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Creamy No-Bake Peanut Butter Icebox Pie

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This creamy no-bake peanut butter icebox pie is a rich, mousse-like dessert that tastes like a Reese’s cup married a cheesecake. Made in just 10 minutes with simple ingredients, it’s the perfect make-ahead treat for any occasion.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces frozen whipped topping, thawed
  • 1 store-bought 9-inch graham cracker crust
  • 1/4 cup heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • 2 tablespoons chocolate syrup or melted chocolate (for topping, optional)
  • 1/4 cup chopped peanuts (for topping, optional)

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge at least 30 minutes before starting. If forgotten, unwrap, cut into cubes, and microwave for 10-15 seconds until soft but not melted.
  2. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 1-2 minutes. Scrape down the sides of the bowl.
  3. Add the peanut butter: Add 1 cup of creamy peanut butter to the bowl. Beat on medium speed until fully combined. The mixture will be thick and sticky. Scrape the bowl again.
  4. Incorporate the powdered sugar and vanilla: Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Start mixing on low speed, then increase to medium. Beat until smooth and fluffy, resembling thick peanut butter frosting.
  5. Fold in the whipped topping: Add the thawed whipped topping to the bowl. Gently fold with a spatula until no white streaks remain. The filling should be light, creamy, and mousse-like.
  6. Fill the crust: Spoon the filling into the graham cracker crust and spread evenly with a spatula.
  7. Chill the pie: Cover loosely with plastic wrap or foil. Refrigerate for at least 6 hours, but overnight is best for clean slices.
  8. Make the topping (optional): In a chilled bowl, whip 1/4 cup heavy cream and 1 tablespoon powdered sugar with a hand mixer on medium-high until soft peaks form, about 2-3 minutes.
  9. Finish and serve: Spread or pipe whipped cream over the chilled pie. Drizzle with chocolate syrup and sprinkle with chopped peanuts. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature cream cheese is crucial for a smooth texture. Do not overmix after adding whipped topping to keep the filling light. Chill time is non-negotiable—at least 6 hours, overnight is best. For clean slices, run a sharp knife under hot water and wipe between cuts. The pie can be frozen for up to 3 months.

Nutrition

Keywords: no-bake pie, peanut butter pie, icebox pie, creamy peanut butter dessert, easy dessert, no-bake dessert

Find it online: https://grubella.com/creamy-no-bake-peanut-butter-icebox-pie/