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No-Bake Oreo Peanut Butter Cup Pie

No-Bake Oreo Peanut Butter Cup Pie - featured image
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This No-Bake Oreo Peanut Butter Cup Pie is a decadent, crowd-pleasing dessert featuring a crunchy Oreo crust, creamy peanut butter filling, and chunks of peanut butter cups. It’s easy to make, requires no oven, and is perfect for any occasion.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuffed; about 240g)
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 cup (240g) creamy peanut butter
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 8–10 mini peanut butter cups, chopped (or 4–5 regular-sized cups)
  • Extra crushed Oreos (optional, for topping)
  • Chocolate syrup or melted chocolate (optional, for drizzle)

Instructions

  1. Add 24 Oreo cookies to a food processor or high-powered blender and pulse until you have fine crumbs. (Alternatively, crush cookies in a zip-top bag with a rolling pin.)
  2. Pour in 5 tablespoons melted butter and pulse until the mixture resembles wet sand.
  3. Press the crust mixture into a 9-inch pie pan or springform pan, pressing firmly across the bottom and up the sides. Chill the crust in the freezer for about 10 minutes.
  4. In a large bowl, beat together 1 cup creamy peanut butter and 8 ounces softened cream cheese until smooth and fluffy (about 2 minutes on medium speed).
  5. Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat again until combined.
  6. In a separate chilled bowl, beat 1 1/2 cups heavy whipping cream until stiff peaks form (about 3-4 minutes).
  7. Gently fold the whipped cream into the peanut butter mixture in thirds, using a spatula and a light hand to keep the filling fluffy.
  8. Remove the crust from the freezer. Spoon the peanut butter filling into the crust and smooth the top with a spatula.
  9. Sprinkle chopped peanut butter cups over the pie. Add extra crushed Oreos and drizzle with chocolate syrup or melted chocolate if desired.
  10. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours (overnight is best) to set.
  11. Slice with a sharp knife dipped in hot water for clean pieces. Store leftovers in the fridge.

Notes

For a gluten-free version, use gluten-free chocolate sandwich cookies. To make it dairy-free, substitute vegan butter, dairy-free cream cheese, and coconut whipped cream. Chill the pie thoroughly for clean slices. For best results, use shelf-stable creamy peanut butter. Decorate with extra toppings as desired. Store leftovers covered in the fridge for up to 4 days or freeze individual slices for up to 1 month.

Nutrition

Keywords: no-bake, Oreo pie, peanut butter cup pie, easy dessert, chocolate peanut butter, potluck dessert, summer dessert, creamy pie, kid-friendly, crowd-pleaser

Find it online: https://jodierecipes.com/no-bake-oreo-peanut-butter-cup-pie-recipe-easy-dessert-guide/