No-Bake Cream Cheese Peanut Butter Pie
A rich, creamy, and decadent no-bake dessert with a smooth peanut butter filling made with cream cheese and whipped topping, nestled in a crunchy graham cracker crust.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs about 10-12 full sheets
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream or 8 oz whipped topping like Cool Whip
Toppings (optional)
- Chocolate syrup or melted chocolate for drizzling
- Crushed peanuts or peanut butter cups
- Whipped cream for garnish
Instructions
Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press it firmly.
- Chill the crust in the refrigerator for about 15-20 minutes while you prepare the filling.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
- If using whipped cream, whip the heavy cream until soft peaks form, then fold it gently into the peanut butter mixture. If using whipped topping, gently fold it in until smooth.
Assemble the Pie
- Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours or until set (overnight is even better).
Garnish and Serve
- Before serving, drizzle the pie with chocolate syrup and sprinkle with crushed peanuts or peanut butter cups if desired.
- Slice and enjoy with a dollop of whipped cream!