20 No Bake Peanut Butter Desserts You’ll Want to Make on Repeat

Quick Answer: These no bake peanut butter desserts include bars, cups, pies, mousse, and trifles that all come together without an oven. Each recipe below is complete with exact ingredients and instructions, so every one is ready to make tonight.

Love easy desserts that don’t require turning on the oven? Same here. And if peanut butter is your weakness, you’re going to love this list.

Below are no bake peanut butter desserts that are creamy, chocolatey, sweet, and ridiculously simple to make. Every recipe includes real ingredient amounts and full instructions, so you can go straight from reading to making.

Whether you’re making a quick treat for the kids, planning a party dessert, or just need something sweet without the effort, these easy no bake peanut butter desserts deliver big flavor with almost no work.

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Yummy No Bake Peanut Butter Desserts

If there’s one thing that never fails in the dessert world, it’s chocolate and peanut butter. That combo just works every single time.

My family absolutely devours anything with peanut butter in it — bars, cups, pies, cookies, you name it. And when you add chocolate into the mix? Forget about it. The pan disappears fast.

That’s exactly why I put together this list of no bake peanut butter desserts. Every recipe below is simple, quick, and doesn’t require turning on the oven, but still looks impressive enough to bring to a party or share with friends.

1. No Bake Chocolate Peanut Butter Bars

These bars are seriously hard to stop eating. The layers set up beautifully in the fridge, so when you slice them you get those thick, clean peanut butter and chocolate layers that look almost too good to mess up. They’re rich, creamy, and perfectly sweet — the kind of dessert where a small square feels like a treat, but somehow you end up going back for another one anyway.

Prep Time: 20 min  |  Chill Time: 1 hr  |  Total Time: 1 hr 20 min  |  Servings: 16 bars  |  Difficulty: Easy

Ingredients

• 1 cup graham cracker crumbs
• 2 cups powdered sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 2 tbsp creamy peanut butter, for the topping

Instructions

1. Line an 8×8-inch pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, stir together the graham cracker crumbs, powdered sugar, 1 cup peanut butter, melted butter, and vanilla until a thick dough forms.
3. Press the mixture firmly and evenly into the bottom of the prepared pan.
4. In a microwave-safe bowl, melt the chocolate chips and 2 tablespoons peanut butter in 30-second bursts, stirring between each, until smooth (about 90 seconds total).
5. Pour the chocolate mixture over the peanut butter layer and spread evenly to the edges.
6. Refrigerate uncovered for at least 1 hour, until the chocolate is fully set.
7. Lift the bars out using the parchment overhang, then slice into 16 squares with a warm knife.

Baker’s Tip

Run your knife under hot water and wipe it dry between cuts — it slices through the chocolate layer without cracking it.

Why You’ll Love It

No baking, no candy thermometer, and it tastes exactly like a homemade Reese’s cup in bar form.

2. Peanut Butter Chocolate Brownie Bites

These are basically a mash-up of fudgy brownies and peanut butter cups, and that combination is very hard to mess up. The brownie base is soft and chocolatey, then you get a creamy peanut butter center in the middle with a little drizzle of chocolate on top.

Prep Time: 25 min  |  Chill Time: 30 min  |  Total Time: 55 min  |  Servings: 12 bites  |  Difficulty: Easy

Ingredients

• 1 1/4 cups chocolate cookie crumbs (about 12 chocolate sandwich cookies, finely crushed)
• 3 tbsp unsalted butter, melted
• 3/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips
• 1 tsp coconut oil

Instructions

1. Line a 12-cup muffin tin with paper liners.
2. Stir the cookie crumbs and melted butter together, then press about 1 tablespoon into the bottom of each liner to form a base.
3. In a separate bowl, mix the peanut butter, powdered sugar, and vanilla until smooth and thick.
4. Roll the peanut butter mixture into 12 small balls and press one onto each cookie base.
5. Melt the chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring until smooth.
6. Spoon or drizzle the melted chocolate over each peanut butter bite.
7. Refrigerate for 30 minutes, until the chocolate is firm, before serving.

