These decadent layered desserts feature a buttery cookie crumb base , a fluffy peanut butter cheesecake filling , and a dark chocolate ganache topping . Each portion is served in a cup or jar—ideal for parties, picnics, or portion-controlled treats that feel like mini pies.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 2 hrs 20 mins
For the Crust
1 ¼ cups crushed chocolate cookies (like Oreos or chocolate graham crackers)
¼ cup unsalted butter, melted
Pinch of salt
For the Peanut Butter Cheesecake Filling
8 oz cream cheese, softened
½ cup creamy peanut butter (not natural-style)
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, cold
For the Chocolate Ganache Topping
½ cup heavy cream
½ cup dark or semi-sweet chocolate chips
Pinch of sea salt (optional)
Optional Garnish
Chopped roasted peanuts
Mini chocolate chips
Flaky sea salt
Whipped cream or shaved chocolate
Make the Crust
1
In a bowl, combine crushed cookies , melted butter , and a pinch of salt. Mix until texture resembles wet sand.
Spoon about 2 tablespoons into the bottom of each serving cup or jar.
Press lightly with a spoon or the bottom of a shot glass to compact.
Chill while preparing the filling.
Make the Peanut Butter Cheesecake Filling
2
In a mixing bowl, beat together cream cheese , peanut butter , powdered sugar , and vanilla until smooth and creamy.
In a separate bowl, whip heavy cream until medium-stiff peaks form.
Gently fold whipped cream into the peanut butter mixture until fully incorporated and airy.
Pipe or spoon the filling on top of the crusts, leaving room for the ganache.
Smooth tops with a spatula or the back of a spoon.
Make the Ganache Topping
3
Heat ½ cup cream just to a simmer, then pour over chocolate chips in a bowl.
Let sit for 2 minutes, then stir until smooth and glossy.
Spoon 1–2 teaspoons over each cheesecake cup.
Tap gently to level the surface.
Chill
Garnish & Serve
5
Before serving, top with chopped peanuts , mini chips , or a pinch of flaky sea salt for contrast.
Serve chilled with a small spoon and big smile.
Tips for Success
6
Use brick-style cream cheese , not spreadable.
Make sure peanut butter is not too oily or runny (avoid natural types unless well mixed).
Want extra crunch? Add crushed pretzels to the crust layer.
Variations
7
Use almond butter or Nutella instead of peanut butter
Make vegan by using dairy-free cream cheese, coconut whipped cream, and vegan chocolate
Turn into a full pie by pressing the crust into a pie dish and layering as usual
Suggested Pairings
8
Drink: Cold brew coffee, milk stout, or almond milk
After: Fresh berries or a mini espresso
Occasion: Date night, potluck, freezer stash treat!
Ingredients For the Crust
1 ¼ cups crushed chocolate cookies (like Oreos or chocolate graham crackers)
¼ cup unsalted butter, melted
Pinch of salt
For the Peanut Butter Cheesecake Filling
8 oz cream cheese, softened
½ cup creamy peanut butter (not natural-style)
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, cold
For the Chocolate Ganache Topping
½ cup heavy cream
½ cup dark or semi-sweet chocolate chips
Pinch of sea salt (optional)
Optional Garnish
Chopped roasted peanuts
Mini chocolate chips
Flaky sea salt
Whipped cream or shaved chocolate
Directions Make the Crust
1
In a bowl, combine crushed cookies , melted butter , and a pinch of salt. Mix until texture resembles wet sand.
Spoon about 2 tablespoons into the bottom of each serving cup or jar.
Press lightly with a spoon or the bottom of a shot glass to compact.
Chill while preparing the filling.
Make the Peanut Butter Cheesecake Filling
2
In a mixing bowl, beat together cream cheese , peanut butter , powdered sugar , and vanilla until smooth and creamy.
In a separate bowl, whip heavy cream until medium-stiff peaks form.
Gently fold whipped cream into the peanut butter mixture until fully incorporated and airy.
Pipe or spoon the filling on top of the crusts, leaving room for the ganache.
Smooth tops with a spatula or the back of a spoon.
Make the Ganache Topping
3
Heat ½ cup cream just to a simmer, then pour over chocolate chips in a bowl.
Let sit for 2 minutes, then stir until smooth and glossy.
Spoon 1–2 teaspoons over each cheesecake cup.
Tap gently to level the surface.
Chill
Garnish & Serve
5
Before serving, top with chopped peanuts , mini chips , or a pinch of flaky sea salt for contrast.
Serve chilled with a small spoon and big smile.
Tips for Success
6
Use brick-style cream cheese , not spreadable.
Make sure peanut butter is not too oily or runny (avoid natural types unless well mixed).
Want extra crunch? Add crushed pretzels to the crust layer.
Variations
7
Use almond butter or Nutella instead of peanut butter
Make vegan by using dairy-free cream cheese, coconut whipped cream, and vegan chocolate
Turn into a full pie by pressing the crust into a pie dish and layering as usual
Suggested Pairings
8
Drink: Cold brew coffee, milk stout, or almond milk
After: Fresh berries or a mini espresso
Occasion: Date night, potluck, freezer stash treat!
No-Bake Peanut Butter Cheesecake Cups
Visited 1 times, 1 visit(s) today