Introduction

These Mini Peanut Butter Pies are a deliciously creamy treat with a crunchy Oreo crust and a smooth peanut butter filling. Perfect for parties or a simple indulgence, they combine rich flavors with an easy prep that anyone can master.

Mini cheesecakes are shown with two clear layers: the bottom is a dark crumbly crust, and the top is a thick creamy beige cheesecake layer. Each cheesecake is decorated with small pieces of peanut butter cups and drizzled generously with dark glossy chocolate sauce that runs down the sides. They are placed on a smooth white plate set against a white marbled texture background. The image captures a close-up view that highlights the rich texture and glossy shine on the chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookie crumbs
2 tablespoons unsalted butter (melted)
8 ounces cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the Oreo cookie crumbs with the melted butter in a bowl and mix well until the crumbs are evenly coated.
Step 2: Press the crumb mixture firmly into the bottom of a mini cheesecake pan or a muffin pan lined with paper liners. Bake for 10 minutes, then remove and let cool completely.
Step 3: In a medium mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and well combined.
Step 4: Gradually add the powdered sugar and vanilla extract to the peanut butter mixture, mixing until fully incorporated. Set this mixture aside.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
Step 6: Gently fold the whipped cream into the peanut butter mixture until just combined, keeping the mixture light and airy.
Step 7: Spoon the peanut butter filling onto the cooled Oreo crusts, filling each cup completely.
Step 8: Chill the pies in the refrigerator for at least 6 hours, or freeze for 3 hours if you need them sooner.
Step 9: Before serving, garnish with chopped Reese’s pieces, a drizzle of chocolate syrup, or melted chocolate for extra indulgence.

Tips & Variations

For a crunchier texture, add chopped peanuts to the filling before folding in the whipped cream.
Use natural peanut butter for a healthier twist, but make sure it’s well mixed to avoid oil separation.
Try swapping the Oreo crust for graham cracker crumbs if you prefer a lighter base.
For a dairy-free version, substitute cream cheese and whipping cream with vegan alternatives.

Storage

Store the mini pies in an airtight container in the refrigerator for up to 3 days. If frozen, keep them in a freezer-safe container for up to 1 month. To serve after freezing, thaw in the refrigerator for a few hours. Avoid leaving them at room temperature for long, as the filling may soften too much.

How to Serve

The image shows five small round cheesecakes placed on a white parchment paper on a black wire rack, set on a white marbled surface. Each cheesecake has two layers: a thick dark brown base that looks like crushed cookies and a thick top layer of light tan peanut butter cheesecake with a smooth, slightly textured finish. The cheesecakes are topped with chopped pieces of chocolate peanut butter cups, which are brown with swirled peanut butter centers. In the center, a woman's hand is holding a black spoon above one cheesecake, pouring shiny, dark chocolate sauce that flows down the sides, creating glossy drips. The background is blurred white, keeping the focus on the cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, these mini peanut butter pies can be made up to a day in advance and stored in the refrigerator. In fact, chilling them allows the flavors to meld and the crust to set perfectly.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add some texture to the filling, making the pies even more interesting. Just be sure to mix it well to distribute evenly.

Mini Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 379 reviews

These Mini Peanut Butter Pies are a delightful no-bake treat featuring a crunchy Oreo cookie crust and a creamy, fluffy peanut butter filling. Perfect as individual-sized desserts, they combine the rich flavors of peanut butter and cream cheese with a sweet and smooth texture that pleases any crowd. Easy to prepare and chilled to perfection, these mini pies make an ideal dessert for parties or a sweet indulgence at home.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 6 hours 25 minutes (including chilling time)
Yield: 12 mini pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 cups Oreo cookie crumbs
2 tablespoons unsalted butter (melted)

Peanut Butter Filling

8 ounces cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Garnish

Chopped Reese’s (optional)
Chocolate syrup (optional)
Melted chocolate (optional)

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine Oreo cookie crumbs with melted unsalted butter and mix thoroughly until evenly moistened. Press the mixture firmly into the bottom of a mini cheesecake pan or muffin pan lined with paper liners to create an even crust layer. Bake for 10 minutes to set, then remove from the oven and allow to cool.
Make the Peanut Butter Filling: While the crust is baking, in a medium bowl, beat the softened cream cheese and creamy peanut butter together until you achieve a smooth and creamy consistency. Gradually add the powdered sugar and vanilla extract and continue mixing until fully combined.
Whip the Cream: In a separate small bowl, whip the heavy whipping cream until stiff peaks form, being careful not to over whip to avoid turning it into butter.
Combine Filling and Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until just incorporated, ensuring that the mixture remains airy and fluffy.
Assemble the Pies: Spoon the peanut butter filling evenly over the cooled Oreo crusts, filling each mini pan or muffin cup completely.
Chill to Set: Place the assembled pies in the refrigerator and chill for at least 6 hours, or alternatively, freeze them for 3 hours to speed up the setting process.
Garnish and Serve: Before serving, optionally garnish each mini pie with chopped Reese’s, drizzle with chocolate syrup, or decorate with melted chocolate for an extra special touch. Serve chilled and enjoy!

Notes

For a quicker chilling process, freeze the pies for 3 hours instead of refrigerating for 6 hours.
Use paper liners if making these in a muffin pan for easier removal and presentation.
Do not over whip the heavy cream to avoid curdling.
These mini pies can be stored in the refrigerator for up to 3 days or frozen for longer storage.
For a peanut butter alternative, try using almond or cashew butter if preferred.

Keywords: mini peanut butter pies, oreo crust, no bake peanut butter dessert, creamy peanut butter filling, easy party dessert