NO-BAKE CREAM CHEESE PEANUT BUTTER PIE

by mobi_22

No-Bake Cream Cheese Peanut Butter Pie requires a ready-made graham cracker crust and just four ingredients. A hit at any celebration, this no-bake peanut butter pie is filled with peanut butter, cream cheese, confectioners’ sugar, and whipped cream.

For a fancy dessert, peanut butter is mixed with cream cheese and whipped cream, but you can also add some variation by garnishing the pie with chopped peanuts, chopped peanut butter cups, a drizzle of chocolate sauce, or chocolate shavings.

TIPS FOR MAKING NO PEANUT BUTTER CREAM CHEESE:

For the crust:

Pretzels should be coarsely processed in a food processor before being used to make the crust. The butter, brown sugar, and pretzel crumbs should be mixed together in a large bowl. Use your hands to mix. A 9-inch cake pan should have the mixture pressed into the bottom and up the sides. Add lid and refrigerate.

For the filling:

In a medium bowl, combine the cream cheese, peanut butter, and brown sugar. Beat the ingredients with an electric mixer until smooth. Add the whipped cream and combine. After adding the filling and covering, place the pie shell in the refrigerator.

For the chocolate whipped cream:

Place the whipping cream and chocolate on top of a double boiler set over medium heat. Whisk until melted. Cover and refrigerate for two hours. After it has cooled, beat the chocolate cream with a mixer to a thick, spreadable consistency (do not overmix).

Chocolate whipped cream should be used on top of the cake. Garnish with chocolate shavings, if using. The cake can be eaten immediately or refrigerated for another two hours.

INGREDIENTS NEEDED FOR THIS DISH:

For Crust:

  • 1 and a half cups of salted pretzels
  • 6 tablespoons of melted unsalted butter
  • A quarter cup of brown sugar

For Filling:

  • 1/2 cup softened cream cheese
  • 1/3 cup creamy peanut butter
  • A quarter cup of brown sugar
  • 1/2 cup whipping cream, 35% whipping cream

Chocolate Whipped Cream:

  • Roughly 3/4 cup dark chocolate, for chopping
  • 2 cups whipping cream by 35%
  • Optional, chocolate shavings

CAN WE PREPARE IT IN ADVANCE?

No Bake cakes can often be made and kept in the fridge for up to three days.

CAN PEANUT BUTTER PIE BE FROZEN?

You definitely can. Simply pop it in the freezer and cover it to keep it there until you are ready to use it. All that remains is to put it in the fridge and let it thaw gently before consumption.

HOW LONG CAN A PEANUT BUTTER CAKE KEEP IN THE REFRIGERATOR?

The peanut butter combination keeps very well in the refrigerator. Once made, it should last up to 3-4 days when combined with cream cheese.

WHAT CAN SERVE WITHOUT A BAKED PEANUT BUTTER PIE?

Any dinner would be enhanced with a slice of peanut butter pie. I recommend pairing this pie with a restaurant-friendly dinner, including this one.

  • Olive Garden salad with Italian dressing
  • Texas Roadhouse Rolls with Cinnamon Honey Butter
  • Cracker Barrel Hash Brown Casserole

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE

Recipe by Alexandra Jo
Servings

8

servings
Prep time

20

minutes
Cooking time

2

minutes

Ingredients

  • For Crust:
    1 and a half cups of salted pretzels

  • 6 tablespoons of melted unsalted butter

  • A quarter cup of brown sugar

  • For Filling:
    1/2 cup softened cream cheese

  • 1/3 cup creamy peanut butter

  • A quarter cup of brown sugar

  • 1/2 cup whipping cream, 35% whipping cream

  • Chocolate Whipped Cream:
    Roughly 3/4 cup dark chocolate, for chopping

  • 2 cups whipping cream by 35%

  • Optional, chocolate shavings

Directions

  • For the crust:
    Pretzels should be coarsely processed in a food processor before being used to make the crust. The butter, brown sugar, and pretzel crumbs should be mixed together in a large bowl. Use your hands to mix. A 9-inch cake pan should have the mixture pressed into the bottom and up the sides. Add lid and refrigerate.
  • For the filling:
    In a medium bowl, combine the cream cheese, peanut butter, and brown sugar. Beat the ingredients with an electric mixer until smooth. Add the whipped cream and combine. After adding the filling and covering, place the pie shell in the refrigerator.
  • For the chocolate whipped cream:
    Place the whipping cream and chocolate on top of a double boiler set over medium heat. Whisk until melted.
  • Cover and refrigerate for two hours. After it has cooled, beat the chocolate cream with a mixer to a thick, spreadable consistency (do not overmix).
  • Chocolate whipped cream should be used on top of the cake. Garnish with chocolate shavings, if using. The cake can be eaten immediately or refrigerated for another two hours.

Nutrition

  • Calories: 528kcal (26%) | Carbohydrates: 37g (12%) | Protein: 8g (16%) | Fat: 40g (62%) | Saturated Fat: 22g (110%) | Cholesterol: 78mg (26%) | Sodium: 441mg (18%) | Potassium: 205mg (6%) | Fiber: 2g (8%) | Sugar: 26g (29%) | Vitamin A: 934IU (19%) | Calcium: 72mg (7%)

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