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Chocolate Peanut Butter Pie Cups are no bake, easy to assemble, and taste amazing. If you're a peanut butter lover this dessert is for you!
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5 from 1 vote

Chocolate Peanut Butter Pie Cups

These Mini Chocolate Peanut Butter Pies are no bake, easy to assemble, and taste amazing. If you're a peanut butter lover, this dessert is for you!
Prep Time30 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: easy no bake desserts, mini pies
Servings: 12
Calories: 369kcal
Author: Jill


Crust Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons butter (melted)
  • 1 Tablespoon sugar

Filling Ingredients

  • 8 ounces cream cheese (softened)
  • 1 cup heavy cream (plus a few drops extra)
  • 1 1/4 cups powdered sugar
  • 1 cup smooth peanut butter
  • 1 Tablespoon vanilla

Chocolate Ganache Ingredients

  • 3 squares of chocolate almond bark
  • 1/2 cup heavy cream


  • Mini chocolate chips
  • HEATH - Bit's o' brickle - toffee bits
  • Peanuts - chopped - Optional


  • Crust Directions
  • Line a 12 count muffin tin with cupcake liners.
  • Place the 2 Tablespoons of butter in a microwave safe bowl, and melt butter in the microwave.
  • Remove bowl from microwave, and add the graham cracker crumbs, and sugar, and stir to coat the graham cracker crumbs.
  • Place a heaping Tablespoon (a little more if needed) in the cupcake liners, and press evenly with fingers and the back of a spoon to smooth.
  • Place the muffin tin in the freezer.
  • Filling Directions
  • Place the softened cream cheese in the mixing bowl of a stand mixer, and mix until the cream cheese is smooth and creamy.
  • Add the heavy cream, and blend on low until all the cream and cream cheese are well blended.
  • Add the peanut butter and vanilla, and blend well.
  • Add the powdered sugar, a little at a time, and blend on medium until all powdered sugar has been added.
  • Add a few more drops of cream, and mix again.
  • Remove the muffin tin from the freezer, and fill the cupcake liners 3/4 of the way full with the peanut butter mixture. Place the muffin tin back in the freezer. Leave the peanut butter mixture in the freezer for at least 4 hours, or overnight.
  • Chocolate Ganache Directions
  • When the peanut butter filling is set, make the topping.
  • In a microwave safe bowl, add the chocolate almond bark and cream, and microwave for 30 seconds, stirring after 15 seconds.
  • Repeat until melted.
  • With a Tablespoon, spoon the chocolate ganache on the top of the peanut butter filling.
  • Add or top the chocolate with mini chocolate chips, and Heath Toffee bits o' brickle.
  • Place the muffin tin back in the freezer for at least 2 hours, or overnight for best results.
  • When ready to serve, remove the mini pies from the muffin tin, remove cupcake liners from the pies, and serve on dessert plates.
  • Enjoy!


Makes 10-12 regular size muffin tin or 6-8 jumbo.


Calories: 369kcal | Carbohydrates: 32g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 308mg | Potassium: 234mg | Fiber: 1g | Sugar: 19g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg