Go Back
+ servings
recipe
recipe
5 from 2 votes
click the stars to rate!

Peanut Butter and Jelly Dessert Cups

Prep Time 45 minutes
Cook Time 10 minutes
Yield: 28 2-ounce 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!

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

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.
 

Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight