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Light and Fluffy Creamy Chocolate Peanut Butter Mini pies showing a fork holding the perfect sized bite

Super Creamy Light and Fluffy Yummy Chocolate Peanut Butter Mini Pies

These dreamy chocolate peanut butter mini pies are nothing short of heavenly! They are a glorious double bite-sized combination of light, fluffy, and creamy bliss.
Course Dessert
Cuisine American
Keyword chocolate, mini, peanut butter, Pie
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 54 minutes
Servings 12 mini pies
Calories 212kcal
Author Mary Beth
Cost $5.00


  • 1 cup chocolate cookie crumbs chocolate animal crackers work great
  • ¼ cup unsalted butter melted
  • 2 tbs. granulated sugar
  • 1 cup heavy cream
  • cup smooth peanut butter
  • 2 ounces cream cheese softened
  • ¼ cup confectioners' sugar
  • ¾ tsp. vanilla extract
  • 1 tbsp. unsweetened cocoa powder preferably Dutch process


Chocolate Mini Pie Crust

  • Preheat oven to 350°.
  • Combine cookie crumbs, melted butter, and 1 tbsp. of the granulated sugar in a small bowl. Stir just until well combined.
  • Spray cupcake pan with baking spray.
  • Scoop a rounded tablespoon of the cookie crumb mixture into the cup portion of a cupcake pan.
  • Using your fingers, press mixture into the bottom and up the sides of each cup.
  • Bake for 7 minutes until crusts are slightly puffy. Remove from oven. Use a tablespoon to press the centers down. Bake 2 more minutes.
  • Remove from oven and allow to cool completely.
  • Use a shap knife to gently loosen the crust from the cupcake wrapper and remove.

Peanut Butter Filling

  • Whip ½ cup of heavy cream in a medium chilled mixing bowl until soft peaks form.
  • In a separate bowl, beat the peanut butter, cream cheese, confectioners' sugar, and ½ tsp. of vanilla extract until smooth and fluffy; approximately 2 minutes.
  • Add the whipped cream to the above mixture and beat on medium speed until just combined.
  • Transfer filling to a piping bag with tip and fill each crust generously.
  • Chill 30 minutes.

Chocolate Whipped Cream

  • Combine remaining ½ cup heavy cream, 1 tbsp. granualted sugar, ¼ tsp. vanilla, and the cocoa powder in a chilled medium bowl. Whip until soft peaks form.
  • Top each mini peanut butter pie with a spoonful of chocolate cream. Alternatively, use a piping bag and pipe on the topping.
  • Top pies with chocolate hearts, mini M&M's, mini peanut butter cups - anything your heart desires!


  • I always chill both my mixing bowl and beaters in the freezer for about 10 minutes before whipping cream. The peaks always form perfectly and quickly using this tip. 
  • Chocolate flavored animal crackers work great for this recipe but any chocolate cookie would work well.
  • To avoid the baking portion of this recipe altogether, you could simply use a chocolate cookie, such as Oreos, for the base.


Calories: 212kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 121mg | Potassium: 108mg | Fiber: 1g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg