I created my Easy Peanut Butter Pie, a creamy, decadent dessert with a silky cream cheese layer and airy Cool Whip topping that hides a surprising flavor twist.

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I made this No Bake Peanut Butter Pie With Cool Whip because every once in a while you need something ridiculous and fast. It’s creamy and kind of dangerous, the tang of cream cheese with the melt-in-your-mouth punch of creamy peanut butter makes people pause, then dive in.

Call it my Cream Cheese Peanut Butter Pie No Bake if you want a fancy name, i call it weekend cheating, cause who has time for elaborate desserts. It’s simple but there’s little tricks that make it feel special so you’ll want to hide a slice for yourself.

Ingredients

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Graham cracker crumbs: Crunchy base mostly carbs and sugar gives crunch and mild toasty flavor
Unsalted butter: Adds richness and binds crust pure fat calories makes it hold together
Cream cheese: Creamy tang high fat and some protein makes filling luxuriously smooth
Creamy peanut butter: Thick peanut flavor good protein and healthy fats but very calorie dense
Powdered sugar: Pure sweet simple carbs only makes filling sweet and silky
Whipped topping or heavy cream: Light airy boost adds fat and keeps filling fluffy
Semisweet chocolate chips: Adds bittersweet contrast sugar and cocoa optional drizzle or quick ganache
Chopped roasted salted peanuts: Crunchy salty topping extra protein and texture balances sweetness nicely

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full crackers)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 ounces cream cheese softened

1 cup creamy peanut butter not the runny natural kind

1 cup powdered sugar sifted

1 teaspoon vanilla extract

Pinch of salt

8 ounces whipped topping (Cool Whip), thawed OR 1 1/2 cups heavy cream whipped to soft peaks

1/2 cup semisweet chocolate chips (for drizzle or ganache, optional)

2 tablespoons heavy cream (if making a quick chocolate ganache)

1/4 cup chopped roasted salted peanuts for garnish

Extra peanut butter melted for drizzle (optional)

How to Make this

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1. Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until moistened, press firmly into a 9 inch pie plate using the bottom of a glass to compact, then chill in the fridge 15 to 30 minutes so it sets.

2. Soften the filling base: beat 8 ounces softened cream cheese until smooth, then add 1 cup creamy peanut butter (not the runny natural kind), 1 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until creamy and well combined.

3. Fold in the light part: if using 8 ounces thawed whipped topping fold it gently into the peanut butter mixture; or whip 1 1/2 cups heavy cream to soft peaks and fold that in instead, use a spatula and dont overmix or you’ll lose air.

4. Assemble the pie: spoon the filling onto the chilled crust, smooth the top with an offset spatula or the back of a spoon, tap the plate on the counter once to settle the filling.

5. Chill to set: cover and refrigerate at least 4 hours or overnight for best texture, or pop in the freezer 1 to 2 hours if you need it faster.

6. Optional chocolate ganache: for a quick drizzle microwave 1/2 cup semisweet chocolate chips with 2 tablespoons heavy cream in 20 second bursts stirring between until glossy and smooth, let cool a minute so it’s pourable then drizzle over the chilled pie.

7. Finish and garnish: sprinkle 1/4 cup chopped roasted salted peanuts over the top, and if you want warm a little extra peanut butter and drizzle that too for extra gooey goodness.

8. Serving tips and storage: for clean slices dip a knife in hot water and wipe dry between cuts, store covered in the fridge up to 3 days or freeze slices up to a month, thaw in the fridge before serving.

Equipment Needed

1. 9-inch pie plate (for crust and chilling)
2. Mixing bowls (one large for filling, one for crumbs)
3. Electric hand mixer or stand mixer (to beat cream cheese and whip cream)
4. Rubber spatula and an offset spatula or large spoon (for folding and smoothing)
5. Measuring cups and spoons
6. Food processor or heavy zip-top bag plus rolling pin or the bottom of a glass (to crush graham crackers)
7. Microwave-safe bowl and a small spatula or spoon (for melting butter and making quick ganache)
8. Small knife and cutting board (to chop peanuts and slice the pie)
9. Towel or oven mitt and a mug of hot water (to wipe and warm your knife between cuts)

FAQ

Q: Can I use natural, runny peanut butter? A: It's not ideal, the oil makes the filling too loose. If you only have natural, stir it until smooth then add about 1/4 to 1/2 cup extra powdered sugar until it's thicker, and chill the pie longer so it firms up.

Q: How long should the pie chill before serving? A: Chill at least 4 hours for a good set, overnight is best. If you rush it 2 hours will help but the filling may be softer and harder to slice.

Q: Do I have to use Cool Whip or can I whip heavy cream instead? A: You can totally use 1 1/2 cups heavy cream whipped to soft peaks, fold it in gently. Dont overbeat the cream or you'll lose the light texture.

Q: How do I make the quick chocolate ganache drizzle? A: Put 1/2 cup chocolate chips in a bowl, heat 2 tablespoons heavy cream until just simmering, pour over chips, wait 60 seconds then stir until smooth. Add a bit more cream if you want a thinner drizzle. You can also microwave in 15 second bursts stirring in between.

