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These no bake mini peanut butter pies are made with graham cracker crusts filled with chocolate and peanut butter. So decadent, good luck stopping at one!
Rich, creamy, sweet, and salty, chocolate and peanut butter might just be the ultimate dessert combo.
And this mini peanut butter pie recipe?
It shows them off in a way that doesn’t need the oven!
Imagine a graham cracker cup filled with a peanut butter-chocolate mixture that’s so rich and creamy, it’s almost like a custard you don’t have to bake.
Plus, being mini, these individual peanut butter pies make it easy to enjoy the perfect portion while still being shareable.
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If these peanut butter pie cups got you craving peanut butter desserts, try our equally easy no-bake peanut butter coconut bites and peanut butter and jelly cookies next.
You won’t be disappointed!
Why You’ll Love This No Bake Mini Peanut Butter Pies
- These no bake mini peanut butter pies keep the oven free for other recipes. Since they can be made ahead, they’re also perfect for parties, holidays, and busy gatherings!
- These peanut butter mini pies actually taste luxurious with a satisfying texture thanks to semi-sweet chocolate, peanut butter, condensed milk, cream cheese, and heavy cream.
- Their size makes these no bake mini pies great for serving a crowd and keeping portions in check!
Ingredients
Graham cracker pie crusts – You can use store-bought crusts, or keep reading if you want to make your own for this mini peanut butter pie recipe.
Semi-sweet chocolate chips – High-quality chocolate chips make all the difference for flavor and a smooth melting experience!
Heavy cream – Our little secret that gives the decadent chocolate peanut butter filling extra lightness and structure.
Whipped cream cheese – This gives the no bake mini peanut butter pies a light, tangy note that pairs perfectly with the sweetness of the chocolate!
Creamy peanut butter and chocolate peanut butter – We’re using classic and chocolate peanut butter for the filling of these chocolate peanut butter mini pies.
Confectioners’ sugar – We’ll use powdered sugar to sweeten the filling without making it grainy.
Sweetened condensed milk – For extra creaminess and sweetness.
Vanilla extract – A hint of vanilla completes the luscious flavor of these mini chocolate peanut butter pies perfectly!
Peanuts – Adds crunch to the peanut butter mini pies.
Ingredient Substitutions For Mini Peanut Butter Pie Recipe
Cool Whip
In case you’re wondering, you can use Cool Whip instead of heavy whipping cream in these peanut butter pie cups. This whipped topping holds up really well, but you may need to add an extra cup to the pie filling.
Oreo crust
Looking to give these chocolate peanut butter cups a fun twist? Make an Oreo crust!
Line a cupcake pan with cupcake liners and spray with a non-stick spray.
Mix 1 cup of crushed Oreos with 3 tablespoons of melted unsalted butter, press the mixture into the bottom and up the sides of each liner, then chill until set.
Cookie butter
You can also make these mini no-bake pies with cookie butter. Biscoff goes perfectly with chocolate!
Tips For Making This Recipe
Top with Reese’s Peanut Butter Cups and Caramel Sauce
For a little extra indulgence, top your peanut butter mini pies with chopped peanut butter cups and a generous drizzle of caramel instead of chocolate sauce.
Make Your Own Crust
Want to make your own graham cracker crust for these mini chocolate peanut butter pies? Combine 1 1/4 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 5 tablespoons melted unsalted butter until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the liners in your cupcake pan, then freeze until ready to use.
Peanut Butter Pie Cups Recipe FAQs
What kind of peanut butter is best for mini chocolate peanut butter pies?
We recommend using classic creamy peanut butter for these no bake mini peanut butter pies, as natural peanut butter can make the filling too oily. Choose one that’s not overly sweet to keep the overall sweetness of the pies balanced!
Do mini peanut butter pies need to be refrigerated?
Absolutely! Since these mini peanut butter pie cups contain heavy cream and cream cheese, they need to be refrigerated to set properly and stay safe to eat.
How long will chocolate peanut butter pie last in the fridge?
You can make this mini peanut butter pie recipe in advance, as the pies can be stored in an airtight container in the fridge for up to 5 days!
Can you freeze these individual peanut butter pies?
You can definitely freeze these homemade peanut butter pie cups. Wrap each one in plastic wrap, place them in a freezer-safe container, and freeze for up to 1 month. Thaw in the fridge overnight before enjoying!
More Delicious Dessert Recipes
- Peanut Butter Blossom Cookies
- Peanut Butter Balls with Rice Krispies
- Peanut Butter and Jelly Bars
- Peach Mango Pie
- Mini Pecan Pies
I found this recipe for Peanut Butter Cookies that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
No Bake Mini Peanut Butter Pies
Ingredients
- 12 mini graham cracker pie crusts
- 4 oz semi-sweet chocolate chips
- 1 cup heavy cream
- 8 oz whipped cream cheese, room temperature
- 1/2 cup creamy peanut butter, whipped
- 1/2 cup chocolate peanut butter
- 1 cup confectioners’ sugar
- 1 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 cup peanuts, chopped for topping
Instructions
- Gather all the ingredients for your mini peanut butter pies.
- In a microwave-safe bowl, melt the chocolate chips in 20- to 30-second intervals, stirring each time until smooth.
- Place about 1 teaspoon of melted chocolate into each graham cracker crust. Spread the chocolate evenly to create a thin layer, then refrigerate the crusts.
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 1 to 2 minutes, until soft peaks form. Transfer the whipped cream to another bowl and refrigerate while you prepare the filling.
- Switch to the beater attachment. Add the cream cheese, peanut butter, and chocolate peanut butter to the mixer bowl. Beat on medium speed for about 1 minute, or until smooth and fully combined.
- Slowly add the sugar, mixing on medium speed until fully incorporated and smooth.
- Add the sweetened condensed milk and vanilla extract. Mix until the filling is silky and well combined, scraping down the sides of the bowl as needed.
- Gently fold the chilled whipped cream into the peanut butter mixture until completely blended and fluffy. Take your time here to keep the filling light and airy.
- Remove the crusts from the refrigerator. Add about 3 tablespoons of filling into each crust. Spread evenly and smooth out the tops with an offset spatula.
- Drizzle more melted chocolate over the top and sprinkle with chopped peanuts.
- Refrigerate the mini peanut butter cups for at least 1 hour, or until set. Enjoy!
Notes
- For a little extra indulgence, top your peanut butter mini pies with chopped peanut butter cups and a generous drizzle of caramel instead of chocolate sauce.
- Want to make your own graham cracker crust for these mini chocolate peanut butter pies? Combine 1 1/4 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 5 tablespoons melted unsalted butter until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the liners in your cupcake pan, then freeze until ready to use.
Nutrition
PIN FOR LATER!
