🥜🍫 Irresistible Mini Chocolate Peanut Butter Pies
These no-bake mini pies are creamy, rich, and perfect for parties or quick desserts. The combo of chocolate + peanut butter is basically unbeatable.
🧁 Ingredients
For the crust
- 1½ cups crushed Oreo cookies (about 18 cookies)
- 5 tbsp melted butter
For the peanut butter filling
- 1 cup creamy peanut butter
- 4 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (or whipped cream)
For the chocolate topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
👩🍳 Instructions
1️⃣ Make the crust
- Mix crushed Oreo cookies with melted butter.
- Press the mixture into a mini muffin tin or small tart molds.
- Chill in the refrigerator for 15 minutes to firm up.
2️⃣ Prepare the filling
- Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped topping.
- Spoon the mixture into the chilled crusts.
3️⃣ Make the chocolate ganache
- Heat the heavy cream until just hot.
- Pour over the chocolate chips and let sit 1 minute.
- Stir until smooth and glossy.
4️⃣ Assemble
- Spoon a layer of chocolate ganache over each pie.
- Refrigerate for 1–2 hours until set.
✨ Optional Toppings
- Chopped peanuts
- Mini chocolate chips
- Peanut butter drizzle
- A tiny swirl of whipped cream
✅ Tip: For extra indulgence, freeze the pies for 20 minutes before serving—they taste like mini peanut butter chocolate cheesecakes.
If you’d like, I can also show you:
- 🍪 a 3-ingredient lazy version
- 🥧 a no-cream-cheese version
- 🍫 a Reese’s style peanut butter cup mini pie recipe that tastes like a bakery dessert.
