Name: No Bake Mini Peanut Butter Pies
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs (or digestive biscuit crumbs); 4 tbsp melted butter; 8 oz cream cheese, softened; 1 cup creamy peanut butter; 3/4 cup powdered sugar; 1 cup heavy whipping cream; 1 tsp vanilla extract; Optional: chocolate chips, whipped cream, or chopped peanuts for garnish

Why You’ll Love This Recipe

No baking required—perfect for summer or busy days.
Individual servings make them easy to serve and portion.
A decadent peanut butter flavor paired with a light, fluffy texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs (or digestive biscuit crumbs)
Melted butter
Cream cheese (softened)
Creamy peanut butter
Powdered sugar
Heavy whipping cream
Vanilla extract
Optional: chocolate chips, whipped cream, or chopped peanuts for garnish

Directions

In a bowl, mix graham cracker crumbs with melted butter until evenly coated.
Press the mixture into the bottoms of small dessert cups or lined muffin tins to form crusts.
In a separate bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form, then fold into the peanut butter mixture.
Spoon or pipe the filling over the crusts.
Chill in the refrigerator for at least 2–3 hours to set.
Garnish with chocolate drizzle, whipped cream, or chopped peanuts before serving.

Servings and timing

Makes about 8 mini pies.
Prep time: 20 minutes.
Chill time: 2–3 hours.

Variations

Use crushed chocolate cookies instead of graham crackers for a richer base.
Add a layer of melted chocolate between the crust and filling.
Swap peanut butter for almond or cashew butter for a twist.
Make a lighter version using reduced-fat cream cheese and whipped topping.
Add a swirl of caramel sauce for extra indulgence.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. These pies also freeze well for up to 1 month; thaw in the fridge before serving. Since they’re no-bake, reheating is not required.

FAQs

1. Can I make these in advance?

Yes—make them a day ahead and keep chilled until serving.

2. Can I use crunchy peanut butter?

Yes—it adds texture, though the filling will be less smooth.

3. What can I use instead of heavy cream?

Whipped topping works as an easy substitute.

4. How do I make them dairy-free?

Use dairy-free cream cheese and coconut whipped cream.

5. Can I skip the crust?

Yes—serve the filling in cups as a mousse.

6. How do I make them sweeter?

Add more powdered sugar to taste or drizzle with honey or syrup.

7. Can I make them gluten-free?

Yes—use gluten-free graham crackers or cookies for the crust.

8. Can I add chocolate to the filling?

Yes—melt chocolate and fold it into the peanut butter mixture for a chocolate-peanut butter version.

9. Can I make one large pie instead of minis?

Yes—use a 9-inch pie dish and increase chilling time to 4 hours.

10. Do they need to be refrigerated?

Yes—keep them chilled until ready to serve to maintain texture.

Conclusion

No bake mini peanut butter pies are the perfect combination of creamy, nutty, and sweet in a convenient single-serving format. With minimal effort and no oven required, they make an easy yet impressive dessert for any occasion.