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My favorite kind of dessert involves recipes that look elaborate but they really aren’t too much work! Lately, I’ve been loving to make no bake pies! I really love how you can use ingredients that you already have on hand, and as I describe in my Make Cooking Fun! free motivational guide to inspire you to get creative in the kitchen, using ingredients that are already at your disposal is the best way to spark your creativity when you’re not sure what to make! I’ve always got a ton of peanut butter jars at home in addition to cream cheese, and this pie uses a fair amount of both! Got some peanuts you need to chop up? This is the perfect recipe for that too! As you’ll see in the ingredients, we don’t have many ingredients and they’re all common household ingredients!
If you’ve got a special peanut butter lover in your life, then this is the dessert to make for them! No-bake pies are awesome because while the entire process does take a couple of hours, this is mostly hands-off time, and I really do love how few steps there are to create such a wonderful pie! If you’re wondering what dessert to make this weekend, then definitely put your heart in a pie dish with this easy no-bake pie with peanut butter as part of your Live to Cook challenge! To get these free goodies and to start on your cooking journey today, sign up to my newsletter - plus you’ll get all new recipes sent right to your inbox!
To follow along with all the steps in preparing this no-bake peanut butter pie with Oreo crust, then check out the video! If you haven’t subscribed to my YouTube channel already, then please be sure to do that and hit the bell button to be notified when all of my new video recipes go live! Let’s get started!
Why You’ll Love This No-Bake Peanut Butter Pie!
- Peanut butter delight: This Peanut Butter Pie sure is for the peanut butter lovers out there! The filling is loaded with it, so you’ll have that goodness in every bite! This pie filling also isn’t too sweet, so you really get to enjoy the peanut butter goodness without being a sugar bomb.
- Amazing crust: Now this is really what sets this no-bake pie recipe from all the others! Peanut butter pies with a graham cracker crust are classic, but for all the Oreo lovers, you just want to have that awesome Oreo crust! I’ve made a graham cracker Oreo crust so you can enjoy both in one!
- Easy for kids: Since it’s a no-bake recipe that’s not too difficult to prepare, not only will kids enjoy eating it, but they can also have a blast helping you make it! It’s a perfect bonding opportunity to bring the family together! Plus, they’ll totally want to lick off the extra peanut butter cream cheese filling and the chocolate sauce! I sure had my fair share of licks while creating this no-bake pie!
- Rich and creamy: I just love everything about this pie so much! From the crust to the smooth peanut butter filling and amazing topping, this is a dessert that you can make to cool down for summer or just when you want a special dessert without doing too much work! It’s quite hands-off and the freezer just needs to do the magic!
Tools Needed to Make No-Bake Pie with Peanut Butter
- Pie dish
- KitchenAid Stand Mixer
- Plastic wrap
- Measuring spoons
- Measuring cups
- Mixing bowl
- Mortar & pestle
- Cake cutter
- Ramekins
- Spatula
- Saucepan
- Whipped cream dispenser
- Squeeze bottle
Ingredients for No-Bake Peanut Butter Cream Cheese Pie
Check out the full list of ingredients and their quantities by scrolling to the bottom of this post for the FULL PRINTABLE RECIPE CARD! The recipe card will also allow you to scale the recipe based on how many pies you’re looking to make. This recipe will serve one 9 1/2 inch by 9 1/2 inch pie dish by default.
For the Oreo Graham Cracker Crust
- Oreo cookies: Technically any Oreo will work. I’m using gluten-free Oreos, but if you want a different color on the crust, you could experiment with the golden Oreos! The filling flavor won’t matter too much since these Oreos will be crushed.
- Graham crackers: Use gluten-free graham crackers if you or whoever is eating this pie has a gluten intolerance.
- Butter: You can use either salted or unsalted butter. However, if you’re using a peanut butter with salt added to it, then I’d recommend you go with unsalted butter.
For the Peanut Butter Cream Cheese Filling
- Cream cheese: Some recipes recommend that you use a block of cream cheese. I actually prefer the smooth texture and the taste of a tub of cream cheese, so that’s what I’ll be using. If you are using a block, then make sure you leave it at room temperature so that it can soften and mix well with the peanut butter.
