It was a sweltering July afternoon at a neighborhood picnic in North Carolina when a barefoot teen came skipping over, holding a paper plate and grinning from ear to ear. She handed me a slice of pie so creamy it was already starting to melt, and insisted I take a bite right away.
One forkful in, and I was hooked. The crust was buttery, the filling rich and nutty, and the whole thing chilled to perfection. That was my first encounter with a No-Bake Cream Cheese Peanut Butter Pie Recipe, courtesy of her grandmother’s speedy kitchen magic.
A few months later, during a rainy Saturday spent doing crafts with my nieces, I wanted a no-fuss dessert that didn’t need the oven. That pie popped into my mind like a bookmark I’d tucked away. We blended, piped, and taste-tested as the rain tapped on the windows. My nieces got whipped cream on their noses and peanut butter on their sleeves. Even my husband, who usually skips sweets, quietly helped himself to seconds and thirds.
Since then, this No-Bake Cream Cheese Peanut Butter Pie has made its way into countless moments small get-togethers, weekend cravings, and family potlucks. It’s simple to make, easy to share, and just the right kind of indulgent. People pause after the first bite, then smile. That’s all it takes to know it’s a keeper.
Short Description
This No-Bake Cream Cheese Peanut Butter Pie features a buttery graham cracker crust, luscious peanut butter filling, and a cloud of chocolate whipped cream perfectly chilled and absolutely delightful for any dessert occasion.
Key Ingredients
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1 ½ cups graham cracker crumbs
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½ cup unsalted butter, melted
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8 oz cream cheese, softened
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¾ cup smooth peanut butter
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¾ cup confectioners’ sugar
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1 cup cold heavy whipping cream
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2 tbsp unsweetened cocoa powder
Tools Needed
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9-inch pie dish
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Mixing bowls
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Electric mixer or stand mixer
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Silicone spatula
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Whisk
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Measuring cups and spoons
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Offset spatula or piping bag (optional)
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Refrigerator space for chilling
Cooking Instructions
Step 1: Prepare the Crust
In a medium bowl, stir together 1½ cups of graham cracker crumbs and ½ cup of melted unsalted butter until the crumbs are evenly coated. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to compact it tightly. Place the crust in the fridge while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat 8 oz of softened cream cheese until completely smooth using an electric mixer. Gradually add ¾ cup of smooth peanut butter and ¾ cup of confectioners’ sugar. Mix until the filling is creamy and uniform with no lumps.
Step 3: Assemble the Pie
Spoon the peanut butter mixture into your prepared graham cracker crust. Use a spatula to smooth it into an even, inviting layer. Return the pie to the refrigerator while you make the topping.
Step 4: Whip Up the Chocolate Cream
In a chilled bowl, pour in 1 cup of cold heavy whipping cream. Beat on medium speed until soft peaks form. Slowly add 2 tablespoons of unsweetened cocoa powder while continuing to whip until stiff peaks develop. The cream should be thick enough to hold its shape but still airy.
Step 5: Top Your Masterpiece
Spread or pipe the chocolate whipped cream over the peanut butter layer in generous swirls. If piping, use a star tip for a decorative finish. Make sure to cover the entire surface.
Step 6: Chill
Refrigerate the pie for at least 4 hours, or overnight for best texture. This allows the layers to set perfectly and develop deep, satisfying flavor.
Why You’ll Love This Recipe
No oven required
Ready in under 30 minutes (plus chill time)
Creamy, crunchy, chocolatey, and nutty all in one bite
Kid-friendly and fun to assemble
Perfect make-ahead dessert for holidays and gatherings
Customizable for different toppings
Mistakes to Avoid & Solutions
Crust falling apart: Your butter-to-crumb ratio may be off. Make sure the crumbs are evenly moistened and firmly pressed into the pan.
Lumpy filling: Always soften your cream cheese fully before mixing. Cold cream cheese will clump.
Runny whipped cream: Chill both your mixing bowl and cream for 15 minutes before whipping to help it stabilize.
Overmixing whipped cream: Stop as soon as stiff peaks form—too much whipping can turn it grainy or even buttery.
