No-Bake Chocolate Peanut Butter Cheesecake Cups
Make simple, rich, no-bake cheesecake cups featuring a chocolate and peanut butter flavor profile with a crumbly crust.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 8 servings
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (like Oreos)
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup chocolate chips, for topping
Instructions
- Combine the chocolate cookie crumbs and melted butter in a bowl. Press about 1 tablespoon of the mixture into the bottom of 8 standard muffin cups lined with paper liners. Place the cups in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese, peanut butter, and powdered sugar until smooth. Mix in the vanilla extract.
- In a separate, clean bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Spoon or pipe the filling evenly over the chilled crusts in the muffin cups.
- Refrigerate the cups for at least 4 hours, or until firm.
- Before serving, top each cup with a few chocolate chips. Remove the paper liner before eating.
Notes
- You can use graham cracker crumbs mixed with 1 tablespoon of cocoa powder for a different crust flavor.
- For easier removal, chill the cups overnight.
- If you do not have paper liners, lightly grease the muffin tin cups before pressing in the crust.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 25
- Sodium: 250
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 9
- Cholesterol: 55