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

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.
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.
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.
Assemble the pie: Pour the peanut butter filling onto the chilled crust and smooth the surface with an offset spatula for an even finish.
Chill the pie: Refrigerate the pie for 4-5 hours until set. For faster chilling, freeze for 1-2 hours until firm.
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.
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