Description
Decadent and creamy Chocolate Peanut Butter Pie Cups featuring a crunchy graham cracker crust, smooth peanut butter cream filling, and rich chocolate ganache topping. Perfectly portioned as individual desserts, these no-bake pie cups are ideal for parties or an indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 Tablespoons butter (melted)
- 1 Tablespoon sugar
Filling
- 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 extract
Chocolate Ganache Topping
- 3 squares chocolate almond bark
- 1/2 cup heavy cream
- Mini chocolate chips (for garnish)
- HEATH – Bit’s o’ brickle toffee bits (for garnish)
- Chopped peanuts (optional garnish)
Instructions
- Prepare Crust: Line a 12-cup muffin tin with cupcake liners. Melt 2 tablespoons of butter in a microwave-safe bowl. Remove from microwave and stir in graham cracker crumbs and sugar until well coated.
- Form Crusts: Place a heaping tablespoon of the crust mixture into each cupcake liner. Press down evenly using your fingers and the back of a spoon to create an even crust layer. Freeze the muffin tin to set.
- Make Filling: In the bowl of a stand mixer, beat softened cream cheese until smooth and creamy. Slowly blend in 1 cup heavy cream on low speed until fully incorporated.
- Incorporate Peanut Butter and Vanilla: Add smooth peanut butter and vanilla extract to the cream cheese mixture and blend thoroughly.
- Add Powdered Sugar: Gradually add 1 1/4 cups powdered sugar, mixing on medium speed until fully combined and creamy.
- Adjust Consistency: Add a few drops of additional heavy cream and mix to smooth the filling further.
- Fill Pie Cups: Remove muffin tin from freezer. Fill each cupcake liner about three-quarters full with the peanut butter filling. Return to freezer for at least 4 hours or overnight to firm.
- Prepare Chocolate Ganache: When filling is fully set, melt chocolate almond bark with 1/2 cup heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir after 15 seconds, and repeat until completely melted and smooth.
- Top Pie Cups: Spoon the chocolate ganache evenly over the peanut butter filling in each pie cup.
- Garnish: Sprinkle mini chocolate chips and Heath Toffee bits on top. Optionally, add chopped peanuts for extra crunch.
- Final Freeze: Return the assembled pie cups to the freezer for at least 2 hours or overnight for best texture and flavor.
- Serve: Remove mini pies from the muffin tin, peel off cupcake liners, and plate the pie cups for serving. Enjoy your luscious Chocolate Peanut Butter Pie Cups!
Notes
- For best results, allow the pie cups to freeze overnight before serving.
- You can substitute smooth peanut butter with natural peanut butter if preferred, but expect a slightly different texture.
- The almond bark can be replaced with high-quality chocolate chips or chunks.
- Make sure cream cheese is softened to room temperature for easier mixing and smoother texture.
- Store leftovers in an airtight container in the freezer for up to one week.
- If you don’t have a stand mixer, a hand mixer or vigorous whisking can be used to blend the filling.
