This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy. No Bake Cream Cheese Peanut Butter Pie is an easy and amazing no-bake pie! The filling is so creamy and delicious inside a sweet, buttery, chocolate graham cracker crust. This is perfect for your next
gathering! No bake pies are my favorite these days! So easy to put together and no need to preheat the oven! There are so many great varieties of them too! I could seriously make them once a week! The No Bake Banana Caramel Pecan Pie,
No Bake S’mores Pie or No Bake Lemon Pie are huge hits at my house as well! I recently made a visit to North Carolina and one of my very best friends lives there. We always have so much fun together. Our time is usually spent shopping, getting pedicures, and eating good food. There are some really great places to eat in North Carolina. And I have made a couple of recipes that were inspired by some of the yummy food that I had while I
was there. She showed me a video of this easy to make no bake pie. As I watched how it was made, I decided to make a few changes to it! In my opinion, all the yummy flavor in this pie starts with the buttery, sweet graham cracker crust. The video showed a pre-made crust, but I decided to make my own instead! Chocolate graham cracker crust really gives this no bake cream cheese peanut butter pie a perfect thick, rich base. Chocolate and peanut butter, a match made in
heaven right? Soon after returning home, I made this for my family for Pioneer Day in Utah. I needed something quick and easy and I love that it is no bake! It was the highlight of our barbecue and was completely gone in a matter of minutes. Of course you have to top it with some whip cream and chocolate drizzle. That makes everything better right? The pie has a cream cheese peanut butter filling that is my favorite
part! It is perfect on top of the crumbly chocolate graham cracker crust. This pie instantly became a favorite within the first bite! You are going to love this pie! Everything about it is incredible. Easy, No Bake, chocolate graham cracker crust, and a cream cheese peanut
butter filling… what is not to love about this pie?! Oh and don’t forget the whip cream and chocolate drizzle!No Bake Pie Ingredients:
Chocolate Graham Cracker Crust: (You can also use store bought)
For filling:
Let’s Make a Pie!
Variations
of No Bake Cream Cheese Peanut Butter Pie:
Can you freeze No Bake Cream Cheese Pie?
More Pie Dessert Recipes:
Chocolate Graham Cracker Crust: (You can also use store bought)
For filling:
- ▢ 8 oz cream cheese softened
- ▢ 1/2 cup confectioners’ sugar
- ▢ 1/2 cup peanut butter
- ▢ 8 ounces whipped topping such as cool whip, thawed
- ▢ Whipped cream optional
- ▢ Chocolate syrup optional
Crust
In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.
Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.
If you would like to bake the crust to help it form, bake at 375℉ for 8 minutes. let cool completely before adding the filling.
Filling
To make the filling: Beat the cream cheese, confectioners' sugar, and peanut butter until smooth. Fold in the thawed cool whip until combined. Pour into the graham cracker crust and spread evenly on top. Chill for 2-3 hours or overnight.
Top with whipped cream and chocolate syrup as desired before serving.
Updated on April 22, 2020
Originally Posted On: August 2, 2015
Serves: 8
Calories528kcal (26%)Carbohydrates37g (12%)Protein8g (16%)Fat40g (62%)Saturated Fat22g (110%)Cholesterol78mg (26%)Sodium441mg (18%)Potassium205mg (6%)Fiber2g (8%)Sugar26g (29%)Vitamin A934IU (19%)Calcium72mg (7%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Dessert
Cuisine American
Keyword cream cheese peanut butter pie, pie, pie recipe
Alyssa Rivers
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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