Mini Peanut Butter Pies
Mini Peanut Butter Pies are sinfully rich. They have a peanut butter cheesecake filling on top of a chocolatey crust that is just downright delicious. This recipe is surprisingly easy to make, but will make you feel like you are indulging in the most luxurious dessert.
A recipe from
Maria Arnold
Ingredients
Yields 24 servings
- 2 cups Oreo cookie crumbs
- 2 tablespoons unsalted butter ((melted))
- 8 ounces cream cheese ((softened))
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Method
10 steps
- 1
Chocolate Crust
- 2
Preheat the oven to 350°F.
- 3
Combine Oreo cookie crumbs and butter, mix well. Press into the bottom of a mini cheesecake pan or a muffin pan (use paper liners if using a muffin pan.). Bake for 10 minutes.
- 4
Peanut Butter Filling
- 5
Meanwhile, in a medium mixing bowl, beat together the cream cheese and peanut butter until smooth. Slowly mix in the powdered sugar and vanilla extract. Set aside.
- 6
In a small mixing bowl, whip heavy cream just until stiff peaks form. Do not over whip.
- 7
Fold together peanut butter mixture and heavy whipping cream until just incorporated.
- 8
Spoon peanut butter mixture onto the Oreo cookie crust, filling each cup all the way.
- 9
Chill in the refrigerator for at least 6 hours or freeze for 3 hours.
- 10
Garnish with chopped Reese’s, chocolate syrup, melted peanut butter and/or whipped cream.
From the family
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