These Mini Peanut Butter Pies are made with a creamy peanut butter and cream cheese filling, a buttery graham cracker crust, chopped peanut butter cups, and a drizzle of melted chocolate. Each little pie has a smooth, creamy filling with a sweet and crunchy crust.

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It’s an easy no-bake peanut butter desserts that are great for holiday gatherings, birthday parties, potlucks, and family get-togethers. I also like making them for Thanksgiving and Christmas dessert tables because they are already divided into individual servings, making them easy to share with everyone. Since there is no baking involved, they are also a nice dessert to prepare ahead of time.

And for more mini pie recipes, the recipes below are worth trying:

Ingredients You’ll Need:

Mini Peanut Butter Pies Process Ingredients

8 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup powdered sugar
8 oz whipped topping, thawed
1¼ cups graham cracker crumbs
¼ cup sugar
½ cup (1 stick) butter
1 cup mini peanut butter cups, chopped
¼ cup chocolate chips, melted

How to Make Mini Peanut Butter Pies

Step 1: Line a 12-cup muffin pan with paper liners.

Melt the butter in a microwave-safe bowl. Add the graham cracker crumbs and sugar, then mix until everything is combined.

Step 2: Divide the graham cracker mixture evenly between the paper liners. Press it down with the back of a spoon to make the crust.

Step 3: In a large mixing bowl, combine the softened cream cheese, creamy peanut butter, and powdered sugar. Beat on high speed until smooth and creamy.

Step 4: Gently fold in the thawed whipped topping until the filling is well combined.

Spoon the peanut butter filling evenly over the graham cracker crusts.

Step 5: Place the muffin pan in the refrigerator and chill for 2 hours, or until the mini pies are set.

Once chilled, sprinkle the chopped mini peanut butter cups over each pie.

Step 6: Drizzle the melted chocolate on top. Serve chilled.

Important Recipe Notes

Let the cream cheese sit at room temperature before mixing. This helps create a smooth filling without lumps.
Use creamy peanut butter: Regular creamy peanut butter works best for this recipe because it gives the filling a smooth texture.
Use the back of a spoon to press the graham cracker mixture into each muffin liner so the crust holds together.
Fold in the whipped topping: Gently fold the whipped topping into the peanut butter mixture to keep the filling light and fluffy.
Refrigerate the mini pies for at least 2 hours so the filling has time to set before adding the toppings.
Melt the chocolate carefully: Heat the chocolate chips in short intervals in the microwave, stirring between each one to prevent burning.
You can prepare these mini pies a day ahead and keep them refrigerated until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time:15

Chill Time:2

Total Time:2 15

Ingredients

8 oz cream cheese softened
1 cup creamy peanut butter
¾ cup powdered sugar
8 oz whipped topping thawed
1¼ cups graham cracker crumbs
¼ cup sugar
½ cup 1 stick butter
1 cup mini peanut butter cups chopped
¼ cup chocolate chips melted

Instructions

Line a 12-cup muffin pan with paper liners.
Melt the butter in a microwave-safe bowl. Add the graham cracker crumbs and sugar, then mix until everything is combined.
Divide the graham cracker mixture evenly between the paper liners. Press it down with the back of a spoon to make the crust.
In a large mixing bowl, combine the softened cream cheese, creamy peanut butter, and powdered sugar. Beat on high speed until smooth and creamy.
Gently fold in the thawed whipped topping until the filling is well combined.
Spoon the peanut butter filling evenly over the graham cracker crusts.
Place the muffin pan in the refrigerator and chill for 2 hours, or until the mini pies are set.
Once chilled, sprinkle the chopped mini peanut butter cups over each pie.
Drizzle the melted chocolate on top. Serve chilled.