- Peanut butter: Of course we need some, it’s in the name! I’m using natural crunchy peanut butter. Again, some recipes will suggest you use processed peanut butter and not natural peanut butter, but I didn’t have a problem here. I personally like the texture of the nuts in the peanut butter, so that’s why I chose crunchy.
- Heavy cream: At first I just used peanut butter and cream cheese to make the pie filling, but I noticed that it was way too thick. Adding heavy cream will help thin it out but maintain a fluffy and light mixture that’s perfect for your pie!
- Powdered sugar: This is optional to add into your filling as the crust and topping will already be quite sweet. However, if you’re using an all natural peanut butter, then adding sugar can be beneficial as you’ll have no added sweetness.
For the Chocolate Sauce
- Chocolate: Melt in some chocolate chips or semi-sweet baker’s chocolate to create our smooth chocolate sauce.
- Heavy cream: A mandatory ingredient for our sauce! You need to use heavy cream in order to get the chocolate sauce thin. Using lower fat creams will result in a chocolate sauce that’s thin and not the desired texture, plus it won’t sit on top of the pie properly.
- Madagascar bourbon vanilla bean paste: Optional to add a nice aroma to your chocolate sauce. You can also use vanilla extract if you don’t have the bean paste.
For the Topping
- Peanuts: Chop up some unsalted peanuts to sprinkle on top of the pie to really bring out that peanut goodness!
- Whipped cream: After all this time I’ve finally invested in a whipped cream dispenser! You can add all the ingredients in my homemade whipped cream recipe into the dispenser, insert the nitrous oxide cartridge, shake it up, and have fun to rim the crust! If you don’t have a whipped cream dispenser, you can just make the whipped cream in a stand mixer or hand mixer and then top it with a spoon. Otherwise, if you don’t want to make your own whipped cream, you can use it from an aerosol can, but I find that the canned whipped cream doesn’t hold its shape well. Your other best bet would be to top with Cool Whip, as a lot of no-bake pie recipes do.
How to Make No-Bake Peanut Butter Cream Pie
Prepare the crust by smashing all of the graham crackers and Oreos until they are broken down completely.
Add the crushed crackers and cookies to a bowl and then pour in the molten butter and mix well. The mixture should be crumbly and should clump together easily.
Add the cracker-cookie mixture into a 9-10 inch pie dish. Pat the crust evenly so that it is even at the bottom and has a slight lip on the edges. Transfer the pie dish into the freezer and chill it for 1-2 hours.
Prepare the peanut butter filling by mixing together the peanut butter and cream cheese in a large bowl using a whisk/hand mixer/stand mixer. Gradually add heavy cream to thin it out. At the end, the mixture should be light, fluffy and have soft peaks. If desired, add powdered sugar to taste to sweeten the pie filling.
Pour this mixture into the pie dish and spread evenly over the crust. Place the pie dish in the fridge for at least 2-3 hours.
To prepare the chocolate sauce, pour the cream to a saucepan and bring it to a boil. Once it's steaming, add the chocolate chips and stir gently until the chocolate is completely molten. Pour the sauce into a squeeze bottle and let it cool down slightly before placing the lid on the bottle.
To serve, spread the whipped cream over the pie and sprinkle the top with roughly chopped peanuts and drizzle the chocolate sauce in a zig-zag pattern.
Serve and enjoy!
Tips for the Best Creamy Peanut Butter Pie
- Check that the graham crackers and Oreos are crumbly and clump together easily after the butter is mixed in. This will help ensure the crust sets properly and is not too dry.
- Make a nice and even crust that is at least 1/4 of an inch thick to support the peanut butter cream cheese filling. If you want a thicker crust, go ahead!
- Add heavy cream to the peanut butter and cream cheese mixture to thin it out. Gradually pour so that your filling doesn’t become too thin.
- Depending on your toppings and what kind of peanut butter you’re using, you may not need to add any sweetener to the pie filling. Add a spoonful of sweetener at a time when you’ve finished whisking and mix it in. Taste and keep adding based on your desired sweetness.
- Allow the pie filling and the crust enough time to set in the fridge to ensure the crust is firm and the filling is just right.
Variations of No-Bake Peanut Butter Pie
- Crust: You can use a store-bought Oreo crust, any frozen pie crust, or even use a pie crust mix if you don’t want to make the crust yourself. However, note down the size of your crust to adjust the filling recipe.
