Dessert

No Bake Peanut Butter Pie Recipe

ByIsabella Vance January 22, 2026January 22, 2026

Introduction

This No Bake Peanut Butter Pie is a creamy, dreamy dessert that’s perfect for any peanut butter lover. With a smooth peanut butter filling nestled in a graham cracker crust, it’s easy to make and requires no oven time. Top it with your favorite candies and sauces for an irresistible treat.

A slice of creamy light brown peanut butter cheesecake with a crumbly beige crust sits centered on a white plate with a ridged edge, placed on a white marbled surface. The cheesecake has two small dollops of white whipped cream near the wider side, each topped with a small chocolate peanut butter cup. Dark chocolate syrup is drizzled in uneven lines diagonally across the top and around the plate. Pieces of broken chocolate peanut butter cups are scattered near the front of the slice, adding texture and detail. A silver fork is placed at the bottom left corner of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz graham pie crust
1 cup creamy no stir peanut butter
8 oz block of cream cheese (softened)
1 cup heavy cream
⅔ cup powdered sugar
1 teaspoon vanilla extract
¼ cup brown sugar
Reese’s minis (optional, for topping)
Fudge sauce (optional, for topping)
Chocolate syrup (optional, for topping)
Drizzled melted peanut butter (optional, for topping)

Instructions

Step 1: Beat the heavy cream and powdered sugar together until stiff peaks form.
Step 2: In a separate bowl, beat the softened cream cheese and creamy peanut butter until smooth. Add the vanilla extract and brown sugar, then mix to combine.
Step 3: Gently fold the whipped cream mixture into the peanut butter mixture until smooth and fully blended.
Step 4: Pour the filling into the graham cracker crust and use a rubber spatula to smooth out the top evenly.
Step 5: Cover the pie and chill in the refrigerator for 3 to 4 hours, or overnight, until firm.
Step 6: Decorate the pie as desired with Reese’s minis, fudge sauce, chocolate syrup, or drizzled melted peanut butter.
Step 7: Slice and serve chilled.

Tips & Variations

Use crunchy peanut butter for added texture in the filling.
Swap the graham crust for an Oreo crust for a chocolate twist.
For a lighter version, replace heavy cream with whipped topping.
Chill the pie overnight for the best flavor and firmness.

Storage

Store the pie covered in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 1 month and thaw in the fridge before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A creamy peanut butter pie with two layers, the bottom layer being a light brown crumbly crust and the thick top layer a smooth pale peanut butter filling. The pie is decorated with eight white swirls of whipped cream evenly spaced around the edge, each topped with a miniature peanut butter cup showing its chocolate brown color and ridged texture. One slice is missing from the front, revealing the thick filling and crumbly crust inside. The pie is in a foil pie tin sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy no stir?

Natural peanut butter may change the texture and make the filling less smooth. It’s best to use creamy no stir peanut butter for a creamy, stable filling.