No-Bake Peanut Butter Cheesecake Pie Recipe
Everyone's favorite peanut butter blended delicately into a creamy cheesecake pie. Oh yeah! This no-bake delicacy can be put together in 10 minutes!
Servings 8 slices
Calories 292kcal
Cost $6.25
Utensils & Equipment
- 1 large bowl
- 1 spatula or spoon
- 1 electric hand 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 ounces 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.
