Irresistible Mini Chocolate Peanut Butter Pies: Bite-Sized Bliss

Indulge in these decadent Mini Chocolate Peanut Butter Pies – creamy peanut butter filling nestled in a chocolate cookie crust, topped with silky ganache. Perfect for parties, potlucks, or satisfying your sweet tooth in individual portions!

Why You’ll Love These Mini Pies

Perfect personal desserts – No slicing needed
Heavenly flavor combo – Rich chocolate + creamy peanut butter
Easy no-bake option – Ready in under 30 minutes active time
Crowd-pleasing – Always the first dessert to disappear

Ingredients

For the Crust:

• 1½ cups chocolate cookie crumbs (Oreos or grahams)
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the Filling:

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping (Cool Whip), thawed

For the Chocolate Ganache:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Optional Garnishes:

• Crushed peanuts
• Mini chocolate chips
• Peanut butter drizzle

Step-by-Step Instructions

1. Prepare the Crusts

1. Line a 12-cup muffin tin with paper or foil liners.
2. Mix cookie crumbs, sugar, and melted butter until combined.
3. Press 1½ tbsp mixture firmly into each liner (use a shot glass to compact).
4. Chill 15 minutes while making filling.

2. Make the Peanut Butter Filling

1. Beat cream cheese until smooth.
2. Add peanut butter, powdered sugar, and vanilla – mix until creamy.
3. Gently fold in whipped topping.
4. Pipe or spoon filling into crusts, smoothing tops.

3. Create the Ganache Topping

1. Heat cream until steaming (not boiling).
2. Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
3. Cool slightly (5 minutes) before spooning over pies.

4. Chill & Serve

1. Refrigerate at least 2 hours (or freeze 30 minutes for faster setting).
2. Garnish with crushed peanuts or peanut butter drizzle if desired.
3. Keep refrigerated until serving.

Expert Tips

For clean removal – Use foil liners and peel them off after chilling
Extra peanut flavor – Mix 2 tbsp peanut butter into the ganache
Texture control – For firmer pies, freeze 1 hour before serving
Adult version – Add 1 tbsp bourbon to the filling

Make-Ahead & Storage

Prep ahead:

• Crusts can be made 2 days in advance
• Assembled pies keep 3 days refrigerated

Freezing:

• Freeze unbaked up to 1 month
• Thaw overnight in fridge

Frequently Asked Questions

Q: Can I use natural peanut butter?
A: Yes, but the filling may be softer – drain excess oil first.

Q: How do I make these gluten-free?
A: Use gluten-free cookies for the crust.

Q: What if I don’t have whipped topping?
A: Whip ½ cup heavy cream with 1 tbsp sugar until stiff peaks form.

Q: Can I make one big pie instead?
A: Absolutely! Use a 9-inch pie dish and increase chilling time to 4 hours.

Final Thoughts

These Mini Chocolate Peanut Butter Pies deliver all the satisfaction of classic peanut butter cups in elegant individual portions. With their creamy texture, rich flavors, and adorable presentation, they’re guaranteed to be the star of any dessert table.

Irresistible Mini Chocolate Peanut Butter Pies: Bite-Sized Bliss

---

• Author: Lara Smith
• Total Time: 2 hours 25 minutes

Print Recipe

Pin Recipe

Description

Indulge in these decadent Mini Chocolate Peanut Butter Pies – creamy peanut butter filling nestled in a chocolate cookie crust, topped with silky ganache. Perfect for parties, potlucks, or satisfying your sweet tooth in individual portions!

---

Ingredients

Scale 1x2x3x

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 cup creamy peanut butter

1/2 cup powdered sugar

8 oz cream cheese, softened

1 cup heavy cream

1 cup semi-sweet chocolate chips

1/2 cup heavy cream (for chocolate ganache)

1 tsp vanilla extract

Pinch of salt

Chocolate chips for garnish

---

Instructions

In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes.

In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.

In a small saucepan, heat the 1/2 cup heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.

Pour the chocolate ganache over the peanut butter filling, spreading evenly.

Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.