Want to impress your friends and family? Serve them some homemade peanut butter cream cheese pie! This is a favorite go-to dessert that has a rich, peanut butter–based filling with a smooth, creamy consistency. A savory crust adds additional texture, making the pie an interesting mix of salty and sweet.
Cream Cheese-Peanut Butter Pie
- Prep10 Min
- Total2 Hr 10 Min
- Ingredients7
- Servings8
Ingredients
- 4oz (half of 8-oz package) cream cheese, softened
- 1cup powdered sugar
- 1/3cup peanut butter
- 1/2cup milk
- 1container (8 oz) frozen whipped topping, thawed
- 1large graham cracker crumb crust (9 oz)
- Chocolate-flavor syrup for decorating
Steps
- 1In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add peanut butter and milk; beat again until smooth. Fold in whipped topping.
- 2Spoon and spread filling in crust. Top with lines or swirls of chocolate syrup. Refrigerate at least 2 hours before serving.
Tips from the Pillsbury Kitchens
- Tip 1This pie can be made the night before, just cover with pie-pan cover in refrigerator.
No-Bake Peanut Butter Pie With Cream Cheese Filling
Prep:15 mins
Cook:0 mins
Freeze:4 hrs
Total:4 hrs 15 mins
Servings:8 servings
Yield:1 pie
| Nutrition Facts (per serving) | |
|---|---|
| 636 | Calories |
| 49g | Fat |
| 42g | Carbs |
| 12g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.
Peanut butter lovers will rejoice over this no-bake pie with cream cheese and peanut butter filling that’s ideal for any occasion, whether it’s a birthday, a holiday, or just a weeknight treat. This recipe combines peanut butter with cream cheese and whipping cream for a decadent dessert, but you can also add a little variety to make it your own by topping the pie with chopped peanut butter cups, chopped peanuts, a chocolate sauce drizzle, or chocolate shavings.
If you’re short on time, prepare the pie as instructed—it uses a premade graham cracker crust and frozen whipped topping, which makes the prep quick and simple. However, if you’re feeling adventurous, you can make the graham cracker crust and whipped cream from scratch. This adds a bit of time to the preparation but results in a dreamy finished pie.
Ingredients
- 1 prepared graham cracker pie crust
- 8 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 3/4 cup heavy cream
- 8 ounces frozen whipped topping, thawed
- 1/4 cup chopped peanuts
- Chocolate shavings, mini chocolate chips, or chocolate sauce, optional
Steps to Make It
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- Gather the ingredients.
- In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners’ sugar and peanut butter.
- Slowly add the cream to the mixture, beating until the filling is smooth.
- Fold in whipped topping and pour the filling into the crust.
- Top with peanuts and chill in the fridge or freeze for 4 hours before serving. Serve and enjoy!
Tips
- This pie can be served chilled from the refrigerator or frozen from the freezer. If frozen, remove the pie from the freezer at least 10 minutes before serving to let it thaw just a bit.
- It’s easy to double the recipe, so keep one on hand in the freezer for unexpected guests.
- Top with shaved chocolate, mini chocolate chips, or a hot fudge sauce if desired.
- Decorate the top of the pie with coarsely chopped frozen peanut butter cup candy.
- The pie can be tightly covered with plastic wrap and stored in the fridge for three days.
Recipe Variations
- Scratch graham cracker crust: In a bowl, combine 1 1/2 cups of graham cracker crumbs (about 14 to 16 graham crackers) with 1/3 cup of melted butter and 1/4 cup of granulated sugar. Pat the graham crackers over the bottom and up the sides of a 9-inch pie plate. Bake in a preheated 375 F oven for 8 to 10 minutes. Cool and fill.
- Chocolate crumb crust: Substitute chocolate graham crackers or crushed Oreo cookies in place of standard graham cracker crumbs. Eliminate the sugar.
- Peanut butter and banana pie: Place a layer of sliced bananas across the top of the pie.
- Scratch whipped cream: Put a mixing bowl and whisk or whisk attachment into the freezer to chill for 20 minutes. Pour a pint of cold heavy whipping cream in the chilled bowl of a stand mixer (or use an electric hand mixer) and mix on high speed for 1 minute, or until stiff peaks form. For a little extra flavor, add a few drops of vanilla extract.
No Bake Pie Ingredients:
The pie has a cream cheese peanut butter filling that is my favorite part! It is perfect on top of the crumbly chocolate graham cracker crust. This pie instantly became a favorite within the first bite!
