Mini Peanut Butter Pies
These Mini Peanut Butter Pies are easy no-bake desserts made with a creamy peanut butter filling, buttery graham cracker crust, chopped peanut butter cups, and a chocolate drizzle. They are simple to prepare, need only 2 hours to chill, and make a sweet treat for holidays, parties, and family gatherings.
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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.
Servings: 12
Calories: 380kcal