My no bake peanut butter pie is the dessert that dreams are made of! Featuring an Oreo cookie crust, creamy center, and mini PB cups on top, you'll want to make this again and again. Plus, it's all prepped in just 15 minutes!
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Why You'll Love My Reeses Peanut Butter Cup Pie
You guys, this no bake peanut butter pie recipe is no joke. Like, a serious game changer. Rich, creamy, dreamy, peanut-buttery, Oreo-cookie-crusty happiness (crusty?! I don't know, just bear with me haha!). I can barely handle it. And then, to bring it over the top, I've added mini Reese's Peanut Butter Cups. I know.
If you love chocolate and peanut butter, this is the perfect dessert for you! It's super rich, so you don't need a huge piece, which is great because you can feed more people that way. And best of all, you don't even need to turn on your oven! Here are a few other reasons to try it:
- Easy recipe
- Chocolate and peanut butter lovers' dream
- Perfect for parties and the holidays
- Made with simple ingredients — nothing fancy needed!
- A fun twist on a no bake cheesecake
Ingredient Information And Substitutions
- Creamy Peanut Butter- For that rich and creamy filling — that's also why I went with creamy PB! If you don't mind a little texture, crunchy can be used instead. I would skip any "all-natural" options as those are a bit too oily.
- Confectioner's Sugar- Adds sweetness to the filling while keeping it nice and smooth.
- Cream Cheese- We need some tang to balance out the sweetness! It also adds structure and helps firm up the filling. Mascarpone is the best sub — skip Greek yogurt or sour cream as the consistency just isn't right.
- Vanilla Extract- Adds warmth and enhances the flavor of the PB.
- Kosher Salt- Also enhances the flavor of the other ingredients.
- Whipped Topping- Gives the filling a mousse-like texture without having to bake! Cool Whip is my favorite, but feel free to go for the generic brand if preferred.
- Oreo Cookie Crust- I took the easy way out and went with a pre-made Oreo crust to keep it no-bake. If you want to make it from scratch with crushed cookies and melted butter... go for it I like Sally's Baking Addiction Oreo Crust recipe, just know that it will no longer be a no-bake recipe.
- Chocolate Sauce- For that gorgeous swirl on top that you see in the photos.
- Mini Reese's Peanut Butter Cups- The ultimate peanut butter cup pie wouldn't be complete without some PB cups! I halve them and arrange them on top like a sort of crust.
How To Make Reese’s Peanut Butter Cup Pie
Step 1- Combine filling ingredients.
Place the peanut butter in a microwave-safe dish and heat in 30-second bursts until melted.
Pour the melted peanut butter into a mixing bowl with the confectioner's sugar, cream cheese, vanilla extract, and salt. Beat with a hand mixer for 1-2 minutes or until well-combined. Then, incorporate the whipped topping.
Step 2- Assemble the pie.
Transfer the filling mixture into the Oreo crust and smooth with a spatula. Squeeze some chocolate sauce on top and use a toothpick to swirl in that chocolate sauce (less is more here!). Arrange the Reese's cups along the edge of the pie near the crust.
Step 3- Refrigerate.
Place the assembled pie in the fridge to chill for at least 1 hour before serving. Enjoy!
Frequently Asked Questions
Absolutely — I find it tastes even better as it chills. You can make it up to 2 days in advance and simply store it in the fridge. I do recommend holding off on adding the Reese's cups until the day you're ready to serve so they look nice and fresh.
This can happen if you use natural PB (a no-no here!) or slightly frozen whipped topping, or if you didn't let it chill for long enough. Try to follow my recipe exactly as written, and leave the pie to set in the fridge for at least a few hours!
Yes! You can freeze the pie (again, hold off on the peanut butter cup topping) wrapped tightly in plastic wrap and foil for up to 1 month. Be sure to let it thaw in the fridge overnight, or at least a few hours, before serving.
Yes- just use a gluten free crust. I've yet to find a premade option, but if you're open to baking, you can use this recipe with gluten free oreos.
Tips For Making No-Bake Peanut Butter Pie
- I went the pre-made route for the pie crust because I never seem to have good luck making my own crumb crusts. It's also a huge time saver!
