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Why You’ll Love This Recipe

  • No Baking Required: Ready in minutes with no oven needed.

  • Creamy and Rich: Smooth peanut butter filling with a chocolate crunch.

  • Peanut Butter Cup Heaven: Loaded with Reese’s for irresistible flavor.

  • Perfect for Parties: Crowd-pleasing dessert for any occasion.

  • Simple Ingredients: Made with pantry staples and candy favorites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 ½ cups chocolate cookie crumbs (such as Oreos), crushed

  • 6 tablespoons unsalted butter, melted

  • 1 cup creamy peanut butter

  • 8 ounces cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy whipping cream, cold

  • 1 cup chopped Reese’s peanut butter cups, divided

Directions

  1. Make Crust: Combine chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing filling.

  2. Prepare Filling: In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar and vanilla extract; beat until combined.

  3. Whip Cream: In a separate bowl, whip cold heavy cream to stiff peaks.

  4. Fold Cream: Gently fold whipped cream into peanut butter mixture until fully combined.

  5. Add Reese’s: Fold in half of the chopped Reese’s peanut butter cups.

  6. Assemble Pie: Spread filling evenly into prepared crust. Sprinkle remaining Reese’s peanut butter cups on top.

  7. Chill: Refrigerate pie for at least 4 hours or until firm.

  8. Serve: Slice and enjoy chilled.

Servings and Timing

  • Servings: 8-10

  • Prep Time: 20 minutes

  • Chill Time: 4+ hours

  • Total Time: About 4 hours 20 minutes

Variations

  • Nut-Free: Substitute peanut butter cups with sunflower seed butter cups.

  • Chocolate Swirl: Drizzle melted chocolate over the top before chilling.

  • Mini Pies: Make individual pies in ramekins.

  • Add Crunch: Mix in crushed pretzels or toffee bits.

  • Dairy-Free: Use dairy-free cream cheese and coconut cream.

Storage/Reheating

  • Storage: Keep pie refrigerated in an airtight container for up to 4 days.

  • Freezing: Freeze for up to 1 month; thaw in the refrigerator before serving.

  • Reheating: Serve cold; no reheating needed.

FAQs

Can I use natural peanut butter?

Yes, but the texture may be slightly different.

Can I substitute cream cheese?

Mascarpone or Neufchâtel cheese can be used.

How do I crush cookies?

Place cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor.

Can I make this ahead?

Yes, prepare and chill overnight for best results.

Can I add chocolate chips?

Yes, fold mini chocolate chips into the filling.

Is this recipe gluten-free?

Use gluten-free cookies for the crust.

Can I use store-bought pie crust?

Yes, but chocolate cookie crust is preferred.

How thick should the filling be?

Thick enough to hold shape but creamy.

Can I decorate the pie?

Top with whipped cream, chocolate shavings, or additional candy cups.

Can I halve the recipe?

Yes, adjust ingredient quantities accordingly.

Conclusion

No Bake Reese’s Peanut Butter Cup Pie is a quick, creamy, and utterly delicious dessert that perfectly combines peanut butter and chocolate flavors without the need for baking. Ideal for last-minute gatherings or whenever you crave a rich, indulgent treat.

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No Bake Reese’s Peanut Butter Cup Pie

No Bake Reese’s Peanut Butter Cup Pie

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  • Author: Alice
  • Prep Time: 20 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

No Bake Reese’s Peanut Butter Cup Pie is a luscious, no-bake dessert featuring a creamy peanut butter filling loaded with chopped Reese’s peanut butter cups in a crunchy chocolate cookie crust. This easy-to-make pie is perfect for satisfying peanut butter and chocolate cravings without turning on the oven, making it ideal for quick prep and any occasion.

Ingredients

  • 1 ½ cups chocolate cookie crumbs (such as Oreos), crushed

  • 6 tablespoons unsalted butter, melted

  • 1 cup creamy peanut butter

  • 8 ounces cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy whipping cream, cold

  • 1 cup chopped Reese’s peanut butter cups, divided

Instructions

  • Make Crust: Mix chocolate cookie crumbs and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.

  • Prepare Filling: Beat peanut butter and cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined.

  • Whip Cream: In a separate bowl, whip cold heavy cream to stiff peaks.

  • Fold Cream: Gently fold whipped cream into the peanut butter mixture until smooth and combined.

  • Add Reese’s: Fold in half of the chopped Reese’s peanut butter cups.

  • Assemble Pie: Spread filling evenly in crust. Sprinkle remaining Reese’s peanut butter cups on top.

  • Chill: Refrigerate for at least 4 hours until firm.

  • Serve: Slice and enjoy chilled.

Notes

Substitute sunflower seed butter cups for a nut-free version.Drizzle melted chocolate on top for a chocolate swirl.Make mini pies in ramekins for individual servings.Add crushed pretzels or toffee for crunch.Use dairy-free cream cheese and coconut cream for a dairy-free version.

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