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Chocolate Peanut Butter Mini Pies : A Dreamy Dessert

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If you’re obsessed with the sweet harmony of chocolate and peanut butter, prepare to fall head over heels for these Chocolate Peanut Butter Mini Pies.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (180g) chocolate cookie crumbs (Oreos work great, no filling)

  • 5 tablespoons (70g) unsalted butter, melted

  • Pinch of salt

For the Peanut Butter Filling:

  • 8 oz (225g) cream cheese, softened

  • ¾ cup (190g) creamy peanut butter

  • ½ cup (60g) powdered sugar

  • 1 teaspoon vanilla extract

  • 1 ½ cups (360ml) heavy whipping cream, whipped to soft peaks

For the Chocolate Ganache Topping:

  • 1 cup (170g) semi-sweet chocolate chips

  • ½ cup (120ml) heavy cream

  • Pinch of salt

  • Optional: 1 tablespoon butter for extra shine

Optional Toppings:

  • Chopped roasted peanuts

  • Mini chocolate chips

  • Whipped cream

  • Chocolate curls or drizzle

Instructions

Step 1: Make the Crust

In a food processor, pulse chocolate cookies until fine crumbs form. Combine with melted butter and a pinch of salt. Stir until mixture resembles wet sand.

Press 1 to 2 tablespoons of crust mixture into the bottom of each muffin tin or mini pie mold. Press firmly to compact. Chill in the fridge for 15 minutes or bake at 350°F (175°C) for 5 minutes to set (optional).

Step 2: Prepare the Peanut Butter Filling

In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar and vanilla, and mix until combined.

Fold in the whipped cream gently using a spatula until fully incorporated and fluffy.

Pipe or spoon the filling evenly over each chilled crust. Smooth the tops and return to the refrigerator for at least 30 minutes to firm up.

Step 3: Make the Chocolate Ganache

In a small saucepan, heat heavy cream over medium heat just until it begins to simmer. Pour over the chocolate chips and let sit for 2-3 minutes.

Add a pinch of salt and butter (if using), then stir until smooth and glossy.

Spoon or drizzle the ganache over the top of each peanut butter-filled crust. Tilt gently to spread or swirl with a spoon.

Step 4: Chill and Garnish

Refrigerate the mini pies for at least 2 hours to allow the layers to set.

Top with your favorite garnishes like chopped peanuts, chocolate chips, or whipped cream just before serving.

Notes

✅ Use High-Quality Peanut Butter – Smooth, no-stir peanut butter works best for consistency. Avoid natural varieties with oil separation.
✅ Chill Between Layers – Ensures clean layers and easy slicing or serving.
✅ Use Piping Bags for Clean Assembly – A piping bag helps make the filling neat and professional-looking.

Nutrition

Keywords: Chocolate Peanut Butter Mini Pies

Find it online: https://lyndyskitchen.com/chocolate-peanut-butter-mini-piesdreamy-dessert/