Chocolate Graham Cracker Crust: (You can also use store bought)
- Graham cracker crumbs: Chocolate or regular can be used. Crush before combining with sugar and butter.
- White sugar: The added sweetness makes this crust SO amazing!
- Butter: Melted and mixed in with crumbs and sugar.
For filling:
- Cream cheese: Softened so it will easily blend with sugar and peanut butter.
- Confectioners’ sugar: Beat together with peanut butter and cream cheese.
- Peanut butter: Use creamy peanut butter to keep your filling smooth and luscious.
- Whipped topping:I use cool whip and thaw in the refrigerator overnight before using.
- Optional: Serve with whipped cream,chocolate syrup, or chopped nuts
Let’s Make a Pie!
You are going to love this pie! Everything about it is incredible. Easy, No Bake, chocolate graham cracker crust, and a cream cheese peanut butter filling… what is not to love about this pie?! Oh and don’t forget the whip cream and chocolate drizzle!
- Combine ingredients for crust: In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.
- Form crust in pan: Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.
- Beat together base of filling: Beat the cream cheese, confectioners’ sugar, and peanut butter until smooth.
- Fold in whip: with spatula in the thawed cool whip.
- Pour filling into crust: Evenly spread filling into the graham cracker crust and smooth the top.
- Chill for 2-3 hours or overnight.
Variations of No Bake Cream Cheese Peanut Butter Pie:
- Garnish ideas: shaved chocolate, mini chocolate chips, hot fudge sauce, crushed peanuts, chopped peanut butter cup candy, sliced bananas, graham cracker crumbs, melted peanut butter. Try one or try all! No judgment here.
- Substitute crushed Oreo cookies in place of standard graham cracker crumbs. Eliminate the sugar.
- Make your whipped cream from scratch: Put a mixing bowl and whisk or whisk attachment into the freezer to chill for 20 minutes. Pour a pint of cold heavy whipping cream in the chilled bowl of a stand mixer (or use an electric hand mixer) and mix on high speed for 1 minute, or until stiff peaks form. For a little extra flavor, add a few drops of vanilla extract.
- Serve chilled from the refrigerator.
- Serve frozen from the freezer. If serving from frozen, remove the pie from the freezer at least 10 minutes before serving to let it thaw just a bit.
- If you don’t have time to wait for the crust to set in the fridge, you can bake the crust for 8-10 minutes.
Can you freeze No Bake Cream Cheese Pie?
- Yes! And since it’s so easy to double the recipe, then you always have one on hand in the freezer for unexpected guests. Trust me, if you don’t double it you won’t have leftovers. This pie goes fast!
- To store tightly cover with plastic wrap and store in the fridge for up to three days or in the freezer for a week.
PERFECT PEANUT BUTTER PIE
Peanut butter lovers rejoice! Creamy, rich, and filled to the brim with peanut butter, this perfect peanut butter pie is a decadent and delicious dessert. The Oreo crust takes things to the next level!
Peanut butter lovers rejoice! Creamy, rich, and filled to the brim with peanut butter, this perfect peanut butter pie is a decadent and delicious dessert. The Oreo crust takes things to the next level!
Peanut butter paired with chocolate is a classic flavor combination that is simply delicious every single time. We can’t get enough of it here in The Stay at Home Chef household, so we just had to share it with all of you! It combines creamy peanut butter, luxurious whipping cream, and a crunchy and crumbly homemade Oreo crust. If you’re on the hunt for a unique and yummy dessert idea for your next party, you’ve found it. Peanut butter lovers will rejoice! We definitely encourage you to cover the entire thing with crushed-up peanut butter cups before you serve it. Because, why wouldn’t you want to add in some extra PB goodness?! It’s indulgent, no-bake (aside from the crust), and a real crowd-pleaser. Seriously, people go crazy over this stuff! It’s also super easy to put together. If you end up with any leftovers, we salute you! This easy peanut butter pie only lasts for about a day in our house.
IS THIS RECIPE NO BAKE?
Yes and no. You’ll have to bake your Oreo crust, but you don’t have to bake again once you’ve added the filling. This is a pie best served cold — in fact, you won’t be able to serve it unless it has cooled completely and set for at least 6 hours. That said, once you bake your crust, feel free to shut that oven off because you won’t need it!
