Irresistible Mini Chocolate Peanut Butter Pies – Easy No-Bake Recipe
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Author:Patricia Jannet
Total Time:2 hours 30 minutes
Yield:12 mini pies 1x
Diet:Vegetarian
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.