- Chocolate peanut butter filling: You can throw in some Nutella (bonus points if it’s homemade!) by taking out half of the peanut butter used here and replacing it with Nutella. You can always adjust the Nutella/peanut butter ratio based on what you’re in the mood for.
- Toppings: I’ve seen so many awesome topping ideas when looking up other peanut butter pie recipes! For some more peanut butter goodness, you could add mini Reese’s peanut butter cups. You can’t go wrong with some chocolate chips on top or even add shaved chocolate using a peeler. If you want to enjoy more Oreo and/or graham cracker goodness, then you could add crushed or whole cookies!
- Sauces: If you’re also looking for peanut butter on top, then you could prepare a peanut butter sauce. In this case, you’d want to use smooth peanut butter to get the right consistency. Prepare your peanut butter sauce with heavy cream, vanilla, and sugar similarly to the chocolate sauce. If you want a bit of mocha flavor to your chocolate sauce, you could follow my Cafe Mocha Syrup, which is based off of the chocolate sauce made here! If you love caramel, go for my Simple Caramel Sauce. If you’re making this recipe in the fall or just love pumpkin year round, then my Pumpkin Spice Sauce would really be the perfect fit!
- For one: If you want to make the recipe for one or two to enjoy on a single occasion, you can reduce the quantity of the ingredients and assemble the pie in a trifle dish.
Troubleshooting
How Come the Peanut Butter Pie Crust is Soggy?▼
- Make sure to check that you added enough butter to the crumbled graham crackers and Oreos. The crackers should clump together easily if the amount of butter is correct. Also be sure to avoid adding too much butter, or else your crust will be too wet.
- You need to ensure that you allow the crust to set in the fridge or freezer for a sufficient amount of time to allow it to firm up.
- When you store the pie in the freezer to chill, make sure the pie is completely flat so that the toppings don’t seep into the crust.
- Ensure that the crust is thick enough to hold the filling. A thin crust can also make it difficult to have a strong enough base to hold the toppings above. My recommendation is to ensure that your crust is at least 1/4 inch deep.
Why Didn’t the Peanut Butter Filling set?▼
Because peanut butter and cream cheese are very thick at room temperature, you really need to make sure the filling is completely cold and solid. For best results, place the pie in the freezer and really make sure you wait those 3 hours - I know it’ll be tough to do, but it’ll be worth the patience!
How to store No-Bake Peanut Butter Pie▼
All you need to do is cover your pie dish with plastic wrap. If you want to store your pie sliced, place the pie slices in an airtight container. If you’re using a whipped cream dispenser to apply your whipped cream onto the pie or you’re using Cool Whip, then it’ll be stabilized and shouldn’t melt, however, it’s possible that it can slightly melt in the fridge. In that case, I recommend you store the pie in the freezer even if you plan on eating it within a couple of days. However, if you’re going to top with whipped cream later on, then you can keep it in the fridge. No-Bake Peanut Butter Pie with cream cheese filling will last in the freezer for 3 months.
Do You Serve Peanut Butter Pie at Room temperature or chilled?▼
Well, this really depends on if you want your whipped cream to melt or not! There’s nothing really “wrong” with having this pie warmed up - in fact, it’ll enhance the flavors of the filling! You also don’t have to worry about getting this crust soggy as long as you only heat it in the microwave for 20 seconds.
However, if you’ve got stabilized whipped cream that has been frozen, then you should keep the pie out at room temperature and serve. If you want it chilled, keep your slices in the fridge for a few hours so that it’s not so hard that you can’t eat it at all!
No Electric Mixer? You Can Still Make This No-Bake Pie
The recipe card says whisk, hand mixer or stand mixer for the filling, and any of the three works. An electric mixer gets the 240 g of crunchy peanut butter and 180 g of cream cheese smooth quickly and then whips the heavy cream into the mixture until it holds soft peaks. With a whisk it takes more elbow grease, so let the cream cheese sit at room temperature first so it gives easily. Whatever you use, add the 150 ml of heavy cream gradually rather than all at once; the filling should end up light and fluffy, not runny.
