Mini Peanut Butter Pies with Oreo Cookie Crusts

The ultimate peanut butter lover’s dessert. Mini pies made with Oreo crust are filled with naturally sweetened creamy peanut butter filling.

  • Servings
    3 Mini Pies
  • Prep Time
    15 Min
  • Cook Time
    2 Hr

Cooking Directions

  • Pulse chocolate cookies in a food processor until they form fine crumbs. Pour in melted vegan butter and pulse until fully combined. Press crust into 3 mini pie tins and freeze for 10 minutes while making the filling.
  • Combine the tofu, peanut butter, date sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.
  • Spoon into the pie shell. Refrigerate at least 2 hours before serving. Drizzle with chocolate sauce and extra peanuts, if desired.

This recipe was created by Healthy Helper Blog.


For Filling:

  • 1 pkg. House Foods Soft Tofu
  • 1 cup natural creamy peanut butter (warm in the microwave to get it extra smooth and drippy)
  • ¾ cup date sugar
  • ¼ cup unsweetened soy milk
  • 1 tsp. vanilla bean powder

For Crust:

  • 10 oz chocolate sandwich cookies (suggestion: Oreo’s)
  • ½ cup vegan butter, melted


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