Easy No Bake Peanut Butter (Printer-Friendly)
Silky peanut butter filling combined with a crunchy graham cracker crust for a creamy, rich dessert.
# What You’ll Need:
→ Graham Cracker Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
225 grams (8 ounces) cream cheese, softened
05 -
1 cup creamy peanut butter
06 -
1/2 cup powdered sugar
07 -
1/4 teaspoon salt
08 -
1 teaspoon vanilla extract
09 -
1 cup heavy whipping cream
# Steps to Follow:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch pie dish. Refrigerate to set while preparing filling.
02 -
Beat softened cream cheese and peanut butter with an electric mixer on medium-high speed until smooth and creamy.
03 -
Add powdered sugar, salt, and vanilla extract to the peanut butter mixture. Mix until fully combined.
04 -
In a separate bowl, whip heavy cream until stiff peaks form.
05 -
Gently fold whipped cream into peanut butter mixture until evenly incorporated.
06 -
Spread the filling evenly over the chilled crust, smoothing the top.
07 -
Refrigerate the assembled dish for at least 4 to 6 hours or overnight for optimal texture.
08 -
Top with melted chocolate drizzle, chopped peanuts, whipped cream, mini peanut butter cups, or preferred toppings as desired.
# Helpful Hints:
01 -
Ensure the cream cheese is softened for a smoother filling.
02 -
Chilling the pie overnight improves the texture and flavor melding.