Mini Chocolate Peanut Butter Pies

These Irresistible Mini Chocolate Peanut Butter Pies are the ultimate no-bake dessert for peanut butter and chocolate lovers. Each bite delivers a buttery graham cracker crust, a smooth peanut butter cheesecake-style filling, and a rich chocolate ganache topping—finished with chocolate chips for the perfect bakery-style look.

Why You’ll Love This Recipe

• No-bake dessert that’s easy and foolproof
• Perfect individual-size pies for parties and events
• Ultra-creamy peanut butter filling
• Rich chocolate ganache topping that sets beautifully
• Make-ahead friendly and freezer-friendly

Ingredients

• 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
• 1 pinch salt
• Chocolate chips for garnish

Directions

Step 1: Prepare the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottoms of a lined muffin tin or mini pie pans, creating an even crust layer. Press down firmly using the back of a spoon or a small glass.

Place the crusts in the refrigerator to chill while preparing the filling.

Step 2: Make the Peanut Butter Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the creamy peanut butter, powdered sugar, vanilla extract, and pinch of salt. Mix until fully combined and silky smooth.

In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.

Step 3: Fill the Crusts

Remove the chilled crusts from the refrigerator. Spoon or pipe the peanut butter filling evenly into each crust, smoothing the tops.

Return to the refrigerator to chill while preparing the chocolate ganache.

Step 4: Prepare the Chocolate Ganache

Place the semi-sweet chocolate chips in a heat-safe bowl.

Heat the 1/2 cup heavy cream until hot but not boiling, then pour it over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy.

Step 5: Top the Mini Pies

Spoon the chocolate ganache over each mini pie, spreading gently to the edges.

Garnish with chocolate chips while the ganache is still soft.

Refrigerate for at least 2 hours, or until fully set.

Pro Tips and Variations

• Use a piping bag for a clean, bakery-style filling
• Chill overnight for the best texture
• Swap graham crackers for chocolate cookie crumbs if desired
• Add a drizzle of melted peanut butter for decoration

Serving Suggestions

• Serve chilled for clean slices and firm texture
• Perfect for holidays, parties, and dessert trays
• Pair with coffee, milk, or hot chocolate

Storage & Reheating

• Store covered in the refrigerator for up to 5 days
• Freeze for up to 2 months
• Thaw overnight in the refrigerator before serving

FAQs

Can I make these ahead of time?
Yes, these mini pies are perfect for making a day in advance.

Do these need to be baked?
No, this is a completely no-bake dessert.

Can I use crunchy peanut butter?
Creamy peanut butter gives the smoothest texture, but crunchy can be used.

Conclusion

These Mini Chocolate Peanut Butter Pies are rich, creamy, and perfectly portioned—making them an irresistible dessert for any occasion. With minimal effort and maximum flavor, they’re guaranteed to impress every time.

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