Chocolate Peanut Butter Dessert Cups – Easy No-Bake Treat!

If you’re a fan of chocolate and peanut butter (who isn’t?), these No-Bake Chocolate Peanut Butter Dessert Cups are about to become your go-to sweet treat. With layers of buttery chocolate cookie crust, fluffy peanut butter filling, and a smooth chocolate ganache topping, every bite is a little piece of dessert heaven. And the best part? No oven required.

These cups are perfect for everything from casual gatherings to holiday trays to a simple indulgence on a quiet night in. They’re easy to make ahead, serve beautifully in individual portions, and have that irresistible balance of sweet, salty, creamy, and crunchy that keeps everyone coming back for more.

I started making these when I needed a quick dessert for a dinner party and didn’t want to deal with the oven. A quick glance in the pantry revealed peanut butter, cream cheese, and a pack of Oreos—and the rest came together from there. Now, I keep this recipe in my regular rotation, especially in the warmer months when I’d rather keep the kitchen cool.

Let’s jump into Part 1 of this incredibly simple, ultra-satisfying recipe, starting with the base: that rich, buttery chocolate cookie crust.

Ingredients You’ll Need

For the Crust:

• 1½ cups (150 g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
• 5 tablespoons (70 g) unsalted butter, melted

For the Peanut Butter Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup (120 g) creamy peanut butter
• ¾ cup (90 g) powdered sugar
• 1 teaspoon vanilla extract
• ½ cup (120 ml) heavy cream, cold

For the Chocolate Ganache Topping:

• 4 oz (115 g) semisweet chocolate, chopped
• ⅓ cup (80 ml) heavy cream
• Pinch of salt

Optional Garnish:

• Mini peanut butter cups, chopped
• Sea salt flakes
• Chocolate shavings

STEP 1: Prep Your Cups

Start by lining a 12-cup muffin tin with paper cupcake liners or using silicone muffin molds. These liners make it easy to remove and serve the cups—and they give the dessert a polished, individual presentation.

If you’re using silicone molds, you can skip liners entirely and pop the dessert cups out once they’ve chilled.

STEP 2: Make the Crust

In a medium bowl, combine 1½ cups chocolate cookie crumbs with 5 tablespoons melted butter. Stir well until all the crumbs are evenly coated and resemble wet sand. You can crush your cookies in a food processor or place them in a zip-top bag and smash with a rolling pin.

You can use Oreos (with the filling) or chocolate graham crackers—both work great here.

STEP 3: Press the Crust

Divide the cookie crumb mixture evenly among the 12 prepared cups, using about 2 tablespoons per cup. Press the mixture firmly into the bottom of each liner using the back of a spoon or the bottom of a small measuring cup.

Place the pan in the refrigerator to chill while you prepare the filling. This helps the crust firm up and stay crisp once the filling is added.

STEP 4: Beat the Base

In a large mixing bowl, combine:

• 8 oz softened cream cheese
• ½ cup creamy peanut butter
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Beat on medium speed with a hand mixer or stand mixer for about 2 minutes, or until the mixture is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

This filling is rich but light, with just the right balance of sweetness and peanut butter flavor.

STEP 5: Whip the Cream

In a separate chilled bowl, pour in ½ cup cold heavy cream and whip to stiff peaks using a clean whisk or mixer. The whipped cream helps lighten the filling and gives it that mousse-like texture you’re going to love.

For best results, make sure the cream is very cold, and chill your mixing bowl ahead of time if possible.

No-Bake Chocolate Peanut Butter Dessert Cups: Fold, Fill, and Top with Ganache

Now that you’ve got your creamy peanut butter base and perfectly whipped cream ready, it’s time to bring everything together and finish building these no-bake dessert cups. The next few steps are all about layering—first with the luscious peanut butter filling, then topping it off with a smooth, rich chocolate ganache that makes this dessert feel extra special.

The beauty of this recipe is that each layer complements the other perfectly: a crunchy cookie base, fluffy peanut butter center, and that glossy, melt-in-your-mouth chocolate topping. Let’s keep going and put it all together.

STEP 6: Fold & Fill

Gently fold the whipped cream into the peanut butter mixture using a spatula. Take your time here—folding slowly keeps the filling light and airy. You want the mixture to be fully combined with no visible streaks, but be careful not to deflate the whipped cream too much.

Once your filling is smooth and uniform, divide it among the 12 chilled crusts. You can use a spoon, cookie scoop, or piping bag to make the process neat and easy. Fill each cup nearly to the top, smoothing out the surface with the back of a spoon or spatula.

Return the tray to the refrigerator while you prepare the ganache topping.

