Description
Creamy, rich, and nutty no-bake mini peanut butter pies with a buttery graham cracker crust, light peanut butter filling, and optional sweet garnishes—perfect for quick, make-ahead desserts.
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
Instructions
Mix graham cracker crumbs with melted butter until evenly coated.
- Press mixture into the bottoms of small dessert cups or lined muffin tins to form crusts.
- In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form, then gently fold into peanut butter mixture.
- Spoon or pipe filling over the crusts.
- Chill for 2–3 hours until set.
- Garnish with chocolate drizzle, whipped cream, or chopped peanuts before serving.
Notes
- Use gluten-free graham crackers for a gluten-free version.
- Filling can be made with almond or cashew butter instead of peanut butter.
- For a chocolate base, use crushed chocolate cookies instead of graham crackers.
- These pies freeze well; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 370
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
