Super easy, No-bake tart, with a creamy Peanut Butter filling, a crunchy chocolate cookie crust and chocolate swirls to top

In a food processor, pulse all crust ingredients until they reach fine crumbs. Press the oreo crumbs firmly into the bottom and sides of a 10” removable bottom tart pan and refrigerate. Mix melted butter and chocolate together for the garnish, then set it aside to let it cool while preparing the filling.

In a large bowl of a stand mixer, beat the cream cheese on medium-high speed for about 1 minute until smooth. Add the peanut butter and beat until fully combined. Then, add the powdered sugar, vanilla extract, and salt, and continue beating until everything is well mixed.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. Scoop the mixture into the prepared crust. Dollop the silky chocolate ganache mixture over the tart and swirl.

To remove the tart crust from the pan, place the pan over a can or something similar to elevate it. Remove the rim of the pan, then run a knife around the edge below the tart. Carefully slide the tart off the base and transfer it to a serving plate.