No-Bake Peanut Butter Pie With Cream Cheese Filling

No-Bake Peanut Butter Pie With Cream Cheese Filling

The Spruce / Madhumita Sathishkumar

Prep: 15 mins
Cook: 0 mins
Freeze: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
636 Calories
49g Fat
42g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 636
% Daily Value*
Total Fat 49g 63%
Saturated Fat 22g 108%
Cholesterol 54mg 18%
Sodium 382mg 17%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 9%
Total Sugars 25g
Protein 12g
Vitamin C 0mg 1%
Calcium 71mg 5%
Iron 1mg 8%
Potassium 310mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peanut butter lovers will rejoice over this no-bake pie with cream cheese and peanut butter filling that's ideal for any occasion, whether it's a birthday, a holiday, or just a weeknight treat. This recipe combines peanut butter with cream cheese and whipping cream for a decadent dessert, but you can also add a little variety to make it your own by topping the pie with chopped peanut butter cups, chopped peanuts, a chocolate sauce drizzle, or chocolate shavings.

If you're short on time, prepare the pie as instructed—it uses a premade graham cracker crust and frozen whipped topping, which makes the prep quick and simple. However, if you're feeling adventurous, you can make the graham cracker crust and whipped cream from scratch. This adds a bit of time to the preparation but results in a dreamy finished pie.


  • 1 prepared graham cracker pie crust

  • 8 ounces cream cheese, softened

  • 3/4 cup confectioners' sugar

  • 1 cup creamy peanut butter

  • 3/4 cup heavy cream

  • 8 ounces frozen whipped topping, thawed

  • 1/4 cup chopped peanuts

  • Chocolate shavings, mini chocolate chips, or chocolate sauce, optional

Steps to Make It

  1. Gather the ingredients.

    No-Bake Peanut Butter Pie With Cream Cheese Filling ingredients

    The Spruce / Madhumita Sathishkumar

  2. In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and peanut butter.

    cream cheese, sugar and peanut butter mixture in a bowl, hand mixer

    The Spruce / Madhumita Sathishkumar

  3. Slowly add the cream to the mixture, beating until the filling is smooth.

    pie filling in a bowl, hand mixer

    The Spruce / Madhumita Sathishkumar

  4. Fold in whipped topping and pour the filling into the crust.

    No-Bake Peanut Butter Pie With Cream Cheese Filling

    The Spruce / Madhumita Sathishkumar

  5. Top with peanuts and chill in the fridge or freeze for 4 hours before serving. Serve and enjoy!

    No-Bake Peanut Butter Pie With Cream Cheese Filling

    The Spruce / Madhumita Sathishkumar


  • This pie can be served chilled from the refrigerator or frozen from the freezer. If frozen, remove the pie from the freezer at least 10 minutes before serving to let it thaw just a bit.
  • It's easy to double the recipe, so keep one on hand in the freezer for unexpected guests.
  • Top with shaved chocolate, mini chocolate chips, or a hot fudge sauce if desired.
  • Decorate the top of the pie with coarsely chopped frozen peanut butter cup candy.
  • The pie can be tightly covered with plastic wrap and stored in the fridge for three days.

Recipe Variations

  • Scratch graham cracker crust: In a bowl, combine 1 1/2 cups of graham cracker crumbs (about 14 to 16 graham crackers) with 1/3 cup of melted butter and 1/4 cup of granulated sugar. Pat the graham crackers over the bottom and up the sides of a 9-inch pie plate. Bake in a preheated 375 F oven for 8 to 10 minutes. Cool and fill.
  • Chocolate crumb crust: Substitute chocolate graham crackers or crushed Oreo cookies in place of standard graham cracker crumbs. Eliminate the sugar.
  • Peanut butter and banana pie: Place a layer of sliced bananas across the top of the pie.
  • Scratch whipped cream: Put a mixing bowl and whisk or whisk attachment into the freezer to chill for 20 minutes. Pour a pint of cold heavy whipping cream in the chilled bowl of a stand mixer (or use an electric hand mixer) and mix on high speed for 1 minute, or until stiff peaks form. For a little extra flavor, add a few drops of vanilla extract.

Recipe Tags: