Description
This Simple No Bake Peanut Butter Pie is a rich, creamy, no-oven dessert made with peanut butter, cream cheese, and whipped topping in a chocolate cookie crust—finished with chocolate drizzle and peanut butter cups. Perfect for holidays, summer, or anytime you need an easy make-ahead treat.
Ingredients
1 (9-inch) pre-made chocolate cookie crust
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 oz whipped topping (thawed if frozen)
1 cup mini peanut butter cups, chopped (plus more for topping)
1/3 cup chocolate chips, melted (for drizzle)
Optional: crushed peanuts or toffee bits (for garnish)
Instructions
1. Beat cream cheese until smooth in a large bowl.
2. Add peanut butter and powdered sugar; mix until creamy and fully combined.
3. Gently fold in whipped topping until light and fluffy (don’t overmix).
4. Spread filling evenly into the chocolate cookie crust.
5. Chill for at least 2–3 hours (or overnight) until firm.
6. Melt chocolate chips and drizzle over the top.
7. Top with chopped peanut butter cups and optional crushed peanuts/toffee bits.
8. Slice, serve chilled, and enjoy.
Notes
Soften cream cheese first for the smoothest filling (leave at room temp 20–30 minutes).
For a firmer, ice-cream-like slice, freeze the pie for 30–45 minutes before serving.
Swap the crust: graham cracker crust works great if you prefer less chocolate.
Storage: cover and refrigerate up to 4 days; freeze slices up to 1 month.
Nut-free option: replace peanut butter with a nut-free spread and use chocolate chips instead of peanut butter cups.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 23
- Sodium: 210
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 9
- Cholesterol: 45