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Loaded No-Bake Peanut Butter Pie

A decadent, creamy no-bake peanut butter pie with a chocolate cookie crust, topped with Reese's cups, peanut butter chips, and chocolate drizzle.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 25 whole chocolate sandwich cookies (like Oreos) crushed
  • 5 tbsp unsalted butter melted
Filling
  • 8 oz cream cheese softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream very cold
Toppings
  • 8 whole mini peanut butter cups chopped
  • 0.25 cup peanut butter chips
  • 2 tbsp semi-sweet chocolate chips melted
  • 2 tbsp peanut butter melted

Equipment

  • 9-inch Pie Dish or Springform Pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Rubber Spatula

Method
 

  1. Crush cookies into fine crumbs and mix with melted butter.
  2. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Freeze for 15 minutes.
  3. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  4. Add peanut butter and vanilla extract, beating until combined and fluffy.
  5. In a separate cold bowl, whip heavy cream until stiff peaks form.
  6. Gently fold whipped cream into the peanut butter mixture until no white streaks remain.
  7. Pour filling into the prepared crust and smooth the top.
  8. Refrigerate for at least 4 hours (or overnight) to set.
  9. Top with chopped peanut butter cups, peanut butter chips, and drizzle with melted chocolate and peanut butter before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill the bowl for whipping cream for best volume.