No-Bake Creamy Peanut Butter Pie Recipe

ByHarry Bern
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Introduction

This No-Bake Creamy Peanut Butter Pie is a luscious and easy dessert that combines a crunchy chocolate cookie crust with a smooth, rich peanut butter filling. Perfect for warm days or when you want to skip the oven, it’s delightfully indulgent and sure to impress.

A slice of dessert with three layers sits on a white plate on a white marbled surface. The bottom layer is a dark brown, crumbly cookie crust. The middle layer is thick, creamy, and pale beige, smooth in texture. The top layer is covered with golden beige peanut butter chips and small peanut pieces, drizzled with dark, shiny chocolate sauce. Next to the slice is a knife with a bite of the dessert on it, showing the creamy layer and a little chocolate drip. In the background, there is a blurred larger dessert, a bowl of peanut butter, and a jar of chocolate sauce. Some peanut butter cups and peanut pieces scatter on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 30 chocolate sandwich cookies (such as Oreos)
  • 1 tablespoon packed dark brown sugar
  • 6 tablespoons salted butter, melted
  • 16 ounces full-fat cream cheese, block-style, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (like Jif or Skippy)
  • 1 tablespoon vanilla essence (or vanilla bean paste)
  • ¼ teaspoon fine sea salt
  • Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling, optional)

Instructions

  1. Step 1: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. A springform pan works best due to the generous filling, but a deep pie plate may also be used.
  2. Step 2: Using a food processor, pulse the chocolate cookies into fine crumbs. Add the dark brown sugar and melted butter, then pulse again until the mixture resembles moist sand.
  3. Step 3: Press the cookie mixture evenly onto the bottom of the prepared pan. Place the pan in the freezer to set while you prepare the filling.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 2 minutes.
  5. Step 5: Add the heavy whipping cream and powdered sugar to the cream cheese, beating until fully combined.
  6. Step 6: Mix in the peanut butter, vanilla essence, and sea salt. Continue beating until the filling is smooth and well combined.
  7. Step 7: Pour the peanut butter filling over the chilled crust and smooth the top with an offset spatula.
  8. Step 8: Chill the pie in the refrigerator for 4 to 5 hours until set. For faster chilling, freeze for 1 to 2 hours.
  9. Step 9: When ready to serve, carefully run a butter knife along the sides of the pan to release the pie, then remove the walls of the springform pan.
  10. Step 10: Transfer the pie to a serving platter. Decorate with melted chocolate drizzles, mini peanut butter cups, or peanut butter chips as desired. Slice and enjoy!

Tips & Variations

  • Use a stand mixer with a whisk attachment to make beating the cream cheese and filling easier and smoother.
  • For a crunchy texture, sprinkle chopped peanuts on top before serving.
  • Swap the chocolate cookie crust for a graham cracker crust for a different flavor profile.
  • If you prefer a less sweet pie, reduce the powdered sugar slightly.

Storage

Store the peanut butter pie in the refrigerator, covered, for up to 3 to 4 days. It is best served slightly chilled. To reheat slightly, let the pie sit at room temperature for 10 to 15 minutes before slicing.

How to Serve

The image shows a close-up slice of a two-layer dessert with a thick dark brown crumbly base and a smooth, creamy light tan middle layer. On top, there are small chocolate peanut butter cups, light brown peanut butter chips, and chocolate drizzle adding texture and color contrast. The slice is held above a white plate with more parts of the dessert and snack pieces in the blurred background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie dairy-free?

You can substitute dairy-free cream cheese and whipping cream alternatives, but keep in mind this may change the texture and flavor slightly.

Can I freeze the pie?

Yes, you can freeze the pie for up to one month. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

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No-Bake Creamy Peanut Butter Pie Recipe

★★★★★

4.8 from 66 reviews
  • Author: Harry
  • Total Time: 4 hours 20 minutes
  • Yield: 8–10 servings 1x
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Description

This No-Bake Creamy Peanut Butter Pie is a rich, luscious dessert featuring a crunchy chocolate cookie crust and a smooth, airy peanut butter filling. Perfectly sweetened and chilled, this easy-to-make pie requires no oven baking and is ideal for peanut butter lovers seeking a quick, indulgent treat.

Ingredients

Scale

Crust

  • 30 chocolate sandwich cookies (Oreos recommended)
  • 1 tablespoon packed dark brown sugar
  • 6 tablespoons salted butter, melted

Filling

  • 16 ounces full-fat cream cheese, block-style, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1 tablespoon vanilla essence (vanilla bean paste preferred)
  • ¼ teaspoon fine sea salt

Garnish

  • Mini peanut butter cups, as desired
  • Peanut butter chips, as desired
  • Melted chocolate, for drizzling, as desired

Instructions

  1. Prep the pan: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. This setup helps contain the generous crust and filling and makes for easy removal later.
  2. Make and chill the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter and pulse again until the mixture resembles moist sand. Press this evenly into the bottom of the prepared pan. Place the pan in the freezer to set while preparing the filling.
  3. Prepare the filling: Using an electric mixer or stand mixer fitted with a whisk attachment, beat softened cream cheese until light and fluffy, about 2 minutes. Add heavy whipping cream and powdered sugar, continuing to beat until smooth. Mix in peanut butter, vanilla essence, and salt until fully combined and creamy.
  4. Assemble the pie: Pour the peanut butter filling onto the chilled crust and smooth the surface with an offset spatula for an even finish.
  5. Chill the pie: Refrigerate the pie for 4-5 hours until set. For faster chilling, freeze for 1-2 hours until firm.
  6. Remove and garnish: Carefully run a butter knife along the edges of the springform pan to loosen the pie. Release the sides of the pan and transfer the pie to a serving plate. Decorate with drizzled melted chocolate, mini peanut butter cups, and peanut butter chips as desired.
  7. Serve and store: Slice and serve the pie chilled. Store leftover pie in the refrigerator for up to 3-4 days to maintain freshness and texture.

Notes

  • Using a springform pan is recommended to accommodate the thick filling and crust, but a deep pie plate can be used with caution.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Chilling the crust in the freezer helps it set quickly and keeps the crust crunchy beneath the creamy filling.
  • If you prefer a firmer pie, extend chilling time or use the freezer method.
  • Garnishes are optional but add extra flavor and visual appeal.
  • Keep the pie refrigerated when not serving to maintain its texture and prevent melting.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Peanut butter pie, no bake pie, creamy peanut butter dessert, chocolate cookie crust, easy no bake pie, peanut butter dessert

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