No Bake Mini Peanut Butter Pies

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!

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Course: Desserts

Cuisine: American

Keyword: no bake mini peanut butter pies

Prep Time: 10

Additional Time: 1

Total Time: 1 10

Servings: mini pies

Calories: 281kcal

Author: Louisa

Equipment

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.

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