Easy No-Bake Oreo Peanut Butter Pie Dessert
If chocolate and peanut butter are your love language, this pie speaks fluently.
Crushed Oreos form a crisp base for a smooth, whipped peanut butter filling that sets up perfectly in the fridge—no baking required.
It’s cool, creamy, and indulgent in all the right ways, making it an instant crowd favorite.
Enter this no-bake Oreo peanut butter pie, aka the dessert that understands your laziness and your sweet tooth.
Easy No-Bake Oreo Peanut Butter Pie Dessert
Ingredients
- For the Oreo Crust
- Oreo cookies – crushed cream filling included, obviously
- Melted butter – holds everything together like a dessert glue
- For the Peanut Butter Filling
- Cream cheese – softened so it blends smoothly
- Creamy peanut butter – the star of the show natural works, but stir it well
- Powdered sugar – sweetens without making things gritty
- Vanilla extract – subtle but don’t skip it
- Whipped topping or heavy cream whipped – for that fluffy, mousse-like texture
- Optional Toppings Highly Encouraged
- Crushed Oreos
- Chocolate drizzle
- Peanut butter drizzle
- Mini chocolate chips
Instructions
- Make the crust.
- Crush the Oreos into fine crumbs. Mix them with melted butter until everything looks evenly coated. Press the mixture firmly into the bottom and up the sides of a pie dish. Pop it into the fridge to chill while you work on the filling.
- Beat the cream cheese.
- In a large bowl, beat the softened cream cheese until smooth and creamy. No lumps allowed—this pie is luxurious, not chaotic.
- Add the peanut butter and sugar.
- Mix in the peanut butter, powdered sugar, and vanilla extract. Beat until the mixture looks thick, fluffy, and dangerously spoonable.
- Fold in the whipped topping.
- Gently fold in the whipped topping or whipped cream. Go slow and keep it light—you want volume, not a deflated situation.
- Assemble the pie.
- Spoon the filling into the chilled Oreo crust. Smooth the top with a spatula like you know what you’re doing.
- Chill like a pro.
- Refrigerate the pie for at least 4 hours, or until firm. Overnight is even better if you have the patience of a saint.
- Decorate and serve.
- Right before serving, add your toppings. Drizzle, sprinkle, crush—this is your moment.
Why This Recipe Is Awesome
Let’s count the wins real quick.
First: no oven required.
You could make this in pajamas and no one would know.
Second: Oreos and peanut butter together are basically a power couple—rich, salty, sweet, and impossible to resist.
Third: It’s idiot-proof. If you can crush cookies and stir things together, you’re already overqualified.
This pie also works for every occasion. Holidays? Yep. Potlucks? Gone in minutes.
Midnight fridge raids? Don’t ask me how I know.
It’s one of those desserts that looks fancy but behaves very casually—and honestly, I respect that.
Ingredients You’ll Need
For the Oreo Crust
- Oreo cookies – crushed (cream filling included, obviously)
- Melted butter – holds everything together like a dessert glue
For the Peanut Butter Filling
- Cream cheese – softened, so it blends smoothly
- Creamy peanut butter – the star of the show (natural works, but stir it well)
- Powdered sugar – sweetens without making things gritty
- Vanilla extract – subtle, but don’t skip it
- Whipped topping or heavy cream (whipped) – for that fluffy, mousse-like texture
Optional Toppings (Highly Encouraged)
- Crushed Oreos
- Chocolate drizzle
- Peanut butter drizzle
- Mini chocolate chips
Are these toppings necessary? No.
Will you regret skipping them? Possibly.
Step-by-Step Instructions
- Make the crust.
Crush the Oreos into fine crumbs. Mix them with melted butter until everything looks evenly coated. Press the mixture firmly into the bottom and up the sides of a pie dish. Pop it into the fridge to chill while you work on the filling. - Beat the cream cheese.
In a large bowl, beat the softened cream cheese until smooth and creamy. No lumps allowed—this pie is luxurious, not chaotic. - Add the peanut butter and sugar.
Mix in the peanut butter, powdered sugar, and vanilla extract. Beat until the mixture looks thick, fluffy, and dangerously spoonable. - Fold in the whipped topping.
Gently fold in the whipped topping or whipped cream. Go slow and keep it light—you want volume, not a deflated situation. - Assemble the pie.
Spoon the filling into the chilled Oreo crust. Smooth the top with a spatula like you know what you’re doing. - Chill like a pro.
Refrigerate the pie for at least 4 hours, or until firm. Overnight is even better if you have the patience of a saint. - Decorate and serve.
Right before serving, add your toppings. Drizzle, sprinkle, crush—this is your moment.
How to Serve
Serve this pie cold, straight from the fridge. Clean slices look impressive, but messy slices taste just as good—FYI.
Pair it with coffee, tea, or absolutely nothing at all.
If you’re hosting, slice it thin.
It’s rich, and a little goes a long way… unless you’re me, in which case ignore that advice entirely.
Nutrition Facts (Approximate, Per Slice)
- Calories: 420
- Carbohydrates: 38g
- Sugar: 24g
- Fat: 30g
- Saturated Fat: 12g
- Protein: 7g
- Fiber: 2g
- Sodium: 320mg
Is it indulgent? Yes.
Is it worth it? Also yes.
Common Mistakes to Avoid
- Not chilling long enough. This pie needs time to set. Rushing it leads to dessert soup.
- Using cold cream cheese. Lumps ruin the vibe. Let it soften.
- Overmixing the whipped topping. Fold gently unless you enjoy dense sadness.
- Pressing the crust too lightly. Pack it in so it holds together when slicing.
Thinking no-bake means no rules? Rookie mistake.
Alternatives & Substitutions
- Swap Oreos for chocolate sandwich cookies if that’s what you have.
- Use crunchy peanut butter for extra texture (I love this, personally).
- Make it dairy-free with plant-based cream cheese and whipped topping.
- Want extra chocolate? Add melted chocolate to the filling or drizzle it between layers.
IMO, creamy peanut butter gives the smoothest result—but crunchy fans, I see you.
FAQ (Frequently Asked Questions)
Can I freeze this pie?
Yes! Freeze it for up to a month. Let it sit at room temperature for 10–15 minutes before slicing.
Do I need a springform pan?
Nope. A regular pie dish works perfectly.
Can I make this ahead of time?
Absolutely. This pie actually tastes better after chilling overnight.
Can I use natural peanut butter?
Yes, just make sure it’s well stirred so the oil doesn’t separate.
How do I get clean slices?
Wipe your knife with a warm, damp cloth between cuts. Fancy, right?
Is this overly sweet?
It’s rich, but the peanut butter balances it nicely. You can reduce powdered sugar slightly if needed.
Final Thoughts
This no-bake Oreo peanut butter pie is proof that incredible desserts don’t need complicated steps or oven drama.
It’s creamy, crunchy, indulgent, and dangerously easy to make—which honestly feels like a personal win.
Make it for guests, make it for family, or make it just because you had a long day and deserve something amazing.
Now go impress someone—or yourself—with your dessert skills. You’ve absolutely earned it.
