These Peanut Butter Chocolate Parfaits have everything I love about dessert all in one little cup. Creamy peanut butter, chocolate cookies, Reese's cups, and hot fudge are layered together with no baking required. Does it get any better than that?
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Years ago, I went to the BlogHer Food conference in Austin, Texas, as a blogger ambassador for the American Dairy Association. I was helping at their booth, and they wanted me to bring something fun to share at the welcome reception.
I knew I wanted to use plenty of dairy in the recipe, so I went with cream cheese and whipping cream as my main milk ingredients. Then I added chocolate and peanut butter because, well, that's one of my favorite combinations!
These peanut butter fudge parfaits turned out to be such a fun mix of all my favorite things. I layered creamy peanut butter cheesecake mousse, cookie crumbs, Reese's cups, and hot fudge in each cup. They were a huge hit at the conference, and I've been making them ever since.
The best part is that they take about 20 minutes to make, and no baking is involved. Just layer everything into the cups, pop them in the fridge, and you have a chocolate peanut butter dessert ready whenever the cravings hit!
Why You'll Love Chocolate Peanut Butter Mini Parfaits
- Chocolate and peanut butter goodness. The creamy peanut butter filling, peanut butter cups, Oreo crumbs, and hot fudge make this one of those desserts where every layer is better than the last.
- No baking required! These parfaits come together in minutes, then chill in the fridge until you're ready to serve.
- Perfect for sharing. I love making these in little cups so everyone gets their own personal dessert. They are easy to make and always look so pretty.
Main Ingredients Needed
You only need a handful of simple ingredients to make these creamy peanut butter parfaits. Scroll down to the printable recipe card for the exact amounts.
- Chocolate Cream Filled Cookies: Oreos are my favorite, but any chocolate sandwich cookie works.
- Cream Cheese: Use full-fat cream cheese for the best texture. It adds such a rich, creamy base.
- Powdered Sugar: Sweetens the filling without adding any grittiness.
- Peanut Butter: I always use creamy peanut butter for the smoothest filling. You can use chunky peanut butter if you like bits of nuts in your mousse.
- Heavy Whipping Cream: This rich dairy product whips up light and fluffy. Keep it cold until you are ready to use it. You'll also use it in the whipped cream topping.
- Mini Peanut Butter Cups: I always buy the bag of unwrapped mini cups for these little parfaits, but honestly, any of the Reese's peanut butter cups will work since you will be cutting them up.
- Hot Fudge: Use your favorite brand of hot fudge sauce for the topping.
How To Make Peanut Butter Chocolate Parfaits
These mini parfaits are so easy to put together. Here's a quick look at the steps involved.
- Crush the cookies. Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs. Set aside a little bit for the garnish.
- Make the peanut butter filling. Beat the softened cream cheese, sugar, peanut butter, salt, and vanilla in a bowl until smooth and creamy.
- Whip the cream. Beat the heavy cream and powdered sugar in a chilled bowl until light and fluffy. Set some aside for the tops, then gently fold the rest into the peanut butter mixture. Stir in the chopped Reese's cups.
- Assemble the parfaits. Alternate layers of cookie crumbs and peanut butter filling in each cup. Top with hot fudge, then garnish with the reserved whipped cream, crumbs, and extra candies. Chill until ready to serve.
BruCrew Tips
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes before mixing. This will help the filling turn out smooth and creamy.
- Chill the bowl before whipping the cream. Place a metal bowl and wire whisk attachment in the freezer for at least 10 minutes. This helps the cream whip up faster and fluffier.
- Tap the cups between layers. A few gentle taps on the counter help the crumbs and filling settle into even layers.
- Warm the hot fudge slightly. Microwaving it for 10-15 seconds makes it easier to spoon on top without melting the filling underneath.
- Use a piping bag. Spoon the leftover whipped cream into a piping bag fitted with icing tip #1M to create pretty swirls.
Storing The Parfaits
Cover the parfaits with plastic wrap and then refrigerate for up to 3 days.