Baker’s Tip

Wet your hands slightly before rolling the peanut butter mixture — it keeps it from sticking to your palms.

Storage & Freezing

Store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.

3. No Bake Peanut Butter Chocolate Cheesecake Cups

If you love peanut butter cheesecake, these little cups are about to become a favorite. The filling is smooth and rich, layered with chocolate for that classic peanut butter-and-chocolate combo, and since they’re no bake, they come together without much effort at all.

Prep Time: 20 min  |  Chill Time: 2 hrs  |  Total Time: 2 hr 20 min  |  Servings: 8 cups  |  Difficulty: Easy

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 cup heavy cream, cold
• 1/2 cup chocolate chips, melted and slightly cooled

Instructions

1. Line 8 cups of a muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press about 1 tablespoon into the bottom of each liner.
3. Beat the cream cheese, peanut butter, and powdered sugar together until smooth and fluffy, about 2 minutes.
4. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the peanut butter mixture.
5. Divide half the peanut butter filling among the cups, then spoon a thin layer of melted chocolate over each.
6. Top with the remaining peanut butter filling, smoothing the tops.
7. Refrigerate for at least 2 hours, until fully set, before serving.

Baker’s Tip

Whip the cream just to stiff peaks — overwhipping makes it grainy once folded into the peanut butter mixture.

Best For

Individually portioned, these are perfect for potlucks or parties where you want a grab-and-go dessert.

4. Peanut Butter Rice Krispie Treats

If you grew up loving Rice Krispie treats, these are the upgraded version. They’ve got that same crunchy cereal texture, but everything is coated in a sweet peanut butter mixture that makes them extra rich and satisfying.

Prep Time: 10 min  |  Cook Time: 10 min  |  Total Time: 20 min  |  Servings: 16 bars  |  Difficulty: Easy

Ingredients

• 1/2 cup unsalted butter
• 1 cup creamy peanut butter
• 1 cup light corn syrup
• 1 cup granulated sugar
• 6 cups crisp rice cereal
• 1 cup chocolate chips, melted, for topping

Instructions

1. Grease a 9×13-inch pan.
2. In a large saucepan over medium heat, combine the butter, corn syrup, and sugar. Stir constantly until melted and smooth, about 4 minutes, without letting it boil hard.
3. Remove from heat and stir in the peanut butter until fully combined.
4. Add the rice cereal and fold gently until evenly coated.
5. Press the mixture firmly into the prepared pan using a greased spatula or your hands.
6. Spread the melted chocolate evenly over the top.
7. Let cool at room temperature for at least 30 minutes before slicing into squares.

Baker’s Tip

Press the cereal mixture down firmly but don’t overpack it — too much pressure makes the bars hard instead of chewy.

Good to Know

Keep the sugar mixture at a gentle bubble, not a rolling boil, or the bars will turn out tough.

5. Peanut Butter Oreo Balls (Acorns)

These little peanut butter acorns are almost too adorable to eat. They’re made with a soft, sweet peanut butter center and topped with chocolate to create that classic peanut butter cup flavor, but shaped like tiny fall acorns.

Prep Time: 30 min  |  Chill Time: 30 min  |  Total Time: 1 hr  |  Servings: 20 acorns  |  Difficulty: Medium

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 1 cup chocolate chips
• 1 tsp shortening
• 20 chocolate wafer cookies, broken into small pieces (for the “caps”)
• 20 mini pretzel sticks, broken in half (for the “stems”)

Instructions

1. Beat the peanut butter, butter, and powdered sugar together until a thick, moldable dough forms.
2. Roll the dough into 20 acorn-shaped ovals, about 1 tablespoon each, and place on a parchment-lined tray. Freeze for 15 minutes.
3. Melt the chocolate chips and shortening together in the microwave in 20-second bursts, stirring until smooth.
4. Dip the rounded end of each peanut butter shape into the melted chocolate, leaving the pointed top exposed.
5. While the chocolate is still wet, press a broken wafer cookie piece onto the top as the acorn “cap.”
6. Insert a pretzel piece into the top for the stem.
7. Refrigerate for 15 minutes, until set, before serving.

