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.
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.
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.
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.
Refrigerate for at least 2 hours, or until set. (Can be chilled overnight.)
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.
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.
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
Drink: Cold brew coffee, milk stout, or almond milk
After: Fresh berries or a mini espresso
Occasion: Date night, potluck, freezer stash treat!
6 servings