Gluten-Free Peanut Butter Pie (Vegan)

12 Slices
26 min

Made from scratch, this easy gluten-free peanut butter pie is the perfect no-bake dessert for any and every occasion. Smooth vegan peanut butter filling on top of a sweet and salty chocolate cookie crumb and chopped peanut crust. It’s the simplest stress-free sweet treat for the chocolate and peanut butter lover in your life!


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A gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

The Best No-Bake Gluten-Free Peanut Butter Pie


A smooth and airy peanut butter filling made with 5 simple ingredients that I bet you’ll already have on hand. Served on a crunchy chocolate cookie crumb crust that comes together in a matter of moments. Is there a better combination than this?

Gluten-free and vegan, this no-bake peanut butter pie recipe is an allergy and/or lifestyle-friendly party must for any and all chocolate and peanut butter people.


What Makes Up A Peanut Butter Pie


Chocolate Cookie Crumb Crust – a buttery and rich chocolate cookie crumb crust with chopped salted peanuts made in under 5 minutes.

Peanut Butter Filling – not too sweet and silky smooth, this peanut butter filling only requires 5 ingredients.

A gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

Peanut Butter Pie Ingredients & Substitutions


As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.


Here are a few key ingredients for this cheesecake but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.


Chocolate Cookie Crumbs: I adore the ease of using pre-crushed chocolate cookie crumbs like these ones from Kinnikinnick. Any cookie such as Oreos, Kinnitoos, or even animal biscuits would work as long as they are finely ground into a coarse sand texture.

Salted Butter: Use whatever brick-form butter fits your dietary preferences/needs such as vegan, lactose-free, or regular.

Whipping Cream: Seeing as how this is a vegan recipe, I used plant-based whipping cream. If you are not vegan, dairy-free, or lactose-free use regular heavy whipping cream. This could also be replaced with store-bought frozen cool whip.

Cream Cheese: Again, as this is written vegan, I used plant-based cream cheese. Feel free to swap in regular full-fat cream cheese, the brick kind, in place.

Peanut Butter: Creamy peanut butter is best for this pie to keep it light and fluffy. Do not use natural peanut butter.

A slice of gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

Easy Step-By-Step Instructions


Here’s how to make this no-bake celiac-friendly peanut butter pie. You’ll need a large mixing bowl, a stand mixer or handheld electric one, a 9-inch pie plate, a 9-inch spring form pan, or an 8 or 9-inch cake pan and a spatula.

Step 1: Prepare the crust. In a large mixing bowl combine all the crust ingredients together and mix. Pour the crust mixture in and press the crust up against the sides and bottom of the pan. Use a flat heavy-bottomed glass or measuring cup to press down and compact the crust base. Place in the freezer while you prepare the filling.

Step 2: Make the filling. In a large mixing bowl or stand mixer, beat the room-temperature cream cheese and peanut butter on high speed for 2-3 minutes or until smooth. Add in the icing sugar and salt and mix again until combined and smooth. Set aside.

Step 3: Prepare the whipped cream. In a stand mixer or large mixing bowl with electric beaters, whip the whipping cream on high speed until thick stiff peaks are achieved.

Step 4: Fold the filling together. Add the whipped cream into the peanut butter cream cheese mixture and gently fold it together with a spatula. Take your time with this and be careful to not knock the air out of the whipped cream.

Step 5: Decorate & Chill. Pour the peanut butter filling into the crust and top with a drizzle of melted chocolate, chopped peanuts, and chocolate chips if desired. Place the pie into the refrigerator and allow it to chill for at least 6 hours but preferably overnight.

Step 6: Enjoy!

A gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

Vegan Peanut Butter Pie Success Tips


Let’s set you up for peanut butter pie success with a few helpful tips and tricks.

1. Make sure the cream cheese is at room temperature. This ensures a smooth, creamy filling without any lumps.

2. Press the crust firmly into the pan. Use this opportunity as an arm workout or you’ll be left with a crumbly crust.

3. Carefully fold the peanut butter mixture and whipped cream. If you are too rough it will beat the air out of the whipped cream and the cheesecake will not set.

4. Don’t skimp on the chill time. No-bake pies need a long time to chill in order for the fat to solidify and properly set.

A gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

How To Store/Freeze Dairy-Free Peanut Butter Pie


This easy peanut butter pie can be stored in an airtight container for up to 5 days in the fridge. You can even freeze the entire pie if desired.

To thaw, simply remove it from the freezer and sit it at room temperature for 1-2 hours. Alternatively, you can allow it to slowly thaw overnight in the fridge.


The Best Gluten-Free Peanut Butter Pie


I cannot wait for you to try this downright delicious peanut butter pie recipe. A buttery chocolate cookie base with a fluffy peanut butter filling. This incredibly easy gluten-free vegan peanut butter pie is a sweet and salty delight in every single no-bake bite.

Make sure you leave this recipe a star rating and review. I can’t wait to hear all about it! You can also tag me on Instagram @cakedbykatie or follow along for more delicious recipes on Pinterest.

A slice of gluten-free peanut butter pie on a chocolate cookie crust and topped with melted chocolate, chocolate chips, and peanuts.

Chocolate & Peanut Butter Recipes


Need more chocolate peanut butter in your life? Ya, me too! Here are a few other recipes I think you’ll love.


  • Dairy-Free Peanut Butter Chocolate Chip Cookies
  • Dairy-Free Peanut Butter Chocolate Cake
  • Gluten-Free Banana Cake (Dairy-Free)
  • Peanut Butter and Jelly Cookies (Gluten-Free & Dairy-Free)
  • Chocolate Cake (Gluten-Free & Vegan)
Gluten-Free Peanut Butter Pie (Vegan)
Recipe details
  • 12  Slices
  • Prep time: 20 Minutes Cook time: 6 Minutes Total time: 26 min
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Ingredients
Chocolate Cookie Crumb Crust
  • ½ cup (113g) vegan salted butter, melted
  • 2 cups (240g) gluten-free vegan chocolate cookie crumbs
  • 1 cup (150g) salted peanuts, finely chopped
Peanut Butter Filling
  • 1 cup (250g) vegan cream cheese, room temperature
  • 1 cup (210g) smooth peanut butter
  • ¾ cup (90g) icing sugar
  • pinch of fine sea salt
  • 1 cup (240ml) vegan whipping cream, cold
  • optional: melted chocolate, chocolate chips, and peanuts for decor
Instructions
Chocolate Cookie Crumb Crust
Prepare a springform pan, pie plate, or cake pan with non-stick baking spray and parchment paper.
In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
Pour into the prepared pan and firmly press the mixture down on the bottom and up against the sides with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.
Peanut Butter Filling
In a stand mixer or large bowl with electric mixers, beat the cream cheese and peanut butter on high for approximately 2-3 minutes or until smooth.
Add in the icing sugar and salt and combine until smooth. Set aside.
In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
Add the whipped cream to the peanut butter cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
Pour the filling into the crust and spread evenly. Top with melted chocolate, chocolate chips, and peanuts if desired. Place in the fridge and allow chilling for a minimum of 6 hours, but preferably overnight. Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
CAKED by Katie
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