Chocolate Peanut Butter Dessert Cups

A decadent, no-bake treat in individual servings—each cup features a buttery Oreo crust, creamy peanut butter filling, a drizzle of chocolate, and a mini Reese’s cup on top.

Why I’ll Love This Recipe

I love how easy these are—just 25 minutes to prep, and they’re ready to chill. They combine two of my favorite flavors—chocolate and peanut butter—in perfect harmony. Plus, the single-serve cups are ideal for parties or portion control.

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 (with cream filling)

• ¼ cup salted butter, melted and cooled

• 8 oz 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-oz) disposable portion cups with lids

directions

1. Mix Oreo crumbs with melted butter until fully combined.

2. Divide into the portion cups—about 2 teaspoons each—and press down firmly.

3. Beat the cream cheese and powdered sugar until smooth.

4. Mix in peanut butter until well combined.

5. Add heavy cream and vanilla; beat until the mixture thickens and holds its shape.

6. Fill piping bag (or zip-top bag) with filling and pipe into cups, filling about ¾ full.

7. Drizzle chocolate sauce on top, then add a Reese’s mini to each cup.

8. Cover with lids and chill in the fridge until firm.

Servings and timing

• Servings: 28 dessert cups

• Prep time: 25 minutes

• Total time: 25 minutes

Variations

• Swap Oreo crumbs for graham cracker crumbs or gluten-free alternatives.

• Use coconut oil or non-dairy margarine to make them dairy-free.

• Replace some powdered sugar with a sugar substitute for a less-sweet option.

• Try almond, cashew, or sunflower seed butter instead of peanut butter.

• Use half-and-half or milk instead of heavy cream for a lighter filling.

• Flavor enhancements like cinnamon or espresso powder add a fun twist.

• Customize the chocolate drizzle with dark, milk, or white chocolate—or add a spoonful of jam for PB&J cups.

storage/reheating

• Make-ahead: Store in the refrigerator with lids for up to 3 days.

• Freezer: Freeze for up to 1 month in an airtight container, then thaw in the fridge overnight or at room temperature for about 30 minutes.

FAQs

How can I make these gluten-free?

I can use gluten-free Oreo-style cookies or alternative gluten-free chocolate sandwich cookies to replace the regular Oreo crumbs.

What if I don’t have heavy cream?

I can substitute half-and-half or whole milk, though the filling will be lighter and less stable.

Can I skip the chocolate drizzle?

Yes. I can omit it or swap it for cooled hot fudge or melted chocolate chips.

Will natural peanut butter work?

Yes, but I need to stir well. The filling might be a bit thinner if excess oil isn't well incorporated.

Can I prepare these ahead of time?

Absolutely! I make them ahead—either fridge-chilled for short-term or frozen for longer storage. Just thaw before serving.

Conclusion

These chocolate peanut butter dessert cups are a delightful, effortless treat I turn to when craving something sweet and creamy. They’re perfect for gatherings, easy to customize, and keep well in the fridge or freezer. I can’t wait to whip up another batch!

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Chocolate Peanut Butter Dessert Cups

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• Author: Sue
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 28 dessert cups
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Decadent no-bake dessert cups featuring a buttery Oreo crust, creamy peanut butter filling, chocolate drizzle, and a Reese's mini on top—perfect for parties and portion control.

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Ingredients

• 2 cups crushed Oreo cookie crumbs (with cream filling)
• ¼ cup salted butter, melted and cooled
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 1½ cups cold heavy whipping cream
• 1 tsp pure vanilla extract
• Chocolate sauce, for drizzling
• 28 Reese’s peanut butter minis
• 28 (2-oz) disposable portion cups with lids

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Instructions

1. Mix Oreo crumbs with melted butter until fully combined.
2. Divide into the portion cups—about 2 teaspoons each—and press down firmly.
3. Beat the cream cheese and powdered sugar until smooth.
4. Mix in peanut butter until well combined.
5. Add heavy cream and vanilla; beat until the mixture thickens and holds its shape.
6. Fill piping bag (or zip-top bag) with filling and pipe into cups, filling about ¾ full.
7. Drizzle chocolate sauce on top, then add a Reese’s mini to each cup.
8. Cover with lids and chill in the fridge until firm.

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Notes

• Use gluten-free cookies for a gluten-free version.
• Use non-dairy alternatives for a dairy-free version.
• Substitute sugar with alternatives for a less-sweet option.
• Customize with different nut butters or flavor add-ins.
• Can be made ahead and stored in fridge or freezer.

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Nutrition

• Serving Size: 1 dessert cup
• Calories: 210
• Sugar: 12g
• Sodium: 140mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg