No Bake Peanut Butter Dessert is made with the simplest of ingredients: creamy peanut butter, cool whip, cream cheese and Graham Cracker crust! The easy peanut butter cheesecake filling takes only ten minutes of prep, no bake, and can be made in advance. Perfect for a crowd!
Peanut Butter Dessert and chocolate chips are meant to be together, in one no bake recipe! Especially when it’s in the 90s outside and summer is in full swing, the last thing I want to do is to use my oven. Instead I prefer to make a variety of no bake desserts that require no oven time. I love No Bake Lemon Pudding Pie and No Bake Oreo Cake. In this easy recipe, just a bit of prep work and some chilling time gets you this easy peanut butter dessert. So addicting!
Ingredients
- 9 inch Graham Cracker crust — Pre-made, ready to use.
- Cool Whip— The no bake peanut butter cake recipe calls for 8-ounce container of Cool Whip.
- Heavy cream
- Cream cheese — For the best texture and rich creamy taste, I recommend using full-fat cream cheese instead of low fat or fat-free cream cheese
- Granulated sugar
- Peanut butter — Creamy peanut butter is best. Crunchy peanut butter can be used but it’s a lot thicker and drier, and therefore will end up drying out the peanut butter filling. It’s also best to use the regular old peanut butter with all the oil. Natural peanut butter tends to be drier because it has less oil, which will effect the end result of the peanut butter cake.
- Vanilla
- Mini chocolate chips — I like using the mini chocolate chips because of the small size. But go ahead and use regular chocolate chips, semi-sweet chips, or even peanut butter chips if that’s what you have in your pantry.
How to make peanut butter cake
First things first, prepare a large bowl and an electric mixer. You will need it to make the creamy peanut butter filling. Start by blending together cool whip, heavy cream, cream cheese, peanut butter, sugar and vanilla.
Next you will fold fold in mini chocolate chips until well blended. Use low speed or simply move the chips inside with the help of the spoon or turned off mixer.
Now let’s pour the filling into the graham cracker crust and refrigerate until firm! About 2 hours. Done!
My tips for this recipe
Can I use different nut butter? If you are allergic to peanut butter or simply don’t like its taste, use almond butter instead. Use the same amount of almond butter as peanut butter in the recipe.
Chocolate chips can be replaced with chopped Reese’s cups or peanut butter chips! You can also add peanuts. If using almond butter, I like to add slivered almonds and chopped almond butter cups.
Crust. All you need as far as the crust goes is to buy a ready-to-go graham cracker crust.
Storage
No bake peanut butter cake stores well in the fridge for several days. I slice mine and put the slices in a quart-sized Ziploc bag (or use a Tupperware type container) and put it inside the snack drawer of the fridge.
You can also wrap the entire cake tightly in plastic wrap and store it in the refrigerator for up to 1 week. Freeze it for up to 2 months.
More delicious no bake desserts
No Bake Oreo Cheesecake Dessert
No Bake Strawberry Cream Dessert
No Bake Black Forest Oreo Cheesecake
Pistachio Cheesecake (No Bake)
No Bake Peanut Butter Dessert
Ingredients
- 9 inch Graham Cracker crust, pre-made, ready to use
- 8 oz cool whip
- ½ cup heavy cream
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 tablespoon vanilla
- 1 cup peanut butter, (creamy, not crunchy)
- 1 cup mini chocolate chips
Instructions
- Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out. If you do, it will get crumbled and destroyed.
- Add cool whip, heavy cream, softened cream cheese, sugar, and vanilla to a large bowl. Beat until smooth with electric mixer. Add peanut butter and mix until blended well. Make sure to scrape the sides of the bowl as well.
- Now add chocolate chips until evenly distributed throughout the mixture.
- Pour the prepared filling into the graham cracker pie crust.
- Place filled pie into the refrigerator or even freezer until firm, about 30 minutes to 1 hour. This will allow it easier to cut.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Very easy and very tasty. The only thing I change is, I use an Oreo cookie pie crust. But I love chocolate.
I’m glad you enjoyed it! Chocolate is my love too.
If you dont have and cant buy it.Can you use whole milk?
Whole milk might not work here, because the dessert does need that extra fat to hold its shape.
I love the combination of peanut butter and chocolate!