STEP 7: Prepare the Ganache

Place 4 oz chopped semisweet chocolate in a heatproof bowl. You can use a good-quality chocolate bar or chocolate chips—just make sure it’s chopped small enough to melt quickly.

In a small saucepan, heat ⅓ cup heavy cream over medium heat until it just begins to simmer. Don’t let it boil—once you see tiny bubbles around the edges, it’s ready.

Pour the hot cream over the chopped chocolate, add a pinch of salt, and let it sit undisturbed for 1 minute. Then whisk until smooth and glossy. The heat from the cream will melt the chocolate into a silky ganache that’s perfect for topping the cups.

If your ganache seems too thick, you can stir in a splash of warm cream to loosen it slightly.

STEP 8: Top the Cups

Remove the filled cups from the fridge. Spoon about 1 tablespoon of ganache onto the top of each cup, letting it gently spread toward the edges. There’s no need to fully cover the filling unless you want to—just a generous spoonful adds a gorgeous chocolate finish.

The contrast of the dark ganache over the pale peanut butter filling makes these dessert cups look just as good as they taste.

STEP 9: Chill to Set

Place the completed dessert cups back into the refrigerator for at least 2 hours, or overnight if you’re making them ahead. This chilling time allows the peanut butter layer to firm up and the ganache to set to the perfect consistency.

Once chilled, they’re easy to serve straight from the fridge—and even easier to enjoy.

STEP 10: Garnish & Serve

Just before serving, add your favorite finishing touches. Here are a few ideas to take these dessert cups to the next level:

• Chopped mini peanut butter cups for extra peanut butter-chocolate goodness
• A sprinkle of sea salt flakes for a sweet-salty contrast
• Chocolate shavings or a dusting of cocoa powder for a classic look

You can get creative here or keep it simple—either way, these no-bake dessert cups are sure to impress.

No-Bake Chocolate Peanut Butter Dessert Cups: FAQs and Final Thoughts

You’ve chilled, layered, and topped your way to the ultimate no-bake indulgence. These Chocolate Peanut Butter Dessert Cups are rich, creamy, and so easy to love. Whether you’re making them for a party, a holiday tray, or just because you need something sweet and satisfying, they’re a guaranteed hit.

Before you dive in, let’s take a quick look at some frequently asked questions to help you get the most out of this recipe—plus a few ideas if you want to change things up next time.

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

Yes, absolutely! These are perfect for making ahead. They hold up well in the fridge for up to 3 days, making them a great option for parties or weekly meal-prepped desserts. Just be sure to add any fresh garnishes (like sea salt or chocolate shavings) right before serving.

2. Can I freeze them?

You can! Freeze the assembled cups (without garnishes) in an airtight container or covered tray for up to 1 month. When ready to enjoy, thaw in the fridge overnight. The texture of the filling and ganache stays creamy, though they may be slightly firmer than fresh.

3. What kind of cookie crumbs work best for the crust?

Chocolate graham crackers or Oreo cookie crumbs (with or without the filling) both work well. You can also use chocolate wafer cookies. If you’re using sweetened cookies like Oreos, you may want to slightly reduce the butter or skip adding sugar.

4. Can I use Cool Whip instead of whipped cream?

Yes! If you’re short on time or prefer a shortcut, substitute the whipped cream with 1 cup of thawed Cool Whip. It will still have a light, creamy texture and blend beautifully with the peanut butter mixture.

5. Can I make this recipe in a pan instead of individual cups?

Definitely. Press the crust into an 8×8-inch baking dish, layer the peanut butter filling, and spread the ganache on top. Chill as directed, then slice into squares before serving. It’s just as delicious and perfect for potlucks or family-style desserts.

6. What other toppings could I try?

Get creative! Try:

• Crushed pretzels for a salty crunch
• Chopped roasted peanuts
• Drizzle of caramel or extra peanut butter
• Mini chocolate chips or white chocolate shavings

Final Thoughts: Simple, Decadent, and Always a Hit

These No-Bake Chocolate Peanut Butter Dessert Cups are proof that you don’t need fancy techniques or a hot oven to create a show-stopping dessert. With just a few everyday ingredients, you get rich flavor, a perfect balance of textures, and beautiful individual servings that are made to impress.

They’re also easy to adapt—whether you want to make them gluten-free, add a different nut butter, or dress them up for a special occasion. The layers come together quickly, and the chilling time does all the work for you.

chilling time does all the work for you.

If you make these, I’d love to hear how they turned out. Did you try a different crust? Add a new topping? Drop a comment and share your twist on this no-bake favorite—and don’t be surprised if these little cups disappear fast. Enjoy!

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