Description
If you need a guaranteed dessert win, this no-bake peanut butter pie is it. It’s smooth, fluffy, rich, and perfectly balanced with a chocolate cookie crust. No oven, no complicated steps — just simple mixing, chilling, and smiling when everyone asks for seconds. It’s ideal for parties, birthdays, or anytime you want something impressive with minimal effort.
Ingredients
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1 prepared 9-inch chocolate cookie crust (store-bought or homemade)
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1 cup creamy peanut butter (regular, not natural-style)
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8 oz (225 g) cream cheese, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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1 cup cold heavy whipping cream
Optional Toppings
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Chocolate drizzle
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Chocolate shavings
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Crushed peanut butter cups
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Extra whipped cream
Instructions
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Beat peanut butter & cream cheese
In a large bowl, beat softened cream cheese and peanut butter for 2–3 minutes until completely smooth and fluffy. -
Add sugar & vanilla
Mix in powdered sugar and vanilla until fully combined. Scrape the bowl and mix again briefly. -
Whip the cream
In a separate cold bowl, whip heavy cream to stiff peaks (peaks stand straight when beaters lift). -
Fold gently
Fold one-third of the whipped cream into the peanut butter mixture to lighten it. Then gently fold in the remaining whipped cream until smooth and airy. -
Fill the crust
Spoon filling into the crust and smooth the top. -
Chill
Refrigerate at least 4 hours (overnight is best) until firm. -
Decorate & serve
Add toppings just before serving. Slice with a warm knife for clean cuts.
Notes
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Use regular creamy peanut butter — natural versions can make the pie too soft.
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Cream cheese must be fully softened to avoid lumps.
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Cold cream whips better — chill the bowl and beaters if possible.
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Fold, don’t stir — gentle folding keeps the filling light and mousse-like.
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Overnight chill = best texture and flavor.