This no-bake, vegan peanut butter cup Oreo pie is delicious and easy to make! The crust is topped with a creamy peanut butter filling, chocolate swirl, and homemade peanut butter cups. This pie is beautiful, slices so cleanly (a blessing, honestly), and beyond delicious!

No-Bake Peanut Butter Cup Oreo Pie [Vegan]



Crust: Filling:
  • 1 cup peanut butter (I used creamy unsalted)
  • 2/3 cup water
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla
  • Pinch salt


  1. For crust, combine ingredients in a food processor and blend until all cookies are crushed and evenly combined. Spread on the bottom of an 8 or 9-inch tart or pie pan. Place in fridge to set.
  2. Combine all your filling ingredients in a food processor and pulse until homogenous. Pour into crust and make sure the filling is evenly distributed.
  3. Melt your chocolate chips and using a spoon, spoon a spiral of chocolate onto the tart. Using a fork, swirl the chocolate to your pleasing.
  4. Set in fridge for 4 hours or freezer for 2-3 hours. Halfway through chill time, press peanut butter cups along the edge of the pie and return to fridge to finish setting.
  5. Serve!