These No Bake Skinny Peanut Butter Pie Cupcakes are proof that I was meant to be happy. I double up on Peanut Butter flavor with a Nutter Butter cookie crust. But, I keep it light with simple swaps on a few, typically heavy, ingredients. The result is a crunchy, thick crust with whipped peanut butter filling. This comes together super quick and gives your oven a chance to rest in the corner and think about what’s it’s done. BEHOLD:
I’ve already shared my preference for a high crust to filling ratio. That is all the more true when we’re talking cookie crust. I’ve been known to eat cookie crust off of a piece of cheesecake and never touch the filling. That’s how much I love cookie crust. So, before you think that tall crust is some optical illusion, I present, the proof:
The filling for this No Bake Skinny Peanut Butter Pie was slightly adapted from Skinny Taste. Other than changing the ratios a bit, I amped up the peanut butter with a homemade crust, and took sharing out of the question with individual portions. I do NOT, and WILL NOT, share my peanut butter desserts.
Luckily, I can enjoy these individual No Bake Skinny Peanut Butter Pie cupcakes without the guilt. Personally, I like to keep them in the freezer. This way they taste like ice cream pies and also take a little longer to eat. But, they are also light and airy from the fridge, they just might stick a little more to the liners. But, that’s what licking is for!
- 18 Nutter Butter Cookies (you can use Oreos if you prefer a little chocolate)
- 2 tablespoons unsalted butter (melted)
- 6 ounces 1/3 less-fat cream cheese (or fat-free)*
- 1/3 cup powdered confectioner's sugar
- 1/3 cup peanut butter (or reconstituted PB powder)*
- 8 ounce container frozen whipped topping (I use Cool Whip Lite or Truwhip, for a natural alternative)
- 2 tablespoons mini chocolate chips (divided)
Prepare a muffin tin by lining 12 spaces with foil cupcake liners.
Pulse cookies in food processor until fully crumbled. Stir in melted butter and then evenly divide the cookie crumbs into the cupcake liners (about 2 tablespoons per liner). Press the crumbs down so it forms a solid crust that comes up the sides of the liners slightly. Refrigerate for 15-20 minutes to help solidify.
Meanwhile, in a medium bowl or stand mixer, beat cream cheese and sugar until smooth. Then, add the peanut butter and beat again until fully incorporated.
In three batches, fold the whipped topping into the peanut butter mixture.
Evenly divide the mixture into the 12 cupcake liners (about 3 tablespoons each). Top each with 1/2 teaspoon mini chocolate chips.
Refrigerate for at least 20-30 minutes before serving. Or, you can freeze for an icier treat!
*There are many ways to lighten this up even further, like using fat free cream cheese or powdered peanut butter products. I include these suggestions, but the recipe as stated is what I find tastes the most delicious. So, those substitutions may alter the (still good, but different) taste and definitely the nutrition info.
For each individual pie: Calories 224 ~ Total Fat 14 g ~ Saturated Fat 5 g ~ Trans Fat 0 g ~ Cholesterol 14 mg ~ Sodium 180 mg ~ Potassium 71 mg ~ Total Carbohydrate 24 g ~ Dietary Fiber 1 g ~ Sugars 12 g ~ Protein 4 g