Easy, no-bake peanut butter pie dessert shooters! This peanut butter pie filling sits atop a silky chocolate ganache and an Oreo cookie crust, served individually in disposable shot glasses for a simple, crowd-pleasing treat.
I love sharing shot-glass desserts. They’re adorable, portable, and quick to assemble—no wonder they’re among the most popular desserts on my site.
These peanut butter pie dessert shooters were the very first dessert shooters I posted and inspired many of the other mini desserts on my site. Over the years I’ve refined the presentation and updated the photos so the recipe looks as good as it tastes.
The filling combines cream cheese and creamy peanut butter, lightened with Cool Whip (or homemade whipped cream if you prefer). For the chocolate layer I made a simple ganache from semisweet chocolate chips and heavy cream—smooth and rich. If you’d rather, you can omit the ganache and swirl hot fudge inside the glasses instead; both options are delicious.
For a prettier finish I often add a little extra Cool Whip on top, but that’s optional. The extra dollop makes each shooter look especially inviting.
I brought these to my grandmother’s recently and they were a hit—easy to eat, perfectly portioned, and hard to resist (most guests grabbed more than one!).
Enjoy!
Peanut Butter Pie Dessert Shooters
Ingredients
Crusts
- 13 Oreo cookies
- 2 Tablespoons (28 g) butter, melted
Chocolate Layer (optional)
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (118 ml) heavy cream
Peanut Butter Filling
- 12 oz (340 g) cream cheese, softened
- 1½ cups (375 g) creamy peanut butter
- 1 tsp (5 ml) vanilla extract
- 2 cups (250 g) powdered sugar
- 12 oz thawed Cool Whip topping + additional 4 oz for topping (about 4.5–5 cups total)
Instructions
- Crush 10 Oreo cookies in a food processor into fine crumbs. Reserve 2 tablespoons of crumbs to sprinkle on top later.
- Add melted butter to the crumbs and pulse until combined. Press about 1 teaspoon of the crumb mixture into the bottom of each 2 oz shot glass; set glasses aside.
- Chocolate layer: Combine chocolate chips and heavy cream in a small saucepan over medium-low heat. Stir frequently until the chocolate melts and the mixture is smooth. Remove from heat and let sit 5 minutes. Spoon a thin layer (about 1–2 tablespoons) of ganache into each shot glass. Set aside while you make the filling.
- Peanut butter filling: In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat together cream cheese and peanut butter until smooth. Add vanilla.
- Gradually add powdered sugar, scraping the bowl as needed, until fully incorporated.
- With the mixer on low, gently fold in the Cool Whip until the mixture is light and uniform.
- Transfer the filling to a large resealable plastic bag and snip about a 1″ corner off, or use a piping bag. Pipe the peanut butter filling over the chocolate layer, filling each shot glass just below the rim.
- Spoon remaining Cool Whip on top if desired and sprinkle with the reserved cookie crumbs. Refrigerate in an airtight container until ready to serve.
Nutrition
Serving: 1 shooter • Calories: 187 kcal • Carbohydrates: 19 g • Protein: 2 g • Fat: 12 g • Saturated Fat: 7 g • Cholesterol: 25 mg • Sodium: 87 mg • Fiber: 1 g • Sugar: 16 g
Nutrition information is approximate.
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