Peanut butter lovers, you’re going to love this no bake cream cheese peanut butter pie! The filling is light, fluffy, and full of peanut butter flavor, with a buttery chocolate graham cracker crust. It’s decadent without being too rich or overly sweet!
So Much to Love About This Pie!
- Light and Fluffy: The creamy peanut butter filling is surprisingly light and not overly sweet!
- No Oven Needed: A buttery graham cracker crust and an easy no-bake filling make this pie so simple to put together.
- Make It Ahead: Prepare it the night before, let it chill, and dessert is ready when you are!
No Bake Cream Cheese Peanut Butter Pie Ingredients
- Graham Cracker Crumbs: Use chocolate or regular graham crackers. You can also use a store-bought crust to save time.
- Cream Cheese: Let it soften to room temperature so the filling mixes up smooth and creamy.
- Peanut Butter: Use smooth, creamy peanut butter for the best texture.
- Whipped Topping: Thaw it in the refrigerator before folding it into the filling.
- Optional Toppings: Add whipped cream, chocolate syrup, or chopped peanuts to finish it off!
How to Make No Bake Cream Cheese Peanut Butter Pie
I love a dessert that looks this good without turning on the oven! Just make the crust, whip up the peanut butter filling, and let the refrigerator do the rest. If you love easy desserts like this one, try my No Bake S’mores Pie or No Bake Lemon Pie next!
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture firmly into the bottom and up the sides of an 8- or 9-inch pie dish. Refrigerate while you prepare the filling.
- Mix the Filling: In a large bowl, use a hand mixer on medium speed to beat the softened cream cheese, cup powdered sugar, and peanut butter until smooth.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping with a rubber spatula until combined.
- Fill and Chill: Spread the filling evenly into the chilled crust. Refrigerate for at least 2 hours or overnight. Top with whipped cream, chocolate syrup, and chopped peanuts, if desired, before serving.
Alyssa’s Pro Tip
Keep It Light and Fluffy! Fold about ⅓ to ½ of the whipped topping into the peanut butter mixture first to loosen it up. Then gently fold in the rest to keep that delicious, airy texture!
Must-Have Kitchen Equipment
- 8- or 9-Inch Pie Dish: Holds the crust and creamy filling.
- Hand Mixer: Beats the peanut butter filling until smooth.
- Food Processor or Rolling Pin: Crushes the graham crackers into fine crumbs.
No-Bake Cream Cheese Peanut Butter Pie
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Ingredients
- 1 ½ cups chocolate or regular graham cracker crumbs about 12 graham crackers
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 8 ounces softened cream cheese
- ½ cup powdered sugar
- ½ cup smooth peanut butter
- 8 ounces thawed whipped topping
- whipped cream optional topping
- chocolate syrup optional topping
- chopped peanuts optional topping
Instructions
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In a medium bowl, combine 1 ½ cups chocolate or regular graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter until incorporated.
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Press the crumb mixture into an 8- or 9-inch pie dish, pressing firmly on the bottom and up the sides to form the crust. Refrigerate the crust while you prepare the filling.
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In a large bowl, use a hand mixer on medium speed to beat 8 ounces softened cream cheese, ½ cup powdered sugar, and ½ cup smooth peanut butter until smooth.
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Fold 8 ounces thawed whipped topping into the mixture with a rubber spatula until combined. I like to fold in ⅓-½ of the whipped topping to loosen the mixture before folding in the remaining whipped topping.
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Add the filling to the chilled graham cracker crust and smooth evenly. Return to the refrigerator to chill for at least 2 hours, or overnight.
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Top with whipped cream, chocolate syrup, and chopped peanuts if desired before serving.
Notes
- In the Refrigerator: Cover the pie tightly or store slices in an airtight container for up to 5 days.
- In the Freezer: Chill the pie, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
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