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A creamy peanut butter pie with a chocolate cookie crust, topped with a chocolate drizzle and chopped peanuts. One slice is being served from the pie.
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5 from 1 vote

No-Bake Peanut Butter Pie

My No-Bake Peanut Butter Pie is maybe the easiest dessert you'll ever make. Creamy peanut butter filling, buttery chocolate crust, and zero baking!
Prep Time20 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: easy, no-bake, peanut butter, sweet
Servings: 10
Calories: 539kcal

Equipment

Ingredients

For the crust:

  • 25 Oreo cookies
  • ⅓ cup Butter melted

For the filling:

  • 1 cup Creamy peanut butter see notes
  • 1 cup Cream cheese softened
  • ¾ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy cream cold

For the topping (optional):

  • 4 tablespoons Melted chocolate
  • Chopped peanuts
US Customary - Metric

Instructions

  • Make the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Add the melted butter and mix until evenly combined.
  • Press the mixture firmly into the bottom and sides of a 9-inch (23cm) tart pan. Refrigerate while you prepare the filling.
  • Prepare the filling: In a large bowl, beat the cream cheese until completely smooth. Add the peanut butter and continue beating until fully combined and creamy.
  • Add powdered sugar and vanilla extract, and mix until smooth and well incorporated.
  • Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
  • Combine: Gently fold the whipped cream into the peanut butter mixture until fully combined and light in texture.
  • Assemble: Spread the filling evenly over the chilled crust and smooth the top.
  • Chill: Refrigerate for at least 4 hours, preferably overnight, until fully set.
  • Serve: Before serving, drizzle with melted chocolate and sprinkle with chopped peanuts.

Video

Notes

  • Peanut butter: Use creamy, well-stirred peanut butter. Natural peanut butter works, but avoid very runny or oily types, they can make the filling too soft.
  • Cream cheese: Make sure it’s fully softened before mixing. Cold cream cheese will create lumps that are hard to fix later.
  • Heavy cream: Use cold heavy cream (at least 32–36% fat) and whip to stiff peaks. Under-whipped cream will result in a softer, less stable filling.
  • Mixing order matters: Beat the cream cheese first, then add peanut butter. This helps achieve a smooth, lump-free texture.
  • Crust: Press the crust firmly and evenly, especially into the corners. A flat-bottom glass or measuring cup works well for this.
  • Chilling time: Don’t rush this step. The pie needs time to fully set—overnight chilling gives the best texture and clean slices.
  • Storage: Store covered in the refrigerator for up to 5 days.
    Freeze for up to 2 months—thaw in the fridge before serving.

Nutrition

Calories: 539kcal | Carbohydrates: 42g | Protein: 10g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 354mg | Potassium: 288mg | Fiber: 2g | Sugar: 20g | Vitamin A: 844IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 4mg