You can make them the night before, which gives the filling time to set and the flavors to come together. For the prettiest presentation, add the whipped cream topping just before serving.
FAQs
Yes, you can thaw an 8-ounce container of Cool Whip and use it in the filling and topping for an even quicker dessert.
You can layer everything in a trifle bowl or other larger dish. If you are making it for a crowd, I would double the recipe for a large trifle bowl.
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Recipe
Peanut Butter Chocolate Mousse Parfaits
These Peanut Butter Chocolate Parfaits have everything I love about dessert all in one little cup. Creamy peanut butter, chocolate cookies, Reese's cups, and hot fudge layered together with no baking required. Does it get any better than that?
Ingredients
- 12 chocolate cream filled cookies (Oreos)
- 1 - 8 ounce package cream cheese, softened
- ½ cup powdered sugar + ⅓ cup, divided
- ½ cup creamy peanut butter
- ½ teaspoon table salt
- ½ teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 1 ¼ cups quartered mini Reese's peanut butter cups
- ½ cup hot fudge ice cream topping
Instructions
- Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
- Beat the cream cheese and ½ cup powdered sugar until creamy. Add the peanut butter, salt, and vanilla and beat until creamy again.
- In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
- Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
- Spoon 2 teaspoons of cookie crumbs into the bottom of eight 5-ounce glasses. Top with a large teaspoon of the peanut butter cheesecake.
- Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake onto the crumbs.
- Tap the glasses again to settle the ingredients evenly.
- Place the hot fudge in a microwave-safe bowl and heat for 15 seconds. Spoon the hot fudge evenly on the tops of the parfaits.
- Pipe the remaining whipped cream on top of each parfait and top with the reserved crumbs and remaining peanut butter cups.
Notes
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes before mixing. This will help the filling turn out smooth and creamy.
- Chill the bowl before whipping the cream. Place a metal bowl and wire whisk attachment in the freezer for at least 10 minutes. This helps the cream whip up faster and fluffier.
- Tap the cups between layers. A few gentle taps on the counter help the crumbs and filling settle into even layers.
- Warm the hot fudge slightly. Microwaving it for 10-15 seconds makes it easier to spoon on top without melting the filling underneath.
- Use a piping bag. Spoon the leftover whipped cream into a piping bag fitted with icing tip #1M to create pretty swirls.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 647Total Fat: 43gSaturated Fat: 19gUnsaturated Fat: 23gCholesterol: 64mgSodium: 457mgCarbohydrates: 60gFiber: 3gSugar: 48gProtein: 11g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
brittany says
are you able to freeze these and eat them one at a time?
Jocelyn says
I have never tried freezing these, but I think that would be just fine with this recipe. I hope you enjoy the parfaits!
Anna McNaughton says
Are these chilled or do you serve them immediately? CAN they be chilled?
Jocelyn says
You can do either. They are delicious eaten right away, and they are awesome after chilling them for a few hours. If you are making them ahead of time, definitely keep them in the fridge until time to serve. I hope you enjoy them.
Patti T says
Your killing me, I am on a diet and this looks irresistible!
Nicole Taggart says
I can't resist chocolate and peanut butter together and I love that this is no bake.
Marcellina says
Skinny jeans are definitely overrated!! I'd go for the parfait every time!
cynthia | What A Girl Eats says
Those look seriously decadent! Do you ship? 🙂
Heather Kinnaird says
I never could pass up a chocolate and peanut butter dessert, and you make these sound almost healthy 🙂
Aimee @ ShugarySweets says
Dang, not only am I going to miss seeing you...but I'm going to miss samples of this parfait?? Boo.
Medha @ Whisk & Shout says
These parfaits look like a chocolate and PB lover's dream (aka... my dream). Love the no bake aspect- delicious 🙂
Maureen Blackburn says
I am pretty sure you were the one who got me trying lots of variations of peanut butter and chocolate, and now it has become a real need around here, so I love when you have a new way to eat it These look soooo good I could devour the picture!!!
Missy@My Sh!tty Kitchen says
Wow, these look great! Thanks for sharing!