No-Bake Peanut Butter Caramel Cheesecake Pie

This No-Bake Peanut Butter Caramel Cheesecake Pie recipe that is going to knock your socks off!

This no bake peanut butter cheesecake has four layers of deliciousness. The bottom layer is homemade peanut butter cheesecake, topped with a layer of the best homemade caramel you have ever tasted, topped with a layer of rich chocolate that is topped with creamy Cool Whip.

Recipe Inspiration

I love no-bake dessert recipes. I've shared a number of no-bake pie recipes and even no bake cheesecake recipe with you over the years.

I love easy no bake pudding pie recipes also.

Jell-O pudding pies are such a classic dessert recipe. It's fun to come up with new pie recipe ideas based on Jell-O Pudding flavors and this No-Bake Peanut Butter Caramel Cheesecake Pie recipe was going to be a pudding pie until I tasted the homemade crock pot caramel I made.

Once I tasted the crock pot caramel I knew I had to come up with a dessert recipe using it. It is so thick and creamy. It doesn't run and drip like store bought caramel does.

I knew that the crock pot caramel would make the perfect filling for this peanut butter cheesecake.

It would also make an awesome cupcake filling.

Favorite No Bake Dessert Recipe!

Hands down this is my favorite no bake dessert recipe I have ever made. I had to get this peanut butter cheesecake pie out of my house.

I ended up taking two big slices of pie over to my sons house.

Only because I ate most of the pie myself and if I didn't get rid of it I would have eaten the last two slices.

Bad, bad mama! I seriously lost my self control with this one.

How To Make No-Bake Peanut Butter Caramel Cheesecake Pie

Ingredients

• 9 oz store bought graham cracker crust or a deep dish homemade
• 12 oz softened cream cheese
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ½ cup creamy peanut butter
• 1 cup Crock Pot Caramel, room temperature
• 8 oz Cool Whip Topping
•  7.2 oz bottle Hersey's Milk Chocolate Magic Shell
• 2-3 tablespoons Planters Salted Caramel Peanuts, roughly chopped

Directions

1. In the bowl of a stand mixer or a medium size bowl with a hand held mixer beat the softened cream cheese and vanilla extract until light and fluffy.
2. Add the powdered sugar to the bowl and beat for 3 minutes, scrapping the bowl at least once.
3. Add the peanut butter to the bowl and beat until completely incorporated into the mixture.
4. Spread the cheesecake batter into the bottom of the graham cracker crust and cover with the plastic lid.
5. Chill for at least one hour.
6. Spread the caramel over the cheesecake layer and chill for an hour.
7. Next pour almost all of the bottle of the Magic Shell chocolate over the caramel layer, (reserving enough to drizzle some over the pie) and return covered to the refrigerator to chill about 15 minutes.
8. Once chilled spread the Cool Whip topping over the pie fillings.
9. Drizzle with the reserved chocolate topping and sprinkle the chopped peanuts over the top of the pie.
10. Makes 8 servings.

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Print the No-Bake Peanut Butter Caramel Cheesecake Pie recipe below.

No-Bake Peanut Butter Caramel Cheesecake Pie

Arlene Mobley - Flour On My Face

This no bake peanut butter cheesecake has four layers of deliciousness. The bottom layer is homemade peanut butter cheesecake, topped with a layer of the best homemade caramel you have ever tasted, topped with a layer of rich chocolate that is topped with creamy Cool Whip.

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Cook ModePrevent your screen from going dark

Prep Time 3 hrs

Cook Time 0 mins

Total Time 3 hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 698 kcal

Ingredients  

1x2x3x

• ▢ 9 oz store bought graham cracker crust or a deep dish homemade
• ▢ 12 oz softened cream cheese
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup powdered sugar
• ▢ ½ cup creamy peanut butter
• ▢ 1 cup Crock Pot Caramel (room temperature)
• ▢ 8 oz Cool Whip Topping
• ▢ 7.2 oz Hersey's Milk Chocolate Magic Shell
• ▢ 2-3 tablespoons Planters Salted Caramel Peanuts (roughly chopped)

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Instructions 

• In the bowl of a stand mixer or a medium size bowl with a hand held mixer beat the softened cream cheese and vanilla extract until light and fluffy.
• Add the powdered sugar to the bowl and beat for 3 minutes, scraping the bowl at least once.
• Add the peanut butter to the bowl and beat until completely incorporated into the mixture.
• Spread the cheesecake batter into the bottom of the graham cracker crust and cover with the plastic lid.
• Chill for at least one hour.
• Spread the caramel over the cheesecake layer and chill for an hour.
• Next pour almost all of the bottle of the Magic Shell chocolate over the caramel layer, (reserving enough to drizzle some over the pie) and return covered to the refrigerator to chill about 15 minutes.
• Once chilled spread the Cool Whip topping over the pie fillings.
• Drizzle with the reserved chocolate topping and sprinkle the chopped peanuts over the top of the pie.

Nutrition

Calories: 698kcal | Carbohydrates: 82g | Protein: 11g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 48mg | Sodium: 569mg | Potassium: 344mg | Fiber: 3g | Sugar: 39g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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