- Be sure to melt that peanut butter a bit before adding it to the mixing bowl. I tested it both ways, and while the unmelted version was still delicious, melting the peanut butter makes for a much smoother filling.
- Soften the cream cheese too. I always try to when I think of it! Too-cold cream cheese will cause lumps in the filling.
- Fold in the whipped topping gently. It's meant to add a light and fluffy texture, and you don't want it to deflate due to overmixing.
- Allow the pie to set for an hour or more. In my opinion, it also tastes better chilled.
- When you're swirling the chocolate sauce, less is more. It's very forgiving in general, but I've found that a minimal amount yields the prettiest swirls.
- Don't skimp on the Reese's peanut butter cups! Because who doesn't love them?!
- Speaking of PB cups, the tiny Reese's can usually be found in bags with the ice cream toppings near the freezer section. They're smaller than the mini cups that come wrapped, which are usually sold in the candy section. If the little ones aren't available, you can always buy a bag of the wrapped ones and just quarter them.
- Ingredients to prep ahead- Take the cream cheese out of the fridge, thaw the whipped topping if frozen, chop the Reese's cups, and melt the peanut butter.
- Leftovers and storage- You can store leftovers in an airtight container in the fridge for up to 4-5 days. The texture may change slightly, but it will still taste delicious! Remember, you can also freeze the pie for up to 1 month.
What To Serve With Reese's Peanut Butter Pie
When I'm feeling indulgent, I like to serve this with whipped cream and ice cream to the side, otherwise it tastes great as is! It works as a wonderful dessert after:
- Easy Slow Cooker Pulled Pork BBQ
- Baked Broccoli Mac and Cheese
- Zesty Italian Pasta Salad
- French Carrot Salad
Other Delicious Pie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
No Bake Peanut Butter Pie
Equipment
- stand mixer or hand mixer
Ingredients
- 1 cup creamy peanut butter
- ½ cup confectioner's sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 8 ounces whipped topping, thawed
- 1 Oreo cookie crust premade is my preference
- Chocolate sauce
- ½ bag mini Reese's peanut butter cups, halved or quartered
Instructions
- Warm the peanut butter in the microwave for around 30 seconds to melt a bit (you can always go longer if it's not pourable).
- Add the peanut butter into the mixing bowl along with confectioner's sugar, cream cheese, vanilla extract and salt.
- Beat well for 1-2 minutes until everything is well combined.
- Beat in the whipped topping until well combined and creamy.
- Pour the mixture into the Oreo cookie crust and smooth the top with a spatula.
- Squeeze some chocolate sauce onto the top of the pie (I squeezed it in a swirl) and then take a toothpick and lightly swirl it for a marbling effect. Less is more when it comes to swirling.
- Put the cut up mini peanut butter cups all around the edges of the pie, near the crust.
- Refrigerate for at least an hour before serving.
Video
Notes
- I went the pre-made route for the pie crust because I never seem to have good luck making my own crumb crusts. It's also a huge time saver!
- Be sure to melt that peanut butter a bit before adding it to the mixing bowl. I tested it both ways, and while the unmelted version was still delicious, melting the peanut butter makes for a much smoother filling.
- Soften the cream cheese too. I always try to when I think of it! Too-cold cream cheese will cause lumps in the filling.
- Fold in the whipped topping gently. It's meant to add a light and fluffy texture, and you don't want it to deflate due to overmixing.
- Allow the pie to set for an hour or more. In my opinion, it also tastes better chilled.
- When you're swirling the chocolate sauce, less is more. It's very forgiving in general, but I've found that a minimal amount yields the prettiest swirls.
- Don't skimp on the Reese's peanut butter cups! Because who doesn't love them?!
- Speaking of PB cups, the tiny Reese's can usually be found in bags with the ice cream toppings near the freezer section. They're smaller than the mini cups that come wrapped, which are usually sold in the candy section. If the little ones aren't available, you can always buy a bag of the wrapped ones and just quarter them.
- Ingredients to prep ahead- Take the cream cheese out of the fridge, thaw the whipped topping if frozen, chop the Reese's cups, and melt the peanut butter.
- Leftovers and storage- You can store leftovers in an airtight container in the fridge for up to 4-5 days. The texture may change slightly, but it will still taste delicious! Remember, you can also freeze the pie for up to 1 month.
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