Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon melted butter
- 1 cup heavy whipping cream
- 6 ounces cream cheese, room temperature
- 1 cup smooth peanut butter
- 1 cup confectioners' powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine cookie crumbs, melted butter, and 1 tablespoon granulated sugar in a bowl. Stir until just combined.
- Spray cupcake pan with baking spray on the cup portions only.
- Scoop a rounded tablespoon of the cookie crumb mixture into each cupcake pan cup and press to form a crust.
- Bake crusts for 5 to 7 minutes until set; remove and cool completely.
- Whip 1/2 cup heavy whipping cream in a chilled bowl until soft peaks form.
- In another bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy (about 2 minutes).
- Gently fold whipped cream into the peanut butter mixture until just combined.
- Transfer filling to a piping bag and fill each chocolate crust generously.
- Chill pies in the refrigerator for at least 30 minutes before serving.
Notes
Use cream cheese at room temperature for smooth filling. For a lighter texture, fold in whipped cream gently. Chill well for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg