Dessert

No Bake Cream Cheese Peanut Butter Pie Recipe

ByMaya Arden November 19, 2025November 19, 2025

Introduction

This No Bake Cream Cheese Peanut Butter Pie is a rich and creamy dessert perfect for peanut butter lovers. With a buttery graham cracker crust and a smooth, fluffy filling, it’s a simple treat that requires no oven time and is sure to impress.

A creamy, light brown mousse pie with two layers is shown in a clear glass pie dish set on a white marbled surface. The bottom layer is a crumbly dark brown crust, rough and thick. The top thicker layer is smooth and fluffy light brown mousse with some small air holes. Around the pie’s edge, there is a ring of white whipped cream piped in thick swirls, topped with small chunks of golden toffee and drizzled unevenly with dark brown chocolate sauce. Some crumbs and toffee pieces are scattered around the pie dish on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups graham cracker crumbs (chocolate or regular can be used)
¼ cup white sugar

6 tablespoons butter (melted)
8 oz cream cheese (softened)

½ cup confectioners’ sugar
½ cup peanut butter

8 ounces whipped topping (such as Cool Whip, thawed)
Whipped cream (optional)
Chocolate syrup (optional)

Instructions

Step 1: In a medium-sized bowl, combine graham cracker crumbs, white sugar, and melted butter until fully incorporated.
Step 2: Press the mixture firmly into the bottom and sides of an 8-9 inch pie pan to form the crust. Place the crust in the refrigerator while you prepare the filling.
Step 3 (optional): To help the crust set, bake it at 375℉ for 8 minutes. Let cool completely before adding the filling.

Step 4: For the filling, beat together the softened cream cheese, confectioners’ sugar, and peanut butter until smooth.
Step 5: Gently fold in the thawed whipped topping until the mixture is combined and fluffy.
Step 6: Pour the filling into the prepared crust and spread evenly. Chill the pie in the refrigerator for 2-3 hours or overnight to set.

Step 7: Before serving, top with additional whipped cream and drizzle with chocolate syrup if desired.

Tips & Variations

Use chocolate graham cracker crumbs for a chocolatey twist on the crust.
Swap peanut butter for almond or cashew butter for a different nutty flavor.

For extra crunch, sprinkle chopped peanuts or chocolate chips on top before chilling.
If you prefer, use homemade whipped cream instead of store-bought for a fresher taste.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as the texture may change upon thawing.

How to Serve

A slice of peanut butter pie with three layers is being lifted by a fork. The bottom layer is a dark crumbly crust, the middle layer is a thick, light brown creamy peanut butter filling, and the top layer is white whipped cream decorated with chopped peanuts and drizzled with chocolate sauce. The pie sits in a clear glass pie dish on a white marbled surface, with crumbs and chopped peanuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter works well and adds a nice texture to the filling. Just mix it thoroughly to distribute the crunchy bits evenly.

Do I have to bake the crust?

No, baking the crust is optional. Pressing it firmly and chilling is usually enough, but baking will give the crust a firmer texture.

No Bake Cream Cheese Peanut Butter Pie Recipe

★★★★★

4.7 from 124 reviews

This No Bake Cream Cheese Peanut Butter Pie is a rich and creamy dessert featuring a buttery graham cracker crust and a smooth peanut butter and cream cheese filling, topped with whipped cream and chocolate syrup for extra indulgence. Perfect for a quick and easy treat without turning on the oven.

Author: Maya
Prep Time: 20 minutes
Cook Time: 8 minutes (optional baking of crust)

Total Time: 2 hours 30 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert

Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1½ cups graham cracker crumbs (chocolate or regular can be used)

¼ cup white sugar
6 tablespoons butter, melted

Filling

8 oz cream cheese, softened

½ cup confectioners’ sugar
½ cup peanut butter
8 ounces whipped topping (such as Cool Whip), thawed

Topping (Optional)

Whipped cream
Chocolate syrup

Instructions

Prepare the crust: In a medium-sized bowl, mix the graham cracker crumbs, white sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of an 8-9 inch pie pan to create the crust. Chill in the refrigerator while preparing the filling.

Optional baking of crust: For a firmer crust, bake it at 375℉ (190℃) for 8 minutes. Allow it to cool completely before adding the filling.
Make the filling: In a mixing bowl, beat the softened cream cheese, confectioners’ sugar, and peanut butter until smooth and creamy. Gently fold in the thawed whipped topping until well combined.
Assemble the pie: Pour the peanut butter cream cheese filling into the chilled crust and spread evenly on top.

Chill the pie: Refrigerate the pie for 2 to 3 hours or overnight to allow it to set properly.
Serve: Before serving, top the pie with whipped cream and drizzle with chocolate syrup as desired for added flavor and presentation.

Notes

For a firmer crust, baking is optional but recommended.
Ensure the cream cheese is fully softened for a smooth filling.
Use peanut butter without added sugar or oils for best texture.

This pie can be made a day ahead to enhance flavors.
Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: No bake pie, peanut butter pie, cream cheese dessert, easy pie recipe, graham cracker crust

Maya Arden

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