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No-Bake Cream Cheese Peanut Butter Pie

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.
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Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • 9-inch pie pan
  • Measuring cups and spoons

Method
 

  1. Prepare the Crust:
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
  3. 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.
  4. Place the crust in the refrigerator to set while you prepare the filling.
  5. Make the Filling:
  6. In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
  7. Gradually add the powdered sugar and beat until well combined.
  8. In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
  9. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
  10. Assemble the Pie:
  11. Pour the filling into the prepared crust and smooth the top with a spatula.
  12. Refrigerate the pie for at least 4 hours, or until set.
  13. Add the Topping:
  14. 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

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.