No-Bake Peanut Butter Pie Recipe (Creamy, Easy & Irresistible)

This no-bake peanut butter pie is rich, creamy, and irresistibly smooth, coming together in just minutes with no oven needed. Perfect for parties, holidays, or everyday cravings, it’s an easy dessert everyone loves. Explore the recipe for a quick and crowd-pleasing treat.

Why You’ll Love This Recipe

This no-bake peanut butter pie is the kind of dessert that disappears fast. It’s creamy, indulgent, and made with simple ingredients you probably already have. You’ll love how quickly it comes together—perfect for last-minute guests, special celebrations, or easy weeknight cravings. It chills to silky perfection in the fridge and slices like a dream.

Ingredients Needed

For the Crust:

• 24 Oreo cookies (or similar chocolate sandwich cookies)
• 5 tablespoons unsalted butter, melted

For the Filling:

• 1 cup creamy peanut butter (not natural)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipped topping (such as Cool Whip), thawed

Optional Toppings:

• Mini peanut butter cups, chopped
• Drizzle of melted chocolate or ganache
• Crushed peanuts or cookie crumbs

How to Make No-Bake Peanut Butter Pie

1. Prepare the Crust

1. In a food processor, pulse the cookies until fine crumbs form.
2. Add melted butter and pulse until evenly combined.
3. Press mixture firmly into the bottom and sides of a 9-inch pie dish.
4. Chill crust in the refrigerator while you make the filling.

[Looking for a crust variation? Try this no-bake graham cracker crust for a classic twist.]

2. Make the Filling

1. In a large bowl, beat peanut butter and softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, and beat until fully combined.
3. Fold in whipped topping gently using a spatula until no streaks remain.
4. Spoon the mixture into the prepared crust and smooth the top.

3. Chill and Serve

1. Refrigerate the pie for at least 4 hours, or overnight for best texture.
2. Before serving, top with peanut butter cups, a chocolate drizzle, or crushed peanuts.
3. Slice with a sharp knife and serve chilled.

[Pair with our iced mocha coffee for a café-style dessert at home.]

Serving & Storage Tips

• Serving: Use a clean, sharp knife dipped in hot water for clean slices. Serve chilled for the perfect creamy texture.
• Storage: Cover tightly with plastic wrap or foil. Keeps in the refrigerator for up to 5 days.
• Freezing: You can freeze the pie for up to 1 month. Thaw in the refrigerator overnight before serving.

Helpful Notes

• Avoid natural peanut butter, as it can make the filling too oily or separate.
• If using homemade whipped cream instead of Cool Whip, make sure it’s whipped to stiff peaks.
• For extra chocolate flavor, add a thin layer of melted chocolate over the crust before adding the filling.
• To save time, use a store-bought Oreo or graham cracker crust.

Conclusion

This no-bake peanut butter pie is pure comfort in a slice. With its smooth, luscious filling and chocolate cookie crust, it’s always a hit—no matter the occasion. Easy enough for beginners and decadent enough for celebrations, it’s a dessert that never goes out of style. Make it once, and you’ll be hooked.

What’s your favorite no-bake dessert to share with family or guests? Let us know in the comments!

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Frequently Asked Questions (FAQ)

Can I use crunchy peanut butter?

Creamy peanut butter gives the smoothest texture, but crunchy works if you like extra bite.

Is this pie freezer-friendly?

Yes! Freeze it uncovered until firm, then wrap tightly and freeze for up to 1 month.

Can I use homemade whipped cream?

Absolutely. Just use 1 ½ cups of whipped cream beaten to stiff peaks in place of the whipped topping.

Why is my filling too soft?

Make sure the cream cheese is fully softened but not warm, and chill the pie for the full 4 hours (or overnight) for best results.