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Close-up of mini chocolate peanut butter pies topped with chocolate drizzle on a wooden serving tray

Mini Chocolate Peanut Butter Pies

Each bite of these mini chocolate peanut butter pies is a nostalgic indulgence. Rich, creamy peanut butter filling melts on your tongue, perfectly contrasted by a decadent chocolate ganache and a buttery cookie crust. These individual treats are the perfect balance of elegant and comforting, making them ideal for everything from holiday platters to casual backyard BBQs.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 390 kcal

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 tablespoon unsalted butter

Instructions
 

  • Line a 12 cup muffin pan with cupcake liners and set aside.
  • In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture resembles wet sand.
  • Spoon about 1 1/2 tablespoons of the mixture into each cupcake liner. Press firmly into the bottom to form a crust. Place the muffin pan in the refrigerator to chill while preparing the filling.
  • In a large mixing bowl, use an electric mixer to beat the cream cheese and peanut butter until smooth and well combined.
  • Add powdered sugar and vanilla extract to the peanut butter mixture. Mix until fully incorporated and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula, making sure not to deflate the mixture.
  • Spoon or pipe the filling evenly into the prepared crusts. Smooth the tops and return the muffin pan to the refrigerator while you make the ganache.
  • In a microwave-safe bowl, combine chocolate chips and one tablespoon of butter. Heat in 20-second intervals, stirring in between, until melted and smooth.
  • Spoon about one tablespoon of ganache over each mini pie, gently spreading it to cover the top.
  • Refrigerate the pies for at least 2 hours or until set. Serve chilled and enjoy.

Nutrition

Calories: 390kcalCarbohydrates: 26gProtein: 6gFat: 30gSodium: 170mgFiber: 2gSugar: 18g
Keyword mini pies, chocolate peanut butter desserts, no bake pies, American desserts
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