No-bake Chocolate Peanut Butter Dessert Cups recipe pipes a thick mousse-like mixture on top of a buttery Oreo base. Filled with the classic flavors of your favorite Reese’s candy, these treats are made in disposable cups so they are perfect for your summer party or holiday celebrations!

a couple of Chocolate Peanut Butter Dessert Cups with Reese’s peanut butter cups package on the background.

Chocolate Peanut Butter Dessert Cups Recipe

Our easy Chocolate Peanut Butter Dessert Cups recipe creates a cool, creamy, crunchy combination with plenty of peanut butter chocolate flavor.

Prepared in portable plastic cups with a crunchy cookie crust, chocolate peanut butter dessert cup recipes resemble ones like a dirt cake cup, but rather than using pudding, a peanut butter filling sits on top. Make your dessert even more decadent with a drizzle of chocolate sauce and a mini Reese’s candy.

Chocolate Peanut Butter Dessert Cups Ingredients

Oreo cookies: You can substitute generic chocolate sandwich cookies for the Oreo brand. Do not use double stuff Oreo, just the regular version.
Salted butter: I recommend using salted butter in the crust layer as it helps to balance the sweetness; however, unsalted butter can also be used.
Cream cheese: Ensure the cream cheese is at room temperature before starting. Softened cream cheese is easier to mix with powdered sugar and will give you a smooth filling.
Powdered sugar: Sweetens and stabilizes the cream cheese mixture.
Creamy peanut butter: I used Reese’s brand but feel free to use your favorite traditional creamy peanut butter (JIF, Skippy, or Peter Pan) in this recipe. I do not suggest using “natural” peanut butter as it has more oils and will not yield the desired results for this recipe.
Heavy whipping cream: Heavy cream helps the peanut butter filling whip up and become light and fluffy.
Pure vanilla extract: I prefer the taste of pure vanilla extract, but imitation vanilla extract will work in a pinch.
Chocolate sauce: I used store-bought chocolate sauce to drizzle on top of my desserts. Feel free to melt and mix semi-sweet or milk chocolate chips with heavy cream to make a homemade chocolate ganache topping.
Reese’s peanut butter minis: If you can’t find mini peanut butter cups, you can use the regular size and cut them into smaller pieces. Or make my Homemade Peanut Butter Cups (they’re even better than Reese’s)!

See the recipe card for full information on ingredients and quantities.

scooped small amount of Chocolate Peanut Butter Dessert Cups using a spoon.

How to Make Chocolate Peanut Butter Dessert Cups

Coat The Crumbs: Combine the crushed cookie crumbs with melted and cooled butter and stir coat. Add and tamp down the buttered crumbs into the bottom of each cup.
Form The Filling: Beat together the cream cheese and the powdered sugar until smooth. Scrape down the sides, add the peanut butter and mix until smooth. Mix in the heavy cream and vanilla until thick.
Pipe The Peanut Butter: Pipe the peanut butter filling on top of the cookie crumbs, about ¾ full.
Decorate The Dessert: Drizzle with chocolate sauce and top with a mini peanut butter cup.
Serve: Cover and chill in the refrigerator until ready to serve. Enjoy!

Crusted oreos mixture at the bottom of the cups. Pipe the peanut butter filling on top of the cookie crumbs. Drizzle with chocolate sauce and top with a mini peanut butter cup.

Serving Suggestions

When serving your peanut butter cup desserts, don’t forget to provide spoons or mini dessert forks for easy eating!

Fill Your Cups: I used 2 ounce disposable cups that I found on Amazon.
Grab A Garnish: Sprinkle some chopped peanuts, Reese’s pieces, or crushed Nutter Butter cookies on top of each cup for added crunch and flavor.
Sprinkle with Sea Salt: A small pinch of sea salt on top of each cup enhances the flavors and adds a hint of sophistication.
Serve With a Sip: Chocolate and peanut butter are classic companions to milk or coffee, so offering either beverage alongside the dessert cups is a perfect pairing.
Display Your Dessert: I love the portability and pre-portioned size of preparing my chocolate and peanut butter in a cup. However, there are many other fun ways to display your dessert. Why not make multi-serving dessert in a pan, like my dirt cake, or assemble your treat in a glass trifle dish. Both will make a pretty presentation for a party, potluck, or picnic.

a couple dessert cups stacked on top of the table.

