No-Bake Cream Cheese Peanut Butter Pie

It was the tail-end of a humid July evening when a group of us gathered in my cousin Jae’s small backyard in Portland. A handful of kids were running around with chalky fingers and melted popsicles, while the adults were circling a folding table decked out with summer potluck dishes. Between a tray of spicy chicken skewers and a big bowl of fruit salad, I had quietly nestled something new my no-bake cream cheese peanut butter pie. I hadn’t said a word about it, just watched.

Across the table, Mrs. Han, who rarely touched desserts unless they were matcha-based, took a bite and paused. There was that slow nod of approval, then the tiniest smile tugged at her lips. Next to her, my friend Celeste was already going for a second slice, her paper plate barely able to hold it.

Even my uncle who “doesn’t do sweet things” was quietly munching, eyes half-closed. There was no big announcement, no applause just quiet, shared delight in a dessert that didn’t require a single moment in the oven. That’s the magic of this pie.

The no-bake cream cheese peanut butter pie is that rare treat that suits every kind of summer event: block parties, family brunches, or those moments when the AC is broken and even turning on the stove feels criminal. It’s made with pantry staples and a whisper of indulgence, balancing creamy tang, nutty depth, and the softest hint of chocolate in the topping. You’ll find yourself wondering why more pies don’t skip the baking altogether.

Short Description

This No-Bake Cream Cheese Peanut Butter Pie is a cool and creamy dessert made with a buttery graham cracker crust, luscious peanut butter filling, and a cloud of chocolate whipped cream on top

Key Ingredients

For the crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

For the filling

• 8 oz cream cheese, softened
• ¾ cup smooth peanut butter
• ¾ cup confectioners’ sugar

For the topping

• 1 cup cold heavy whipping cream
• 2 tbsp unsweetened cocoa powder

Tools Needed

• 9-inch pie dish
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Make the Crust
In a bowl, combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. Mix until the texture resembles damp sand. Press the mixture firmly into the base and sides of a 9-inch pie dish. Chill in the fridge for 20 minutes to firm up.

Step 2: Prepare the Filling
Using a hand or stand mixer, beat 8 oz softened cream cheese until smooth and fluffy. Add ¾ cup peanut butter and ¾ cup confectioners’ sugar. Beat until completely combined and creamy with no lumps.

Step 3: Assemble the Pie
Spoon the peanut butter filling over the chilled crust and spread evenly. Return the pie to the refrigerator while you prepare the topping.

Step 4: Make the Topping
Whip 1 cup cold heavy cream with 2 tbsp unsweetened cocoa powder until stiff peaks form. Gently spread this whipped chocolate cream over the peanut butter layer.

Step 5: Chill and Serve
Refrigerate the pie for at least 4 hours, or overnight for a cleaner slice. Garnish with chocolate shavings or crushed peanuts before serving, if desired.

Why You’ll Love This Recipe

No oven necessary—perfect for hot weather

Silky peanut butter filling meets tangy cream cheese

Chocolate whipped cream adds a luxurious finish

Quick to make with pantry staples

Make-ahead friendly for gatherings and parties

Mistakes to Avoid & Solutions

Crust is too crumbly
If your crust isn’t holding together, it needs more melted butter.
Solution: Add 1 tablespoon of butter at a time until the crumbs bind.

Filling is lumpy
Lumps usually come from cold cream cheese or peanut butter.
Solution: Let both soften at room temperature before beating.

Topping won’t whip
This happens if your cream isn’t cold enough.
Solution: Chill both the bowl and the beaters for 10 minutes before whipping.

Pie doesn’t set
If the pie is too soft, it hasn’t chilled long enough.
Solution: Let it chill for a full 4 hours or overnight.

Crust sticks to the dish
This occurs when the base wasn’t compacted enough.
Solution: Use the back of a spoon or a flat glass to press it down firmly.

Serving and Pairing Suggestions

Serve chilled with a drizzle of melted chocolate or caramel

Sprinkle crushed pretzels or roasted peanuts on top for crunch

Pair with iced coffee, milk tea, or a cold glass of oat milk

Slice and plate individually for elegant presentation

Works well on potluck tables, birthday buffets, or holiday spreads

Storage and Reheating Tips

Refrigerate: Store covered in the fridge for up to 5 days

Freeze: Wrap slices individually and freeze for up to 1 month

To Serve from Frozen: Let thaw in the fridge for 2–3 hours

Avoid microwaving—this pie is meant to be served cold

FAQs

1. Can I use crunchy peanut butter instead of smooth?
Yes, but the texture will be less creamy and more rustic. Make sure to mix thoroughly.

2. What if I don’t have graham crackers?
You can use digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist.

3. Can I make this pie dairy-free?
Use dairy-free cream cheese, plant-based butter, and coconut whipped cream as substitutes.

4. How far in advance can I make this pie?
Up to 2 days in advance. Just keep it tightly covered in the fridge.

5. My whipped cream looks grainy what happened?
It was likely over-whipped. Stop mixing when you see stiff peaks begin to form.

Tips & Tricks

Use a springform pan for easier slicing and serving

Chill your mixing bowl and beaters before whipping cream

For a layered look, pipe the chocolate topping instead of spreading

Add 1 tsp vanilla extract to the filling for extra depth

Keep the pie cold until serving to maintain structure

Recipe Variations

Chocolate Lover’s Version
Replace the graham cracker crust with crushed chocolate cookies and use chocolate peanut butter in the filling. Add shaved chocolate on top before chilling.

Nut-Free Option
Use sunflower seed butter or cookie butter instead of peanut butter. Choose nut-free cookies for the crust.

Frozen Pie Variation
Skip the whipped topping and freeze the pie for a firmer, ice-cream-like texture. Slice straight from the freezer and serve with hot fudge.

Mini Pie Cups
Press crust into muffin liners in a cupcake pan. Fill and top as usual. Chill and serve as bite-size treats.

Final Thoughts

Sitting with a plate of this no-bake cream cheese peanut butter pie on a warm evening, surrounded by people laughing and licking their forks clean, reminded me how joy doesn’t need grand gestures. Sometimes, it’s a chilled slice of something delicious on a paper plate.

This pie brings together what I love about summer gatherings ease, flavor, and that little surprise when someone says, “You made this?” and you just smile. I’ll be bringing this one to more than a few tables this season.