When you’re craving something sweet, indulgent, and satisfying, but don’t want to turn on the oven, these No Bake Mini Chocolate Peanut Butter Pies are the answer. They strike the perfect balance between rich chocolate, creamy peanut butter, and a buttery cookie crust. Made in muffin tins for individual servings, they’re ideal for parties, portion control, or just having a treat ready in the fridge whenever you need a pick-me-up.
These pies deliver big dessert energy without the hassle of baking. You only need a few pantry staples and some chill time in the fridge. The combination of a crunchy chocolate cookie base, silky peanut butter filling, and a luscious chocolate ganache topping creates a textural and flavorful experience that’s tough to beat.
What people love most is how satisfying they are despite their size. Each mini pie feels like its own complete dessert, and the layering makes every bite interesting. The best part? They take less than 30 minutes to make, and the fridge does the rest of the work.
It’s a dessert that hits all the right notes for chocolate lovers and peanut butter fanatics alike. It’s creamy, crunchy, a little salty, and perfectly sweet. And because it’s made in individual portions, it’s easy to share (or not).
These mini pies are also great for holidays, birthdays, and potlucks. They look impressive but come together with minimal effort. You can even get kids involved in pressing the crusts or whisking the filling.
One of the best things about this recipe is how customizable it is. You can use almond butter instead of peanut butter, add crushed pretzels to the crust, or top with a sprinkle of sea salt. It’s flexible enough to adapt, but the core trio of chocolate, peanut butter, and cream cheese is unbeatable.
Because there’s no baking, they’re perfect for warm days when you still want something decadent. And unlike larger pies, there’s no slicing, serving mess, or soggy crust to deal with.
Servings: 12 mini pies
Time:
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients:
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreo, with filling removed)
- 4 tbsp unsalted butter, melted
For the peanut butter filling:
- 1 cup creamy peanut butter
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
For the chocolate topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions:
- Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix chocolate cookie crumbs and melted butter until the texture resembles wet sand.
- Divide evenly among liners and press down firmly with a spoon. Chill in the fridge while making the filling.
- In a medium bowl, beat peanut butter, cream cheese, powdered sugar, vanilla, and milk until smooth and fluffy.
- Spoon filling evenly onto the chilled crusts and smooth the tops.
- In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and stir in chocolate chips until melted and glossy.
- Spoon a layer of chocolate ganache over each pie and smooth it out.
- Chill for at least 2 hours or until set.
- Serve cold and store extras in the refrigerator.
Tips:
- Use a shot glass to press the crust down evenly into the liners.
- For a saltier bite, sprinkle sea salt flakes on top.
- Let cream cheese come to room temp before mixing for smoother filling.
- These freeze well for up to a month—just thaw in the fridge before eating.
Why You Will Love This Recipe:
- No oven required, perfect for warm days
- Creamy, crunchy, sweet, and salty in every bite
- Ideal for parties and portion control
- Kid-friendly and fun to make
- Looks impressive with minimal effort
No Bake Mini Chocolate Peanut Butter Pies are the perfect make-ahead dessert when you want something indulgent without the heat. With a chocolate cookie crust, creamy peanut butter center, and smooth ganache topping, these mini pies are as easy as they are irresistible.
