Easy No Bake Peanut Butter

This nobake peanut butter pie is the perfect dessert for anyone who loves rich, creamy flavors without the fuss of baking. It combines a buttery graham cracker crust with a smooth and velvety peanut butter filling that sets in the fridge. The result is a luscious, decadent pie that you can make ahead and impress your friends and family with minimal effort.

I made this pie the first time for a family gathering, and it quickly became the highlight of the dessert table. My kids love how smooth and flavorful it is especially topped with peanut butter cups and a drizzle of chocolate.

Ingredients

• Graham Crackers: these create the crunchy, buttery base so choose crunchy ones for a nice crust
• Granulated Sugar: adds sweetness and helps the crust hold together better
• Unsalted Butter: melts to bind the crust ingredients and contributes richness without extra saltiness
• Cream Cheese: provides a silky smooth texture that balances the peanut butter’s saltiness and sweetness
• Creamy Peanut Butter: is the star ingredient so opt for a natural or goodquality brand for the best flavor
• Salt: just a pinch enhances the overall taste and brings out the peanut butter flavor
• Powdered Sugar: sweetens the filling smoothly without graininess when whipped in
• Vanilla Extract: adds depth and a warm, sweet aroma to the peanut butter mixture
• Heavy Whipping Cream: lightens the filling making it fluffy and luscious you can substitute it with whipped topping for convenience

Instructions

Scoop the Crust Ingredients together:

Combine the graham cracker crumbs sugar and melted butter thoroughly in a bowl to form an even mixture. Press this crumb mixture firmly into the bottom and sides of a 9inch pie dish to create a solid base. Place the crust in the refrigerator to chill and set while you make the filling.

Mix the Cream Cheese and Peanut Butter Smoothly:

In a large mixing bowl beat the cream cheese and peanut butter at mediumhigh speed using an electric mixer until the mixture becomes totally smooth and creamy without lumps. This step is important to get a silky filling.

Add Sweeteners and Flavorings:

Add the powdered sugar salt and vanilla extract to the cream cheese and peanut butter mixture. Continue mixing until everything is fully incorporated and the mixture looks smooth and consistent.

Whip the Cream to Stiff Peaks:

In a separate chilled bowl whip your heavy whipping cream until stiff peaks form. This means the peaks will stand straight when you lift the whisk out of the bowl which ensures a light and airy texture for the filling.

Fold the Whipped Cream Into the Peanut Butter Base:

Gently fold the whipped cream into the peanut butter mixture with a spatula using a light hand to keep the airiness. Avoid over mixing to maintain fluffiness in the filling.

Assemble and Chill the Pie:

Spread the folded creamy filling evenly on top of the chilled crust smoothing the surface carefully. Cover the pie with plastic wrap and refrigerate for at least 4 to 6 hours or overnight to allow it to set properly.

Add Toppings Before Serving:

Before serving add toppings of your choice such as melted chocolate drizzles chopped peanuts mini peanut butter cups or extra whipped cream. These add texture contrast and enhance the visual appeal.

One of my favorite parts of this recipe is the whipped cream folding step which makes the filling so light and airy. I remember bringing this pie to a summer picnic and it was gone so fast with everyone asking for seconds and the extra chocolate on top was the perfect finishing touch.

Storage Tips

Store the pie covered tightly with plastic wrap in the refrigerator for up to three days. If frozen wrap it very well with plastic wrap and foil to prevent freezer burn and thaw overnight in the fridge before serving for the best texture.

Ingredient Substitutions

You can substitute cream cheese with mascarpone for a richer flavor or Greek yogurt for a tangier filling. Use natural peanut butter without added sugar for a healthier twist. Heavy whipping cream can be replaced with a whipped topping for an easier alternative but it may alter the texture slightly.

Serving Suggestions

Serve your peanut butter pie chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. Pair it with fresh berries to add a nice bright contrast to the richness. This pie also works wonderfully with a sprinkle of crushed pretzels on top for extra crunch and salty balance.

This pie is an easy, impressive makeahead dessert that stays creamy and satisfying. Let it chill fully before serving for the best texture.

Common Recipe Questions

→ What ingredients create the crust base?

The crust combines crushed graham crackers, granulated sugar, and melted unsalted butter pressed into a pie dish.

→ How is the peanut butter filling made smooth and creamy?

Cream cheese is beaten with creamy peanut butter, powdered sugar, salt, and vanilla, then gently folded with whipped heavy cream.

→ How long should this dessert chill before serving?

Refrigerate for at least 4 to 6 hours or overnight to allow the filling to set firmly and flavors to meld.

→ Can I substitute the heavy cream in the filling?

Yes, whipped topping like Cool Whip can be used instead of heavy cream for easier preparation.

→ What toppings complement this peanut butter dessert?

Melted chocolate drizzle, chopped peanuts, whipped cream, or mini peanut butter cups enhance both flavor and presentation.

→ Is baking required for this dessert?

No baking is needed; the crust is assembled with melted butter and chilled to set, while the filling is mixed and refrigerated.