Description
Mini Chocolate Peanut Butter Pies are no-bake dessert cups made with a buttery graham cracker crust, creamy peanut butter filling, and a rich chocolate ganache topping. Perfect for parties, holidays, or anytime sweet cravings.
Ingredients
Scale
- 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
- Combine graham cracker crumbs and melted butter, then press into muffin tin liners. Chill for 30 minutes.
- Beat cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, and salt. Mix well.
- Whip heavy cream until stiff peaks form. Gently fold into peanut butter mixture.
- Spoon the peanut butter filling into chilled crusts and smooth the tops.
- Heat 1/2 cup heavy cream until just simmering. Pour over chocolate chips and stir until smooth to make ganache.
- Pour ganache over the pies and smooth the tops. Chill for at least 2 hours or until set.
- Garnish with chocolate chips before serving. Serve cold.
Notes
- Use gluten-free graham crackers for a gluten-free version.
- Dairy-free butter and vegan cream cheese can be used for a lactose-free option.
- Chill overnight for best texture and flavor.
- Freeze individually wrapped pies for up to 2 months.
- Line muffin tin with parchment or silicone liners for easier removal.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 16g
- Sodium: 105mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg