No-Bake Creamy Peanut Butter Pie Recipe
Introduction
This no-bake creamy peanut butter pie is a luscious dessert that combines a crunchy chocolate cookie crust with a rich, smooth peanut butter filling. It’s easy to make, requires no oven time, and is perfect for peanut butter lovers looking for a show-stopping treat.
Ingredients
- 30 chocolate sandwich cookies (I use Oreos)
- 1 tablespoon packed dark brown sugar
- 6 tablespoons salted butter, melted
- 16 ounces full-fat cream cheese, block-style, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter (like Jif or Skippy)
- 1 tablespoon vanilla essence (I use vanilla bean paste)
- ¼ teaspoon fine sea salt
- Mini peanut butter cups, peanut butter chips, melted chocolate for drizzling (optional)
Instructions
- Step 1: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. (If using a pie plate, choose a deep one to avoid overflow.)
- Step 2: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand.
- Step 3: Press the cookie crumb mixture evenly onto the bottom of the prepared pan. Place the pan in the freezer to set while preparing the filling.
- Step 4: Using an electric or stand mixer fitted with a whisk attachment, beat the softened cream cheese until light and fluffy, about 2 minutes.
- Step 5: Add the heavy whipping cream and powdered sugar to the cream cheese and continue beating until well combined.
- Step 6: Add the creamy peanut butter, vanilla essence, and sea salt. Beat until the mixture is smooth and fully combined.
- Step 7: Pour the peanut butter filling over the chilled crust and smooth the top with an offset spatula.
- Step 8: Refrigerate the pie for 4–5 hours until set. For faster chilling, freeze for 1–2 hours.
- Step 9: To serve, run a butter knife along the edges of the springform pan to release the pie. Transfer to a serving plate and decorate with melted chocolate, mini peanut butter cups, or peanut butter chips as desired.
- Step 10: Slice and enjoy your no-bake creamy peanut butter pie!
Tips & Variations
- Use a springform pan to easily remove the pie without disturbing the crust or filling.
- Swap the chocolate sandwich cookies for gluten-free cookies to make this dessert gluten-free.
- For extra texture, fold chopped peanuts into the peanut butter filling before pouring it onto the crust.
- Top with whipped cream or a drizzle of caramel sauce for an added touch of indulgence.
Storage
Store the peanut butter pie in the refrigerator, covered, and consume within 3–4 days for best flavor and texture. When ready to eat, you can serve it chilled or let it sit at room temperature for a few minutes to soften slightly. Avoid freezing after assembling, as it may affect the texture of the cream cheese filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use reduced-fat cream cheese or peanut butter?
While you can substitute reduced-fat versions, full-fat cream cheese and creamy peanut butter provide the best texture and flavor for a rich, smooth pie.
Is it necessary to chill the crust in the freezer before adding the filling?
Chilling the crust in the freezer helps it set firmly so it holds the filling better, preventing it from becoming soggy. It’s a helpful step but not absolutely required if you’re short on time.
PrintNo-Bake Creamy Peanut Butter Pie Recipe
This No-Bake Creamy Peanut Butter Pie combines a rich, chocolatey cookie crust with a luscious and smooth peanut butter filling, perfect for a decadent dessert that requires no baking. With a crunchy Oreo base and a fluffy peanut butter cream cheese filling, it’s garnished with melted chocolate and peanut butter cups for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 30 chocolate sandwich cookies (Oreos)
- 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 (such as Jif or Skippy)
- 1 tablespoon vanilla essence (vanilla bean paste)
- ¼ teaspoon fine sea salt
Garnish (optional)
- Mini peanut butter cups
- Peanut butter chips
- Melted chocolate (for drizzling)
Instructions
- Prep the Pan: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. A springform pan is preferred to accommodate the generous crust and filling, but a deep pie plate can be used as an alternative.
- Make the Crust & Chill: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand. Press this evenly into the bottom of the prepared pan. Place the pan in the freezer to set while you make the filling.
- Prepare the Filling: Using an electric mixer or stand mixer fitted with a whisk attachment, beat the softened cream cheese until light and fluffy, about 2 minutes. Add the heavy cream and powdered sugar, and continue mixing until well combined. Add the peanut butter, vanilla essence, and sea salt; beat until the mixture is smooth and fully combined.
- Assemble the Pie: Pour the peanut butter filling over the chilled crust, smoothing the top using an offset spatula.
- Chill the Pie: Refrigerate the pie for 4-5 hours until set. For quicker chilling, freeze for 1-2 hours until firm.
- Remove from Pan & Garnish: Run a butter knife along the pan edges to release the pie, then remove the springform walls and transfer the pie to a serving plate. Decorate with melted chocolate drizzle, mini peanut butter cups, and/or peanut butter chips as desired.
- Serve & Store: Slice and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days, best served slightly chilled.
Notes
- Using a springform pan helps accommodate the thick crust and filling and prevents overflow compared to a traditional shallow pie plate.
- For a faster set, freezing the pie for 1-2 hours is recommended, but ensure it is not left too long to avoid freezing solid.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Garnishes such as melted chocolate, mini peanut butter cups, or peanut butter chips are optional but add extra indulgence and visual appeal.
- This pie is best served slightly chilled but can be left at room temperature for a short time before serving for creamier texture.
Keywords: no-bake peanut butter pie, peanut butter dessert, creamy peanut butter pie, Oreo crust pie, no-bake pie, easy peanut butter pie recipe
