No-Bake Creamy Peanut Butter Pie Recipe
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.
- 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.
Keywords: peanut butter pie, no bake dessert, creamy peanut butter pie, chocolate cookie crust, easy pie recipe, no bake pie, peanut butter cream pie