Tips & Variations

Crush The Cookies: If you want your Oreo cookies to have a fine crumb consistency, you can crush them in a blender or food processor, or you can place them in a Ziploc bag and crush them with a rolling pin. Make sure you crush the entire cookie, and do not remove the filling!
Transfer On A Tray: I like to line up my plastic cups on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
Use Other Oreos: Choose your favorite flavor or type of Oreo cookies. Chocolate creme Oreos, birthday cake Oreos, and peanut butter Oreos pair perfectly with the peanut butter mousse mixture. You can even substitute gluten free Oreo cookies for regular Oreo cookies.

How To Soften Cream Cheese

To soften, simply remove the package cream cheese from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.

Proper Storage

To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
To Freeze: You can freeze the covered cups for up to 1 month.

Chocolate Peanut Butter Dessert Cups stacked on the table.

Other Easy Peanut Butter Desserts

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Chocolate Peanut Butter Dessert Cups with a package of reese's behind it.

Reese Dessert Cups

Author — Jennifer Fishkind

Serves —

Chocolate Peanut Butter Dessert Cups take the classic Reese's candy flavors and fill them a creamy mousse-like mixture. Perfect for outdoor parties and potlucks.

Print Rate PinSave

Prep Time 25

Cook Time 0

Total Time 25

Ingredients

▢ 2 cups crushed Oreo cookie crumbs, with cream (you can substitute generic chocolate sandwich cookies for the Oreo brand)
▢ ¼ cup salted butter melted and cooled
▢ 8 ounces package cream cheese softened
▢ 1 cup powdered sugar
▢ 1 cup creamy peanut butter I used Reese’s brand
▢ 1½ cups cold heavy whipping cream
▢ 1 teaspoon pure vanilla extract
▢ Chocolate sauce for drizzling
▢ 28 Reese’s peanut butter minis You can add 2 peanut butter minis per cup – 56 peanut butter minis

Instructions

Add the crushed Oreo cookie crumbs to a small mixing bowl (3-4 cups) Pour the melted and cooled butter over the crushed cookies. Stir to completely coat the crumbs.
2 cups crushed Oreo cookie crumbs, with cream, ¼ cup salted butter
Add 2 teaspoons of the buttered crumbs to the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, beat together the softened cream cheese and the powdered sugar for 1 – 1 ½ minutes until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible) Be sure to use a silicone spatula to scrape down the sides of the mixer as you go.
8 ounces package cream cheese, 1 cup powdered sugar
Add the peanut butter to the cream cheese mixture and continue to mix until the mixture is smooth.
1 cup creamy peanut butter
Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped)
1½ cups cold heavy whipping cream, 1 teaspoon pure vanilla extract
Add the peanut butter filling to a disposable piping bag. (You can also use a gallon size ziplock with a corner snipped off)
Snip the end of the piping bag off. Squeeze the peanut butter filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.
Drizzle the chocolate sauce in a zigzag pattern across the top of the peanut butter filling. Place 1 of the peanut butter minis on top of the chocolate sauce layer. Top the cups with the lids and chill in the refrigerator until ready to serve. The dessert cups will keep in the refrigerator for up to 3 days. You can also freeze the cups for up to 1 month.
Chocolate sauce for drizzling, 28 Reese’s peanut butter minis

Jenn’s Notes

Storage:

To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
To Freeze: You can freeze the covered cups for up to 1 month.

Tips:

Crush The Cookies: You can crush your Oreo cookies in a blender or food processor if you want them to have a fine crumb consistency or you can place the cookies in a Ziploc bag and crush them with a rolling pin. Make sure you crush the entire cookie and do not remove the filling!
Transfer On A Tray: I like to line up my plastic cups on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
Use Other Oreos: Choose your favorite flavor or type of Oreo cookies. Chocolate creme Oreos, birthday cake Oreos, and peanut butter Oreos pair perfectly with the peanut butter mousse mixture. You can even substitute gluten free Oreo cookies for regular Oreo cookies.