Go Back
+ servings
slice of peanut butter cookie dough cheesecake pie on white plate
Print

Peanut Butter Cookie Dough Cheesecake Pie

A no bake pie filled with cookie dough and cheesecake!
Servings 10 servings
Author Dorothy Kern

Ingredients

Crust

  • One recipe Perfect Oreo Crust
  • or you can use a store-bought cookie crust

Cookie Dough

  • 1/4 cup butter melted
  • 1/3 cup peanut butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • Pinch salt optional
  • 1 cup flour

Cheesecake

  • 8 ounces cream cheese softened (regular or low-fat)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Garnish

  • Perfect Whipped Cream
  • or you can use Cool Whip

Instructions

  • Make the crust in a 9" pie plate using this recipe. Chill until next step. Or, forego making your own and use a store-bought Oreo or Graham Cracker crust.
  • Make the cookie dough: mix melted butter and peanut butter in large bowl with a hand mixer. Beat in sugars, vanilla, and milk. Slowly mix in flour. Place 2 tablespoons of cookie dough in a small bowl, cover with plastic wrap, and refrigerate. Press remaining cookie dough into the prepared crust. Do this carefully - you don’t want to wreck the crust! Place back in the refrigerator.
  • Make the cheesecake layer: wipe out bowl and wipe off mixer beaters. Beat cream cheese with hand mixer until smooth. Mix in sugar and vanilla. Spread carefully on top of cookie dough in prepared crust. Cover with plastic wrap and chill for at least 4 hours or overnight.
  • Before serving, make whipped cream. Pipe as desired on pie.
  • Break up remaining cookie dough pieces around the edges of the pie for garnish. (You can also use Cool Whip instead of making fresh whipped cream.)
  • Store pie in refrigerator. A little slice goes a long way! (It’s very rich.)