No-Bake Creamy Peanut Butter Pie Recipe
This No-Bake Creamy Peanut Butter Pie is a rich and indulgent dessert featuring a chocolate cookie crust and a luscious peanut butter cream filling. Perfect for peanut butter lovers, this easy-to-make pie requires no baking and sets beautifully in the fridge, making it an ideal treat for busy days or special occasions. Topped with melted chocolate and mini peanut butter cups, it delivers a creamy, crunchy, and utterly satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust
- 30 chocolate sandwich cookies (Oreos recommended)
- 1 tablespoon packed dark brown sugar
- 6 tablespoons salted butter, melted
For the Filling
- 16 ounces full-fat cream cheese, block-style, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter (e.g., Jif or Skippy)
- 1 tablespoon vanilla essence (vanilla bean paste preferred)
- ¼ teaspoon fine sea salt
For Garnish (Optional)
- Mini peanut butter cups
- Peanut butter chips
- Melted chocolate for drizzling
Instructions
- Prep: 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 instead.
- Make the crust & chill: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter and pulse until the mixture looks like moist sand. Press the crust mixture evenly into the bottom of the prepared pan. Place the pan into the freezer to set while preparing the filling.
- Make the pie filling: In a large bowl, beat softened cream cheese with an electric or stand mixer until light and fluffy (about 2 minutes). Add heavy cream and powdered sugar; continue beating until well combined. Mix in the peanut butter, vanilla essence, and sea salt; beat until the filling is smooth and fully combined. Pour the filling over the chilled crust and smooth the top with an offset spatula.
- Chill the pie: Refrigerate the pie for 4-5 hours until set. For faster chilling, place the pie in the freezer for 1-2 hours until firm.
- Remove the pie from the pan & garnish: Run a butter knife around the pan’s edges to release the sides, then remove the springform sides. Transfer the pie to a serving plate. Decorate with melted chocolate drizzles, mini peanut butter cups, and peanut butter chips as desired. Slice and serve.
- Storing: Store leftover pie in the refrigerator. Best served slightly chilled. Keeps well for 3-4 days when properly refrigerated.
Notes
- Using a springform pan prevents overflow due to the generous crust and filling.
- Chilling in the freezer shortens the setting time but avoid freezing for too long to maintain ideal texture.
- Softened cream cheese is essential for a smooth filling; leave it out at room temperature for 30 minutes prior.
- If you have no food processor, crush the cookies finely in a sealed bag with a rolling pin.
- You can substitute crunchy peanut butter for an extra texture contrast.
Keywords: Peanut butter pie, no-bake dessert, peanut butter cream pie, easy peanut butter dessert, chocolate crust pie
