By This No Bake Cream Cheese Peanut Butter Pie balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
No Bake Cream Cheese Peanut Butter Pie captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, No Bake Cream Cheese Peanut Butter Pie becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
CRUST:
1 1/4 cup salted pretzels
6 tablespoons unsalted butter
1/4 cup brown sugar
FILLING:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35% whipping cream, whip
CHOCOLATE WHIP CREAM:
3/4 cup coarsely chopped dark chocolate
2 cups 35% whip cream
Chocolate shavings, optional
How To Make No Bake Cream Cheese Peanut Butter Pie
First, you need to prepare the pie crust by pulsing the pretzels in a food processor until they are finely ground and firm.
Take a large bowl, then mix the pretzel crumbs you just mixed with the brown sugar and butter. Take your hands and mix them together or use a small spoon.
Take the mixture and spread it in the bottom of a pie plate making sure it covers the sides of it.
Cover the top of it then put it in the fridge
Take the time to prepare the filling, combining the peanut butter, cream cheese and brown sugar in a bowl, mixing it together until smooth.
Fold the whipped cream in, then take the filling and place it in the now cooled pie crust, spreading it all out so it’s thoroughly combined.
Cover it, then put it in the fridge.
For your chocolate whipped topping, you must first take the chocolate with the whipped cream and place it in the double grill over medium heat. Whisk until everything is completely melted. Then take it and put it in the fridge.
Cover all of this until cooled. Once that’s done, take the chocolate, beat it on top with a mixer, then pulse until everything is spreadable and thick enough to work with. Try not to over mix this.
Take the pie and cover it with chocolate whipped cream, then top it all with chocolate shavings if you want to use it
PREPARATION STEPS
Fold the whipped cream in, then take the filling and place it in the now cooled pie crust, spreading it all out so it’s thoroughly combined.
How To Make No Bake Cream Cheese Peanut Butter Pie
First, you need to prepare the pie crust by pulsing the pretzels in a food processor until they are finely ground and firm.
Take a large bowl, then mix the pretzel crumbs you just mixed with the brown sugar and butter. Take your hands and mix them together or use a small spoon.
Take the mixture and spread it in the bottom of a pie plate making sure it covers the sides of it.
Cover the top of it then put it in the fridge
Take the time to prepare the filling, combining the peanut butter, cream cheese and brown sugar in a bowl, mixing it together until smooth.
Cover it, then put it in the fridge.
For your chocolate whipped topping, you must first take the chocolate with the whipped cream and place it in the double grill over medium heat
Whisk until everything is completely melted
Then take it and put it in the fridge.
Cover all of this until cooled
Once that’s done, take the chocolate, beat it on top with a mixer, then pulse until everything is spreadable and thick enough to work with
Try not to over mix this.
Take the pie and cover it with chocolate whipped cream, then top it all with chocolate shavings if you want to use it
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
