A holiday favorite from our kitchen. 🥜 Creamy peanut butter filling, a crunchy Oreo cookie crust, and an optional layer of rich chocolate ganache. No oven, no fuss, and it disappears every single time.
Some desserts are just too good not to make over and over again, and this No-Bake Peanut Butter Pie is one of them. We’ve made it more times than we can count, and it’s still the one everyone gets excited about.
It’s ridiculously easy. There’s no baking at all, just a little mixing and some patience while the fridge does the work. That makes it a lifesaver around Thanksgiving and Christmas, when the oven is already working overtime and there are a million other things to prepare.
The filling is rich, creamy, and fluffy (thanks to folded-in whipped cream), packed with peanut butter flavor, and tucked into a chocolatey Oreo crust. Feeling a little extra? Finish it with a silky layer of chocolate ganache for the ultimate peanut butter and chocolate combo.
Simple, delicious, and it never disappoints. 😉
🥜 Crumbs of Knowledge
- Use room-temperature cream cheese. Cold cream cheese leaves lumps. Softened cream cheese gives you that perfectly smooth, creamy filling.
- Keep the Oreo filling in. Crush the cookies cream and all. The filling helps the crust hold together with just 3 tablespoons of butter.
- Whip to stiff peaks, but stop there. Over-whipped cream turns grainy. Fold it in gently so the filling stays light and fluffy.
- Give it time to chill. The hardest part is waiting! At least 6 hours in the fridge lets the filling firm up so it slices cleanly.
- The ganache is totally optional. We love the extra chocolate layer, but the pie is just as delicious without it.
🥧 No-Bake Peanut Butter Pie Recipe
A fluffy peanut butter cream cheese filling in a crunchy Oreo cookie crust, with an optional chocolate ganache topping. Makes one 9-inch pie (8–10 slices).
Prep: 25 minutes · Chill: at least 6 hours · Optional ganache: about 1 hour more to set
Oreo Cookie Crust
- 20 regular Oreo cookies (230g), filling included
- 3 tablespoons unsalted butter, melted
Peanut Butter Filling
- 8 oz (227g) cream cheese, softened to room temperature
- ¾ cup (94g) powdered sugar, plus 2 tablespoons, divided
- 1 cup (270g) creamy peanut butter
- 1 cup (240ml) heavy whipping cream, cold
- 1 teaspoon vanilla extract
🍫 Chocolate Ganache (Optional)
- 4 oz (113g) semisweet chocolate, finely chopped
- ½ cup (120ml) heavy whipping cream
Equipment
- 9-inch pie pan
- Food processor (for crushing the Oreos)
- Stand mixer with paddle and whisk attachments, or an electric hand mixer
- Mixing bowls and a rubber spatula
Instructions
- Make the crust. Pulse the Oreos, cream filling and all, in a food processor until finely crushed. Add the melted butter and pulse until the crumbs are evenly moistened and look like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan (the bottom of a measuring cup works great for packing it down). Refrigerate for at least 30 minutes while you make the filling.
- Beat the peanut butter base. Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat the softened cream cheese and ¾ cup powdered sugar until smooth and creamy. Add the peanut butter and beat for about 3 minutes, until light, fluffy, and well combined.
- Whip the cream. In a separate, clean bowl (switch to the whisk attachment if using a stand mixer), whip the heavy cream until it begins to thicken. Add the remaining 2 tablespoons powdered sugar and the vanilla, then whip until stiff peaks form.
- Fold and fill. Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until fully incorporated. Don’t overmix! Spoon the filling into the chilled crust and smooth the top.
- Chill. Cover and refrigerate for at least 6 hours, or until completely set. At this point, your pie is ready to serve!
- Make the ganache (optional). Once the pie has set, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until steaming with small bubbles around the edges. Don’t let it boil. Pour the cream over the chocolate, let it sit undisturbed for 2–3 minutes, then stir gently until smooth and glossy. Let it cool until it’s no longer warm to the touch but still pourable.
- Top and set. Slowly pour the ganache over the chilled peanut butter filling and use an offset spatula to spread it into a smooth, even layer. Refrigerate for about 1 hour, until the ganache is set.
- Slice and enjoy. Use a sharp knife, running it under warm water and wiping it dry between cuts for perfectly clean slices. Serve chilled.
Make It Ahead for the Holidays
This pie is always on our holiday dessert rotation because it’s so easy to make ahead. We actually prefer making it the day before. The filling has plenty of time to set, and it’s one less thing to worry about on the day of your gathering. Just keep it covered in the fridge until you’re ready to serve.
Recipe Notes
- Storage: Store covered in the refrigerator for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- No stand mixer? An electric hand mixer works just as well.
Whether you’re bringing dessert to Thanksgiving, making something sweet for Christmas, or just craving peanut butter and chocolate, this pie is always a winner. Don’t be surprised if it becomes one of your go-to desserts, too! Happy no-baking!
No-Bake Peanut Butter Pie
Equipment
- 9-inch pie pan
- Food processor
- Stand mixer or electric hand mixer
- Rubber spatula
Ingredients
Oreo Cookie Crust
- 20 regular (230g) Oreo cookies filling included
- 3 tablespoons (42g) unsalted butter melted
Peanut Butter Filling
- 8 oz (227g) cream cheese softened to room temperature
- ¾ cup + 2 tablespoons (110g) powdered sugar divided
- 1 cup (270g) creamy peanut butter
- 1 cup (240ml) heavy whipping cream cold
- 1 teaspoon vanilla extract
Chocolate Ganache (Optional)
- 4 oz (113g) semisweet chocolate finely chopped
- ½ cup (120ml) heavy whipping cream
Instructions
- Make the crust. Pulse the Oreos (cream filling and all) in a food processor until finely crushed. Add the melted butter and pulse until the crumbs look like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for at least 30 minutes while you make the filling.
- Beat the peanut butter base. With a stand mixer fitted with the paddle (or an electric hand mixer), beat the softened cream cheese and ¾ cup powdered sugar until smooth. Add the peanut butter and beat for about 3 minutes, until light and fluffy.
- Whip the cream. In a clean bowl, whip the heavy cream until it starts to thicken. Add the remaining 2 tablespoons powdered sugar and the vanilla, then whip to stiff peaks.
- Fold and fill. Gently fold the whipped cream into the peanut butter mixture with a rubber spatula just until no streaks remain. Spread the filling into the chilled crust and smooth the top.
- Chill. Cover and refrigerate for at least 6 hours (or overnight) until fully set.
- Make the ganache (optional). Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat just until steaming with small bubbles around the edges (don’t let it boil). Pour over the chocolate, let sit 2–3 minutes, then stir until smooth and glossy. Cool until no longer warm but still pourable.
- Top and set. Pour the ganache over the chilled pie and spread into an even layer with an offset spatula. Refrigerate about 1 hour, until set.
- Slice and serve. Use a sharp knife, dipping it in warm water and wiping it dry between cuts for clean slices. Serve chilled.
