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Sweet and salty peanut butter cheesecake pie in a pretzel crust | Rich & creamy with a crunch | So easy - pie filling is no bake | craftycookingmama.com

Peanut Butter Pretzel Pie

Love sweet & salty? Try this peanut butter cheesecake pie in a pretzel crust. Rich & creamy with a crunch. So easy - pie filling is no bake!
Prep Time 8 hrs
Cook Time 20 mins
Total Time 8 hrs 20 mins
Course Desserts
Servings 8 servings


  • 1 cup pretzel crumbs
  • 3 tablespoon sugar
  • 6 tablespoon butter melted
  • 8 oz block cream cheese - At room temp
  • 1 cup powdered sugar
  • 1 cup peanut butter
  • 1 1/4 cup heavy whipping cream
  • 1 extra pretzels


  • Preheat oven to 350°
  • Crush pretzels. You can do this in a food processor or with a ziploc bag & rolling pin. You can crush the pretzels super fine or leave them a bit coarse for some texture.
  • Combine crumbs, sugar and butter. Press firmly into a 9" pie pan. Bake for 8 minutes. Cool completely before filling.
  • In a large mixing bowl - whip cream cheese until light and creamy.
  • Beat in sugar and peanut butter until smooth.
  • In a separate mixing bowl, whip heavy whipping cream until stiff peaks form.
  • Fold whipped cream into peanut butter mixture.
  • Pour/spoon into pie crust. Smooth top out with spatula or back of spoon.
  • Refrigerate 8 hours or overnight before serving. Keep refrigerated until ready to serve. Crush extra crumbs and sprinkle on top of each slice. Serve immediately. Enjoy : )
  • ***NOTE***You can substitute cool-whip (whipped topping) and a 1/2 cup of milk for the heavy whipping cream.