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.
Tools & Supplies for Making Peanut Butter and Jelly Dessert Cups
How to Make Peanut Butter and Jelly Dessert Cups
- Combine vanilla sandwich cookie crumbs and melted butter.
- 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 another mixing bowl, cream together room temperature cream cheese, granulated sugar, and vanilla extract until 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 sugar in a saucepan. Cook over medium-low heat until thickened. Allow the raspberry sauce to cool to room temperature.
- Pipe or spoon the raspberry sauce on top of the peanut butter cream. Add finely chopped 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.
Peanut Butter and Jelly Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it into a no bake cheesecake in an 8-inch pan.
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much peanut butter filling you pipe into the cups! A small cookie scoop measures the perfect amount of crumbs in the 28 cups.
Vanilla sandwich cookie crumbs
Use a food processor to make vanilla sandwich cookie crumbs. No need to remove the cream filling! You could also use vanilla wafers or graham cracker crumbs if you prefer.
Storing and serving
The dessert cups can be stored in the refrigerator for about 2 to 3 days. A great way to serve these dessert cups at a party is straight out of a cooler so they remain chilled. When serving, do not leave the cups out for more than 30 minutes or so.
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Peanut Butter and Jelly Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
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
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