No-Bake Chocolate Peanut Butter Dessert Cups
- Total Time25 minutes
- Yield14 dessert cup 1x
- DietGluten Free
Creamy, no-bake chocolate peanut butter dessert cups layered with Oreo cookie crust, whipped peanut butter mousse, and a sweet candy topping. Perfect for parties, school lunches, or any peanut butter lover craving!
Ingredients
Scale
- 2 cups crushed Oreo cookie crumbs (with filling)
- ¼ cup salted butter, melted and cooled
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter (like Reese’s or Jif)
- 1½ cups cold heavy whipping cream
- 1 tsp pure vanilla extract
- Chocolate sauce, for drizzling
- 28 Reese’s peanut butter minis (2 per cup)
Instructions
- In a bowl, mix Oreo crumbs with melted butter until fully coated. Add 2 tsp to each dessert cup and press down to form a crust.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add peanut butter and mix until creamy.
- Add cold heavy cream and vanilla. Beat 2–3 minutes until thick and fluffy.
- Transfer mousse to a piping bag. Pipe over cookie crust, filling each cup ¾ full.
- Drizzle with chocolate sauce and top with a Reese’s mini.
- Chill in the fridge at least 2 hours before serving.
Notes
- For best results, chill cream before whipping and use room temperature cream cheese.
- Make ahead up to 3 days in advance.
- For allergy-friendly swaps, use sunflower seed butter and GF cookies.
- Freeze undecorated cups for up to 1 month; thaw overnight and garnish before serving.
- Try topping with chopped nuts, crushed pretzels, or seasonal candy!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 325 kcal
- Sugar: 21g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg