Cream Cheese Peanut Butter Pie

Let’s be real—sometimes the thought of turning on the oven feels like signing up for a second job. And honestly, who has the time? If you want something creamy, dreamy, and ridiculously indulgent, but don’t want to risk breaking a sweat, I’ve got you covered: Cream Cheese Peanut Butter Pie (No-Bake edition).

Think of it as the dessert version of sweatpants—comforting, easy, and you don’t have to put in much effort. The hardest part is waiting for it to chill. (Spoiler: you’ll fail at waiting, but that’s okay.)

Why This Recipe is Awesome?

• First off, it’s idiot-proof. If I can pull it off without burning down my kitchen, so can you
• No oven. Which means no extra heat radiating through your house in the middle of summer
• It tastes like Reese’s decided to go to culinary school and graduate with honors.
• People will think you worked way harder than you actually did. (Always a win.)
• Oh, and did I mention there’s chocolate AND peanut butter involved? If that’s not enough to convince you, I don’t know what is.

Ingredients You’ll Need

Alright, let’s keep it simple. Nothing fancy, nothing you can’t find at your local grocery store. Here’s the lineup:

• 1 pre-made Oreo pie crust (Because we’re not making crust from scratch. Who has time for that?)
• 1 cup creamy peanut butter (Smooth operator > chunky here. Don’t argue with me.)
• 8 oz cream cheese, softened (Full-fat. This is not the time for low-fat sadness.)
• 1 cup powdered sugar (The fluffy white magic.)
• 8 oz Cool Whip (or whipped topping) (Yes, Cool Whip haters, you can use homemade whipped cream, but why complicate your life?)
• Optional toppings: chocolate syrup drizzle, crushed peanuts, mini Reese’s cups, or whatever you feel like flexing with.

Save

Step-by-Step Instructions

1. Whip the peanut butter and cream cheese. Toss them in a big bowl and mix until smooth and creamy. It should look like something you’d want to eat with a spoon (and honestly, you should).
2. Add powdered sugar. Beat it in until you’ve got a sweet, fluffy situation happening. Don’t inhale the sugar cloud—you’ve been warned.
3. Fold in the Cool Whip. Gently mix it in until everything’s evenly combined. It’ll feel like peanut butter met a cloud, and they decided to be besties.
4. Spread the filling into the crust. Smooth it out so it looks somewhat professional (or don’t—rustic is in).
5. Chill. Refrigerate for at least 3–4 hours. Overnight if you’ve got the patience of a saint. Otherwise, check it at the 2-hour mark and “taste-test” like a rebel.
6. Top it off. Add your toppings right before serving. Chocolate drizzle, crushed candy, maybe a dollop of whipped cream if you’re feeling fancy.

Common Mistakes to Avoid

• Using natural peanut butter. Look, I love the “healthy” stuff too, but it’s oily and won’t set right. Save it for your toast.
• Skipping the chill time. I know you’re excited, but if you try to cut into it too soon, you’ll basically have peanut butter soup in a crust. Not cute.
• Over-mixing. Once the Cool Whip goes in, treat it gently. Nobody likes a deflated pie.
• Forgetting toppings. Okay, technically it’ll still taste good, but toppings make it look like you tried. Presentation = instant chef points.

Alternatives & Substitutions

• No Oreo crust? Graham cracker crust works too. But let’s be honest, chocolate + peanut butter > everything else.
• Don’t like Cool Whip? First of all, who hurt you? Second, yes, you can use homemade whipped cream—just whip heavy cream with a little sugar until stiff peaks form
• Want it less sweet? Cut the powdered sugar to ¾ cup. But honestly, why?
• Feeling extra? Drizzle caramel sauce instead of chocolate. Add sea salt flakes. Boom—fancy restaurant vibes.

More  Recipes:

• No-Bake Chocolate Éclair Cake
• Snickerdoodle Muffins
• Cornbread Waffle Bites Recipe

FAQs

Can I make this ahead of time?

Yup. It actually tastes better if it chills overnight. Think of it as beauty sleep for your pie.

Can I freeze it?

Absolutely. It turns into a peanut butter ice cream pie, which is basically a gift to your future self.

Can I use chunky peanut butter?

You can, but the texture might get a little weird. Unless you like surprises in your pie, stick to creamy.

Do I really need a pre-made crust?

Nope. If you’re feeling ambitious, make your own. But then you’re basically baking, and wasn’t the point of this “no-bake”?

Is this diet-friendly?

Only if your diet is called “I eat what makes me happy.” Otherwise… probably not.

Can I add chocolate to the filling?

Heck yes. Melt some chocolate chips and swirl them in before pouring it into the crust. You’re welcome.

Final Thoughts

And there you have it—Cream Cheese Peanut Butter Pie with zero oven drama. Honestly, this is one of those desserts that makes you look like you know what you’re doing when really, you just mixed a few things in a bowl and called it a day.

So go ahead—make this pie. Share it with friends, take it to a potluck, or just keep it all to yourself (no judgment here). Either way, you’ll look like a genius.

Now, excuse me while I “taste-test” another slice… purely for quality control purposes, of course.