Why Make This Recipe
No-Bake Cream Cheese Peanut Butter Pie is a delightful dessert that brings together two beloved flavors: cream cheese and peanut butter. This pie is perfect for those who love sweets but don’t want the hassle of baking. It’s creamy, rich, and incredibly easy to make, making it a great treat for any occasion. Whether you’re having a party, a family gathering, or just want a tasty dessert to enjoy at home, this pie is sure to please everyone.
How to Make No-Bake Cream Cheese Peanut Butter Pie
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 4 oz chocolate whipped cream (for topping)
- 1 graham cracker pie crust
Directions
- In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the mixture into the graham cracker pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with chocolate whipped cream. Enjoy!
How to Serve No-Bake Cream Cheese Peanut Butter Pie
Serve this pie chilled for the best taste. Slice it into wedges and place on a plate. You can add extra toppings, like chocolate shavings or crushed peanuts, for added flavor and decoration. It pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
How to Store No-Bake Cream Cheese Peanut Butter Pie
Keep any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to prevent it from drying out. It’s best to eat it within a week. You can also freeze the pie if you want to save it for a longer time. Just remember to thaw it in the fridge before serving.
Tips to Make No-Bake Cream Cheese Peanut Butter Pie
- Make sure the cream cheese is softened before mixing to create a smooth filling.
- Don’t overwhip the heavy cream; soft peaks are perfect for folding into the mixture.
- Use a store-bought graham cracker crust for ease, or you can make your own if you prefer.
Variation
You can easily change the flavor of this pie. Try adding some chopped chocolate or crushed Oreos into the filling for extra texture. You can also substitute almond butter for a different nutty flavor or add a layer of fruit, like sliced bananas, on top before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will give the pie a nice texture, but it may be slightly less smooth.
What can I use instead of heavy cream?
You can substitute whipped topping or a non-dairy whipped cream if you’re looking for a lighter option.
How long will the pie last in the fridge?
The No-Bake Cream Cheese Peanut Butter Pie will last for about a week in the refrigerator if stored properly.
No-Bake Cream Cheese Peanut Butter Pie
Ingredients
For the filling
- 8 oz cream cheese, softened Make sure it's softened for easy mixing.
- 1 cup creamy peanut butter Smooth peanut butter works best.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whipped until soft peaks form.
For the topping and crust
- 4 oz chocolate whipped cream For topping.
- 1 piece graham cracker pie crust Store-bought or homemade.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the mixture into the graham cracker pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with chocolate whipped cream.