Easy No-bake Peanut Butter Tart

5 from 8 votes

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

Prep Time25

Total Time1 25

Servings: 10 servings

Author: Maria Corcuera

Ingredients

Crust:

28 cookies OREO including the filling
4 Tablespoons unsalted butter melted
50 grams semi-sweet chocolate melted
1/2 teaspoon sea salt

Chocolate Topping:

30 grams semi-sweet chocolate
1/2 teaspoon unsalted butter

Peanut Butter Filling

1 8 ounce full fat cream cheese at room temperature
1 1/4 Cup creamy peanut butter
3/4 Cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 Cup heavy whipping cream chilled

Garnish:

1/4 cup Peanuts unsalted

Instructions

In a food processor, pulse all crust ingredients until they reach a sandy consistency. Press the mixture firmly into the bottom and sides of a 10” tart pan and refrigerate.
28 cookies OREO, 4 Tablespoons unsalted butter, 50 grams semi-sweet chocolate, 1/2 teaspoon (0.5 teaspoon) sea salt
Melt the butter and chocolate together for the garnish, then set it aside to let it cool while preparing the filling.
30 grams semi-sweet chocolate, 1/2 teaspoon (0.5 teaspoon) unsalted butter
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.
1 8 ounce full fat cream cheese, 1 1/4 Cup (322.5 g) creamy peanut butter, 3/4 Cup (90 g) powdered sugar, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
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.
3/4 Cup (177.4 ml) heavy whipping cream
Dollop the melted chocolate mixture over the tart and swirl with a toothpick or butter knife. Sprinkle with peanuts and refrigerate for at least 1 hour before serving.
1/4 cup (36.5 g) Peanuts
To remove the tart 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.

Notes

Add Ons and Substitutions for this No-Bake Chocolate Peanut Butter tart

Add-Ons:

Chopped Reese's Cups or Mini Peanut Butter Cups: Layer these on top for a fun, candy-like element.
Sea Salt Flakes: Sprinkle on top for a gourmet look and a salty-sweet contrast.
Whipped Cream Swirls: Pipe around the edges for added elegance and creaminess.
Crushed Pretzels: Scatter over the top for a salty crunch that complements the peanut butter.
Marshmallow Fluff: Add a thin layer between the crust and filling for a s'mores-like vibe.

Substitutions:

Chocolate Sandwich Cookies: Swap with graham crackers, digestive biscuits, or peanut butter cookies for a different crust flavor.
Semi-Sweet Chocolate: Replace with dark chocolate for a richer taste or milk chocolate for a sweeter option.
Full-Fat Cream Cheese: Substitute with mascarpone for a milder flavor or use dairy-free cream cheese for a vegan version.
Creamy Peanut Butter: Try almond butter, cashew butter, or sunflower seed butter for a unique twist.
Peanuts: Use chopped almonds, pecans, or pretzels for a crunchy topping alternative.

Expert Tips

Bring the cream cheese to room temperature before using it to ensure a smooth, lump-free filling. Let it sit out for about 45 minutes before starting.
Allow the chocolate topping to cool completely before swirling it onto the tart. Adding it while warm can melt or disrupt the filling.
Ensure the tart is fully chilled before removing it from the tart pan. This helps the chocolate crust hold its shape and prevents cracking.
When incorporating the whipped cream into the peanut butter filling, gently fold it in using a spatula instead of an electric mixer. This technique preserves the whipped cream’s airy texture, giving the filling a light, fluffy consistency.
For extra ease when removing the tart from the pan, briefly run a warm, damp cloth around the outside of the pan to loosen the crust slightly.
To achieve clean slices, use a sharp knife warmed under hot water, then wipe it clean between cuts.
Refrigerate the tart for at least 4 hours or overnight for the best texture and flavor development.

Nutrition