No-Bake Cream Cheese Peanut Butter Pie is a creamy, dreamy dessert that’s as easy to make as it is delicious. This rich pie combines the smoothness of cream cheese, the nutty goodness of peanut butter, and a buttery graham cracker crust. Perfect for any occasion, this dessert requires no oven and comes together in minutes. It’s a crowd-pleaser that will have everyone asking for seconds!
Necessary Kitchen Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- 9-inch pie pan
- Measuring cups and spoons
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1½ cups heavy whipping cream
- 1 tsp vanilla extract
For the Topping (Optional):
- ½ cup whipped cream or whipped topping
- ¼ cup chopped peanuts
- Drizzle of chocolate or caramel sauce
Step-by-Step Instructions
Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a measuring cup to ensure an even layer.
- Place the crust in the refrigerator to set while you prepare the filling.
Make the Filling:
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
- Gradually add the powdered sugar and beat until well combined.
- In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
Assemble the Pie:
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the pie. Sprinkle with chopped peanuts and drizzle with chocolate or caramel sauce, if desired.
Recipe Tips
- Crust Variations: Substitute graham crackers with crushed chocolate cookies or vanilla wafers for a twist.
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator.
- Nut-Free Option: Use sunflower seed butter or cookie butter as a substitute for peanut butter.
What to Serve with Cream Cheese Peanut Butter Pie
Serve slices with a scoop of vanilla ice cream or a cold glass of milk for a truly indulgent treat.
Frequently Asked Questions
1. Can I freeze this pie?
Yes, this pie freezes beautifully! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the refrigerator before serving.
2. Can I use store-bought crust?
Absolutely! A pre-made graham cracker or chocolate crust works perfectly for this recipe.
3. Can I lighten this recipe?
For a lighter version, use low-fat cream cheese, reduced-fat peanut butter, and whipped topping instead of heavy cream.
No-Bake Cream Cheese Peanut Butter Pie is an effortless dessert that delivers rich, nutty, and creamy flavors with every bite. It’s a guaranteed hit for peanut butter lovers!
No-Bake Cream Cheese Peanut Butter Pie
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- 9-inch pie pan
- Measuring cups and spoons
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
- For the Filling:
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1½ cups heavy whipping cream
- 1 tsp vanilla extract
- For the Topping Optional:
- ½ cup whipped cream or whipped topping
- ¼ cup chopped peanuts
- Drizzle of chocolate or caramel sauce
Instructions
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a measuring cup to ensure an even layer.
- Place the crust in the refrigerator to set while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
- Gradually add the powdered sugar and beat until well combined.
- In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
- Assemble the Pie:
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Add the Topping:
- Before serving, spread a layer of whipped cream over the top of the pie. Sprinkle with chopped peanuts and drizzle with chocolate or caramel sauce, if desired.
Notes
Make Ahead: This pie can be made a day in advance and stored in the refrigerator.
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