No-Bake Cream Cheese Peanut Butter Pie
This no-bake cream cheese peanut butter pie is creamy, rich, and irresistibly smooth, featuring a velvety peanut butter filling set in a buttery graham cracker crust and topped with light chocolate whipped cream. It’s an easy, oven-free dessert perfect for gatherings, holidays, or anytime cravings.
Equipment
- Mixing bowls
- hand mixer or stand mixer
- pie dish
- rubber spatula
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 3/4 cup creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 cup heavy whipping cream
- 2 tbsp unsweetened cocoa powder
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the bottom and sides of a pie dish. Chill while preparing the filling.
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the peanut butter and confectioners’ sugar gradually, mixing until creamy and fully combined.
- Spread the peanut butter filling evenly over the chilled crust, smoothing the top.
- In a chilled bowl, whip the heavy cream until soft peaks form. Add cocoa powder and continue whipping until thick and fluffy.
- Spoon or pipe the chocolate whipped cream evenly over the pie.
- Refrigerate for at least 4 hours, or until fully set, before slicing and serving.
Notes
Use fully softened cream cheese to ensure a lump-free filling. Chill the pie thoroughly before slicing for clean cuts. Natural peanut butter can be used, but the filling may be slightly softer in texture.