Peanut Butter and Jelly Dessert Cups

Peanut butter and jelly dessert cups are the perfect no bake dessert for PB&J lovers. Vanilla cookie crust, peanut butter cream, raspberry sauce, and chopped peanuts. Skip the sandwich, these are so much better!

Ingredients for Peanut Butter and Jelly Dessert Cups

• Vanilla sandwich cookies – Crushed into fine crumbs. No need to remove the cream filling.
• Unsalted butter – Melted.
• Cream cheese – Room temperature.
• Granulated sugar – For sweetness.
• Vanilla extract – Vanilla extract adds great flavor.
• Peanut butter – Creamy.
• Heavy cream – Helps the peanut butter cream whip up light and fluffy.
• Raspberries – Use fresh or frozen.
• Granulated sugar – Adds sweetness to contrast the tartness of the raspberries.
• Salted peanuts – Chopped finely.

How to Make Peanut Butter and Jelly Dessert Cups

1. Combine vanilla sandwich cookie crumbs and melted butter.
2. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
3. In another mixing bowl, cream together room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
4. Add in peanut butter and mix to combine.
5. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
6. Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
7. Combine raspberries and sugar in a saucepan. Cook over medium-low heat until thickened. Allow the raspberry sauce to cool to room temperature.
8. Pipe or spoon the raspberry sauce on top of the peanut butter cream. Add finely chopped peanuts.
9. Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

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Peanut Butter and Jelly Dessert Cups

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Yield: 28 2-ounce cups

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Peanut butter and jelly dessert cups are the perfect no bake dessert for PB&J lovers. Vanilla cookie crust, peanut butter cream, raspberry sauce, and chopped peanuts. Skip the sandwich, these are so much better!

Equipment

• 28 2-ounce plastic cups with lids
• Electric hand mixer

Ingredients 

1x2x3x

US CustomaryMetric

Vanilla Cookie Crust

• ▢ 2 cups vanilla sandwich cookie crumbs
• ▢ ¼ cup unsalted butter melted

Peanut Butter Cream

• ▢ 8 ounces cream cheese room temperature
• ▢ ¾ cup granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 cup creamy peanut butter
• ▢ 1 ½ cups heavy cream

Raspberry Sauce

• ▢ 2 cups raspberries fresh or frozen
• ▢ ¼ cup granulated sugar

Topping

• ▢ ½ cup salted peanuts finely chopped

Instructions

• In a small bowl, combine vanilla sandwich cookie crumbs and melted butter. Mix to combine.
• Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
• In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
• Add in peanut butter and mix to combine.
• Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
• Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
• Combine raspberries and granulated sugar in a small saucepan. Cook over medium-low heat, mixing occasionally until smooth and thickened. Remove from the heat, transfer to a heat-proof bowl and cool to room temperature.
• Spoon or pipe the raspberry sauce on top of the peanut butter cream. Add finely chopped salted peanuts.
• Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

Notes

Peanut butter and jelly dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.

 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

 

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