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Mini Peanut Butter Pies

Delightful mini pies combining rich chocolate and creamy peanut butter, perfect for any occasion and easy to share.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup peanut butter Natural peanut butter can be used.
  • 1/2 cup powdered sugar If you want richer flavor, substitute with chocolate pudding mix.
  • 1 tsp vanilla extract
  • 1 cup whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine chocolate cookie crumbs and melted butter. Press this mixture into the bottom of muffin tins to form a crust.
  3. Bake for 8-10 minutes and let cool.
Filling
  1. In another bowl, mix together softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
  2. Gently fold in the whipped cream.
Assembly
  1. Spoon the peanut butter cheesecake filling into the cooled crusts.
  2. Refrigerate for at least 2 hours before serving.

Notes

Serve cold with toppings like whipped cream, chocolate shavings, or chopped peanuts. Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage. Make sure to soften cream cheese for easier mixing.