanut butter and is trying to eat healthier. I couldn’t find the brown rice cereal at my local market so I just used Graham crackers and it worked fine.

    1. That’s awesome! How nice of you for making your dad something for his birthday (and a happy birthday to him)!

  4. This recipe is so delicious and simple! I made it for family that normally eats dairy and they really enjoyed this! It is quite chocolate-y and rich, so you must like chocolate if you’re going to truly enjoy this! I froze the pie for 5-6 hours before thawing to enjoy. The tofu is not detectable at all (I used Smucker’s Natural Creamy Peanut Butter for reference). Believe me, I’ve tried too many recipes where they say the tofu can’t be tasted when it really can be, but this is not one of those! I will definitely be making this again!

  5. This is absolutely delicious but I will say it’s more of a mousse crumble rather than a pie. The filling didn’t firm up too much in the fridge (even after a day) so it all kinda just fell apart when I tried to get some out. But honestly I don’t care that much cause it’s just for me and my bf hahaha. It’s still absolutely delicious though and I love how few ingredients it has. Thanks for the recipe!

    1. It should definitely set! But glad you guys liked it regardless and if you make it again but feel like it’s still too loose you could always put it in the freezer for a bit!

  6. Hi Caitlin! happy belated bday!
    I just made this pie and for some reason… the tofu taste came through A LOT. It looks beautiful and the puffed rice crust was such a great idea! I usually love every recipe I’ve made by you and appreciate your taste buds… but this just didn’t work for me 🙁
    I wish I went with a cashew base instead. Any ideas why I’m getting way more unflavored tofu taste than peanut butter and chocolate? It seems to over power those strong flavors somehow. Can you also taste the tofu strongly? Appreciate all you do stay well! ☺️