These easy Whipped Peanut Butter Cream Cheese Cups are ridiculously delicious. I think I can say with confidence, in fact, that cream cheese is my absolute favorite type of frosting! So mixed with peanut butter and cream with a hint of chocolate? Absolute melt-in-your-mouth perfection!
Not only do these taste super, super yummy – which can easily become an instant family favorite – they are also very convenient! In need of a last minute recipe, a sweet appetizer, or just a simple, mini dessert? This recipe is perfect since it’s quick and extraordinarily easy 🙂
How to Make Whipped Peanut Butter Cream Cheese Cups
So what exactly are these sweets bites of goodness? We made a light and dreamy whipped peanut butter cream cheese filling and swirled it into a small crunchy chocolate shells (topped with chocolate chips or mini Reese’s cups). The result is the cutest little dessert cup (…tart, pie, whateva you wanna call it ;)) you have ever seen.
First, chill your bowl and beaters in the freezer. (I used a hand mixer for this dessert).
*For the Chocolate Phyllo shells, I didn’t bake mine but the package instructions say that you can if you want an extra crunchy shell. If you do this step, just make sure they are fully cooled before making the filling.
Next, combine creamy peanut butter (don’t use all natural as the consistency isn’t as good), powdered sugar, and cream cheese in the chilled bowl until well combined. Slowly add the heavy cream while increasing to high speed. Beat until fluffy (about 1-2 minutes).
Filling the little chocolate phyllo shells is much easier if you pipe them. If you have a 2D or 1M piping tip, it’s even better! I filled a disposable piping bag fitted with a 1M piping tip and filled my shells, topping each one off with a chocolate chip. I used Ghirardelli dark chocolate chips which are a little wider and flatter, but you could use regular chips or even a mini Reese’s cup.
I like to make these the day that I’m serving them as the shells will soften gradually over time.
These should be refrigerated.
Looking for More Easy, Delicious Desserts? Here are a few favorites!
- 8 oz Full Fat Cream Cheese (This is one package Philadelphia Cream Cheese)
- 1 1/2 cup powdered sugar, sifted
- 3/4 cup peanut butter
- 1 cup heavy cream
- 24 mini chocolate shells (We used Athens brand Chocolate Phyllo Shells)
- Chocolate Chips for the top - We used Ghirardelli Dark Chocolate Chips
For the Whipped Peanut Butter Cream Cheese Filling
- Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
- In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
- Makes about 3 cups.
Place a 1M or 2D piping tip into a disposable piping bag and fill with the whipped peanut butter cream cheese filling.
Fill the chocolate shells and top with a chocolate chip.
(If you do not have a piping bag, you can also use a large ziplock bag and snip the corner away.)
*I like to fill the shells on the day that they will be eaten as the shells soften a little over time. For crunchier shells, you can bake them briefly before filling according to package instructions.
Thanks so much for stopping by! I hope you’ll try them for yourself – but I’ll warn you, these lil treats are so darn deliciously addictive! 😀