Go Back

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!