There’s something incredibly nostalgic and comforting about the combination of peanut butter and cream cheese.
It reminds me of cozy weekends at home, when the only plan was indulging in something rich, smooth, and sweet with no baking required.
This peanut butter cream cheese pie is one of those desserts that feels both luxurious and effortless.
The kind that disappears in minutes at family gatherings—and always has people asking for the recipe.
Why You’ll Love This Recipe
Ultra-creamy texture – smooth, fluffy, and melt-in-your-mouth delicious
Sweet & salty flavor – the peanut butter and cream cheese combo is unbeatable
No baking required – just mix, chill, and enjoy
Make-ahead friendly – perfect for prepping the night before
Beautiful presentation – whipped topping and chocolate shavings take it over the top
Crowd-pleaser – everyone, from kids to adults, devours this pie in minutes
What You’ll Need (Ingredient Highlights)
Peanut Butter – Creamy works best, especially for that silky filling. If using natural, make sure it’s stirred well to avoid oily separation.
Cream Cheese – Go for full-fat for the richest flavor. Its tang balances the sweetness perfectly.
Powdered Sugar – Dissolves easily into the cream cheese mixture and keeps everything smooth.
Whipped Cream – Adds airiness to the pie. You can also use whipped topping for convenience.
Graham Cracker Crust – Store-bought is fine, but homemade adds a delicious buttery crunch.
Chocolate Syrup or Shavings – Optional, but they elevate the look and flavor beautifully.
Pro Tips Before You Start
Let the cream cheese come to room temperature before mixing to avoid lumps.
Don’t overmix the whipped cream or you’ll deflate the pie’s fluffy texture.
Chill the crust before adding the filling for a firmer base.
If using natural peanut butter, stir thoroughly to ensure even consistency.
Want cleaner slices? Chill overnight and wipe your knife between each cut.
How to Make Peanut Butter Cream Cheese Pie
Step 1: Make the crust
In a mixing bowl, combine crushed graham crackers, melted butter, and sugar.
Press the mixture into a 9-inch pie dish and chill in the fridge for 30 minutes.
Step 2: Beat cream cheese and sugar
Using a hand mixer or whisk, beat the cream cheese with powdered sugar until completely smooth and creamy.
Step 3: Add the peanut butter
Gradually mix the peanut butter into the cream cheese mixture until well blended and silky.
Step 4: Fold in whipped cream
Gently fold the whipped cream (or whipped topping) into the peanut butter mixture until the filling becomes light, fluffy, and airy.
Step 5: Fill the pie crust
Spoon the mixture into the prepared crust, spreading it out evenly with a spatula.
Step 6: Chill the pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
Step 7: Decorate and serve
Before serving, top with whipped cream, drizzle with chocolate syrup, or sprinkle shaved chocolate for extra indulgence.
What to Serve It With
Serve this dreamy pie alongside a hot cup of coffee, a tall glass of milk, or a scoop of vanilla ice cream for an extra treat.
It’s perfect after a savory meal like roasted chicken or pasta.
Variations / Substitutions
Crust – Try crushed Oreos or chocolate wafer cookies instead of graham crackers.
Nut Butter – Swap peanut butter with almond or cashew butter for a twist.
Topping Ideas – Add chopped peanuts, sea salt flakes, or mini chocolate chips.
Dairy-Free Option – Use dairy-free cream cheese and whipped topping alternatives.
Storage & Leftovers
Store the pie covered in the fridge for up to 5 days.
To freeze, wrap tightly and store up to 1 month—thaw in fridge before serving.
Avoid leaving out for long, especially in warm weather, as the filling softens quickly.
FAQs
Can I use crunchy peanut butter?
Yes, but it will slightly alter the smooth texture of the filling.
Can I make this ahead of time?
Absolutely! It’s best when chilled overnight.
Do I have to bake the crust?
No, this pie is completely no-bake, making it super easy.
Can I use a store-bought crust?
Definitely. It saves time and still tastes great.
What can I substitute for cream cheese?
Mascarpone can work, but the flavor will be milder and less tangy.
Can I use whipped topping instead of whipped cream?
Yes! It works perfectly in this recipe and saves time.
How can I make the pie firmer?
Chilling overnight helps. You can also reduce the whipped cream slightly for a denser texture.
Final Thoughts
This peanut butter cream cheese pie is everything I love in a dessert—creamy, indulgent, and totally effortless.
It brings people together around the table and always sparks that “wow” moment at first bite.
Whether it’s a potluck, holiday dinner, or quiet Sunday afternoon, this no-bake pie has become my go-to comfort dessert—and I hope it becomes yours too.
Peanut Butter Cream Cheese Pie
Ingredients
Method
- Combine graham crackers, butter, and sugar; press into a 9-inch pie dish and chill for 30 minutes.
- Beat cream cheese with powdered sugar until smooth.
- Mix in peanut butter until fully incorporated.
- Fold in whipped cream gently until light and fluffy.
- Pour filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight.
- See full steps with tips & photos → https://theboatshedcafe.com/peanut-butter-cream-cheese-pie/
Notes
- For a chocolate twist, use crushed chocolate cookies instead of graham crackers for the crust.
- Ensure the cream cheese is at room temperature for a lump-free filling.
- This pie can be frozen for up to 1 month—thaw overnight in the fridge before serving.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.