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The Boat Shed Kitchen

Peanut Butter Cream Cheese Pie

This Peanut Butter Cream Cheese Pie is a luscious no-bake dessert with a buttery graham cracker crust and a silky, peanut butter–infused cream cheese filling. Lightly sweet, irresistibly creamy, and perfect for peanut butter lovers, it’s a make-ahead treat that’s as easy as it is indulgent.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 150 g crushed graham crackers
  • ⅓ cup 75 g melted unsalted butter
  • 2 tablespoons 25 g granulated sugar
  • 8 oz 225 g full-fat cream cheese, softened
  • 1 cup 125 g powdered sugar
  • 1 cup 250 g creamy peanut butter
  • 1 ½ cups 375 ml whipped cream or whipped topping
  • Whipped cream chocolate syrup, or chocolate shavings for garnish

Method
 

  1. Combine graham crackers, butter, and sugar; press into a 9-inch pie dish and chill for 30 minutes.
  2. Beat cream cheese with powdered sugar until smooth.
  3. Mix in peanut butter until fully incorporated.
  4. Fold in whipped cream gently until light and fluffy.
  5. Pour filling into the chilled crust and smooth the top.
  6. Cover and refrigerate for at least 4 hours or overnight.
  7. 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.