Quick Description
This Peanut Butter Cheesecake Pie is rich, silky, and packed with bold peanut butter flavor. A smooth, creamy peanut butter cheesecake filling sits inside a buttery cookie crust and is finished with chunks of chocolate or peanut butter cups—just like the image. No oven required, and it sets perfectly for clean, beautiful slices every time.
Servings & Timing
- Servings: 8–10 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: ~4 hours 20 minutes
Nutritional Info (Per Slice – Approximate)
- Calories: 420
- Fat: 30g
- Carbohydrates: 32g
- Sugar: 22g
- Protein: 9g
(Values vary based on crust and toppings used.)
Ingredients List
Crust
- 1½ cups crushed graham crackers or chocolate cookies
- 6 tablespoons butter, melted
- 2 tablespoons sugar (optional)
Peanut Butter Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Topping (Optional but Recommended)
- ½ cup chopped chocolate or peanut butter cups
- Extra cookie crumbs or shaved chocolate
Step-by-Step Instructions
Step 1: Make the Crust
- In a bowl, mix crushed cookies, melted butter, and sugar (if using) until evenly coated.
- Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Chill in the refrigerator while preparing the filling.
Step 2: Prepare the Cheesecake Base
- In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Add peanut butter, powdered sugar, and vanilla extract. Beat until creamy and fully combined.
Step 3: Whip the Cream
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
Step 4: Combine
- Gently fold the whipped cream into the peanut butter mixture in batches until light, fluffy, and fully incorporated.
Step 5: Assemble
- Spoon the filling into the chilled crust and smooth the top evenly.
- Sprinkle with chopped chocolate or peanut butter cups, and add extra crumbs or shaved chocolate if desired.
Step 6: Chill
- Refrigerate for at least 4 hours, or overnight, until fully set.
Step 7: Slice & Serve
- Slice with a clean, sharp knife and serve chilled.
Additional Notes
- Use full-fat cream cheese for best texture
- Let cream cheese soften fully to avoid lumps
- Chill time is essential for clean slices
Dietary Info
- No-bake
- Vegetarian
- Can be made gluten-free with GF cookies
Flavor Tips & Variations
- Drizzle melted chocolate on top before chilling
- Swirl in chocolate ganache for a marbled effect
- Add crushed pretzels to the crust for sweet-salty contrast
- Use crunchy peanut butter for added texture
Ingredient Substitutions
- Cookies: Oreo crumbs, digestive biscuits, or chocolate wafers
- Peanut Butter: Almond butter or cookie butter
- Sugar: Powdered monk fruit or erythritol for lower sugar
Storage & Make-Ahead
- Refrigerator: Store covered up to 4 days
- Freezer: Freeze slices up to 1 month; thaw in fridge before serving
FAQs
Q: Can I make this ahead of time?
A: Yes—this pie is perfect for making a day in advance.
Q: Can I skip the topping?
A: Absolutely, but it adds great texture and visual appeal.
Q: Why isn’t my pie firm?
A: It needs more chill time or slightly stiffer whipped cream.
Q: Can I make it lighter?
A: Use reduced-fat cream cheese and slightly less peanut butter.
Conclusion
This Peanut Butter Cheesecake Pie is indulgent, creamy, and irresistibly smooth. With no baking and simple ingredients, it’s the ultimate crowd-pleasing dessert for any occasion.
