No Bake Peanut Butter Oreo Pie 🥜🍫

This no-bake peanut butter Oreo pie never lasts long in my fridge. 😩 It’s one of those desserts that gets devoured almost instantly.

It’s rich, creamy, and packed with peanut butter goodness—all layered over the easiest homemade Oreo crust. Basically, it’s a peanut butter lover’s dream (with Oreos adding the perfect chocolatey base🍫).

This filling is indulgent, creamy, and sweet, with a texture so smooth it melts in your mouth. And the best part? You don’t even have to turn on your oven.😌

It comes together with a few simple ingredients and only requires a little bit of time to chill in the fridge. It’s perfect for any last-minute gatherings (or cravings), or when it’s too hot to bake but you still want something sweet.

A few little tips:

→ Use full-fat cream cheese for the creamiest texture.

→ Chill your bowl before whipping the cream. It helps it whip up faster.

→ Don’t skip the extra peanut butter drizzle and Oreo crumble on top. 😉

Scroll down for the full recipe!🥜🍫🥧

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Ingredients:

Oreo Crust:

• 28 Oreos

• 5 tbsps unsalted butter, melted

Peanut Butter Filling:

• 1 cup heavy whipping cream, chilled

• 8 oz cream cheese (full fat), softened

• 1/2 cup granulated sugar

• 4 oz creamy peanut butter, plus more for drizzle topping

• Oreos, for topping

Directions:

• In a food processor, add 28 Oreo cookies and pulse until a coarse mixture forms.

• Add the melted butter and pulse until a wet mixture forms.

• Transfer to an 8x8 dish, and press down into an even layer.

• Place in the fridge for at least 15 minutes.

• In a medium bowl, whip heavy cream until stiff peaks (ideally in a cold bowl).

• In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and beat until incorporated.

• Add whipped cream into cream cheese mixture and beat until combined.

• Fill the oreo crust with the filling and refrigerate until set (approx. 1-2 hours).

• Sprinkle with additional Oreo cookie crumbs and drizzle with peanut butter if desired.

• Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.

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