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No-Bake Reese’s Peanut Butter Cup Pie

Sophia
A creamy, no-bake pie combining chocolate and peanut butter. The base features a buttery cookie crust, topped with a smooth peanut butter-cream cheese filling filled with chopped Reese’s cups. Drizzle with chocolate syrup for a rich, no-fuss dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 35 minutes
Course Featured
Cuisine American
Servings 8 servings
Calories 520 kcal

Ingredients
  

  • 1½ cups shortbread or cookie crumbs
  • ½ cup unsalted butter melted
  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
  • 1 cup chopped Reese’s peanut butter cups
  • Chocolate syrup for drizzle

Instructions
 

  • Mix cookie crumbs with melted butter until evenly combined
  • Press firmly into a 9-inch pie dish, covering the bottom and sides
  • Chill for 20 minutes to set
  • Beat cream cheese, peanut butter, powdered sugar, and vanilla extract with an electric mixer until smooth
  • Gently fold in whipped topping until fully incorporated
  • Stir in chopped Reese’s cups, reserving a few for garnish
  • Spread the filling evenly into the chilled crust and smooth the top with a spatula
  • Drizzle generously with chocolate syrup and sprinkle with extra Reese’s pieces
  • Refrigerate the pie for at least 2 hours before slicing

Notes

Use room-temperature cream cheese for a lump-free filling
Freeze Reese’s cups for 10 minutes before chopping for clean pieces
Optional: Bake crust at 350°F for 8 minutes for a crunchier texture
Optional: Layer whole Reese’s cups around the crust edges for presentation
Let the pie sit at room temperature for 10 minutes before serving for easier slicing
Nut-free option: Use sunflower seed butter and omit Reese’s cups
Healthier option: Use natural peanut butter, reduced-fat cream cheese, and sugar-free chocolate syrup
Cookie crust substitution: Use graham crackers or Oreo crumbs instead of shortbread