The Coziest Mini Peanut Butter Pies Recipe for Sweet Smiles

Dessert lovers swoon over these irresistible mini peanut butter pies that effortlessly blend creamy richness with decadent charm.

Smooth peanut butter nestles perfectly within a crumbly graham cracker crust, creating a heavenly treat.

Each bite delivers a delightful explosion of nutty sweetness that dances across your palate.

The miniature size makes these pies adorably portable and perfect for any gathering.

Compact yet luxurious, these tiny delights pack an incredible punch of flavor in every single morsel.

Weekend bakers and dessert enthusiasts will fall head over heels for this simple yet spectacular recipe.

Prepare to indulge in a dessert that promises pure bliss with minimal effort.

Why Mini Peanut Butter Pies Are Perfect

• These mini pies deliver maximum flavor with minimal effort, perfect for satisfying sweet tooths at gatherings or potlucks.
• Using simple ingredients like Oreo cookies and minimal baking steps, anyone can whip up these delightful desserts without advanced cooking skills.
• Easily adaptable for different occasions, these mini pies work wonderfully as party desserts, kid-friendly snacks, or elegant after-dinner sweets.
• Compact size makes these peanut butter pies ideal for packed lunches, picnics, or sharing with friends without the mess of cutting traditional pies.

Mini Peanut Butter Pie Ingredients

• Oreo Cookies: Classic chocolate sandwich cookies that create a rich, chocolatey base for the mini pies.
• Unsalted Butter: Helps bind the cookie crumbs and provides a smooth, rich foundation for the crust.

• Cream Cheese: Provides a smooth, tangy base that gives the pie filling its creamy texture.
• Peanut Butter: Adds a rich, nutty flavor and creamy consistency to the pie filling.
• Granulated Sugar: Sweetens the filling and balances the tangy cream cheese.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Eggs: Help bind the filling and create a smooth, set texture.

• Chocolate Chips, Peanut Butter Chips: Add extra flavor and decorative element to the mini pies.
• Whipped Cream: Provides a light, airy topping that complements the rich filling.

How to Make Mini Peanut Butter Pies

Step 1: Crush Oreo Cookies

Crush Oreo cookies into fine crumbs using a food processor or rolling pin.

Create a smooth, consistent texture for the perfect crust base.

Step 2: Create Crust Mixture

Mix the Oreo cookie crumbs with melted butter in a mixing bowl.

Stir thoroughly until the crumbs are completely coated and hold together when pressed.

Step 3: Form Crust Bases

Carefully press the cookie mixture into each cup of a mini cheesecake pan or muffin liners.

Use the back of a spoon or your fingers to create a compact, even layer that covers the bottom of each cup.

Step 4: Bake Crust Foundation

Place the pan in a preheated oven at 350°F.

Bake for 10 minutes to set the crust and enhance its flavor.

Remove and let cool completely before adding the filling.

Step 5: Prepare Creamy Filling

• Cream cheese
• Peanut butter
• Powdered sugar
• Vanilla extract

Mix until smooth and free of any lumps, creating a rich and creamy filling.

Step 6: Whip Filling to Perfection

Use an electric mixer to whip the mixture until light and fluffy.

Ensure all ingredients are fully incorporated and the texture is silky.

Step 7: Fill Pie Crusts

Carefully spoon or pipe the peanut butter filling into the cooled crust bases.

Distribute evenly, creating a smooth top surface.

Step 8: Chill and Set

Refrigerate the mini pies for at least 2 hours or overnight.

This allows the filling to firm up and develop a rich, decadent texture.

Step 9: Add Chocolate Drizzle

Optional: Melt chocolate and drizzle over the top of the chilled pies.

Use a spoon or piping bag to create elegant chocolate patterns.

Step 10: Serve and Enjoy

Remove pies from the pan just before serving.

Garnish with a sprinkle of crushed peanuts or a small chocolate chip if desired.

Serve chilled for the best flavor and texture.

Tips for Peanut Butter Pie Success

• Use a food processor or place cookies in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, compact crust.
• Lightly grease your muffin pan or cheesecake pan with cooking spray to help pies release easily after baking.
• Ensure melted butter is slightly cooled before mixing with cookie crumbs to prevent a greasy crust and help ingredients bind together smoothly.
• Use the back of a spoon or small measuring cup to press crumb mixture firmly and evenly into pan, creating a solid base for your mini pies.
• Let filling ingredients like cream cheese and peanut butter sit at room temperature for easier mixing and a creamier texture.

