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No-Bake Peanut Butter Pie

Prep Time 30 minutes
Chill time 6 hours



  • 22 Oreos I used peanut butter Oreos
  • 4 tbsp butter melted

Peanut Butter Filling:

  • 1 8-oz block cream cheese, room temperature
  • 1 cup plain Greek yogurt I used Chobani Plain Whole Milk Greek Yogurt
  • 1 cup creamy peanut butter
  • 1 14-oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 ½ cups heavy cream

Whipped cream:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract


To make the crust:

  • Place Oreos in a food processor and process until finely ground. Transfer to a bowl and add melted butter, stirring until all crumbs are coated. Press mixture into a 9-inch pie plate; chill in the freezer while preparing the filling.

To make the filling:

  • In a large bowl, beat cream cheese on medium speed with an electric mixer until creamy. Add Greek yogurt and peanut butter; mix until combined. Add sweetened condensed milk and vanilla, mixing until incorporated.
  • In the bowl of a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Fold whipped cream into the peanut butter mixture.
  • Pour filling into the prepared crust. Pile the filling in the center of the pie and use a rubber or offset spatula to shape it and keep it piled in the center.
  • Immediately place the pie in the freezer and chill for 4 to 6 hours or overnight.

To make the whipped cream:

  • In the bowl of a stand mixer with the whisk attachment, whip cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread whipped cream over the chilled pie. Garnish with crushed Oreos if desired.
  • Store pie in the freezer and thaw for 20 to 25 minutes prior to serving.


All images and text ©Bethcakes.