Frozen Peanut Butter Cream Cups
Indulge your sweet tooth with these irresistibly creamy Frozen Peanut Butter Cream Cups, a no-bake dessert that’s as easy to whip up as it is decadent. With layers of buttery graham cracker crust, a luscious whipped peanut butter filling, and a silky topping of melted chocolate, these frozen treats deliver the perfect balance of texture and flavor in every bite. Ready in just 25 minutes (plus freezing time), they make an ideal make-ahead dessert for parties or a satisfying snack to keep in the freezer. Featuring simple pantry staples like creamy peanut butter, powdered sugar, and chocolate chips, these cups are a dreamy combination of sweet and salty, with a touch of crunch. Perfect for peanut butter lovers, this easy recipe promises pure dessert bliss while being freezer-friendly and effortlessly shareable.
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Recipe Information
Ingredients
- 1 cup Crushed graham crackers
- 3 tablespoons Unsalted butter, melted
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Coconut oil (optional)
Instructions
Prepare a standard 12-cup muffin tin by lining it with cupcake liners.
In a medium bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it down firmly to form a base.
In a large mixing bowl, whisk together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
In a chilled bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined. Try not to deflate the whipped cream.
Spoon about 2-3 tablespoons of the peanut butter cream mixture over the graham cracker crust in each cupcake liner, smoothing the tops with the back of a spoon or spatula.
Place the muffin tin in the freezer and allow the cups to firm up for about 1 hour.
In a microwave-safe bowl, heat the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between, until fully melted and smooth.
Remove the frozen cups from the freezer and spoon a thin layer of melted chocolate over each one, spreading it evenly to cover the surface.
Return the muffin tin to the freezer for another 15 minutes or until the chocolate is fully set.
Once ready, remove the Frozen Peanut Butter Cream Cups from the liners and serve immediately. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 265.7 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