Pie not setting: Chill it longer. A full 4–6 hours (or overnight) ensures the filling firms up properly.
Serving and Pairing Suggestions
Serve chilled with a drizzle of melted dark chocolate
Add crushed peanuts or mini chocolate chips on top for texture
Pair with black coffee or espresso for a rich contrast
Slice into mini wedges for a dessert buffet
Add a dollop of whipped cream and banana slices for a retro diner vibe
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
For clean slices, use a warm knife to cut through the chilled pie
Do not freeze, as the whipped cream may separate
Store leftovers in an airtight container to maintain freshness
Avoid microwaving this pie is best enjoyed cold
FAQs
1. Can I use crunchy peanut butter instead of smooth?
Yes, but your filling will be a little chunkier. It adds a fun texture if you’re into that!
2. Can I make this pie ahead of time?
Absolutely! It actually benefits from overnight chilling, so it’s ideal for prepping a day in advance.
3. How do I prevent the crust from sticking to the pie dish?
Use a nonstick pie dish or line the bottom with parchment. Pressing the crust firmly and chilling it helps, too.
4. Can I use a pre-made graham cracker crust?
Yes, store-bought crusts work in a pinch, but homemade provides better flavor and structure.
5. Is this pie gluten-free?
Only if you use certified gluten-free graham crackers. Always double-check labels for allergies.
Tips & Tricks
Use room-temperature cream cheese for easy blending
Add a splash of vanilla extract for a deeper flavor profile
Chill your mixing bowl before whipping the cream for faster peaks
For a mocha twist, add a teaspoon of instant espresso to the whipped cream
Garnish with chocolate curls or peanut butter chips for extra flair
Recipe Variations
Chocolate Crust Version
Swap graham cracker crumbs with chocolate cookie crumbs (like Oreos) for a deeper cocoa base. Use the same amount of butter.
Nut-Free Alternative
Use sunflower seed butter or cookie butter instead of peanut butter. The texture remains creamy with a slightly different flavor twist.
Layered Dessert Cups
Assemble the pie components in small jars or glasses for individual servings. Start with crust crumbs, followed by filling, then whipped cream.
Frozen Pie Twist
Freeze the pie for a firmer texture similar to ice cream cake. Let thaw 10 minutes before slicing.
Salted Caramel Peanut Butter Pie
Drizzle salted caramel over the filling before topping with whipped cream. Add a sprinkle of flaky sea salt for balance.
Final Thoughts
It’s always a pleasant surprise when something this easy turns into a dessert people talk about long after the plates are cleared. This No-Bake Cream Cheese Peanut Butter Pie proves you don’t need a hot oven or hours of prep to create something that feels special. Just a few ingredients, a chilled crust, and a creamy swirl can turn an ordinary day into something memorable.
It’s shown up during movie nights, after school treat trays, and even as an unexpected birthday stand-in. There’s never been much leftover just quiet satisfaction and maybe a request for the last slice. Kids, adults, even those “not really into sweets” they all seem to come around once it’s on the table.
If there’s room in your fridge and a bit of time to spare, this pie is ready to deliver. The joy it brings is simple and honest, and that’s exactly what makes it stick. Try this once, and that little chilled pie dish might just earn a permanent place in your rotation.
Irresistible No-Bake Cream Cheese Peanut Butter Pie
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 8 oz cream cheese softened
- ¾ cup smooth peanut butter
- ¾ cup confectioners’ sugar
- 1 cup cold heavy whipping cream
- 2 tbsp unsweetened cocoa powder
- melted butter
Instructions
- Mix 1½ cups graham cracker crumbs with ½ cup melted butter, press into a 9-inch pie dish, and chill.
- Beat 8 oz cream cheese, then mix in ¾ cup peanut butter and ¾ cup powdered sugar until smooth.
- Spread the filling over the crust and refrigerate.
- Whip 1 cup cold cream, add 2 tbsp cocoa powder, and beat to stiff peaks.
- Top the pie with chocolate whipped cream.
- Chill for at least 4 hours before serving.
