No Bake Cream Cheese Peanut Butter Pie

No Bake Cream Cheese Peanut Butter Pie is the ultimate creamy, dreamy dessert! This indulgent pie features a luscious peanut butter and cream cheese filling nestled in a buttery graham cracker crust and topped with a generous dollop of whipped cream.

It’s perfect for any occasion and comes together with minimal effort—no oven required!

Kitchen Equipment Needed

• 9-inch pie pan
• Mixing bowls
• Hand or stand mixer
• Spatula

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Filling:

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

For the Topping:

• 1 cup whipped cream or whipped topping
• Chopped peanuts or peanut butter cups (optional)

Directions

1. Prepare the Crust:

• In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes while preparing the filling.

2. Make the Filling:

• In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, mixing until well combined.
• Gently fold in the whipped cream until the filling is light and fluffy.

3. Assemble the Pie:

• Spread the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.

4. Chill the Pie:

• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.

5. Add the Topping:

• Before serving, spread or pipe whipped cream over the top of the pie. Garnish with chopped peanuts or peanut butter cups if desired.

6. Serve:

• Slice and serve chilled. Enjoy!

Prep Time
20 minutes

Chill Time
4 hours

Total Time
4 hours 20 minutes

Nutrition (per slice, approx. 8 slices)

Calories: ~450

Protein: 8g

Carbohydrates: 30g

Fat: 32g

Fiber: 2g

Sodium: 200mg

Expert Tips

• For a chocolate twist, drizzle melted chocolate over the top before serving.
• Use crunchy peanut butter for added texture if you prefer.
• For a firmer crust, bake the graham cracker crust at 350°F for 8-10 minutes, then cool completely before adding the filling.

FAQs

Can I use a store-bought crust?

Absolutely! A pre-made graham cracker or chocolate crust works perfectly.

Can I freeze this pie?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

What if I don’t have heavy cream?

Use whipped topping as a substitute for the filling and topping.

Storing & Reheating

Storing: Keep the pie covered in the refrigerator for up to 5 days.

Freezing: Freeze leftover slices in an airtight container for up to 2 months.

Substitutions & Variations

• Swap graham cracker crumbs with chocolate cookie crumbs for a richer crust.
• Add a layer of melted chocolate or caramel sauce between the crust and filling.
• Mix in mini chocolate chips or chopped peanuts for extra crunch in the filling.

No Bake Cream Cheese Peanut Butter Pie

No Bake Cream Cheese Peanut Butter Pie is the ultimate creamy, dreamy dessert! This indulgent pie features a luscious peanut butter and cream cheese filling nestled in a buttery graham cracker crust and topped with a generous dollop of whipped cream.

Print Recipe Pin Recipe

Equipment

• - 9-inch pie pan
• Mixing bowls
• - Hand or stand mixer
• Spatula

Ingredients

  

• **For the Crust:**
• - 1 ½ cups graham cracker crumbs
• - 6 tbsp unsalted butter melted
• - 2 tbsp granulated sugar
• **For the Filling:**
• - 8 oz cream cheese softened
• - 1 cup creamy peanut butter
• - 1 cup powdered sugar
• - 1 tsp vanilla extract
• - 1 cup heavy whipping cream whipped to stiff peaks
• **For the Topping:**
• - 1 cup whipped cream or whipped topping
• - Chopped peanuts or peanut butter cups optional

Instructions

 

• **1. Prepare the Crust:**
• - In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
• - Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes while preparing the filling.
• **2. Make the Filling:**
• - In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
• - Gradually add the powdered sugar and vanilla extract, mixing until well combined.
• - Gently fold in the whipped cream until the filling is light and fluffy.
• **3. Assemble the Pie:**
• - Spread the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
• **4. Chill the Pie:**
• - Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.
• **5. Add the Topping:**
• - Before serving, spread or pipe whipped cream over the top of the pie. Garnish with chopped peanuts or peanut butter cups if desired.
• **6. Serve:**
• - Slice and serve chilled. Enjoy!