No-Bake Peanut Butter Fudge Pie

Let me tell you, this No-Bake Peanut Butter Fudge Pie is my go-to when I want a dessert that feels like a hug on a plate—without all the fuss of firing up the oven. Imagine a smooth, creamy peanut butter filling that’s rich and fudgy, resting on a crunchy, chocolatey crust. Seriously, the moment you slice into it and that sweet peanut buttery aroma hits your nose, you just know you’re in for something special. Bonus? This pie sets up in the fridge, so it’s perfect for busy days or last-minute guests. I’m excited to share this gem with you—get ready to impress with zero baking skills required!

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours (including chilling)

Ingredients

For the Main Dish:

• 1 ½ cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
• 6 tbsp unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

How I Make It

Step 1:

First, mix your chocolate cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch pie pan to create your crust. Pop it into the fridge to chill while you whip up the filling. Firm crusts make slicing a breeze!

Step 2:

In a large bowl, beat together the creamy peanut butter and softened cream cheese until nice and smooth. No lumps here! Then add the powdered sugar and vanilla extract, mixing until just combined.

Step 3:

In a separate bowl, whip the heavy cream until stiff peaks form—this will give your filling a wonderfully light and fluffy texture. Gently fold the whipped cream into the peanut butter mixture, keeping everything airy and smooth.

Step 4:

Melt the semi-sweet chocolate over a double boiler or in short bursts in the microwave. Be careful not to burn it! Once melted, drizzle half of it over the crust and swirl gently with a knife for a marbled effect. Chill for 10 minutes to set.

Step 5:

Pour the fluffy peanut butter filling over the chilled chocolate crust and smooth out the top. Drizzle the remaining melted chocolate on top for a pretty, fudgy finish.

Step 6:

Refrigerate the pie for at least 4 hours, or overnight if you can resist the wait. When ready to serve, run a warm knife around the edges for clean slices. Enjoy every rich, creamy bite!

Variations & Tips

• Swap creamy peanut butter for crunchy for a little extra texture.
• Use peanut butter cups, chopped, sprinkled on top for a fun garnish.
• Try using almond or cashew butter for a twist on the classic.
• Double the chocolate drizzle for an ultra-decadent finish.
• If you don’t have cream cheese, mascarpone works beautifully too.
• Let the pie sit at room temp for 10 minutes before slicing to make cutting easier.

How I Like to Serve It

This pie shines at summer barbecues where a no-bake treat is a crowd-pleaser, but honestly, anytime is perfect. I love to serve it chilled with a dollop of whipped cream and a handful of roasted peanuts on top for crunch. It also makes a fantastic end to holiday dinners when you want a rich dessert but less oven time.

Notes

• Store leftovers covered in the fridge for up to 3 days.
• If the pie gets too firm, let it soften at room temperature for about 15 minutes before serving.

Closing: Whenever I want to wow with minimal effort, this no-bake peanut butter fudge pie never lets me down—it’s like a little slice of comfort and indulgence in every bite.