Nutter Butter Cream Cheese Pie
Indulge in the rich, nostalgic flavors of this irresistible Nutter Butter Cream Cheese Pie, a no-bake dessert that’s as easy to make as it is to enjoy! Featuring a buttery Nutter Butter cookie crust and a luscious filling made with creamy peanut butter, whipped cream, and tangy cream cheese, this pie offers the perfect balance of sweetness and decadence. Ready in just 20 minutes (plus chilling time), it’s the ultimate make-ahead treat for parties, potlucks, or family dinners. Top it off with whipped cream and crushed Nutter Butter cookies for a show-stopping presentation that adds texture and a delightful crunch. Peanut butter lovers, this dreamy dessert will undoubtedly become your new favorite!
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Recipe Information
Ingredients
- 24 cookies Nutter Butter cookies
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Peanut butter (creamy)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Whipped topping (optional, for garnish)
- 3 cookies Chopped Nutter Butter cookies (optional, for garnish)
Instructions
Place 24 Nutter Butter cookies in a food processor and pulse until finely ground. Alternatively, place the cookies in a sealed plastic bag and crush them with a rolling pin.
Pour the cookie crumbs into a mixing bowl and add 6 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it tightly. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat 8 ounces of softened cream cheese and 1 cup of creamy peanut butter until smooth, using a hand mixer or stand mixer.
Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the peanut butter mixture. Continue beating until fully combined.
In a separate chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture in two additions, being careful not to deflate the mixture.
Remove the chilled pie crust from the refrigerator and spread the peanut butter filling evenly into the crust. Smooth the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, optionally garnish the pie with whipped topping and sprinkle with chopped Nutter Butter cookies for an extra crunch.
Serve chilled and enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 38.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