Baker’s Tip

Freezing the peanut butter shapes before dipping keeps them firm and makes the chocolate coating much easier to work with.

Best For

These are a fun addition to a Thanksgiving dessert table or a fall-themed party spread.

6. Peanut Butter Pretzel Bars

These bars disappear fast. You get a thick, creamy peanut butter base with a smooth chocolate layer on top, and the crunch from the pretzels takes them over the top — sweet, salty, and just the right amount of rich in one bite.

Prep Time: 15 min  |  Chill Time: 1 hr  |  Total Time: 1 hr 15 min  |  Servings: 16 bars  |  Difficulty: Easy

Ingredients

• 2 cups crushed pretzels, divided
• 1/2 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 1/2 cups semisweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Line an 8×8-inch pan with parchment paper.
2. Mix 1 1/2 cups crushed pretzels with the melted butter and press into the bottom of the pan to form the crust.
3. Beat the peanut butter and powdered sugar together until smooth, then spread evenly over the pretzel crust.
4. Warm the chocolate chips and heavy cream together in the microwave in 20-second bursts, stirring until smooth and glossy.
5. Pour the chocolate over the peanut butter layer and spread to the edges.
6. Sprinkle the remaining 1/2 cup crushed pretzels over the top and press gently so they stick.
7. Refrigerate for at least 1 hour before slicing into bars.

Baker’s Tip

Crush the pretzels for the crust finely, but leave the topping pretzels in bigger pieces for visible crunch.

Substitutions

Swap in gluten-free pretzels to make these celiac-friendly with no other changes needed.

7. No Bake Peanut Butter Cornflake Clusters

These old-school treats never go out of style. They’ve got a crispy cornflake crunch mixed with a sweet, creamy peanut butter coating, and they come together on the stovetop with just a handful of ingredients.

Prep Time: 10 min  |  Cook Time: 5 min  |  Total Time: 15 min  |  Servings: 18 clusters  |  Difficulty: Easy

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 1/2 cups creamy peanut butter
• 1 tsp vanilla extract
• 6 cups cornflakes

Instructions

1. Line two baking sheets with parchment paper.
2. In a large saucepan over medium heat, combine the sugar and corn syrup, stirring until it just reaches a boil, about 3 minutes.
3. Remove from heat and stir in the peanut butter and vanilla until smooth.
4. Add the cornflakes and fold gently until fully coated, taking care not to crush them.
5. Drop the mixture by heaping spoonfuls onto the prepared baking sheets.
6. Let cool at room temperature for about 20 minutes, until firm, before serving.

Baker’s Tip

Fold the cornflakes in with a light hand — stirring too hard crushes them and you lose the crunch.

Why You’ll Love It

Just five ingredients and one pot, with a texture that’s crunchy, chewy, and a little sticky in the best way.

8. Peanut Butter Oatmeal No Bake Cookies

These are for the true peanut butter lovers — no chocolate, no distractions, just that rich, nutty flavor front and center. The texture is soft and chewy with just enough crunch from the oats, and they get even fudgier as they sit.

Prep Time: 10 min  |  Cook Time: 5 min  |  Total Time: 15 min  |  Servings: 20 cookies  |  Difficulty: Easy

Ingredients

• 1/2 cup unsalted butter
• 2 cups granulated sugar
• 1/2 cup milk
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups quick-cooking oats
• 1/4 tsp salt

Instructions

1. Line two baking sheets with parchment paper.
2. In a medium saucepan over medium heat, melt the butter with the sugar and milk, stirring constantly until it reaches a full rolling boil.
3. Boil for exactly 1 minute, stirring the entire time, then remove from heat.
4. Stir in the peanut butter and vanilla until smooth and fully melted in.
5. Add the oats and salt, folding until evenly coated.
6. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
7. Let cool at room temperature for about 20 minutes, until set, before serving.

