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Easy No-Bake Peanut Butter Pie with Homemade Whipped Cream

07/15/2026
Cheese
Total time: 315 min
Prep time: 15 min
Cook time: 0 min
Servings: 8
Top-down view of a sliced no-bake peanut butter pie with whipped cream in a glass dish.
Cheese Butter Cream

This no-bake peanut butter pie is the ultimate summer dessert for birthdays, backyard cookouts, or any hot day when you want an impressive treat without turning on the oven. The decadent filling gets its rich, velvety texture from real dairy, combining brick cream cheese with homemade whipped cream to create a layer that is incredibly light, fluffy, and smooth.

A chocolate graham cracker crust provides a sharp, slightly bitter contrast to the sweet peanut butter center, while chopped peanut butter cups and roasted peanuts deliver the perfect crunchy finish. Simply plan for an hour to chill the crust and four hours for the dairy-rich filling to fully set, and this refreshing summer pie is ready to slice and serve.

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Ingredients:

For Crust

  • 9 Ounces Chocolate Graham Crackers , about 17 full crackers
  • 5 Tablespoons Unsalted Butter , melted
  • 1 Tablespoon Sugar
See preparation

For Filling and Assembly

  • 1 Cup Cream Cheese , (1 block), room temperature
  • 1 Cup Creamy Peanut Butter
  • 3/4 cup plus 3 Tablespoons Powdered Sugar , divided
  • 2 Cups Heavy Cream , divided
  • 1 Teaspoon Pure Vanilla Extract
  • 6 Mini Peanut Butter Cup , roughly chopped
  • 3 Tablespoons Chopped Roasted Peanuts
  • Chocolate Sauce , for drizzling, homemade or store-bought, optional
  • Peanut Butter Sauce , for drizzling, homemade or store-bought, optional
See preparation

Directions:

For Crust

  1. Place graham crackers in food processor and pulse into a fine crumb. Add butter and sugar, and pulse until mixture resembles wet sand. Transfer mixture to a 9-inch pie dish and press into an even layer on bottom and up the sides of dish. Refrigerate until firm, about 1 hour.

For Filling and Assembly

  1. Beat cream cheese, peanut butter and 3/4 cup powdered sugar together using an electric handheld mixer, until light and fluffy, about 3 to 4 minutes.
  2. Beat 1 cup heavy cream and vanilla together in a separate bowl, using an electric handheld mixer, until stiff peaks form, about 1 minute.
  3. Fold whipped cream mixture into cream cheese mixture until just combined. Spread filling evenly onto prepared crust. Cover pie with plastic wrap, and refrigerate until firm, about 4 hours.Overhead view of hands using a spatula to fold fresh whipped cream into a peanut butter filling in a glass bowl.
  4. To make homemade whipped cream, beat remaining heavy cream and powdered sugar together, using an electric handheld mixer or whisk, until stiff peaks form.
  5. Top pie with whipped cream, and sprinkle with peanut butter cups and peanuts. Drizzle with chocolate sauce and peanut butter sauce, if using. Slice and serve immediately.A hand using a spoon to drizzle chocolate sauce over a whipped-cream-topped peanut butter pie.

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