Easy No-Bake Oreo Peanut Butter Pie Dessert
Calories: 420kcal
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.