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Peanut Butter Pie Shooters

A creamy, no-bake peanut butter dessert with an Oreo crumb crust, perfect for parties and gatherings.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Dessert, Party
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup creamy peanut butter Choose smooth peanut butter for best results.
  • 8 ounces cream cheese Use room temperature for easier mixing.
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar Adjust to taste.
  • 1/4 cup heavy whipping cream Chilled for better texture.
Crust Ingredients
  • 16 cookies Oreos, crushed Alternative options include graham crackers or pretzels.
  • 5 tablespoons melted butter
  • sea salt for sprinkling Optional, enhances flavor.

Method
 

Preparation
  1. Beat cream cheese and peanut butter until smooth.
  2. Add sweetened condensed milk and vanilla, and beat until smooth and creamy.
  3. Add powdered sugar and beat until the mixture thickens slightly.
  4. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until fluffy.
  5. Refrigerate mixture until ready to serve.
Crust Assembly
  1. Stir melted butter in with crushed Oreos.
  2. Press 1 teaspoon of the crumbs into the bottoms of dessert shooter cups.
Filling Assembly
  1. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups on top of the crumbs.
  2. Sprinkle the tops with another 1/2 teaspoon of crumbs and lightly sprinkle with sea salt if desired.
  3. Refrigerate until ready to serve.

Notes

Store assembled shooter cups in the refrigerator for up to 4 days. Keep covered to maintain texture.