What the heck is this?
This is peanut butter pie in all its rich, luscious glory—a no-bake dessert that tastes like a giant, velvety peanut butter cup met a fluffy cheesecake and they lived happily ever after in a cookie crust. We’re talking silky smooth filling, chocolatey base, and just enough sweet to keep you coming back for seconds (and thirds, if we’re being real). It’s ridiculously easy, doesn’t require your oven, and basically makes you the dessert hero at any gathering.
Why You’ll Love This Recipe
It’s no-bake, which means no stress. It’s rich but not heavy, sweet but not cloying. It’s also wildly customizable—want to add a drizzle of hot fudge or some crushed pretzels on top? Go for it. This pie is as chill as it is delicious. It’s make-ahead friendly, crowd-pleasing, and a total showstopper with minimal effort. Honestly, it’s the kind of dessert that makes people think you’re some kind of pastry genius when really…you just know how to use a mixer.
The Good Stuff You’ll Need
- For the crust: 1 ½ cups crushed chocolate sandwich cookies (like Oreos), ¼ cup melted butter
- For the filling: 1 cup creamy peanut butter, 8 oz cream cheese (softened), ¾ cup powdered sugar, 1 tsp vanilla extract, 1 ½ cups heavy whipping cream
- Optional topping ideas: Whipped cream, chocolate shavings, chopped peanut butter cups, crushed pretzels, melted chocolate drizzle
Let’s Do This
- Make the crust: Combine crushed cookies and melted butter in a bowl. Stir until it’s the consistency of wet sand, then press firmly into a 9-inch pie dish. Chill in the fridge for at least 30 minutes to firm up.
- Whip the cream: In a cold bowl, whip the heavy cream until stiff peaks form. Set it aside. (Yes, you can use store-bought whipped topping if you must—but homemade is so much better.)
- Mix the filling: In another large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream until the mixture is light and fluffy.
- Assemble: Spoon the filling into the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours, but overnight is even better for that perfect slice.
- Top it off: Right before serving, add your toppings of choice. A swirl of whipped cream, some chopped peanut butter cups, a drizzle of melted chocolate—go wild or keep it simple. Either way, it’ll be devoured.
Serving Suggestions
Serve chilled, preferably with a coffee, milk, or—if you’re in full treat mode—a milkshake on the side. This pie plays really well with a scoop of vanilla ice cream too, just saying.
Switch It Up
Swap the cookie crust for a graham cracker one if you want something more classic. Prefer crunchy peanut butter? Use it! Feeling chocolatey? Stir mini chocolate chips into the filling. Or go full salty-sweet and sprinkle crushed pretzels or flaky salt on top.
Make-Ahead Tips
This pie is basically born for prepping in advance. Make it the day before your party, cover it tightly, and let it chill overnight. It also freezes well—just thaw in the fridge before serving.
Questions People Actually Ask
Can I use store-bought crust? Yup. A pre-made chocolate crust works just fine if you’re short on time.
Is this super sweet? It’s sweet, yes, but balanced thanks to the tangy cream cheese. Want less sugar? Cut the powdered sugar by a few tablespoons and taste as you go.
Can I freeze it? Absolutely. Freeze the whole pie (wrapped tightly) or individual slices. Thaw in the fridge for a few hours before serving.
What if I don’t have a mixer? A whisk and strong arms will get the job done—especially if everything’s soft enough. But a hand mixer or stand mixer makes life easier.
Peanut Butter Pie: The Creamy, Dreamy No-Bake Dessert You Didn’t Know You Needed
- Total Time: 15 minutes
- Yield: 8 servings
Description
This is peanut butter pie in all its rich, luscious glory—a no-bake dessert that tastes like a giant, velvety peanut butter cup met a fluffy cheesecake and they lived happily ever after in a cookie crust. We’re talking silky smooth filling, chocolatey base, and just enough sweet to keep you coming back for seconds (and thirds, if we’re being real). It’s ridiculously easy, doesn’t require your oven, and basically makes you the dessert hero at any gathering.
Ingredients
For the crust: 1 ½ cups crushed chocolate sandwich cookies (like Oreos), ¼ cup melted butter
For the filling: 1 cup creamy peanut butter, 8 oz cream cheese (softened), ¾ cup powdered sugar, 1 tsp vanilla extract, 1 ½ cups heavy whipping cream
Optional topping ideas: Whipped cream, chocolate shavings, chopped peanut butter cups, crushed pretzels, melted chocolate drizzle
Instructions
Make the crust: Combine crushed cookies and melted butter in a bowl. Stir until it’s the consistency of wet sand, then press firmly into a 9-inch pie dish. Chill in the fridge for at least 30 minutes to firm up.
Whip the cream: In a cold bowl, whip the heavy cream until stiff peaks form. Set it aside. (Yes, you can use store-bought whipped topping if you must—but homemade is so much better.)
Mix the filling: In another large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream until the mixture is light and fluffy.
Assemble: Spoon the filling into the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours, but overnight is even better for that perfect slice.
Top it off: Right before serving, add your toppings of choice. A swirl of whipped cream, some chopped peanut butter cups, a drizzle of melted chocolate—go wild or keep it simple. Either way, it’ll be devoured.
Notes
Swap the cookie crust for a graham cracker one if you want something more classic. Prefer crunchy peanut butter? Use it! Feeling chocolatey? Stir mini chocolate chips into the filling. Or go full salty-sweet and sprinkle crushed pretzels or flaky salt on top.
- Prep Time: 15 minutes
Nutrition
- Calories: ~450 kcal per serving
- Fat: ~35g
- Carbohydrates: ~30g
- Protein: ~7g