No Bake Cream Cheese Peanut Butter Pie

No Bake Cream Cheese Peanut Butter Pie is an easy and amazing no bake pie!  The filling is so creamy and delicious inside a sweet, buttery, chocolate graham cracker crust. This is perfect for your next gathering!

No bake pies are my favorite these days!  So easy to put together and no need to preheat the oven!  There are so many great varieties of them too! I could seriously make them once a week!  The No Bake Banana Caramel Pecan Pie, No Bake S’mores Pie or No Bake Lemon Pie are huge hits at my house as well!

No bake cream cheese peanut butter pie on a white plate.

No Bake Cream Cheese Peanut Butter Pie

I recently made a visit to North Carolina and one of my very best friends lives there. We always have so much fun together. Our time is usually spent shopping, getting pedicures, and eating good food. There are some really great places to eat in North Carolina. And I have made a couple of recipes that were inspired by some of the yummy food that I had while I was there.

She showed me a video of this easy to make no bake pie. As I  watched how it was made, I decided to make a few changes to it!  In my opinion, all the yummy flavor in this pie starts with the buttery, sweet graham cracker crust. The video showed a pre-made crust, but I decided to make my own instead!  Chocolate graham cracker crust really gives this no bake cream cheese peanut butter pie a perfect thick, rich base. Chocolate and peanut butter, a match made in heaven right?

Soon after returning home, I made this for my family for Pioneer Day in Utah. I needed something quick and easy and I love that it is no bake! It was the highlight of our barbecue and was completely gone in a matter of minutes. Of course you have to top it with some whip cream and chocolate drizzle. That makes everything better right?

No Bake Pie Ingredients:

The pie has a cream cheese peanut butter filling that is my favorite part! It is perfect on top of the crumbly chocolate graham cracker crust. This pie instantly became a favorite within the first bite!

Chocolate Graham Cracker Crust: (You can also use store bought)

  • Graham cracker crumbs: Chocolate or regular can be used. Crush before combining with sugar and butter.
  • White sugar: The added sweetness makes this crust SO amazing!
  • Butter: Melted and mixed in with crumbs and sugar.

For filling:

  • Cream cheese: Softened so it will easily blend with sugar and peanut butter.
  • Confectioners’ sugar: Beat together with peanut butter and cream cheese.
  • Peanut butter: Use creamy peanut butter to keep your filling smooth and luscious.
  • Whipped topping:I use cool whip and thaw in the refrigerator overnight before using.
  • Optional: Serve with whipped cream,chocolate syrup, or chopped nuts

Let’s Make a Pie!

You are going to love this pie! Everything about it is incredible. Easy, No Bake, chocolate graham cracker crust, and a cream cheese peanut butter filling… what is not to love about this pie?! Oh and don’t forget the whip cream and chocolate drizzle!

  1. Combine ingredients for crust: In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.
  2. Form crust in pan: Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.
  3. Beat together base of filling: Beat the cream cheese, confectioners’ sugar, and peanut butter until smooth.
  4. Fold in whip: with spatula in the thawed cool whip.
  5. Pour filling into crust: Evenly spread filling into the graham cracker crust and smooth the top.
  6. Chill for 2-3 hours or overnight.

Close up of peanut butter pie on a white plate..

Variations of No Bake Cream Cheese Peanut Butter Pie:

  • Garnish ideas: shaved chocolate, mini chocolate chips, hot fudge sauce, crushed peanuts, chopped peanut butter cup candy, sliced bananas, graham cracker crumbs, melted peanut butter. Try one or try all! No judgment here.
  • Substitute crushed Oreo cookies in place of standard graham cracker crumbs. Eliminate the sugar.
  • Make your whipped cream from scratch: Put a mixing bowl and whisk or whisk attachment into the freezer to chill for 20 minutes. Pour a pint of cold heavy whipping cream in the chilled bowl of a stand mixer (or use an electric hand mixer) and mix on high speed for 1 minute, or until stiff peaks form. For a little extra flavor, add a few drops of vanilla extract.
  • Serve chilled from the refrigerator.
  • Serve frozen from the freezer. If serving from frozen, remove the pie from the freezer at least 10 minutes before serving to let it thaw just a bit.
  • If you don’t have time to wait for the crust to set in the fridge, you can bake the crust for 8-10 minutes.