Baker’s Tip

Boil the sugar mixture for exactly 1 minute — under-boiling leaves the cookies too soft to set, and over-boiling makes them crumbly.

Storage & Freezing

Store in an airtight container at room temperature for up to a week.

9. Peanut Butter Chocolate Energy Bites

These are one of those “healthy” treats that don’t actually taste healthy, which is exactly what we want. They’re rich and chocolatey with a soft, fudgy texture, and the mix of dates, cocoa, and peanut butter gives them a naturally sweet, chewy bite.

Prep Time: 15 min  |  Chill Time: 15 min  |  Total Time: 30 min  |  Servings: 16 bites  |  Difficulty: Easy

Ingredients

• 1 cup pitted dates, packed
• 1/2 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1 cup rolled oats
• 2 tbsp honey
• 1 tbsp water, if needed
• 2 tbsp mini chocolate chips

Instructions

1. Pulse the dates in a food processor until they form a sticky paste, about 30 seconds.
2. Add the peanut butter, cocoa powder, oats, and honey, and pulse until a thick, uniform dough forms, about 1 minute. Add water 1 teaspoon at a time if the mixture is too dry to hold together.
3. Stir in the mini chocolate chips by hand.
4. Roll the mixture into 16 balls, about 1 tablespoon each.
5. Refrigerate for 15 minutes, until firm, before serving.

Baker’s Tip

If the dough is too sticky to roll, chill it for 10 minutes first — it firms up and rolls much more easily.

Storage & Freezing

These keep well in the fridge for up to 2 weeks or in the freezer for up to 3 months.

10. No Bake Peanut Butter Pie

This is the kind of dessert that instantly feels like a classic. One bite in and you get that cool, creamy peanut butter filling with a buttery graham cracker crust that just melts together perfectly.

Prep Time: 20 min  |  Chill Time: 4 hrs  |  Total Time: 4 hr 20 min  |  Servings: 8 slices  |  Difficulty: Easy

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 1/2 cups heavy cream, cold
• 1/4 cup chocolate chips, melted, for drizzling

Instructions

1. Mix the graham cracker crumbs with the melted butter, then press into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you make the filling.
2. Beat the cream cheese, peanut butter, and powdered sugar together until smooth and creamy, about 2 minutes.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the peanut butter mixture in two additions, until no white streaks remain.
5. Pour the filling into the chilled crust and smooth the top.
6. Drizzle the melted chocolate over the top in a zigzag pattern.
7. Refrigerate for at least 4 hours, or until fully set, before slicing.

Baker’s Tip

Fold the whipped cream in gently with a spatula, not a whisk — overmixing deflates the filling and it won’t set as fluffy.

Make-Ahead Tip

This pie can be made up to 2 days in advance and kept covered in the fridge.

11. Peanut Butter Mousse Cups

If you love peanut butter cups, these are about to be your new obsession. They’ve got a rich chocolate shell on the outside with a light, fluffy peanut butter mousse tucked inside — it’s like your favorite candy, but upgraded.

