Mini Peanut Butter Cream Pies

Here’s a simple and delicious recipe for Mini Peanut Butter Cream Pies — creamy, nutty, and perfect for bite-sized indulgence:

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🥜 Mini Peanut Butter Cream Pies

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

• ⅓ cup sugar

• 6 tbsp unsalted butter, melted

For the filling:

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream (whipped to stiff peaks) or 8 oz whipped topping

For topping:

• Whipped cream or whipped topping

• Mini peanut butter cups, chopped

• Chocolate drizzle (optional)

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Instructions:

1. Make the crust:

   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

   • Press about 1–2 tablespoons into the bottom of muffin tin cups (lined with paper liners) or mini tart pans.

   • Chill in the fridge while preparing the filling.

2. Prepare filling:

   • In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth.

   • Add vanilla extract.

   • Gently fold in the whipped cream until light and fluffy.

3. Assemble pies:

   • Spoon or pipe the peanut butter filling over the chilled crusts.

   • Smooth the tops with a spatula.

4. Chill:

   • Refrigerate for at least 2 hours, or until set.

5. Garnish & serve:

   • Top with a swirl of whipped cream, chopped mini peanut butter cups, and a drizzle of chocolate if desired.

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✨ These little pies are no-bake, creamy, and perfect for parties or when you want a quick sweet treat.

Would you like me to also give you a frozen version of these pies for a cool, ice-cream–like dessert?