Introduction

This no-bake creamy peanut butter pie is a rich and indulgent dessert perfect for any occasion. With a crunchy chocolate cookie crust and a smooth, fluffy peanut butter filling, it’s easy to make and sure to impress.

No-Bake Creamy Peanut Butter Pie Recipe - Recipe Image

Ingredients

30 chocolate sandwich cookies (I use 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 (vanilla bean paste works well)
¼ teaspoon fine sea salt
Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling, as desired)

Instructions

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 for this recipe, but a deep pie plate can also be used if preferred.
Step 2: In a food processor, pulse the cookies into fine crumbs. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand.
Step 3: Transfer the crust mixture to the prepared pan and press it evenly onto the bottom. Place the pan in the freezer to set while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 2 minutes.
Step 5: Add the heavy whipping cream and powdered sugar to the cream cheese and continue beating until well combined.
Step 6: Mix in the peanut butter, vanilla essence, and sea salt. Beat until the filling is smooth and fully combined.
Step 7: Pour the peanut butter filling over the chilled crust, smoothing the top with an offset spatula.
Step 8: Refrigerate the pie for 4-5 hours until set. For a faster option, freeze for 1-2 hours until firm.
Step 9: To serve, carefully run a butter knife around the edges of the pan to help release the pie. Remove the sides of the springform pan and transfer the pie to a serving plate.
Step 10: Garnish with melted chocolate drizzles, mini peanut butter cups, or peanut butter chips as desired. Slice and enjoy!

Tips & Variations

For extra crunch, sprinkle chopped peanuts on top before chilling.
Use crunchy peanut butter if you prefer a bit of texture in the filling.
If you don’t have a springform pan, make sure to use a deep pie plate and line with parchment for easier removal.
Try swapping vanilla essence with almond extract for a subtle flavor twist.

Storage

Store the peanut butter pie in the refrigerator, covered, where it will keep well for 3-4 days. It’s best served slightly chilled. If frozen, allow it to thaw in the fridge before slicing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this pie?

While you can use low-fat cream cheese, full-fat cream cheese provides the best creamy texture and flavor for this pie.

Can I make this pie ahead of time?

Yes, this pie is ideal for making a day ahead. Just keep it refrigerated until ready to serve.

No-Bake Creamy Peanut Butter Pie Recipe

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4.7 from 121 reviews

This No-Bake Creamy Peanut Butter Pie is a decadent and rich dessert featuring a chocolate cookie crust and a luscious peanut butter cream filling. Perfect for peanut butter lovers, this pie requires no baking and only needs chilling time to set. The smooth and fluffy cream cheese and peanut butter combination whipped to perfection offers a velvety texture, while the crunchy chocolate cookie crust balances the flavors wonderfully. Garnished with melted chocolate, mini peanut butter cups, or peanut butter chips, this indulgent pie is ideal for special occasions or whenever you crave a sweet, creamy treat.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (includes chilling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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 (optional)

Mini peanut butter cups
Peanut butter chips
Melted chocolate for drizzling

Instructions

Prepare the Pan: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. This prevents sticking and helps in easy removal of the pie later.
Make the Crust: Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs. Add the dark brown sugar and melted butter, then pulse again until the mixture resembles moist sand. Evenly press this mixture onto the bottom of the prepared pan to form the crust.
Chill the Crust: Place the pan with the crust in the freezer to set while you prepare the filling. This ensures the crust firms up and holds its shape.
Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric or stand mixer for about 2 minutes until light and fluffy. Add heavy whipping cream and powdered sugar, then beat until fully combined. Incorporate the peanut butter, vanilla essence, and sea salt, beating until the mixture is completely smooth and well blended.
Assemble the Pie: Pour the peanut butter filling over the chilled crust and smooth the surface with an offset spatula for an even finish.
Chill the Pie: Refrigerate the assembled pie for 4-5 hours or until it is fully set. For a faster set, place it in the freezer for 1-2 hours.
Remove from Pan: Carefully run a butter knife along the pan edges to loosen the pie before releasing the springform walls. Transfer the pie gently to a serving plate or platter.
Garnish: Decorate the pie as desired with drizzled melted chocolate, mini peanut butter cups, and peanut butter chips to enhance flavor and appearance.
Serve and Store: Slice and serve the pie chilled. Store leftovers in the refrigerator for up to 3-4 days, keeping the pie slightly chilled for best texture and taste.

Notes

Using a springform pan helps accommodate the generous crust and filling without overflow.
If using a traditional pie plate, opt for a deep pie plate to prevent spilling.
The crust can be frozen for quicker setting before adding the filling.
For a quicker set, chilling in the freezer is recommended but watch the time to avoid the filling becoming too firm.
Make sure the cream cheese is softened to room temperature for easier mixing and smoother filling.
Room temperature ingredients blend better and create a fluffier filling texture.
Garnishes are optional but add extra flavor and visual appeal.
Keep the pie refrigerated and consume within 3-4 days to maintain freshness and avoid spoilage.

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