The crust needs no machine at all. Crush the 80 g of graham crackers and 135 g of Oreos (about 15 cookies) with a mortar and pestle, or seal them in a zip-top bag and go over them with a rolling pin, until you have fine, even crumbs with no big pieces left. Big chunks will not bind with the butter and give you a crust that crumbles under the knife. Stir in the 60 g of melted butter until the crumbs clump when you squeeze a handful, press them into a 9 to 10 inch pie dish with a slight lip up the sides, and freeze for 1 to 2 hours before the filling goes in.
Nothing in this pie ever sees the oven: the crust sets in the freezer, the filling sets in the fridge, and the only heat involved is warming 120 ml of cream on the stove for the chocolate sauce. That is what makes it one of my favorite no bake desserts for summer, when you want something rich without turning the oven on. If you are putting together a whole table of no bake desserts, the No-Bake Oreo Pie and the No-Bake Nutella Cream Cheese Pie linked below use the same cookie-crust idea and can chill side by side with this one.
More Easy Desserts to Share!
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Recipe by Anadi Misra
Creamy, dreamy no-bake peanut butter pie with a crispy Oreo crust. This easy dessert comes together in minutes with no oven required. The perfect crowd-pleasing treat every time.
No-cook
Rate this recipe ✦
20 min
Prep
4 hr
Rest
4 hr 20 min
Total
8
slices
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the Oreo graham cracker pie crust
For the filling
For the topping
- (120 ml) heavy cream
- (75 g) semi-sweet chocolate chipsShop →
- (5 ml) Madagascar bourbon vanilla bean paste(optional)Shop →
- (240 ml) whipped cream (for topping) · make your own
- (24 g) peanuts(roughly chopped, for garnish)Shop →
Instructions
- 1
Prepare the crust by smashing all of the graham crackers and Oreos until they are broken down completely. Add the crushed crackers and cookies to a bowl and then pour in the melted butter and mix well. The mixture should be crumbly and should clump together easily.
Prepare the crust by smashing all of the graham crackers and Oreos until they are broken down completely. Add the crushed crackers and cookies to a bowl and then pour in the melted butter and mix well. The mixture should be crumbly and should clump together easily.
- 2
Add the cracker-cookie mixture into a 9-10 inch pie dish. Pat the crust evenly so that it is even at the bottom and has a slight lip on the edges. Transfer the pie dish into the freezer and chill it for 1-2 hours.
Add the cracker-cookie mixture into a 9-10 inch pie dish. Pat the crust evenly so that it is even at the bottom and has a slight lip on the edges. Transfer the pie dish into the freezer and chill it for 1-2 hours.
- 3
Prepare the peanut butter filling by mixing together the peanut butter and cream cheese in a large bowl using a whisk/hand mixer/stand mixer. Gradually add heavy cream to thin it out. At the end, the mixture should be light, fluffy and have soft peaks. If desired, add powdered sugar to taste to sweeten the pie filling.
Prepare the peanut butter filling by mixing together the peanut butter and cream cheese in a large bowl using a whisk/hand mixer/stand mixer. Gradually add heavy cream to thin it out. At the end, the mixture should be light, fluffy and have soft peaks. If desired, add powdered sugar to taste to sweeten the pie filling.
- 4
Pour this mixture into the pie dish and spread evenly over the crust. Place the pie dish in the fridge for at least 2-3 hours.
Pour this mixture into the pie dish and spread evenly over the crust. Place the pie dish in the fridge for at least 2-3 hours.
- 5
To prepare the chocolate sauce, pour the cream into a saucepan and bring it to a boil. Once it's steaming, add the chocolate chips and stir gently until the chocolate is completely molten. Pour the sauce into a squeeze bottle and let it cool down slightly before placing the lid on the bottle.
To prepare the chocolate sauce, pour the cream into a saucepan and bring it to a boil. Once it's steaming, add the chocolate chips and stir gently until the chocolate is completely molten. Pour the sauce into a squeeze bottle and let it cool down slightly before placing the lid on the bottle.
- 6
To serve, spread the whipped cream over the pie and sprinkle the top with roughly chopped peanuts and drizzle the chocolate sauce in a zig-zag pattern.
To serve, spread the whipped cream over the pie and sprinkle the top with roughly chopped peanuts and drizzle the chocolate sauce in a zig-zag pattern.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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