Description
Chocolate Peanut Butter Dessert Cups are the ultimate no-bake treat with layers of cookie crust, peanut butter cream, chocolate ganache, and a mini peanut butter cup on top. Perfect for parties, bake sales, or make-ahead desserts—easy to prep and always a hit!
Ingredients
Scale
2 cups (200 g) chocolate sandwich cookie crumbs
¼ cup (57 g) melted butter
8 oz (227 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar
1 tsp (4 g) vanilla extract
1 cup (258 g) creamy peanut butter
1½ cups (357 g) heavy cream
¼ cup (60 g) chocolate chips
3 tbsp (45 g) heavy cream
28 mini peanut butter cups
Instructions
- Make the crust
- In a small bowl, mix cookie crumbs with melted butter until well combined.
- Divide the mixture evenly among 28 two-ounce cups and press firmly to create a uniform crust.
- Prepare the peanut butter cream
- In a large bowl, beat cream cheese, sugar, and vanilla on medium speed until smooth and creamy.
- Add peanut butter and blend until fully incorporated.
- Pour in heavy cream and whip on medium‑high until light, fluffy, and pipeable.
- Assemble the cups
- Fill a piping bag with the peanut butter mixture and pipe it into each cup until they’re about three-quarters full.
- Create the ganache
- Microwave the chocolate chips and heavy cream in a heat-safe bowl, stirring every 30 seconds until the mixture is silky smooth.
- Pour the ganache into a piping bag or squeeze bottle and gently drizzle over the top of each dessert cup.
- Garnish and chill
- Top each dessert with a mini peanut butter cup.
- Seal the cups with lids and chill for at least 30 minutes—or store in the fridge immediately. Serve chilled.
Notes
For best texture, use full-fat cream cheese and chill cups at least 30 minutes. Store up to 3 days in the refrigerator. Freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup (2 oz)
- Calories: 240
- Sugar: 16g
- Carbohydrates: 22g
- Protein: 4g