Prep Time: 25 min  |  Chill Time: 1 hr  |  Total Time: 1 hr 25 min  |  Servings: 12 cups  |  Difficulty: Medium

Ingredients

• 1 1/2 cups chocolate chips, divided
• 1 tsp coconut oil
• 3/4 cup creamy peanut butter
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy cream, cold

Instructions

1. Line a 12-cup muffin tin with paper liners.
2. Melt 1 cup of the chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring until smooth.
3. Brush a thin, even layer of melted chocolate up the sides and across the bottom of each liner. Freeze for 10 minutes, then repeat with a second coat. Freeze again until firm, about 10 minutes.
4. Beat the peanut butter, cream cheese, and powdered sugar together until smooth.
5. Whip the heavy cream to stiff peaks in a separate bowl, then fold it into the peanut butter mixture until light and fluffy.
6. Carefully peel the paper liners off the chocolate shells and pipe or spoon the mousse into each shell.
7. Melt the remaining 1/2 cup chocolate chips and drizzle over the tops.
8. Refrigerate for at least 1 hour before serving.

Baker’s Tip

Two thin coats of chocolate make a sturdier shell than one thick coat, and they’re less likely to crack when you peel off the liner.

Good to Know

Let the shells come to room temperature for a few minutes before removing the liners — cold chocolate cracks more easily.

12. No Bake Peanut Butter Cheesecake

This is the kind of dessert that feels a little fancy but is secretly so easy to make. It’s got a buttery cookie base, a thick and ultra-creamy peanut butter cheesecake layer, and a smooth chocolate topping that ties everything together.

Prep Time: 25 min  |  Chill Time: 6 hrs  |  Total Time: 6 hr 25 min  |  Servings: 10 slices  |  Difficulty: Medium

Ingredients

• 2 cups chocolate cookie crumbs
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 1/4 cups creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream, cold
• 1/2 cup chocolate chips, melted
• 2 tbsp heavy cream, for the topping

Instructions

1. Mix the cookie crumbs with the melted butter and press into the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
2. Beat the cream cheese, peanut butter, powdered sugar, and vanilla together until completely smooth, about 3 minutes.
3. Whip the 1 1/2 cups heavy cream to stiff peaks in a separate bowl.
4. Fold the whipped cream into the peanut butter mixture in two additions, until fully combined and no streaks remain.
5. Spread the filling evenly into the crust and smooth the top with an offset spatula.
6. Warm the melted chocolate with the 2 tablespoons heavy cream until pourable, then spread it over the top of the cheesecake.
7. Refrigerate for at least 6 hours, or overnight, before releasing the springform ring and slicing.

Baker’s Tip

Run a thin knife around the inside edge of the pan right before releasing the springform ring — it keeps the crust from tearing.

Make-Ahead Tip

This cheesecake actually slices cleaner on day two, so it’s a great make-ahead choice for parties.

13. No Bake Peanut Butter Cup Pie

This is the kind of dessert that peanut butter lovers dream about. It’s packed with creamy peanut butter filling, chunks of peanut butter cups, and all tucked into a chocolate cookie crust.

Prep Time: 20 min  |  Chill Time: 4 hrs  |  Total Time: 4 hr 20 min  |  Servings: 8 slices  |  Difficulty: Easy

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 1/2 cups heavy cream, cold
• 10 mini peanut butter cups, roughly chopped, divided

Instructions

1. Mix the cookie crumbs with the melted butter and press into a 9-inch pie dish. Refrigerate while you make the filling.
2. Beat the cream cheese, peanut butter, and powdered sugar together until smooth.
3. Whip the heavy cream to stiff peaks in a separate bowl, then fold it into the peanut butter mixture.
4. Fold in three-quarters of the chopped peanut butter cups, reserving the rest for topping.
5. Pour the filling into the chilled crust and smooth the top.
6. Scatter the remaining chopped peanut butter cups over the top.
7. Refrigerate for at least 4 hours, or until set, before slicing.

Baker’s Tip

Freeze the peanut butter cups for 10 minutes before chopping — they cut into cleaner pieces instead of smearing.

Why You’ll Love It

One bowl, no baking, and it tastes exactly like a giant peanut butter cup in pie form.

14. Butterfinger Pie

This is not a subtle dessert, and that’s the whole point. It’s packed with creamy peanut butter filling, crushed Butterfinger candy bars, and a rich chocolatey crust that all come together in the most over-the-top way.

