Ingredients
Equipment
Method
- Step 1: Prepare the Graham Cracker Crust. In a medium bowl, stir together graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a lined muffin tin or mini pie pans using the back of a spoon or small cup. Refrigerate the crusts while preparing the filling.
- Step 2: Make the Peanut Butter Filling. In a large mixing bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until creamy and fully combined. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Step 3: Fill the Crusts. Spoon or pipe the peanut butter filling into the chilled crusts, smoothing the tops. Return to the fridge while preparing the ganache.
- Step 4: Prepare the Chocolate Ganache. Place the chocolate chips in a heat-safe bowl. Heat 1/2 cup heavy cream until steaming but not boiling, then pour over the chocolate chips. Let sit 1–2 minutes, then stir until glossy and smooth.
- Step 5: Top the Mini Pies. Spoon the chocolate ganache over each mini pie, spreading to the edges. While the ganache is soft, sprinkle with extra chocolate chips. Refrigerate at least 2 hours, or until fully set and ready to enjoy.
Notes
Swap graham crackers for Oreos or vanilla wafers, or peanut butter for another nut butter. For a gluten-free version, use gluten-free graham crackers. Top with chopped peanuts or mini peanut butter cups for extra flair. Store in an airtight container in the fridge up to 5 days, or freeze (without ganache) for longer storage. Best made ahead—the flavor improves overnight!