CRUST VARIATIONS FOR PERFECT PEANUT BUTTER PIE:
We swear by our Oreo crust, but that doesn’t mean that there aren’t other variations that you can try at home! Here are some of our favorite ideas:
- Graham crackers
- Chocolate wafer cookies
- Standard all-butter pie crust
DO I NEED TO USE COOL WHIP OR CREAM CHEESE?
Some peanut butter pie recipes call for additional ingredients like Cool Whip and cream cheese for the filling. Our homemade version is made with heavy whipping cream instead. The results are a thick and creamy pie filling without any Cool Whip or added cream cheese!
WHAT KIND OF PEANUT BUTTER SHOULD I USE?
While we love spreading all-natural PB on our morning toast, you’re going to want to go for a classic creamy or chunky PB like Jif or Skippy for this easy peanut butter pie recipe. The all-natural varieties don’t have enough added oil in them to get the consistency you’re after for the filling.
WHIPPED CREAM STABILIZERS:
No one likes a sad, liquidy peanut butter pie, which is why we’ve included dry milk powder with the whipping cream to help it solidify for the perfect texture. Other stabilizers you could use:
- Xantham Gum: Use 1/4 teaspoon per cup of whipping cream.
- Gelatin: You must prepare your gelatin before adding to cream. Add 1 teaspoon of gelatin to 1 tablespoon of cold water. Let stand for 5 minutes to thicken before melting in the microwave for just a few seconds until it becomes liquid.
- Guar Gum: Use up to 1 teaspoon per cup of cold whipping cream
- King Arthur Flour’s Whipped Cream Stabilizer: Use 1-2 tablespoons per cup of whipping cream
TOPPING OPTIONS:
We suggest that you drizzle the top of your peanut butter cream pie with chocolate syrup and chopped peanut butter cups. You can also add:
- Chocolate chips
- Melted peanut butter
- Peanut butter candies (like Reese’s Pieces or Peanut Butter M&Ms)
- Peanut butter chips
- Whipped cream
HOW LONG DOES THIS DESSERT TAKE TO SET?
Patience is a virtue and you’ll need it for our easy peanut butter pie recipe. After you’ve baked your crust and added your filling, it’s important to let the pie set completely before serving. Place it in your fridge for at least 6 hours. If you can let it set overnight, even better!
FREEZING INSTRUCTIONS:
If you decide to make your easy peanut butter pie recipe ahead of time for an upcoming party, you can freeze it to keep it fresh. Make sure to wrap it very tightly with plastic wrap before placing it inside your freezer. It will keep for up to 1 month. Let it thaw in the fridge overnight before serving!
STORAGE INSTRUCTIONS:
For those of you who end up with leftovers (it wouldn’t happen in our house!), you can store them in the fridge in an airtight container, or you can simply wrap the pie dish tightly with plastic wrap. The leftovers will keep for about 3 days in the refrigerator.
Peanut butter lovers rejoice! Creamy, rich, and filled to the brim with peanut butter, this perfect peanut butter pie is a decadent and delicious dessert. The Oreo crust takes things to the next level!
Prep Time25 MINUTES
Cook Time1 HOUR
Cooling Time6 HOURS
INGREDIENTS
Oreo Crust
- 24 Oreos
- 1/4 cup melted butter
Peanut Butter Pie Filling
- 2 cups heavy whipping cream
- 1 cup powdered sugar divided
- 2 tablespoons dry milk powder
- 1 1/2 cups peanut butter creamy or chunky, divided
- 1/4 cup melted butter
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit. Grease the sides and bottom of a 9-inch pie plate.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared pie pan. Bake for 8-10 minutes.
- In a bowl add in 1/2 cup peanut butter, 1/4 cup butter and melt in microwave for about 30 seconds until the combination is more liquidy. Add in 1/4 cup of powdered sugar. Mix the ingredients until well combined and pour onto the cooked, warm crust. Let crust cool completely.
- In a large mixing bowl, add in heavy cream, 1/2 cup of powdered sugar and dry milk powder. Mix on high until stiff peaks for using a hand mixer or stand mixer.
- In a separate bowl, combine the remaining 1 cup peanut butter and remaining 1/4 cup of powdered sugar together and mix until well combined.
- Fold the peanut butter mixture into the whipped cream until well blended.
- Spread the mixture into the cooled pie crust. Refrigerate until ready to serve. Drizzle with chocolate syrup and and sprinkle with chopped up peanut butter candies.