mini chocolate peanut butter pies

• Prep Time: 20 minutes

• Chill Time: 1 hour (or overnight)

• Total Time: 1 hour 20 minutes

• Servings: 12 mini pies

• Difficulty: Easy

• Method: No-Bake

• Cuisine: American / Dessert

Ingredients

Chocolate Crust

• 1 ½ cups (150g) chocolate cookie crumbs (like Oreo or chocolate graham crackers)

• 5 tablespoons (70g) unsalted butter, melted

• Pinch of salt

Peanut Butter Filling

• 1 cup (250g) creamy peanut butter

• 4 oz (115g) cream cheese, softened

• 1 cup (120g) powdered sugar

• 1 teaspoon vanilla extract

• ½ cup (120ml) heavy cream, whipped to soft peaks
  (or use 1 cup Cool Whip for convenience)

Chocolate Ganache Topping

• ½ cup (85g) semi-sweet chocolate chips

• ¼ cup (60ml) heavy cream

Optional Garnishes

• Crushed peanuts

• Mini chocolate chips

• Sea salt flakes

• Whipped cream

• Reese’s Minis or peanut butter cup

Equipment Needed

• Muffin tin (12 cups)

• Paper or silicone liners

• Mixing bowls

• Electric mixer or whisk

• Small saucepan or microwave-safe bowl

Instructions

Step 1: Make the Crust

1. In a bowl, combine the cookie crumbs, melted butter, and pinch of salt.

2. Stir until the mixture resembles wet sand.

3. Press about 1–2 tablespoons into each muffin cup lined with paper liners. Use the back of a spoon to compact the crust firmly.

4. Place in the freezer or fridge while you prepare the filling.

Step 2: Make the Peanut Butter Filling

1. In a mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.

2. Add the powdered sugar and vanilla extract, and beat until well combined.

3. Gently fold in the whipped cream (or Cool Whip) until the filling is light and fluffy.

4. Spoon or pipe the filling onto the prepared crusts, smoothing the tops.

Step 3: Chill

Place the filled mini pies in the refrigerator for at least 1 hour to set. Overnight is even better.

Step 4: Prepare the Ganache Topping

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering.

2. Pour over the chocolate chips in a bowl and let sit for 2 minutes.

3. Stir until smooth and glossy.

4. Let it cool for a few minutes, then spoon or drizzle the ganache over each pie.

Step 5: Garnish and Serve

Top with crushed peanuts, chocolate chips, or a pinch of sea salt. Chill until ready to serve.

Carefully peel away the liners before serving or serve directly in liners for easy handling

Tips for Success

• Use room temperature cream cheese to avoid lumps in the filling.

• Don’t skip chilling — it helps the filling set and the crust stay firm.

• Want extra crunch? Add a layer of chopped peanuts or peanut butter chips on the crust before adding filling.

• To freeze: Freeze pies without ganache for up to 1 month. Thaw in the fridge and top before serving.

Nutrition Information (Per Mini Pie)

Estimates will vary slightly based on the type of cookies and peanut butter used.