Name: No-Bake Peanut Butter Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 25 Oreo cookies; 5 tablespoons butter, melted; 1 (8-ounce) package cream cheese, softened; 1 cup creamy peanut butter; 3/4 cup powdered sugar; 1 (8-ounce) container whipped topping (like Cool Whip), thawed; Optional: Additional whipped topping; Optional: Chocolate syrup; Optional: Crushed peanut butter cups or chocolate chips

A luscious, creamy No-Bake Peanut Butter Pie that’s as indulgent as it is effortless. This dreamy dessert starts with a crunchy Oreo cookie crust and is filled with a rich, smooth blend of peanut butter, cream cheese, and whipped topping. With zero oven time required, it’s perfect for warm days or last-minute sweet cravings.

Why You’ll Love This Recipe

I love how this recipe takes just minutes to prepare and requires no baking whatsoever. It’s the ideal dessert when I want something rich and satisfying without turning on the oven. The peanut butter filling is incredibly creamy, the Oreo crust adds just the right crunch, and the optional toppings take it over the top. It’s a hit at parties, potlucks, and family dinners—and it keeps well in the fridge for whenever I need a sweet bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

25 Oreo cookies

5 tablespoons butter, melted

For the filling:

1 (8-ounce) package cream cheese, softened

1 cup creamy peanut butter

3/4 cup powdered sugar

1 (8-ounce) container whipped topping (like Cool Whip), thawed

Optional toppings:

Additional whipped topping

Chocolate syrup

Crushed peanut butter cups or chocolate chips

Directions

I start by finely crushing the Oreo cookies in a food processor or by sealing them in a zip-top bag and rolling with a rolling pin.

I mix the crushed cookies with the melted butter until they resemble wet sand.

Then, I press the mixture into the bottom and up the sides of a 9-inch pie dish and chill it in the fridge while I prepare the filling.

In a large bowl, I beat the softened cream cheese and peanut butter together until smooth and creamy.

I add the powdered sugar and continue mixing until everything is well incorporated.

Next, I gently fold in the thawed whipped topping until the filling is fluffy and fully blended.

I spread the filling evenly over the chilled crust and smooth out the top.

Finally, I refrigerate the pie for at least 4 hours, or until set. Right before serving, I like to add more whipped topping, a drizzle of chocolate syrup, and crushed peanut butter cups or chocolate chips.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Chill Time: 4 hours

Total Time: 4 hours 15 minutes

Calories per serving: Approximately 480 kcal

Variations

There are so many ways I can customize this pie to suit my cravings or the occasion:

I swap the Oreo crust with a graham cracker crust for a lighter flavor.

I use crunchy peanut butter for a little extra texture.

I swirl in melted chocolate or Nutella before chilling for a marbled effect.

I add a layer of sliced bananas or strawberries over the crust before adding the filling.

For a frozen treat, I freeze the pie instead of chilling it—just let it sit for 10 minutes before slicing.

Storage/Reheating

I store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. If I want to make it ahead, it also freezes well. I just wrap it tightly and freeze for up to a month, letting it thaw in the fridge overnight before serving. Since it’s a no-bake pie, there’s no reheating needed—just chill and enjoy!

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FAQs

How can I make this pie ahead of time?

I usually make it the night before an event and let it chill overnight. It sets up beautifully and the flavors meld even more by the next day.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I sometimes whip up 1 1/2 cups of heavy cream with a few tablespoons of powdered sugar to use in place of store-bought whipped topping.

What’s the best way to crush the Oreos?

I prefer using a food processor for a fine, even texture, but when I’m in a hurry or don’t want to clean extra dishes, I put them in a zip-top bag and crush with a rolling pin.

Can I make this pie gluten-free?

Yes! I use gluten-free chocolate sandwich cookies for the crust and double-check that my whipped topping and other ingredients are gluten-free certified.

Why is my filling too soft?

If the pie doesn’t set well, it might need more time in the fridge. I also make sure the whipped topping is fully thawed but not melted, and I don’t overmix the filling.

Conclusion

This no-bake peanut butter pie is one of my favorite easy desserts—rich, creamy, and loaded with flavor. I love how simple it is to prepare, and everyone always asks for seconds. Whether I’m making it for a party, holiday, or just a weeknight indulgence, it’s a dependable crowd-pleaser that never fails.

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