Why You’ll Love This Recipe
I make this peanut butter cup tart whenever I want a dessert that disappears in minutes. The crust is crisp and chocolatey, the peanut butter filling is silky and light, and the ganache on top adds that unmistakable chocolate and peanut butter pairing we all love. There’s no oven involved, and it sets up in the fridge while you get on with your day. It’s also easy to dress up, so it works just as well for a birthday as for a casual weeknight treat.
- No baking required
- Classic chocolate and peanut butter flavor in every bite
- Silky, mousse-like filling that slices cleanly
- Make-ahead friendly, so it’s great for parties
Ingredients
For the chocolate cookie crust:
- 1 ½ cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 5 tablespoons unsalted butter, melted
For the peanut butter filling:
- 8 ounces cream cheese, softened
- ¾ cup creamy peanut butter (regular, not natural-style)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup heavy whipping cream, cold
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter (optional, for extra shine)
For topping:
- 1 cup mini or chopped peanut butter cups
- 2 tablespoons chopped roasted peanuts (optional)
- Flaky sea salt, a pinch (optional)
Directions
- Make the crust. Stir the cookie crumbs and melted butter together until the crumbs look like wet sand. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 15 minutes to set.
- Beat the base. In a large bowl, beat the cream cheese and peanut butter with an electric mixer until completely smooth, about 2 minutes. Add the powdered sugar, vanilla, and salt, and beat until combined.
- Whip the cream. In a separate chilled bowl, whip the 1 cup heavy cream until stiff peaks form.
- Fold it together. Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Gently fold in the remaining whipped cream until no streaks remain.
- Fill the tart. Spoon the filling into the chilled crust, spreading it evenly and smoothing the top. Refrigerate for 2 hours, until firm.
- Make the ganache. Heat the ½ cup cream until it just begins to simmer. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until smooth, then stir in the butter if using. Let it cool for 10 minutes so it thickens slightly but is still pourable.
- Top the tart. Pour the ganache over the chilled filling and tilt the pan gently to spread it evenly. Refrigerate for 30 minutes to set.
- Garnish and serve. Scatter the peanut butter cups and chopped peanuts over the top and finish with flaky salt. Remove the tart from the pan and slice with a warm, clean knife.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 30 minutes
- Chilling time: 3 hours (plus 15 minutes freezing the crust)
- Cook time: none
- Total time: about 3 hours 45 minutes, mostly hands-off
Variations
- Graham cracker crust: Use graham cracker crumbs for a lighter, classic base.
- Pretzel crust: Swap in crushed pretzels for a salty-sweet crunch.
- Salted caramel layer: Spread a thin layer of caramel over the crust before adding the filling.
- Dark chocolate ganache: Use bittersweet chocolate for a deeper, less sweet topping.
- Crunchy version: Use crunchy peanut butter or fold in chopped peanuts for extra texture.
- Banana twist: Layer thin banana slices over the crust before adding the filling.
- Mini tartlets: Press the crust into mini tart pans and fill for individual servings.
- Frozen tart: Freeze for 4 hours for a firm, ice cream-like slice.
Storage and Reheating
- Refrigerator: Cover and store for up to 5 days.
- Freezing: Freeze the tart or individual slices, tightly wrapped, for up to 2 months. Thaw in the refrigerator for 3 to 4 hours before serving.
- Make ahead: Prepare the tart up to 2 days in advance. Add the peanut butter cup garnish the day you serve it so the candy stays fresh and crisp.
- Serving tip: Let slices sit at room temperature for 5 to 10 minutes for the creamiest texture and cleanest cuts.
- Reheating: This tart is meant to be served cold, so no reheating is needed.
FAQs
Can I use natural peanut butter?
I don’t recommend it. Natural peanut butter is oilier and can make the filling too soft. Regular creamy peanut butter gives the most stable, smoothest result.
Why is my ganache too thick or too thin?
If it’s too thick, warm it gently for 10 seconds in the microwave. If it’s too thin, let it cool a few more minutes before pouring.
Can I make it without a tart pan?
Yes. A 9-inch pie dish works just as well. The tart won’t unmold, so slice and serve straight from the dish.
How do I get clean slices?
I dip a sharp knife in hot water, wipe it dry, and cut. Wipe the blade between slices for neat edges.
Can I use whipped topping instead of heavy cream?
Yes. Fold in about 2 cups of thawed whipped topping. The filling will be slightly sweeter but very stable.
Can I make it gluten-free?
Yes. Use gluten-free chocolate sandwich cookies for the crust.
Conclusion
This peanut butter cup tart is a sure way to win over anyone who loves chocolate and peanut butter. It’s creamy, rich, and beautifully simple, with plenty of room to make it your own. I hope it becomes a favorite at your table, just as it has at mine. Enjoy!
Print
This peanut butter cup tart has a crisp chocolate cookie crust, a smooth no-bake peanut butter filling, and a glossy chocolate ganache topping studded with mini peanut butter cups. It tastes like your favorite candy in dessert form, and it is rich, creamy, and easy to make ahead for parties and holidays.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 30 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 5 tablespoons unsalted butter, melted
- 8 oz (226 g) cream cheese, softened
- 3/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cold heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for the ganache)
- 1 cup mini peanut butter cups, halved or roughly chopped, divided
- 2 tablespoons chopped roasted peanuts, for garnish (optional)
Instructions
- Make the crust: Stir the cookie crumbs and melted butter together until the mixture looks like wet sand.
- Press the crumbs firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
- In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth and fluffy, about 2 minutes.
- Add the powdered sugar, vanilla, and salt and beat until creamy and well combined.
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
- Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
- Fold in 1/2 cup of the chopped mini peanut butter cups, then spread the filling evenly into the chilled crust.
- Refrigerate for 1 hour while you make the ganache.
- Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until steaming, pour it over the chips, and let sit for 2 minutes. Stir until smooth and glossy. Let cool for 10 minutes.
- Pour the ganache over the chilled filling and spread gently to the edges.
- Top with the remaining peanut butter cups and chopped peanuts, if using.
- Refrigerate for at least 4 hours, or overnight, until completely set. Remove from the pan and slice with a hot, dry knife for clean cuts.
Notes
- Use a commercial creamy peanut butter such as Jif or Skippy. Natural peanut butter can make the filling oily and too soft.
- Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
- Let the ganache cool slightly before pouring so it does not melt the filling.
- Press the crust firmly into the pan so it holds together when sliced.
- Run a knife under hot water and wipe it dry between slices for clean edges.
- Store covered in the refrigerator for up to 5 days.
- To freeze, freeze the tart uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Swap the cookie crust for a graham cracker or pretzel crust if you prefer.
- Use full-size peanut butter cups, chopped, if mini cups are not available.
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 580
- Sugar: 28g
- Sodium: 360mg
- Fat: 44g
- Saturated Fat: 21g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