Prep Time: 20 min  |  Chill Time: 4 hrs  |  Total Time: 4 hr 20 min  |  Servings: 8 slices  |  Difficulty: Easy

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 1/2 cups heavy cream, cold
• 4 fun-size Butterfinger bars, crushed, divided

Instructions

1. Mix the cookie crumbs with the melted butter and press into a 9-inch pie dish.
2. Beat the cream cheese, peanut butter, and powdered sugar together until smooth and fluffy.
3. Whip the heavy cream to stiff peaks, then fold it into the peanut butter mixture.
4. Fold in three-quarters of the crushed Butterfinger, reserving the rest for topping.
5. Spread the filling into the crust and smooth the top.
6. Sprinkle the remaining crushed Butterfinger over the top.
7. Refrigerate for at least 4 hours before slicing.

Baker’s Tip

Crush the candy bars while they’re still cold from the fridge or freezer — they shatter cleanly instead of turning sticky.

Best For

A guaranteed hit at potlucks, especially with anyone who already loves Butterfinger candy.

15. Peanut Butter Cookie Dessert

This is one of those desserts where every layer keeps getting better. You’ve got peanut butter cookies, creamy peanut butter, smooth pudding, fluffy whipped topping, and little bites of peanut butter cups all stacked together in one pan.

Prep Time: 25 min  |  Chill Time: 3 hrs  |  Total Time: 3 hr 25 min  |  Servings: 12  |  Difficulty: Easy

Ingredients

• 24 store-bought peanut butter cookies
• 3/4 cup creamy peanut butter
• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold milk
• 8 oz whipped topping, thawed, divided
• 8 mini peanut butter cups, chopped

Instructions

1. Arrange the peanut butter cookies in a single layer across the bottom of a 9×13-inch pan.
2. Warm the peanut butter slightly in the microwave (about 15 seconds) so it’s spreadable, then dollop and spread it evenly over the cookie layer.
3. Whisk the pudding mix with the cold milk until it begins to thicken, about 2 minutes, then let it sit for 5 minutes to set fully.
4. Spread the pudding evenly over the peanut butter layer.
5. Fold half of the whipped topping over the pudding layer, spreading it smooth.
6. Spread the remaining whipped topping over the top as the final layer.
7. Scatter the chopped peanut butter cups over the top.
8. Refrigerate for at least 3 hours, until the layers set, before serving.

Baker’s Tip

Warming the peanut butter briefly makes it spreadable without melting the cookie layer underneath.

Best For

This pan feeds a crowd easily, making it a solid choice for potlucks and family gatherings.

16. Peanut Butter Mousse

This is one of those desserts that feels fancy but takes almost no effort. You’ve got a buttery Oreo crumble on the bottom and a light, fluffy peanut butter mousse on top that’s smooth, creamy, and seriously hard to stop eating.

Prep Time: 20 min  |  Chill Time: 2 hrs  |  Total Time: 2 hr 20 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 20 chocolate sandwich cookies, crushed
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 1/2 cups heavy cream, cold

Instructions

1. Mix the crushed cookies with the melted butter and press into the bottom of an 8×8-inch dish or divide among 8 individual glasses.
2. Beat the cream cheese, peanut butter, and powdered sugar together until smooth, about 2 minutes.
3. Whip the heavy cream to stiff peaks in a separate bowl.
4. Fold the whipped cream into the peanut butter mixture gently, in two additions, until light and airy.
5. Spoon or pipe the mousse over the cookie base.
6. Refrigerate for at least 2 hours before serving.

Baker’s Tip

Piping the mousse into individual glasses instead of one pan makes for a prettier presentation with zero extra effort.

Why You’ll Love It

It’s rich and full of peanut butter flavor but whipped light enough that it melts in your mouth.