Can you freeze No Bake Cream Cheese Pie?

  • Yes! And since it’s so easy to double the recipe, then you always have one on hand in the freezer for unexpected guests.  Trust me, if you don’t double it you won’t have leftovers.  This pie goes fast!
  • To store tightly cover with plastic wrap and store in the fridge for up to three days or in the freezer for a week.

peanut butter cheesecake pie on a white plate.

More Pie Dessert Recipes:

No Bake Cream Cheese Peanut Butter Pie

4 from 1 vote
Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Author Alyssa Rivers
Servings 8 Servings

An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust.  This is perfect for your next gathering!

Course Dessert
Cuisine American
Keyword cream cheese peanut butter pie, pie, pie recipe

Ingredients

Chocolate Graham Cracker Crust: (You can also use store bought)

  • cups graham cracker crumbs chocolate or regular can be used
  • ¼ cup white sugar
  • 3/4 cup butter melted

For filling:

  • 8 oz cream cheese softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 8 oz whipped topping like cool whip, thawed
  • Whipped cream chocolate syrup (optional toppings)

Instructions

  1. In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.

  2. Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.

To make the filling:

  1. To make the filling: Beat the cream cheese, confectioners' sugar, and peanut butter until smooth. Fold with spatula in the thawed cool whip. Pour into the graham cracker crust and spread evenly on top. Chill for 2-3 hours or overnight.

Recipe Notes

Updated on April 22, 2020

Originally Posted On: August 2, 2015

Nutrition Facts
No Bake Cream Cheese Peanut Butter Pie
Amount Per Serving
Calories 528 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g110%
Cholesterol 78mg26%
Sodium 441mg18%
Potassium 205mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 26g29%
Protein 8g16%
Vitamin A 934IU19%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I made this but it did not look like this. It was the color of peanut butter and did not pour out of the mixer, it had to be scooped out and then was only about 1/2 inch thick. To me it looks like the one in the picture was mixed with the whipped cream?????? Too late now

    1. Oh my gosh!! I feel SO bad! I forgot to add in the cool whip into the ingredients! This is all my fault and I feel horrible! If you email me I will even send you a gift card to buy the ingredients again. I am so sorry!!

  2. This looks so yummy! My husband and daughter are gluten free so I’ll have to try this with a ready made GF chocolate Graham cracker crust I’ve found in my grocery store!

  3. In the picture I see that the crust is black, but in your description it only says graham cracjer, sugar & butter. How would I go about making the black “chocolate ” crust? Thanks

  4. We made this today in a spring form pan, because my pie plate broke. I had trouble with the buttery crust. It was so liquidy that it ran out the sides of the spring form pan. Is the crust normally very loose/soft? Also, I didn’t have chocolate graham crackers, so I added 1 TB Cocoa powder to regular graham cracker crumbs. It was just the right amount of chocolate flavor.

  5. Thanks so much for sharing your recipe! It was so easy to make, and even though it’s chilling in the fridge right now, I had to taste the filling, and it is YUMMY. Thanks again!

  6. Where I live, Cool Whip (or any thing like it) is not available. Can real whipped cream be substituted? Or does it go wonky?

    1. Cool whip is nothing but artificial and unhealthy ingredients to mimic whipped cream. You’re better off using the real stuff.

  7. 4 stars
    But how many CUPS whipped cream is used in the recipe? The artificial topping is sold by weight not volume. It’s presumable the two different ingredients have a different mass. Those of us cooking from scratch and wanting to try these new recipes don’t have a base from which to start.

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