How to Store Peanut Butter Pies

• Store mini pies in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual pies tightly in plastic wrap, then place in freezer-safe container. Freeze for maximum 2 months. Maintain quality by keeping them flat.
• Transfer from freezer to refrigerator 4-6 hours before serving. Let sit at room temperature for 15-20 minutes to soften slightly.
• Warm gently in microwave for 10-15 seconds on low power. Avoid overheating to prevent filling from becoming runny or crust turning soggy.

What to Pair with Peanut Butter Pies

• Elevate Flavor Companions: Peanut Butter Pie Pairings
• Brew Complementary Coffee: Dark roast or hazelnut coffee cuts through the richness of peanut butter, balancing the sweet and creamy dessert with robust, nutty undertones.
• Sip Silky Dessert Wine: Cream sherry or moscato provides a delicate sweetness that harmonizes with the pie's decadent peanut butter filling, creating a luxurious tasting experience.
• Pair with Fresh Berries: Raspberries or strawberries offer a tart contrast to the pie's creamy texture, introducing a bright, refreshing element that cleanses the palate between bites.
• Match with Chocolate Liqueur: Baileys or chocolate-based liqueurs enhance the dessert's nutty flavor profile, adding depth and sophistication to the mini pie's indulgent character.

Mini Peanut Butter Pie Flavor Options

• Gluten-Free Version: Replace Oreo cookie crumbs with gluten-free chocolate cookie crumbs or almond flour mixed with cocoa powder. Use gluten-free butter or coconut oil for binding.
• Vegan Adaptation: Swap regular butter with coconut oil or vegan margarine. Use dairy-free chocolate cookies for the crust and create a filling with silken tofu, peanut butter, and maple syrup instead of traditional dairy ingredients.
• Low-Sugar Option: Substitute regular Oreos with sugar-free chocolate cookies. Use a natural sweetener like stevia or monk fruit in the filling, and choose a reduced-sugar peanut butter to minimize overall sugar content.
• Nut-Free Alternative: Replace peanut butter with sunflower seed butter or alternative seed spreads. Use graham cracker crumbs instead of Oreo cookies for those with nut allergies, ensuring a similar texture and flavor profile.

FAQs

• Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate wafer cookies work great as alternatives to Oreo cookies for the crust base.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free sandwich cookies or gluten-free graham crackers to create a gluten-free version of the mini pies.

• How do I prevent the crust from sticking to the pan?

Use non-stick cooking spray or line the pan with parchment paper cups to ensure easy removal of the mini pies.

• Can I make these mini pies ahead of time?

Yes, you can prepare these mini pies up to 2 days in advance and store them in the refrigerator until ready to serve.

Mini Peanut Butter Pies Recipe

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4.5 from 31 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Irresistible mini peanut butter pies combine creamy richness with a crumbly graham cracker crust, delivering pure dessert bliss. Sweet indulgence meets compact perfection you can savor in just one delightful bite.

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Ingredients

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Crust:

• 2 cups Oreo cookie crumbs
• 2 tablespoons (30 milliliters) unsalted butter, melted

Filling:

• 8 ounces (226 grams) cream cheese, softened
• 1 cup (240 grams) creamy peanut butter
• 1 cup (120 grams) powdered sugar
• 1 teaspoon (5 milliliters) vanilla extract
• 1 cup (240 milliliters) heavy whipping cream

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Instructions

1. Heat the oven to 350°F and prepare a mini cheesecake or muffin pan with liners.
2. Crush Oreo cookies into fine crumbs and blend thoroughly with melted butter until uniformly moistened.
3. Distribute the buttery cookie mixture evenly across each pan cavity, pressing firmly to create a compact base layer.
4. Bake the crust for 10 minutes until set, then remove and allow to cool completely at room temperature.
5. In a separate mixing bowl, whip cream cheese until smooth and free of lumps.
6. Incorporate peanut butter, powdered sugar, and vanilla extract into the cream cheese, blending until the mixture becomes creamy and well-integrated.
7. Gently fold whipped cream into the peanut butter mixture, maintaining a light and airy texture.
8. Carefully spoon the peanut butter filling over the cooled cookie crusts, smoothing the tops with a spatula.
9. Refrigerate the mini pies for at least 2 hours to allow the filling to set and flavors to meld.
10. Prior to serving, garnish with a drizzle of melted chocolate or a sprinkle of chopped peanuts for added texture and visual appeal.

Notes

• Crush Oreo cookies thoroughly to ensure a smooth, compact crust that holds together perfectly.
• Use room temperature cream cheese for a silky, lump-free filling that blends seamlessly.
• Opt for natural peanut butter to reduce excess sugar and enhance the authentic nutty flavor profile.
• Customize the recipe by using gluten-free Oreos or alternative cookie crumbs for those with dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 286
• Sugar: 14 g
• Sodium: 160 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg