Featured Recipe

No-Bake Peanut Butter Pie

Name: No-Bake Peanut Butter Pie
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 ounces cream cheese softened; 1 cup natural peanut butter chunky or smooth; 3/4 cup honey raw or mild flavor; 1 cup powdered sugar sifted; 1 1/2 cups frozen whipped topping thawed; 1 cup chopped peanut clusters plus extra for topping; 1 9-inch graham cracker pie crust pre-made or homemade; 1 cup heavy cream cold; 1/4 cup powdered sugar for whipped topping

By Kate

Created on 16 January 2026

Cream cheese and peanut butter whipped into a creamy base with chopped peanut clusters folded in. Set in a graham crust, frozen overnight till firm. Topped with lightly sweetened whipped cream and a scatter of crunchy peanut clusters for texture. No oven, no fuss. Can swap cream cheese for mascarpone for a silkier feel. Powdered sugar replaced with honey for a cleaner sweetness twist. Frozen pie slices snap clean, melts on the tongue, peanut aroma rich and persistent.

Prep: 25 min

Cook: 0 min

Total: 25 min

Serves: 8 servings

dessert no-bake peanut butter easy recipe

Introduction

Forget firing up the oven. Cream cheese beaten till just right. Peanut butter softened but still holding flavor. Starts sticky, gritty powder brightens sweetness. Honey adds a layer beneath, balancing and smoothing the bite. Whipped topping folds in air, crucial for lightness. The clusters drop crunch like tiny bombs in a creamy sea. No molten mess here. Patience at freezing stage pays. Cold pie firm, slice clean without crumbling. Top with fresh-intensive whipped cream for contrast—rich yet ethereal. A bit of reserved crunch crowning the whole. Texture talk: cream cheese for body, peanut butter for depth, honey for warmth, sugar for snap. This hybrid, no-bake dance works only if you respect each stage.

Ingredients

8 ounces cream cheese softened

1 cup natural peanut butter chunky or smooth

3/4 cup honey raw or mild flavor

1 cup powdered sugar sifted

1 1/2 cups frozen whipped topping thawed

1 cup chopped peanut clusters plus extra for topping

1 9-inch graham cracker pie crust pre-made or homemade

1 cup heavy cream cold

1/4 cup powdered sugar for whipped topping

About the ingredients

Cream cheese needs to be room temp but not melted—that’s the sweet spot to beat without lumps. Swapping mascarpone gives a lighter, smoother mouthfeel but weakens tang and firmness. Natural chunky peanut butter recommended; oil separation can be stirred in but avoid overly runny versions, or the filling loosens too much. Honey instead of all sugar means less grain, more complex sweetness, but less shelf life. Powdered sugar balances dry/wet ratio, sift it to prevent clumps and graininess. Frozen whipped topping locks air and texture but fresh whipped cream folded in works if you’re crunched for time. Chopped peanut clusters prefer crunchy candy style; nuts or mini peanut butter cups can substitute but watch sogginess after freezing. Pie crust – graham cracker still best, pre-baked, holds together in freezer.

Method

Start by softening cream cheese till pliable but not melty. Use a stand mixer or hand mixer. Beat cream cheese alone until free of lumps, glossy and silky. This prevents grainy pockets in base.

Add peanut butter and honey. Mix on medium speed till fully combined. Scrape bowl sides to avoid unblended streaks of peanut butter or cream cheese. The honey replaces some sugar, reduces graininess, adds a subtle floral note.

Gradually add sifted powdered sugar to avoid clumps. Mix just until evenly distributed. Sugar’s crystals refine texture, vital for balance because the honey is wet.

Gently fold in the whipped topping. Use a rubber spatula just to combine; no vigorous stirring or you’ll deflate the air pockets. The topping is what makes this airy, not dense peanut goo.

Fold in chopped peanut clusters, reserve a quarter cup for finishing. Seamless distribution means every bite has crunch without overwhelming softness. These clusters hold their texture better after freezing than store-bought peanut butter cups.

Pour filling into pie crust. Level surface gently with spatula or back of spoon. Avoid shaking crust to prevent mess or broken crust edges.

Freeze pie on a flat surface for at least 8 hours. Overnight is better. You’ll know it’s ready when the filling resists finger pressure and the crust no longer feels fragile beneath.

For whipped topping: whip cold heavy cream with a small amount of powdered sugar until stiff peaks form. Soft peaks won’t hold shape on pie, leaving it sad and runny. Watch it carefully and stop as soon as peaks stand tall but tips don’t droop.

Remove pie from freezer about 10 minutes before slicing. This softens edges for cleaner cuts. Spread whipped cream on top smoothly or pipe with a star tip. Scatter reserved peanut clusters evenly.

Slice with a sharp serrated knife, wiping clean between cuts for neat presentation. Serve immediately or keep frozen but under 24 hours for best texture.

Technique Tips

Beat cream cheese solo first—not a rush job. Lumps mean uneven texture; the mixer’s job is to smooth out without adding heat. Mixing peanut butter and honey creates the right glue. Too fast? Separates. Slow, steady. Powdered sugar added slowly avoids clumps. Folding whipped topping takes finesse—overmix and you lose air, making dense. Use spatula, fold gently from bottom up for uniform airy filling. Chop clusters properly, uniform size so distribution consistent. Pour, no splash. Freeze flat. Give at least 8 hours for filling to firm well; texture suffers if rushed. When whipping topping for serving, watch peaks closely—stop right at stiff peaks, avoid buttering. Always pull pie from freezer slightly before slicing; cold hardness chips, slight thawing gives clean, smooth slices. Clean knife between cuts mandatory to keep neat wedges.

Chef's Notes

💡 Cream cheese should be just right. Soft, yet firm to touch. Too warm? Filling won't hold. Too cold? Lumps everywhere. Test it – pliable is key.
💡 Blending peanut butter needs low-speed. Quick mixes separate oils, mess up texture. Honey adds sweet depth but too much can make mixture runny. Balance it. Watch the mixture.
💡 Sift powdered sugar before adding. No clumps means a smoother filling. Add gradually. Avoid sugar getting everywhere. Clumps ruin the experience.
💡 Whipped topping needs folding, not stirring. Air is essential for fluffiness. A spatula works best. If deflated, the pie texture is off. Patience.
💡 Cut the pie with a serrated knife; don’t hack away. Wipe after each slice for clean cuts. And let it sit 10 minutes before slicing. Softens edges.