Go Back

Mini Chocolate Peanut Butter Pies - Irresistibly Easy Dessert Recipe

Indulge in these Mini Chocolate Peanut Butter Pies! With a creamy peanut butter filling, rich chocolate crust, and no baking required, they’re the perfect easy dessert for any occasion.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • For the Chocolate Crust:
  • 1 1/2 cups chocolate cookie crumbs e.g., Oreos, finely crushed
  • 5 tbsp unsalted butter melted
  • For the Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks
  • For the Topping:
  • 1/4 cup melted chocolate milk or dark
  • Crushed peanuts or mini chocolate chips optional

Equipment

  • 12-count muffin tin or mini pie pans
  • Paper or silicone liners
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

  1. Prepare the Crust:
  2. Line a muffin tin with paper or silicone liners.
  3. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the texture resembles wet sand.
  4. Divide the crust mixture evenly among the liners, pressing it down firmly to create the base. Place the tin in the freezer to set while preparing the filling.
  5. Make the Peanut Butter Filling:
  6. In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
  7. Gently fold in the whipped cream until fully incorporated, creating a light and fluffy filling.
  8. Assemble the Mini Pies:
  9. Remove the muffin tin from the freezer. Spoon the peanut butter filling over the crusts, smoothing the tops with a spatula.
  10. Refrigerate the pies for at least 2 hours, or until firm.
  11. Add the Topping:
  12. Once the pies are chilled and set, drizzle melted chocolate over the tops and sprinkle with crushed peanuts or mini chocolate chips, if desired.
  13. Serve:
  14. Carefully remove the pies from the liners and serve chilled.