These Chocolate Peanut Butter Dessert Cups are the ultimate no-bake treat that combines the best of both worlds—rich, creamy peanut butter and the irresistible crunch of Oreo cookie crumbs. With a simple yet delicious combination of ingredients, this recipe is perfect for satisfying your sweet cravings in no time. The addition of Reese’s minis on top adds an extra burst of peanut butter goodness, making each bite a delightful indulgence.

Why You’ll Love This Recipe

If you’re a fan of peanut butter and chocolate, you’re in for a treat! These dessert cups are not only quick and easy to make, but they are also incredibly tasty. The Oreo crust adds a satisfying crunch, while the smooth, creamy peanut butter filling is rich and flavorful. The Reese’s minis on top take it to the next level, providing a familiar and beloved peanut butter-chocolate combination. Perfect for parties, gatherings, or a sweet snack, these dessert cups are a guaranteed crowd-pleaser! Chocolate Peanut Butter Dessert Cups

Ingredients

2 cups crushed Oreo cookie crumbs (with cream)
¼ cup salted butter, melted and cooled
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter (Reese’s brand recommended)
1 ½ cups cold heavy whipping cream
1 teaspoon pure vanilla extract
Chocolate sauce, for drizzling
28 Reese’s peanut butter minis (2 per cup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small mixing bowl, add the crushed Oreo cookie crumbs. Pour the melted butter over the crumbs and stir until the crumbs are fully coated.
Add 2 teaspoons of the buttered crumbs into each of the portion cups. Use a spoon or another cup to press down the crumbs to form a base layer.
Using a stand mixer with a wire whisk attachment or a handheld mixer, beat the softened cream cheese and powdered sugar on medium speed for 1–1 ½ minutes until smooth. Scrape down the sides as needed to ensure no clumps remain.
Add the peanut butter to the cream cheese mixture and continue mixing until smooth.
Pour in the cold heavy cream and vanilla extract, and mix for another 2–3 minutes until the mixture thickens enough to hold its shape when piped.
Transfer the peanut butter filling into a disposable piping bag (or a Ziploc bag with a snipped corner). Pipe the filling over the cookie crust in each cup, filling them about ¾ full.
Drizzle chocolate sauce in a zigzag pattern across the top of the peanut butter filling.
Place a Reese’s peanut butter mini on top of the chocolate drizzle in each cup.
Cover the cups with lids and refrigerate until ready to serve.

Servings and Timing

Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 25 minutes
Servings: 28 cups
Calories: 320 kcal per serving

Variations

Swap the Oreos: If you want a different flavor for the crust, try using chocolate graham cracker crumbs or even Nilla wafers for a lighter, less intense flavor.
Add nuts: For extra crunch, add crushed peanuts or chopped almonds to the peanut butter filling or as a topping.
Dark chocolate drizzle: If you prefer a richer chocolate flavor, swap the regular chocolate sauce for dark chocolate sauce or ganache.

Storage/Reheating

Storage: Keep the dessert cups refrigerated in an airtight container for up to 4-5 days. This dessert is best served cold.
Reheating: Since this is a no-bake dessert, there’s no need for reheating. Simply take the cups out of the fridge when you’re ready to enjoy!

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a little texture in your filling.

2. Can I make these dessert cups ahead of time?

Absolutely! These dessert cups can be made up to 24 hours in advance. Just store them in the fridge until you’re ready to serve.

3. Can I use regular butter instead of salted butter?

You can use unsalted butter if you prefer. Just be sure to add a pinch of salt to the cookie crust mixture to balance the flavors.

4. Can I substitute the heavy whipping cream with something else?

For the best results, it’s recommended to use heavy whipping cream, but you could try using whipped topping if you’re looking for a lighter alternative.

5. How do I make the crust without a mixer?

You can crush the Oreos in a zip-top bag with a rolling pin or use a food processor. Then, simply stir in the melted butter by hand.

6. Can I freeze these dessert cups?

Yes, you can freeze these dessert cups. Just cover them with plastic wrap and place them in an airtight container. Let them thaw in the fridge before serving.

7. Can I add chocolate chips to the peanut butter filling?

Yes, adding mini chocolate chips to the peanut butter filling will give it extra texture and a richer chocolate flavor.

8. Do I have to use Reese’s peanut butter minis?

No, you can use any small peanut butter cups or even regular-sized ones cut in half.

9. Can I use a different type of cookie for the crust?

Yes, any cookie with a crunchy texture like graham crackers or even chocolate chip cookies can work well for the crust.

10. How do I get the filling to pipe smoothly?

Ensure that your heavy cream is cold and that you mix the filling until it thickens enough to hold its shape. If it’s too soft, refrigerate the filling for a few minutes before piping.

Conclusion

These Chocolate Peanut Butter Dessert Cups are the perfect treat for any occasion. The crunchy Oreo base, creamy peanut butter filling, and the irresistible Reese’s minis on top create a flavor combination that’s impossible to resist. Best of all, they’re no-bake, making them easy to prepare and great for busy days when you want a delicious, satisfying dessert without spending too much time in the kitchen.