Peanut Butter Oreo No-Bake Pie

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Peanut Butter Oreo No-Bake Pie – Creamy, Crunchy & Completely Irresistible

This dreamy dessert layers a buttery Oreo crust with a luscious peanut butter cheesecake filling, fluffy whipped topping, and a crown of crushed Oreos and Reese’s. No oven required—just pure peanut butter bliss.

Introduction: The Ultimate No-Bake Indulgence

When you’re craving something rich, creamy, and completely over-the-top, this Peanut Butter Oreo No-Bake Pie delivers in every way. It’s the kind of dessert that turns heads at potlucks, disappears at parties, and satisfies every sweet tooth in the room.

With a crunchy Oreo crust, a velvety peanut butter cheesecake filling, and a topping of whipped cream, crushed cookies, and Reese’s, it’s a no-bake masterpiece that’s as easy to make as it is to devour.

Ingredients Breakdown

Let’s take a closer look at what makes this pie so decadent:

For the Crust:

  • 1 regular package of Oreos (about 36 cookies)
    Crushed into fine crumbs for a rich, chocolatey base.
  • Unsalted butter (1 stick / ½ cup, melted)
    Binds the crust and adds buttery flavor.

For the Filling:

  • Cream cheese (2 blocks / 16 oz total, softened)
    Smooth and tangy—forms the cheesecake base.
  • Powdered sugar (2 cups)
    Sweetens the filling and keeps it silky.
  • Creamy peanut butter (2 cups)
    Rich, nutty, and indulgent—use your favorite brand.
  • Cool Whip (8 oz, thawed)
    Lightens the filling and adds fluffiness.

For the Topping:

  • Cool Whip (8 oz, additional)
    A cloud-like finish for the pie
  • Mini or crushed Oreos
    Adds crunch and visual appeal.
  • Reese’s (chopped)
    Brings extra peanut butter-chocolate goodness.
  • Peanut butter (¼ cup, melted)
    Drizzled on top for a finishing touch.

Optional: Add a sprinkle of sea salt or chocolate chips for extra flair.

Equipment Needed

  • Food processor or zip-top bag and rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • 9×13-inch baking dish
  • Spatula
  • Microwave-safe bowl
  • Refrigerator

Step-by-Step Instructions

Step 1: Make the Oreo Crust

Crush 1 package of Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.

In a bowl, mix crumbs with 1 stick melted butter until evenly moistened.

Press mixture firmly into the bottom of a 9×13-inch baking dish.

Place in the freezer to set while you prepare the filling.

Step 2: Prepare the Peanut Butter Cheesecake Filling

In a large bowl, beat together:

  • 2 blocks softened cream cheese
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter

Mix until smooth and well combined.

Fold in 8 oz Cool Whip until light and fluffy.

Step 3: Assemble the Pie

Remove crust from freezer.

Spread the peanut butter filling evenly over the crust.

Top with another 8 oz Cool Whip, spreading gently to cover.

Step 4: Decorate

In a microwave-safe bowl, melt ¼ cup peanut butter for about 30 seconds, until pourable.

Top the pie with:

  • Mini or crushed Oreos
  • Chopped Reese’s
  • Drizzle of melted peanut butter

Step 5: Chill & Serve

Refrigerate for at least 2 hours, or until set.

Slice into squares and serve chilled.

Yields:

  • 12–16 servings, depending on portion size

Serving Suggestions

Perfect for:

  • Birthday parties
  • Potlucks and BBQs
  • Holiday dessert tables
  • Late-night cravings

Pair with:

  • A glass of cold milk
  • Hot coffee or espresso
  • A scoop of vanilla ice cream

Presentation Tip: Garnish each slice with a mini Reese’s cup or a swirl of whipped cream for extra wow.

Variations to Try

Want to make it your own? Try these delicious twists:

PB&J Pie

Swirl in raspberry jam before adding the top Cool Whip layer.

Double Chocolate

Use chocolate cream cheese and chocolate Cool Whip.

Coconut Crunch

Add shredded coconut and chopped peanuts to the topping.

Vegan Version

Use dairy-free cream cheese, peanut butter, and whipped topping.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store covered for up to 5 days.
  • Freeze: Freeze for up to 1 month. Thaw in fridge before serving.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Nutrition Notes (Per Serving, ~1 of 16)

  • Calories: ~420
  • Protein: ~7g
  • Carbohydrates: ~28g
  • Fat: ~30g
  • Sugar: ~22g
  • Sodium: ~250mg
  • Fiber: ~2g

This pie is:

  • Creamy and crunchy
  • Sweet and salty
  • Perfectly portioned
  • Great for sharing

Final Thoughts

ThisPeanut Butter Oreo No-Bake Pie is more than just a dessert—it’s a celebration of everything we love about peanut butter and chocolate. Whether you’re making it for a party or just because, it’s guaranteed to be a hit.

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