Name: No Bake Peanut Butter Pie
Prep time: 15 min
Ingredients: 1 cup peanut butter; 8 ounces cream cheese (softened); 1/2 cup granulated sugar; 1/2 cup heavy cream; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 1 9" chocolate cookie crust (see note); ¼ cup dry roasted peanuts (roughly chopped); 1 ounce dark chocolate (melted (see notes))

This no bake peanut butter pie has a creamy peanut butter and cream cheese filling, a chocolate cookie crust, and a topping of crunchy peanuts and melted chocolate. It’s so easy to make – just mix up the filling, assemble the pie, and refrigerate it until it’s time to indulge.

Jump to Recipe

This easy no bake pie checks all the boxes: it’s rich and creamy like peanut butter cheesecake, but a lot easier to make. And when I say it’s easy, I mean it! You only need 15 minutes to prep it. The hardest part? Waiting for it to chill in the fridge.

My favorite part is the chopped peanut and chocolate drizzle topping. The crunchy peanuts are a nice contrast to the smooth and creamy filling. So, this pie is a must-try if you love peanut butter and chocolate.

Ingredients

Peanut butter: Regular creamy peanut butter is all you need.
Cream cheese: Leave it out at room temperature for about 20 minutes before making the filling so it has time to soften.
Granulated sugar: Just 1/2 cup is all you need.
Heavy cream: This helps create the smooth and creamy texture of the filling.
Salt: Just a generous pinch.
Chocolate cookie crust: You can use a store-bought 9-inch crust or swap it for a graham cracker crust.
Dry roasted peanuts: I like to roughly chop them for the topping.
Dark chocolate: I used 70% dark chocolate for the drizzle.
Pure vanilla extract: Adds a little extra flavor to the filling.

How to Make It

Make the filling: Combine the peanut butter, cream cheese, sugar, heavy cream, vanilla, and salt in a large mixing bowl. Use an electric mixer at low speed to combine the ingredients (this will prevent the cream from splashing). Once the ingredients are combined, increase the speed to high and beat until the filling is smooth and creamy.
Assemble the pie: Spread the filling in the pie crust. Sprinkle the chopped peanuts over the filling, and then drizzle the melted chocolate on top.
Chill the pie: Loosely cover the pie with plastic wrap and refrigerate for at least eight hours or up to 24 hours.
Slice and serve: Use a sharp knife to slice the pie into eight pieces.

the peanuts sprinkled on top of the pie.

Storage Tips (Refrigerator or Freezer)

Refrigerator: Keep the pie covered with plastic wrap in the refrigerator for several days.
Freezing the whole pie: Wrap the pie in plastic wrap and place it in a large freezer bag. It will keep for up to a month. Before serving, let it sit at room temperature for about 30 minutes so the filling softens.
Freezing individual slices: I like to slice the pie and freeze the individual pieces so I can take out a slice whenever I’m craving something sweet. Place each slice in a sandwich-sized zip-top bag, and then place them all in a large freezer bag.

a slice of pie being removed from the pie plate.

More Peanut Butter Dessert Recipes

No Bake Peanut Butter Pie

This easy no bake peanut butter pie has a rich and creamy filling, a chocolate cookie crust, and a crunchy peanut and chocolate topping. It's a great make-ahead dessert that only takes 15 minutes to prep.

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Author: April Anderson

Servings: servings

Prep Time: 15

Chilling Time: 8

Ingredients

1 cup peanut butter
8 ounces cream cheese softened
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 9" chocolate cookie crust see note
¼ cup dry roasted peanuts roughly chopped
1 ounce dark chocolate melted (see notes)

Instructions

Beat the peanut butter, cream cheese, sugar, cream, and vanilla with an electric mixer in a large mixing bowl. Mix at a lower speed until the ingredients are combined and then beat at high speed until the filling is smooth and creamy.
Spread the filling in the pie crust, sprinkle the chopped peanuts on top, and then drizzle the melted chocolate over the top. Cover the pie with plastic wrap and refrigerate it for eight hours.
When you’re ready to serve the pie, take it out of the fridge and remove the plastic wrap. Slice the pie into 8 pieces.

Notes

Pie crust: You can swap the chocolate cookie crust for a graham cracker crust.

Melting the chocolate: Break the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one, until the chocolate is melted.

Cream cheese: Make sure the cream cheese is softened to room temperature so it blends smoothly into the filling.

Chilling time: The pie needs at least 8 hours in the refrigerator to set, so plan to make it ahead of time.

Recipe adapted from cooks.com