I decided to make a dessert cake for my mom’s birthday. What I ended up with is a sort of no-bake cheesecake pie that is creamy with chocolate peanut butter. This was my first cheesecake ever and it comes out well. The flavors are well balanced, you can taste both the chocolate and peanut butter along with the mild tang from the cream cheese. To make this pie I whipped some cream and added it to the filling. It lightened it up and also provided silkiness to the filling that I find irresistible when paired with the crisp, buttery graham cracker crust. To add some flare, and because I like a pretty garnish, I made some chocolate peanut butter whipped cream and piped it around the edges of the pie. It covered the less than beautiful edges of the pie.

Chocolate cream cheese pie recipe

Servces about 8

For the crust:

  • 300g graham cracker crumbs
  • 2 tablespoons light brown sugar
  • 6 tablespoons butter

For the filling:

  • 230g heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 180g cream cheese, at room temperature
  • 115g cup powdered sugar
  • 2 tablespoons peanut butter
  • 30g bittersweet chocolate, melted and cooled
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon vanilla

For the topping:

  • 170g  whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon peanut butter
  • 2 teaspoons Dutch-processed cocoa powder
  • ½ teaspoon vanilla
  • Grated chocolate for garnish, optional




  1. Heat the oven to 200°
  2. In a medium bowl combine the graham cracker crumbs and sugar. Mix well. Add the butter and microwave until the butter is melted, about 30 to 45 seconds. Mix the crumbs until they are evenly coated in butter. Spread the crumbs into a glass pie plate and press them into the plate to form a crust. Bake for 12 minutes, or until evenly golden brown and crisp. Cool to room temperature.
  3. Next, prepare the filling. In a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Beat until the cream forms medium peaks, about 3 minutes. Transfer the cream to a bowl and chill for 10 minutes.
  4. Into the same bowl, but now using the paddle attachment, combine the cream cheese, powdered sugar, peanut butter, melted chocolate, cocoa powder, and vanilla. Beat on medium speed until the mixture is light and fluffy, about 5 minutes.
  5. Scrape down the sides of the bowl and add the whipped cream. Beat on low speed until just combined, and then increase the speed to medium for 20 seconds. Spread the mixture into the prepared crust, cover with plastic, and chill for at least 2 hours.
  6. Once the pie has chilled prepare the topping. In a medium bowl with a hand mixer, combine the cream, powdered sugar, peanut butter, cocoa powder, and vanilla. Beat on medium speed until the mixture forms full peaks, about 3 minutes. Pipe or spread the cream on the chilled pie.

Enjoy 🙂