No-Bake Peanut Butter Pie
No-bake peanut butter pie is a guaranteed crowd-pleaser!
With just 20 minutes of prep and zero oven time, it’s as easy as it is indulgent.
Creamy peanut butter cheesecake filling meets a rich Oreo crust—
chilled to perfection for a cool, dreamy slice of dessert heaven.
Your guests will love the smooth, mousse-like texture and chocolatey crunch,
and you’ll love how effortlessly it all comes together.
Customize it with crushed candies, mini Reese’s, or a swirl of whipped cream—
this pie is the perfect make-ahead treat for any occasion.
For the Crust:
- Oreo Cookies – Provides a rich chocolate base with a bit of crunch.
- Butter – Binds the crushed cookies and adds richness to the crust.
For the Filling:
- Cream Cheese – Gives the filling a smooth, creamy texture.
- Creamy Peanut Butter – The star ingredient that delivers rich, nutty flavor.
- Powdered Sugar – Sweetens the filling while keeping it smooth.
- Heavy Whipping Cream – Whipped to create a light, airy texture.
- Vanilla Extract – Enhances the overall flavor and balance.
Optional Toppings:
- Crushed Candies – Add a fun crunch and extra sweetness.
- Mini Reese’s Peanut Butter Cups – A treat on top for peanut butter fans.
- Chocolate and Peanut Butter Chips – Extra bursts of flavor and texture.
No-Bake Peanut Butter Pie
Ingredients
Filling:
- 12 oz cream cheese, softened
- 1 ¼ cups creamy peanut butter
- 1 ¼ cups powdered sugar
- 1 ¼ cups heavy whipping cream
- 1 ½ tsp vanilla extract
Crust:
- 30 whole Oreo cookies
- 6 tbsp butter, melted
Optional Toppings:
- Mini Reese’s cups, crushed candy bars, chocolate or peanut butter chips, whipped cream
Instructions
1. Make the Oreo Crust:
- In a food processor, pulse Oreos until they become fine crumbs.
- Mix in melted butter until well combined.
- Press the mixture firmly into the bottom and sides of a 9.5-inch deep dish pie plate.
- Chill the crust in the fridge for 1 hour, or freeze for 20–30 minutes, until set.
2. Prepare the Filling:
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla, and beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
3. Assemble the Pie:
- Spoon the filling into the chilled crust and smooth the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Garnish and Serve:
- Top with whipped cream and your favorite candies or chocolate chips just before serving.
- Crust Options: Try Nutter Butters, graham crackers, or chocolate graham crackers instead of Oreos.
- Vegan Version: Use vegan cream cheese and make a vegan whipped topping by blending ½ cup + 2 tbsp silken tofu with ½ cup + 2 tbsp soy milk and 1 tsp vanilla. Fold into the filling as usual.
- Make Ahead: Can be made 1–2 days in advance.
- To Freeze: Wrap well in plastic wrap and foil. Freeze for up to 3 months. Thaw in fridge overnight.
Nutrition
Calories: 532 kcal | Carbohydrates: 42g | Protein: 10g | Fat: 38g | Saturated Fat: 16g
Cholesterol: 53mg | Sodium: 381mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g
Vitamin A: 646 IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 4mg
- Can I use a store-bought crust instead of making my own?
Absolutely! Using a pre-made Oreo or graham cracker crust saves time and simplifies preparation.
- Do I need to soften the cream cheese before mixing?
Yes, softening the cream cheese ensures a smooth and lump-free filling. If you forget, you can microwave it in 10-second intervals until softened.
- Can I make this pie ahead of time?
Definitely! Making the pie a day in advance allows it to chill thoroughly, enhancing its flavor and texture.
- How should I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to one week.
- Can I freeze the pie for longer storage?
Yes, you can freeze the pie for up to six months. Place it in a shallow container and ensure it’s well-covered. Thaw in the refrigerator overnight before serving.
