Bite-sized, creamy, and packed with rich peanut butter flavor, these Mini Peanut Butter Pies are the ultimate no-bake treat. Perfect for parties, picnics, or satisfying your sweet tooth in one delightful bite, these easy-to-make mini pies combine a chocolatey crust, a fluffy peanut butter filling, and a decadent topping—all in a muffin tin!
Mini Peanut Butter Pies
Yields: 12 mini pies
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients:
For the crust:
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1 ½ cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
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4 tablespoons unsalted butter, melted
For the filling:
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1 cup creamy peanut butter
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup whipped topping (like Cool Whip), plus more for garnish
Optional toppings:
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Mini chocolate chips
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Crushed peanuts
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Chocolate drizzle
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Whipped cream
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Instructions:
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Prepare the crust:
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In a bowl, mix the cookie crumbs with melted butter until it resembles wet sand.
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Spoon about 1 to 1½ tablespoons of the crust mixture into each lined muffin cup. Press down firmly to form a base. Chill while preparing the filling.
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Make the filling:
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In a large mixing bowl, beat peanut butter and cream cheese until smooth and creamy.
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Add powdered sugar and vanilla, then mix well.
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Fold in the whipped topping until fully combined and fluffy.
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Assemble the pies:
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Spoon or pipe the peanut butter filling over each crust in the muffin tin.
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Smooth the tops and chill in the fridge for at least 2 hours (or freeze for 45 minutes for a firmer texture).
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Serve and top:
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Remove from muffin tins, top with whipped cream, chocolate chips, or a drizzle of melted chocolate if desired.
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Tips:
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Use silicone muffin cups or liners for easy removal.
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For extra crunch, add chopped peanuts to the crust mix.
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Want a healthier option? Use natural peanut butter and reduced-fat cream cheese.
Enjoy your sweet little peanut butter indulgences! Want a chocolate ganache topping version too?
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