No-Bake Peanut Butter Pie
A rich and creamy No-Bake Peanut Butter Pie made with a buttery chocolate cookie crust, smooth peanut butter filling, and fluffy whipped topping. This easy make-ahead dessert requires no oven and is perfect for holidays, parties, or whenever you're craving a simple homemade treat.
Ingredients
Chocolate Cookie Crust
- 25 whole Oreo cookies
- 5 tablespoons 70 g unsalted butter, melted
Creamy Filling
- ¾ cup 180 ml heavy whipping cream (33–35% milk fat)
- 8 ounces 226 g full-fat brick-style cream cheese, softened
- 1 cup 255 g creamy peanut butter
- ¾ cup 90 g powdered sugar
- 1 teaspoon pure vanilla extract
Toppings
- ½ cup 120 ml heavy whipping cream, whipped
- Chopped peanut butter cups or peanut butter candies for garnish
Instructions
- Crush the Oreo cookies into fine crumbs and mix with the melted butter until evenly coated.
- Press the mixture firmly into a 9-inch pie dish and freeze for 10 minutes.
- Whip the heavy cream until stiff peaks form, then set aside.
- Beat the softened cream cheese and peanut butter until smooth and creamy.
- Mix in the powdered sugar and vanilla extract until fully combined.
- Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Spread the filling into the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight.
- Before serving, top with whipped cream and garnish with chopped peanut butter cups or peanut butter candies.
Notes
For the smoothest and most stable filling, use regular creamy peanut butter instead of natural peanut butter, as natural varieties can separate and prevent the pie from setting properly. Make sure the cream cheese is fully softened before mixing to avoid lumps and create a silky texture. For the cleanest slices, chill the pie for at least 6 hours, although overnight is recommended for the best results. Store any leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw frozen slices overnight in the refrigerator before serving.