🥧Your New Favorite Treat: No-Bake Mini Peanut Butter Pies!
Get ready to fall head over heels for the easiest, most delicious dessert you’ll make all year! Our Mini Peanut Butter Pies are a dream come true for anyone who loves rich, decadent flavors without the hassle of turning on the oven. These little gems are the perfect no-bake treat to satisfy your sweet tooth, whether you’re celebrating a special occasion or just craving something wonderfully indulgent.
Made in a muffin tin for perfect individual servings, each bite is a journey into creamy, crunchy bliss. We start with a buttery graham cracker crumb base, then fill it to the brim with a light and rich peanut butter filling. The real magic happens with the toppings, as each pie is generously crowned with chopped Reese’s Cups and a decadent drizzle of chocolate, creating a symphony of flavors that is truly irresistible.
While these pies are festive and elegant enough to be the star of your holiday dessert table, they’re so simple and satisfying that you’ll want to make them all year round! They are the perfect solution for a last-minute gathering, a weekend treat, or any time you need a delicious dessert that comes together quickly and always impresses. Get ready to bake up some pure, peanut butter perfection!
More delicious mini desserts:
Looking for a dessert that’s both delightful and effortlessly chic? Say hello to these No-Bake Mini Berry Cheesecakes! Get ready to impress your family and friends with a treat that’s as beautiful to look at as it is delicious to eat.
Who doesn’t love a good s’more? They are the perfect summertime treat! But what if you could enjoy them all year round? That’s right, I’ve got a recipe for S’mores Sundae mini cheesecakes that will have your taste buds singing. These little cheesecakes are sure to be a hit with both kids and adults alike. So grab those ingredients and let’s get started!
These bite-sized wonders are the perfect answer to your holiday dessert dilemma! These mini Turtle Cheesecakes are a creamy, dreamy delight topped with a luscious caramel drizzle, rich chocolate, and crunchy pecans. It’s like Turtle candy but in cheesecake form!
Red Velvet Pumpkin Swirl Mini Cheesecake– it makes you go Hmmmm. If you love cheesecake- these homemade mini cheesecakes have Red Velvet, Pumpkin, Sour Cream topping all layered on a graham cracker crust! You might not think that Red Velvet and Pumpkin don’t “match” in a dessert. Believe me, you have to try it!
Ingredients:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- Âľ cup powdered sugar
- 8 ounces whipped topping, thawed
- 1 ÂĽ cup graham cracker crumbs
- ÂĽ cup sugar
- ½ cup (1 stick) butter
- 1 cup mini peanut butter cups, chopped
- 1/4 cup chocolate chips, melted
Directions:
- Line a muffin pan with paper liners.
- Melt the butter, and mix together the melted butter, graham cracker crumbs, and sugar.
- Divide the mixture between the paper liners, and press down with a spoon to form your crust.
- Combine cream cheese, peanut butter, and powdered sugar in a large bowl or the bowl of a stand mixer. Beat on high until smooth.
- Fold in the whipped topping.
- Divide the mixture between the cupcake liners, and refrigerate for 2 hours to set.
- Sprinkle with chopped peanut butter cups, and drizzle melted chocolate over them.
- Enjoy!
Storage: Keep these treats in an air-tight container in the fridge for 3 days.
Print the Recipe:
Mini Peanut Butter Pies
A no-bake dessert! These rich, delicious pies are perfect for holiday desserts, or any time of year! A creamy peanut butter filling is poured over a graham cracker crumb, then topped with chopped Reese's Cups and drizzled in chocolate.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- Âľ cup powdered sugar
- 8 ounces whipped topping, thawed
- 1 ÂĽ cup graham cracker crumbs
- ÂĽ cup sugar
- ½ cup (1 stick) butter
- 1 cup mini peanut butter cups, chopped
- 1/4 cup chocolate chips, melted
Instructions
- Line a muffin pan with paper liners.
- Melt the butter, and mix together the melted butter, graham cracker crumbs, and sugar. Divide the mixture between the paper liners, and press down with a spoon to form your crust.
- Combine cream cheese, peanut butter, and powdered sugar in a large bowl or the bowl of a stand mixer. Beat on high until smooth.
- Fold in the whipped topping.
- Divide the mixture between the cupcake liners, and refrigerate for 2 hours to set.
- Sprinkle with chopped peanut butter cups, and drizzle melted chocolate over them.
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