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Chocolate Peanut Butter Dessert Cups Recipe

★★★★★

4.8 from 147 reviews
  • Author: lilan
  • Total Time: 15 minutes plus chilling time
  • Yield: 14 dessert cups 1x

Description

These Chocolate Peanut Butter Dessert Cups combine the rich flavors of creamy peanut butter and smooth cream cheese layered over a crunchy Oreo cookie crumb crust. Finished with a drizzle of chocolate sauce and a peanut butter candy on top, this no-bake dessert is quick to prepare and perfect for any peanut butter lover looking for an indulgent treat.

Ingredients

Scale

Crust

  • 2 cups crushed Oreo cookie crumbs (with cream; generic chocolate sandwich cookies can be substituted)
  • ¼ cup salted butter (melted and cooled)

Filling

  • 8 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (Reese’s brand recommended)
  • 1 ½ cups cold heavy whipping cream
  • 1 teaspoon pure vanilla extract

Topping

  • Chocolate sauce (for drizzling)
  • 28 Reese’s peanut butter minis (2 per dessert cup; total of 56 minis if making 28 cups)

Instructions

  1. Prepare Cookie Crust: In a small mixing bowl, combine the crushed Oreo cookie crumbs and melt the cooled butter over them. Stir well until all crumbs are evenly coated with butter.
  2. Form Crust in Cups: Spoon about 2 teaspoons of the buttered cookie crumb mixture into each individual cup. Use a spoon or an extra cup to firmly tamp down and compact the crumbs to form the crust base.
  3. Mix Cream Cheese and Powdered Sugar: Using a stand mixer with a whisk attachment or a handheld mixer on medium speed, beat the softened cream cheese and powdered sugar for 1 to 1½ minutes until the mixture is smooth and free of lumps. Scrape down the sides periodically with a silicone spatula.
  4. Add Peanut Butter: Incorporate the creamy peanut butter into the cream cheese mixture, continuing to mix until fully blended and smooth.
  5. Whip Heavy Cream and Vanilla: Pour in the cold heavy whipping cream and vanilla extract. Continue mixing for an additional 2-3 minutes until the filling thickens enough to hold its shape when piped.
  6. Prepare the Piping Bag: Transfer the peanut butter filling into a disposable piping bag or a gallon-size Ziploc bag with a small corner cut off for piping control.
  7. Pipe Filling into Cups: Squeeze the peanut butter filling on top of the prepared cookie crust in each cup, filling approximately three-quarters full.
  8. Garnish and Chill: Drizzle chocolate sauce over the peanut butter filling in a zigzag pattern. Place one Reese’s peanut butter mini on top of the chocolate drizzle in each cup. Seal the cups with lids and refrigerate until ready to serve.

Notes

  • Ensure the cream cheese is softened to room temperature for smoother mixing and no lumps.
  • The heavy cream must be cold to whip properly and to achieve the right texture for the filling.
  • You can substitute generic chocolate sandwich cookies if Oreos are unavailable, but this may affect the flavor slightly.
  • Use disposable piping bags or resealable plastic bags with corners snipped for easy filling without mess.
  • Chill dessert cups for at least an hour before serving for the best texture and flavor.
  • If a thicker crust is preferred, you may add slightly more butter to the Oreo crumb mixture.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: chocolate peanut butter dessert cups, no-bake dessert, peanut butter recipe, Oreo crust, creamy peanut butter filling, easy dessert cups

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Find it online: https://cooklilan.com/chocolate-peanut-butter-dessert-cups-recipe/