Q: Why is my filling grainy or lumpy? A: Usually from cold cream cheese or clumpy powdered sugar. Make sure cream cheese and peanut butter are room temp, sift the powdered sugar, and beat until totally smooth, scraping the bowl as you go.

Q: How should I store or freeze the pie? A: Keep it covered in the fridge for 3 to 4 days. You can freeze the pie up to about 1 month, but whipped topping may change texture; thaw overnight in the fridge before serving.

No Bake Peanut Butter Pie Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or 1 1/2 cups crushed golden Oreos for a chocolatey crust (cut the 2 tbsp sugar if using sweet cookies), or try finely crushed pretzels for a sweet-salty twist — use same volume.
Unsalted butter: use salted butter but leave out the added pinch of salt, or replace with melted coconut oil (use a solid-at-room-temp kind) 1:1 for a dairy-free-ish crust.
Cream cheese: sub with mascarpone for a silkier milder filling, or Neufchatel for a lighter version 1:1; for vegan swap use well-drained silken tofu or a vegan cream cheese and blend until smooth.
Creamy peanut butter: use almond or cashew butter 1:1, or SunButter (sunflower seed butter) if someone has nut allergies — pick the stable creamy kind not the runny natural stuff so the filling stays thick.

Pro Tips

– Let the cream cheese and peanut butter get truly room temp before you mix, otherwise you’ll end up with little lumps and have to overbeat to fix it, which makes the filling dense not fluffy.

– If you use real whipped cream, stabilize it so the pie doesnt weep after a few hours: whisk in 1 teaspoon unflavored gelatin (bloomed first) or fold in a tablespoon of instant vanilla pudding mix, then chill well before cutting.

– For a super tidy slice heat a long knife under hot water, wipe it dry then slice, repeat between cuts. Also, if you want quicker setting, pop the pie in the freezer for 20 to 30 minutes before slicing so it firms up but doesn’t freeze solid.

– Make the chocolate and peanut butter drizzles glossy and smooth by warming the cream or a splash of neutral oil first, pour over the chips and wait 30 seconds before stirring, and add a teaspoon of corn syrup or a little butter for shine.

No Bake Peanut Butter Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created my Easy Peanut Butter Pie, a creamy, decadent dessert with a silky cream cheese layer and airy Cool Whip topping that hides a surprising flavor twist.

Servings

servings

Calories

440

kcal

Equipment: 1. 9-inch pie plate (for crust and chilling)
2. Mixing bowls (one large for filling, one for crumbs)
3. Electric hand mixer or stand mixer (to beat cream cheese and whip cream)
4. Rubber spatula and an offset spatula or large spoon (for folding and smoothing)
5. Measuring cups and spoons
6. Food processor or heavy zip-top bag plus rolling pin or the bottom of a glass (to crush graham crackers)
7. Microwave-safe bowl and a small spatula or spoon (for melting butter and making quick ganache)
8. Small knife and cutting board (to chop peanuts and slice the pie)
9. Towel or oven mitt and a mug of hot water (to wipe and warm your knife between cuts)

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full crackers)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese softened
1 cup creamy peanut butter not the runny natural kind
1 cup powdered sugar sifted
1 teaspoon vanilla extract
Pinch of salt
8 ounces whipped topping (Cool Whip), thawed OR 1 1/2 cups heavy cream whipped to soft peaks
1/2 cup semisweet chocolate chips (for drizzle or ganache, optional)
2 tablespoons heavy cream (if making a quick chocolate ganache)
1/4 cup chopped roasted salted peanuts for garnish
Extra peanut butter melted for drizzle (optional)

Directions

Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until moistened, press firmly into a 9 inch pie plate using the bottom of a glass to compact, then chill in the fridge 15 to 30 minutes so it sets.
Soften the filling base: beat 8 ounces softened cream cheese until smooth, then add 1 cup creamy peanut butter (not the runny natural kind), 1 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until creamy and well combined.
Fold in the light part: if using 8 ounces thawed whipped topping fold it gently into the peanut butter mixture; or whip 1 1/2 cups heavy cream to soft peaks and fold that in instead, use a spatula and dont overmix or you’ll lose air.
Assemble the pie: spoon the filling onto the chilled crust, smooth the top with an offset spatula or the back of a spoon, tap the plate on the counter once to settle the filling.
Chill to set: cover and refrigerate at least 4 hours or overnight for best texture, or pop in the freezer 1 to 2 hours if you need it faster.
Optional chocolate ganache: for a quick drizzle microwave 1/2 cup semisweet chocolate chips with 2 tablespoons heavy cream in 20 second bursts stirring between until glossy and smooth, let cool a minute so it’s pourable then drizzle over the chilled pie.
Finish and garnish: sprinkle 1/4 cup chopped roasted salted peanuts over the top, and if you want warm a little extra peanut butter and drizzle that too for extra gooey goodness.
Serving tips and storage: for clean slices dip a knife in hot water and wipe dry between cuts, store covered in the fridge up to 3 days or freeze slices up to a month, thaw in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.