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No-Bake Peanut Butter Cup Cheesecake Pie

An easy and decadent no-bake peanut butter cheesecake on a chocolate graham cracker crust loaded with chopped peanut butter cups in the filling as well piled on top.
Course Dessert
Cuisine American
Keyword chocolate graham cracker crust, frozen pie, peanut butter pie
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings 10 servings
Calories 506 kcal

Ingredients

Chocolate Graham Cracker Crust:

  • 1-3/4 cups graham cracker crumbs about 13 full sheet graham crackers
  • 6 Tablespoons granulated sugar
  • 8 Tablespoons unsalted butter melted

For the Filling:

  • 1 8-ounce package cream cheese softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup powdered sugar
  • 1 cup cold whipping cream or one 8 ounce package of frozen whipped topping
  • 1 teaspoon pure vanilla extract
  • 8 peanut butter cups chopped

For the Garnish:

  • 6 peanut butter cups
  • 1/4 cup mini peanut butter cups
  • whipped cream
  • 1/4 cup peanut butter chips
  • 1/4 cup hot fudge sauce or melted chocolate

Instructions

For the Graham Cracker Crust:

  1. Place graham crackers and sugar into the bowl of a food processor and pulse into fine crumbs. Add the melted butter and process just until the crumbs are moistened and stick together when you press with your fingers.

  2. Press into a 9" pie plate or springform pan using a spoon or measuring cup to compress crust down. Place in the freezer while you make the filling.

For the Filling:

  1. In a separate large bowl, beat the softened cream cheese until light and creamy. Add the peanut butter and vanilla extract until combined then slowly add the powdered sugar until uniform and well incorporated.
  2. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Stir in the chopped peanut butter cups.
  3. Pour into the prepared pie shell and freeze until set for about 3 hours.

Assemble:

  1. Garnish with whipped cream and top with peanut butter cups, peanut butter chips, fudge sauce or melted chocolate if desired.
  2. Serve chilled.

Recipe Notes

Store in the fridge covered, for up to 3 days.

Nutrition Facts
No-Bake Peanut Butter Cup Cheesecake Pie
Amount Per Serving (1 serving (with all the toppings))
Calories 506 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 16g 80%
Cholesterol 59mg 20%
Sodium 247mg 10%
Potassium 256mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 31g
Protein 9g 18%
Vitamin A 12.9%
Vitamin C 0.2%
Calcium 5.1%
Iron 5.2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.