Creamy peanut butter filling, a buttery graham cracker crust and absolutely no oven needed! This old-fashioned No-Bake Peanut Butter Pie is perfect for family gatherings or whenever you’re craving a sweet, easy dessert.
It comes together in about 10 minutes and chills while you do everything else. If you love peanut butter desserts, you will also enjoy our Lunch Lady Peanut Butter Bars.
Why You’ll Make This Again
- No oven needed: just mix, fill and chill.
- Creamy and rich: cream cheese and peanut butter make a silky filling.
- Only 6 ingredients: simple pantry staples and a store-bought crust.
- Make-ahead dessert: it needs to chill, so bake-free prep is done the day before.
- Serves 8: great for potlucks and holidays.
How This Comes Together
Beat the cream cheese and peanut butter until smooth, then add powdered sugar and vanilla. Fold in the whipped topping until light and fluffy, spoon the filling into the crust, and smooth the top. Chill for at least 4 hours until firm, then slice and serve.
What You’ll Need
- 1 prepared 9-inch graham cracker crust
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces whipped topping, thawed
- 1 teaspoon vanilla extract
Prep Time: 10 minutes | Cook Time: 0 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes | Serves: 8
Estimated Nutrition: about 520 calories and 10 g protein per slice.
Step-by-Step Directions
Step 1: Beat the base
In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Step 2: Add the sugar
Add the powdered sugar and vanilla extract. Beat again until fully combined and fluffy.
Step 3: Fold in the topping
Gently fold in the thawed whipped topping using a spatula until the filling is light and evenly blended.
Step 4: Fill the crust
Spoon the peanut butter mixture into the prepared graham cracker crust.
Step 5: Smooth the top
Spread the filling evenly, smoothing the top with a spatula.
Step 6: Chill
Cover the pie and refrigerate for at least 4 hours, preferably overnight, until firm.
Step 7: Slice and serve
Slice and serve chilled. Keep leftovers refrigerated.
How to Serve It
Serve cold, topped with whipped cream, chocolate shavings, chopped peanuts or a drizzle of chocolate or caramel sauce.
Leftovers & Storage
Cover and refrigerate for up to 4 days. To freeze, wrap the whole pie or individual slices tightly for up to 2 months and thaw in the refrigerator.
Make It Even Better: Pro Tips
- Soften the cream cheese: it blends smoothly with no lumps.
- Use creamy peanut butter: natural styles can separate and make the filling oily.
- Fold gently: this keeps the filling light and fluffy.
- Chill overnight: this gives the cleanest slices.
- Use a warm knife: wipe it between cuts for neat slices.
Easy Ways to Change It Up
- Chocolate crust: use an Oreo or chocolate cookie crust.
- Chocolate drizzle: top with melted chocolate or hot fudge.
- Extra crunch: sprinkle chopped peanuts or mini peanut butter cups.
- Homemade topping: swap in sweetened whipped cream.
Quick Questions
Can I use homemade whipped cream?
Yes, but stabilized whipped cream holds its shape best. Whipped topping keeps the pie firm.
Can I use natural peanut butter?
Creamy, no-stir peanut butter works best for a smooth filling.
How long does it need to chill?
At least 4 hours, but overnight gives the firmest slices.
Can I make it ahead?
Yes, it is ideal made a day ahead.
Can I freeze it?
Yes, freeze for up to 2 months and thaw in the refrigerator.
A Classic No-Fuss Dessert
This peanut butter pie is rich, creamy and wonderfully easy. Make it for your next gathering and watch it disappear.
Enjoy!
— Ava
No-Bake Peanut Butter Pie
Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
- Add the powdered sugar and vanilla extract. Beat again until fully combined and fluffy.
- Gently fold in the thawed whipped topping using a spatula until the filling is light and evenly blended.
- Spoon the peanut butter mixture into the prepared graham cracker crust.
- Spread the filling evenly, smoothing the top with a spatula.
- Cover the pie and refrigerate for at least 4 hours, preferably overnight, until firm.
- Slice and serve chilled. Keep leftovers refrigerated.
