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The Best Creamy No-Bake Peanut Butter Pie with Oreo Crust

A close-up slice of no bake peanut butter pie featuring a thick, creamy filling and dark chocolate crust, topped with crumbs.
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Make this easy no bake peanut butter pie for a quick, indulgent dessert. The creamy peanut butter filling sets perfectly over a chocolate Oreo crust without needing your oven.

Ingredients

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  • 1 1/2 cups finely crushed Oreo cookies (about 24 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup granulated sugar (for whipped cream)
  • Optional topping: Chocolate sauce or miniature peanut butter cups

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the peanut butter filling base: In a large bowl, beat the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract together with an electric mixer until the mixture is smooth and fully combined. Scrape down the sides of the bowl as needed.
  3. Prepare the whipped cream: In a separate, clean bowl, beat the cold heavy whipping cream and granulated sugar until stiff peaks form.
  4. Fold the mixtures: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, fold in the remaining whipped cream until just combined, creating a fluffy peanut butter filling. Do not overmix.
  5. Assemble the pie: Spoon the fluffy peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm.
  7. Serve: Before serving your no bake peanut butter pie, drizzle with chocolate sauce or top with chopped peanut butter cups, if desired. Slice and serve cold.

Notes

  • For a graham cracker crust variation, substitute 1 1/2 cups of graham cracker crumbs for the Oreos and use 1/4 cup of melted butter instead of 6 tablespoons.
  • If you prefer a richer, denser filling, you can substitute the heavy whipping cream with 1 cup of frozen whipped topping (like Cool Whip), thawed, folding it into the peanut butter cream cheese mixture.
  • This simple summer dessert is best made ahead of time to allow for proper setting.

Nutrition

Find it online: https://cookingzenith.com/no-bake-peanut-butter-pie/