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This creamy, dreamy No-Bake Peanut Butter Pie recipe is absolutely irresistible! A buttery Oreo Pie Crust is topped with a tangy-sweet peanut butter cream cheese pie filling which then gets drizzled in chocolate and peanut butter cups. This is a chocolate-peanut butter lover’s dream dessert!
Chocolate and peanut butter were just made for each other! We love to make our Homemade Reese’s Peanut Butter Eggs every Easter, and our Chocolate Peanut Butter No Bake Cookies are a year-round, anytime favorite!
Easy Peanut Butter Pie
As they say, chocolate and peanut butter are both great, but they are much better together! I have to agree! Chocolate and peanut butter are one of my favorite flavor combinations. Nothing quite makes me go “oooh” like seeing a peanut butter pie with a chocolate oreo crust. You just know it’ll be rich, decadent, and delicious!
My Peanut Butter Cheesecake Pie is SO easy to make. It can be either completely no-bake, or you can pre-bake the crust for 10 minutes. As for me, I can’t get enough of the toasted flavor pre-baking an Oreo pie crust has. It makes the pie just a little more irresistible but the no-bake version is my go-to approach during summertime when I don’t want to heat up the kitchen just to make a pie crust.
The peanut butter cheesecake type filling is made of a few simple ingredients: cream cheese, heavy whipping cream, powdered sugar, homemade vanilla extract, and creamy peanut butter (of course!). Then, because we love our peanut butter pie to be extra, it all gets topped with a drizzle of melted chocolate, chopped peanut butter cups, and peanut butter chips. If you’re feeling adventurous, you can even make your own peanut butter cups with my Homemade Reese’s Peanut Butter Eggs recipe. You don’t have to make them egg-shaped – really any shape will work as they’ll get chopped up eventually.
I usually like to make two of these Peanut Butter Pies at the same time because they freeze really well! If I make two before a holiday like Memorial Day, I can freeze one for up to 3 months, which means July 4th dessert is covered!
Oreo Peanut Butter Pie Ingredients
- Oreos: I crushed 25 Oreo cookies along with butter to form the crust. It is one of my favorite no-fuss pie crusts!
- Peanut Butter: You’ll want to use creamy peanut butter in this recipe as opposed to crunchy so that the texture stays perfectly velvety. Make sure to use regular peanut butter rather than the natural kind that separates and has to be stirred to bring it together. You won’t get the same results otherwise.
- Cream Cheese: Smooth, creamy, and tangy cream cheese is responsible for the cheesecake flavor. It’s delicious!
- Cream: Heavy whipping cream is beaten until stiff peaks form. This gives the Peanut Butter Cheesecake a beautiful, airy texture.
- Vanilla: Storebought vanilla extract is great, however, I highly recommend making a batch of my Homemade Vanilla Extract if you haven’t already. It tastes amazing and is so easy to make!
- Sugar: Powdered sugar melts perfectly into the pie filling, so you don’t have to worry about the grainy texture that regular sugar would leave.
- Toppings: I drizzled melted chocolate over the whole peanut butter pie, and then sprinkled Reese’s mini peanut butter cups along with Peanut butter chips over the chocolate. It is heaven for chocolate-peanut butter lovers!
How to Make The Best Peanut Butter Pie
- Crush it! Crush the Oreos (with the filling – no need to scrape it out) in a food processor or a ziploc bag using a rolling pin until they are fine crumbs. Add the melted butter and toss to combine, just until the crumbs are moistened.
- Press and bake or chill. Secondly, press the crumbs into a 9-inch pie pan with the flat base of a measuring cup. Bake the oreo pie crust for 10 minutes, if you prefer a crunchier crust, then cool. If you prefer a no-bake approach, you can just stick the crust in the freezer for 30 minutes to set up while you work on the filling.
- Mix it up. Next, combine the peanut butter, cream cheese, and powdered sugar in a large bowl. Beat with a hand mixer until smooth and light, around 2 minutes.
- Whip and fold. Whip the heavy cream and vanilla in a separate bowl using a hand mixer until stiff peaks form, being careful not to overbeat and turn it into butter. Fold the whipped cream into the peanut butter mixture, then spread it into the cooled cookie crust.
- Set. Refrigerate for 4-6 hours to set up.
- Drizzle, sprinkle, and serve. Finally, drizzle the chilled peanut butter cheesecake pie with melted chocolate and sprinkle with chopped Reese’s cups and peanut butter chips before slicing and serving.
Can I use a different crust for this Peanut butter pie recipe?
Yes! You could definitely use a graham cracker crust or try making the crust with Nutter Butters instead of Oreos for an extra peanutty punch! It would also be delicious made with biscoff cookies!
Can this Peanut Butter Cheesecake be made ahead of time?
Yes! You can store it in the fridge for up to 5 days, or freeze it for up to 3 months. I love making two at once and freezing one for later!
To freeze this Peanut Butter Pie, wrap it in plastic wrap and then aluminum foil before place it in the freezer.
- Oreo Peanut Butter Pie: If you just can’t get enough of Oreos and peanut butter (and who can blame you?!), try crushing up 20-25 Oreos and folding them into the peanut butter filling before adding it to your pie crust for maximum Oreo presence!
- Whipped Cream: I chose not to garnish this pie with sweetened whipped cream, but I’m 100% certain it would be delicious if you want to mound a bunch of it in the center or pipe swirls of it around the edges for a decorative finish.
- Crunchy Peanut Butter Pie: Now, I’ll admit I’m all about the smooth, cheesecake-like texture of this peanut butter filling. But if you like a little crunch, you could use crunchy peanut butter and chop up some dry roasted peanuts for sprinkling over the top of the pie to finish.
More Recipes Like This
- Old-Fashioned Easy Peanut Butter Fudge
- Peanut Butter Ice Cream Topping
- Chocolate Peanut Butter Cup Monster Cookies
- Peanut Butter Blondies
- Perfect Peanut Butter Blossoms
- Big, Soft Baked Peanut Butter M&M Cookies
- 25 Oreo cookies (about 2 1/2 cups)
- 6 tablespoons salted butter, melted
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- Reese's mini peanut butter cups, chopped
- Melted chocolate
- Peanut butter chips
- Preheat oven to 350 degrees F.
- Crush the Oreos (with the filling - no need to scrape it out) in a food processor or a ziploc bag using a rolling pin until they are fine crumbs. Add the melted butter and toss to combine.
- Press the crumbs into a 9-inch pie pan with the flat base of a measuring cup. Bake for 10 minutes, then cool. If you prefer a no-bake approach, you can stick the crust in the freezer for 30 minutes.
- Combine the peanut butter, cream cheese, and powdered sugar in a large bowl. Beat with a hand mixer until smooth and light, around 2 minutes.
- Whip the heavy cream and vanilla in a separate bowl using a hand mixer until stiff peaks form, being careful not to overbeat and turn it into butter. Fold the whipped cream into the peanut butter mixture, then spread into the cooled cookie crust.
- Refrigerate for 4-6 hours to set up.
- Drizzle the chilled pie with melted chocolate and sprinkle with chopped Reese's cups and peanut butter chips before slicing and serving.
- Variations: Use a graham cracker crust or make the crust with Nutter Butters.
- Freezing: This pie freezes well for up to 2-3 months. You can serve it frozen or let it thaw in the fridge overnight before serving.
Amount Per Serving: Calories: 607Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 69mgSodium: 388mgCarbohydrates: 46gFiber: 3gSugar: 31gProtein: 10g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.