17. No Bake Banana Split Dessert

This is like your favorite banana split, but in dessert bar form — no melting, no scooping, just layers of goodness you can slice and serve. It’s got a buttery graham cracker crust, a creamy cheesecake-style layer, fresh bananas, sweet pineapple, and fluffy whipped topping, all finished with classic banana split toppings.

Prep Time: 25 min  |  Chill Time: 3 hrs  |  Total Time: 3 hr 25 min  |  Servings: 12  |  Difficulty: Easy

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 medium bananas, sliced
• 1 (20 oz) can crushed pineapple, well drained
• 8 oz whipped topping, thawed
• 1/2 cup chopped walnuts
• 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Mix the graham cracker crumbs with the melted butter and press into the bottom of a 9×13-inch pan. Refrigerate for 10 minutes.
2. Beat the cream cheese and powdered sugar together until smooth and fluffy, then spread over the crust.
3. Arrange the sliced bananas evenly over the cream cheese layer.
4. Spread the drained crushed pineapple over the bananas.
5. Spread the whipped topping evenly over the pineapple layer.
6. Sprinkle the chopped walnuts over the top, then drizzle with chocolate syrup.
7. Top with maraschino cherries, spaced evenly for slicing.
8. Refrigerate for at least 3 hours before cutting into squares.

Baker’s Tip

Drain the pineapple as thoroughly as possible, pressing it in a strainer — extra liquid will make the layers slide.

Best For

A nostalgic pick for summer potlucks and family get-togethers.

18. Reese’s Butterfinger Cream Cheese Trifle

This is the kind of dessert you bring out and people immediately hover around. It’s loaded with layers of chocolate cake, fluffy peanut butter cream cheese filling, whipped topping, and chunks of Reese’s and Butterfinger candy all stacked into one over-the-top trifle.

Prep Time: 30 min  |  Chill Time: 2 hrs  |  Total Time: 2 hr 30 min  |  Servings: 14  |  Difficulty: Medium

Ingredients

• 1 baked 9×13-inch chocolate cake, cubed (store-bought or homemade, cooled completely)
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 2 cups heavy cream, cold
• 6 mini Reese’s peanut butter cups, chopped
• 3 fun-size Butterfinger bars, crushed

Instructions

1. Beat the cream cheese, peanut butter, and powdered sugar together until smooth.
2. Whip the heavy cream to stiff peaks in a separate bowl, then fold it into the peanut butter mixture until light and fluffy.
3. In a large trifle bowl, layer one-third of the cubed cake across the bottom.
4. Spread one-third of the peanut butter cream mixture over the cake, then scatter a portion of the chopped Reese’s and crushed Butterfinger over the top.
5. Repeat the layers two more times, ending with a layer of peanut butter cream and the remaining candy on top.
6. Refrigerate for at least 2 hours before serving, to let the layers settle.

Baker’s Tip

Let the cake cool completely before cubing and layering — warm cake makes the cream layers melt and slide.

Best For

A showstopper for birthdays or any gathering where you want dessert to be the centerpiece.

More No-Bake Desserts You’ll Love

• No Bake Mini Dessert Cups
• Lazy Easy No Bake Desserts That Feel Effortless
• No Bake Valentine’s Desserts That Feel Special

Chocolate & Easy Dessert Ideas

• Chocolate Desserts for Every Craving
• 5 Minute Dessert Ideas for Busy Days

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Frequently Asked Questions

Can I use natural peanut butter in these recipes?

Stick with regular, shelf-stable creamy peanut butter (like Jif or Skippy) rather than natural or oil-separated peanut butter — it gives a firmer, more stable set in no-bake fillings and bars.

How long do no bake peanut butter desserts keep?

Most of these keep well in the fridge for 5 to 7 days in an airtight container. Bars and clusters can also be frozen for up to 2 months.

Can I make these ahead for a party?

Yes — nearly every recipe here is designed to chill for at least an hour, which makes them ideal for making a day or two in advance.