Peanut butter and cream cheese? Oh yeah! This super creamy pie can be made in almost as little time as it’s going to take to devour it. Prep time is less than 10 minutes! Some say you can’t have your cake and eat it too. Good thing this is a pie and not a cake. You can have it your own, any way you want. Drizzle chocolate, caramel, or butterscotch on top and start devouring it!
A peanut butter cheesecake pie is the type of dessert that stops conversation for a moment. Everyone will be too busy savoring this treat to say a word. The decadence starts with a graham cracker crust and builds from these. The fluffy peanut butter cream cheese filling adds a satisfying aroma before melting in your mouth.
The silky, ultra‑creamy peanut butter is the star of this show. The filling thick like classic cheesecake but softer if that makes any sense. This is due to the natural richness of the peanut butter. The flavor is deep and roasted, with that perfect salty‑sweet balance that we peanut butter lovers all crave. Each bite coats the palate in a velvety layer of creamy goodness.
3 Easy Steps To Creating This Peanut Butter Cheesecake Pie
- Chose your crust
- Prepare the filling
- Assemble the pie
What You’ll Need
Key Ingredients
- Graham cracker crust or refrigerated crust
- Cool Whip or other whipped topping
- Cream cheese
- Confectioner’s sugar
- Milk
- Creamy peanut butter
- Chocolate syrup (optional)
- Caramel or butterscotch syrup (optional)
Utensils & Equipment
- 9″ deep dish pie plate (not necessary if you’re using a premade crust)
- Large bowl
- Spatula
- Electric mixer
- Measuring cup
No peanut butter recipe should neglect to discuss that rockstar we all know as Peanut Butter. The brand you choose should be creamy but not oily. If you prefer chunky peanut butter it will work just as well as the creamy but the ruling factor should be the oil. Most brands don’t have all that oil floating on top of the peanut butter. I’m sure many store brands have less oil but I stick with the one brand I love and haven’t tried many others. I’m not going to mention the brand but there’s one national name that is known for having way too much oil floating on the top.
Once chilled, the texture of this decadent dessert becomes even more luxurious. The fork glides through effortlessly, and the contrast between the cool filling and the crisp crust makes every bite feel indulgent and comforting. Just don’t overdo it like I have far too many times. This pie is so rich, devouring more than two pieces will make you wish you’d listened to your instincts and hadn’t pigged out.
No-Bake Peanut Butter Cheesecake Pie Recipe
Utensils & Equipment
- 1 large mixing bowl
- 1 spatula
- 1 electric mixer
Ingredients List
- 1 graham cracker crust or refrigerated crust
- 8 oz Cool Whip or other whipped topping
- 4 oz cream cheese softened
- 1 cup confectioner's sugar also called powdered sugar
- 1/2 cup milk
- 1/3 cup creamy peanut butter
- 2 oz chocolate syrup
- 2 ox caramel syrup
Instructions
Choose Your Crust
- Most cheesecakes are made with a graham cracker crust but this pie works incredibly well with a freshly-baked flaky crust.
- If you decide to use a refrigerated crust, allow it to sit at room temperature for 15-20 minutes. Bake the crust for 10 minutes at 425℉. Cool for at least 30 minutes at room temperature or 10 minutes in the refrigerator.
Prepare The Filling
- In a large bowl beat the cream cheese and confectioner's sugar with an electric mixer on medium speed until smooth. You might want to have a small spatula handy to keep scraping the beaters.
- Add the milk and peanut butter, and beat on medium speed until smooth.
- Fold in the whipped topping.
Fill Er Up
- Spoon the mixture into the crust and spread evenly.
- Drizzle chocolate sauce, caramel sauce, or both on the top. Be creative with your design. Create a heart, name, or special message.
Chill Out
- Refrigerate for at least 2 hours before serving.