Easy No Bake Peanut Butter (Printer-Friendly)
Creamy peanut butter filling atop a graham cracker crust for an effortless, rich dessert experience.
# What You'll Need:
→ Graham Cracker Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
225 grams (8 ounces) cream cheese, softened
05 -
1 cup creamy peanut butter
06 -
1/2 teaspoon salt
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1 cup heavy whipping cream
# Steps to Follow:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into a 9-inch pie plate. Refrigerate to set while preparing the filling.
02 -
In a large bowl, beat softened cream cheese and creamy peanut butter with an electric mixer at medium-high speed until smooth and creamy.
03 -
Add powdered sugar, salt, and vanilla extract to the cream cheese mixture and blend until fully combined.
04 -
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until evenly incorporated.
05 -
Spread the peanut butter filling evenly over the chilled graham cracker crust. Smooth the surface and refrigerate for a minimum of 4 to 6 hours or overnight to set.
06 -
Optionally top with melted chocolate drizzle, chopped peanuts, whipped cream, or mini peanut butter cups before serving.
# Extra Suggestions:
01 -
For best texture, allow the pie to chill overnight to fully set the filling.