Description
This No-Bake Peanut Butter & Cream Cheese Pie is a creamy, dreamy dessert made with just a few simple ingredients—perfect for potlucks, holidays, or whenever you need a rich, crowd-pleasing treat. Featuring a buttery Oreo crust, a smooth peanut butter and cream cheese filling, and a fluffy Cool Whip topping, it’s easy to make and even easier to enjoy. Best of all? No oven required!
Ingredients
For the Crust:
- 25 Oreo cookies (chocolate sandwich cookies)
- 5 tbsp unsalted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1¼ cups powdered sugar
- 8 oz Cool Whip (or non-dairy whipped topping)
Instructions
Place the Oreo cookies (whole) in a food processor and pulse until finely ground into crumbs. The white filling will naturally mix into the chocolate crumbs.
Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or measuring cup.
Preheat your oven to 350°F (175°C). Place the pie crust in the oven and bake for 5–7 minutes, just until set and lightly golden. Avoid over-baking to prevent burning.
Remove from the oven and let cool completely before adding the filling.
In a large mixing bowl, combine the peanut butter and softened cream cheese. Beat with an electric mixer on medium speed until smooth and creamy.
Add the powdered sugar gradually, mixing until fully incorporated and light and fluffy.
Gently fold in the Cool Whip by hand using a spatula. Mix until everything is well combined and has a smooth, airy texture.
Pour the filling into the cooled Oreo crust and spread evenly with a spatula.
Place the pie in the refrigerator and chill for at least 1 hour, but preferably 2–3 hours or overnight, to allow the flavors to meld and the filling to firm up.
Once chilled, slice and serve cold. Enjoy each creamy, peanut buttery bite!
Notes
Make-Ahead Friendly
Most no-bake desserts (like cheesecakes, pies, fudge, and fluff dips) can be made 1–2 days in advance.
Baked items like cakes, cookies, and breads often taste better after resting overnight.
Storage & Shelf Life
No-Bake Desserts: Store covered in the fridge for up to 3–5 days. Freeze slices for longer storage (up to 1 month).
Baked Goods: Store in airtight containers at room temperature for 2–4 days. Freeze for up to 2–3 months.
Cookies: Keep crisp by storing with a piece of bread (to absorb moisture) or freeze dough for fresh baking later.
Ingredient Substitutions
Dairy-Free Options:
Use vegan cream cheese, whipped topping, butter, and milk as needed.
Gluten-Free Options:
Substitute flour with gluten-free all-purpose flour (ensure it contains xanthan gum).
Use certified gluten-free graham crackers or cookies.
Low-Sugar Options:
Replace powdered sugar or granulated sugar with erythritol, monk fruit, or stevia (adjust sweetness to taste).
Texture Enhancements
Fold whipped cream into fillings slowly to maintain airiness.
Chill cookie dough before baking to prevent spreading.
Toast nuts or coconut for extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg