Here’s a delicious, no‑bake treat that combines creamy peanut butter and rich chocolate in cute, single‑serve cups.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet indulgent. The flavors of chocolate and peanut butter are always a winning pair, and making these in individual cups means they’re easy to serve and enjoy. Plus, it’s a make‑ahead dessert that holds up well in the fridge or freezer.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups crushed Oreo cookie crumbs (including the cream filling)
¼ cup salted butter, melted and cooled
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1½ cups cold heavy whipping cream
1 teaspoon pure vanilla extract
Chocolate sauce, for drizzling
28 Reese’s peanut butter minis
28 — 2‑ounce disposable portion or condiment cups with lids
directions
Gather and pre‑measure all ingredients. If your Oreo cookies are whole, pulse them in a food processor until they turn to fine crumbs.
In a small bowl, combine the crushed Oreo crumbs and melted cooled butter. Stir until all crumbs are coated with the butter.
Arrange your 28 portion cups on a tray or surface. Into each cup, add about 2 teaspoons of the buttered cookie crumb mixture. Press the crumbs flat into the bottoms of the cups (use a spoon or another portion cup to press them down).
In a mixing bowl (either with a stand mixer using the whisk attachment or a hand mixer), beat the softened cream cheese and powdered sugar together until smooth, about 1 to 1½ minutes. Scrape the bowl sides and bottom as needed.
Add the creamy peanut butter to the cream cheese mixture and mix until smooth and well combined.
Pour in the cold heavy whipping cream and the vanilla extract. Continue mixing for 2 to 3 minutes, until the mixture thickens and is pipeable (it should hold shape).
Transfer the peanut butter filling into a piping bag or a resealable plastic bag with the corner snipped off. Pipe or squeeze the filling into each cup on top of the crust, filling about ¾ of the way.
Drizzle chocolate sauce in a zigzag pattern over the tops of the peanut butter filling.
Place one Reese’s mini on top of each dessert cup. Cover each cup with its lid and refrigerate until ready to serve.
Servings and timing
Servings: 28
Prep time (no bake): 25 minutes
Total time: 25 minutes
Variations
Swap Oreo cookie crumbs with graham cracker crumbs or gluten‑free sandwich cookies.
Use dairy‑free margarine or melted coconut oil instead of butter for a non‑dairy version.
Substitute the creamy peanut butter with almond butter, cashew butter, or sunflower seed butter (flavor and texture will change).
Use dark chocolate, milk chocolate, or white chocolate sauce for drizzle.
Add a swirl of jam or fruit compote on top for a peanut butter & jelly twist.
Use mini muffin liners in a muffin tin instead of portion cups for a different presentation.
storage/reheating
Fridge: Store covered in the refrigerator for up to 3 days.
Freezer: Freeze for up to 1 month in airtight containers.
Serving after freezing: Thaw overnight in the refrigerator or let cups sit at room temperature about 30 minutes before serving.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Yes, but natural peanut butter has a thinner consistency and can separate. Stir it well before using. The filling may be softer and less stable.
Can I omit the chocolate sauce drizzle?
Absolutely. The chocolate sauce adds flavor and looks pretty, but you can skip it or replace it with melted chocolate, hot fudge (cooled), or even a dusting of cocoa powder.
Can I use homemade whipped cream instead of heavy whipping cream?
You could, but heavy whipping cream gives better structure. If using homemade, make sure it’s very cold and stiffly whipped before folding in.
Can these cups be served at room temperature?
They can be served at room temperature briefly, but they are best chilled. Removing them from the fridge 10–15 minutes before serving helps soften them slightly.
Can I make these ahead of time?
Yes — that’s one of my favorite things about this recipe. You can assemble them in advance, then keep them refrigerated or frozen until you’re ready to serve.
Conclusion
These Chocolate Peanut Butter Dessert Cups are a crowd‑pleasing, no‑bake dessert that’s easy to prepare and delightfully rich. I hope you enjoy making them as much as I do—and savor every bite of that creamy peanut butter and chocolate combination.
These no-bake Chocolate Peanut Butter Dessert Cups are creamy, rich, and perfectly portioned for individual servings. A crushed Oreo base is topped with a luscious peanut butter filling, chocolate drizzle, and a Reese’s mini for the ultimate indulgent treat.
Ingredients
2 cups crushed Oreo cookie crumbs (including the cream filling)
¼ cup salted butter, melted and cooled
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1½ cups cold heavy whipping cream
1 teaspoon pure vanilla extract
Chocolate sauce, for drizzling
28 Reese’s peanut butter minis
28 — 2‑ounce disposable portion or condiment cups with lids
Instructions
Gather and pre‑measure all ingredients. If using whole Oreo cookies, pulse them in a food processor until finely crushed.
In a small bowl, mix the crushed Oreo crumbs and melted butter until well combined.
Arrange 28 portion cups on a tray and spoon about 2 teaspoons of the cookie mixture into each cup. Press the crumbs flat to form a crust.
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth, about 1 to 1½ minutes.
Add peanut butter to the cream cheese mixture and mix until fully incorporated.
Pour in heavy cream and vanilla extract. Mix for 2 to 3 minutes until the mixture is thick and pipeable.
Transfer the peanut butter filling into a piping bag or resealable bag with the corner snipped off. Pipe the filling into each cup over the crust, filling about ¾ full.
Drizzle chocolate sauce over the top in a zigzag pattern.
Top each cup with one Reese’s mini. Cover with lids and refrigerate until ready to serve.
Notes
For a gluten-free version, use gluten-free sandwich cookies instead of Oreos.
These dessert cups freeze well; thaw before serving.
Natural peanut butter can be used but may result in a softer filling.
Optional: add a swirl of fruit compote for extra flavor.
Serve slightly chilled for the best texture and taste.
