Go Back

No Bake Cream Cheese Peanut Butter Pie

A creamy and dreamy pie made with luscious cream cheese and peanut butter, all nestled in a crunchy graham cracker crust. Perfect for a quick and delightful dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 cups creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups heavy whipping cream (or whipped topping)
  • to taste chocolate syrup (for drizzling, optional)
  • to taste chopped peanuts (for garnish, optional)

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are coated evenly.
  2. Press the mixture firmly into the bottom and up the sides of a pie dish to form a crust. Set aside.
Making the Filling
  1. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add the creamy peanut butter, powdered sugar, and vanilla extract. Continue beating until fully combined.
Whipping the Cream
  1. In another bowl, whip the heavy cream until soft peaks form.
  2. Gently fold the whipped cream into the peanut butter mixture until fully combined, making sure not to deflate the cream.
Assembling the Pie
  1. Spoon the peanut butter filling into the prepared crust, smoothing the top with a spatula.
  2. Cover with plastic wrap and refrigerate for at least 4 hours or until set (overnight is even better!).
Serving
  1. Once set, top with chocolate syrup and chopped peanuts if desired.
  2. Slice and serve, and watch everyone’s eyes light up!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Avoid freezing as the texture can change when thawed.