If you’ve ever found yourself torn between reaching for a peanut butter cup or a classic chocolate tart, then this Peanut Butter Cup Tart is pure dessert destiny. It’s a swoon-worthy, no-bake celebration of rich chocolate cookie crust, silky peanut butter filling, and a glossy ganache finish—the kind of treat that turns any gathering into a charming event. This tart is every bit as decadent as it looks, but comes together with such ease, you’ll want to make it almost as often as you crave. Trust me: Peanut Butter Cup Tart is the dessert mashup your sweet tooth dreams about!

Peanut Butter Cup Tart Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this Peanut Butter Cup Tart are kitchen staples, but every one plays a special part in creating its craveable layers. From the irresistible crunch of the cookie crust to the creamy surprise of the filling, each adds flavor and texture magic you’ll love in every bite.

Chocolate sandwich cookies (24, like Oreos): These form the foundation of the tart shell and bring a rich, cocoa crunch that perfectly hugs the creamy filling.
Unsalted butter (5 tablespoons, melted): Melted butter binds those cookie crumbs together to create a sturdy, flavorful base.
Creamy peanut butter (1 cup): The star of the show, providing velvety, nutty goodness throughout the filling.
Cream cheese (4 oz, softened): Adds a subtle tang and creaminess that balances the sweetness and gives the filling body.
Powdered sugar (1/2 cup): Sweetens the filling without any graininess—make sure to sift if yours is lumpy!
Vanilla extract (1 teaspoon): Boosts all the other flavors and adds lovely aromatic warmth.
Heavy cream (1 cup for filling, 1/2 cup for ganache): Whipped cream makes the filling airy and light, while the extra cream is key for a luscious ganache topping.
Semi-sweet chocolate chips (1 cup): These melt into the shiny ganache layer that finishes off the tart with that perfect chocolate-peanut butter harmony.
Chopped mini peanut butter cups (for garnish, optional): Sprinkle these on top for extra decadence and a playful nod to the inspiration behind the tart.

How to Make Peanut Butter Cup Tart

Step 1: Prepare the Chocolate Cookie Crust

Start by pulsing the chocolate sandwich cookies in a food processor until they become fine, sandy crumbs. No food processor? No problem—place the cookies in a sturdy zip-top bag and crush them with a rolling pin. Mix the crumbs with melted butter until every little bit is moistened; this is your secret to a crisp-yet-tender tart shell. Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Slide the pan into the fridge while you move on—this chilling step helps set the crust for easy slicing later.

Step 2: Whip Up the Creamy Peanut Butter Filling

In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Use medium-high speed until the mixture is silky and homogeneous. In another bowl, whip one cup of heavy cream to stiff peaks (look for those glorious swoops that hold their shape). Fold the whipped cream gently into the peanut butter mixture—this keeps the filling impossibly light and mousse-like. Spread the fluffy filling evenly into your chilled crust, smoothing the surface with an offset spatula. Pop the tart back into the refrigerator for about 30 minutes to set.

Step 3: Make the Silky Chocolate Ganache Topping

While the tart chills, it’s ganache time! Warm a half-cup of heavy cream in a small saucepan just until it simmers—don’t let it boil. Pour the hot cream over the chocolate chips in a heatproof bowl, let them sit for a minute or two, then stir until the chocolate is entirely melted and silky-smooth. This luscious ganache should cascade over the peanut butter filling in an irresistible, mirror-like layer. Spread gently with a spatula, covering every swirl of creamy filling beneath.

Step 4: Chill and Garnish Your Peanut Butter Cup Tart

To let all those flavors and textures marry, refrigerate your assembled Peanut Butter Cup Tart for at least two hours, or until the ganache is set and glossy. Right before serving, scatter chopped mini peanut butter cups over the top if you want to go all-in on the peanut butter fantasy. For extra crunch and personality, sprinkle a handful of roasted peanuts over the ganache before it settles.

How to Serve Peanut Butter Cup Tart

Garnishes

There’s something so satisfying about topping this tart with a sprinkle of chopped mini peanut butter cups—each piece becomes a mini celebration! A drizzle of melted chocolate or a cascade of roasted, salted peanuts can also bring fabulous crunch and saltiness to balance the sweet richness. Even a few flakes of sea salt right before serving? Absolute flavor magic.

Side Dishes

As lush as the Peanut Butter Cup Tart is, it pairs beautifully with a scoop of vanilla or coffee ice cream for an extra layer of cool, creamy contrast. Looking for something lighter? Serve small wedges with a pile of fresh berries or very lightly sweetened whipped cream—it’s a dreamy combo that cuts through the richness and adds a pop of color to your dessert plate.

Creative Ways to Present

Turn the Peanut Butter Cup Tart into elegant mini tarts using individual tart pans, perfect for parties or gifting. Or, slice thin bars for a potluck-friendly treat—each one looks like a little designer peanut butter cup. Present wedges on colorful plates with a dusting of powdered sugar or a glam stripe of chocolate sauce. Let your imagination run wild and have fun with it!

Make Ahead and Storage

Storing Leftovers

Peanut Butter Cup Tart keeps its flavor and texture beautifully for days; just cover and store it in the fridge for up to four days. The crust will stay crisp, and the creamy layers get even dreamier as they chill. If you’re prepping for a crowd, feel confident making this dessert the night before—the flavors only improve!

Freezing

Want to get extra ahead on your dessert game? You can freeze Peanut Butter Cup Tart! After the ganache layer has set, wrap the whole tart or individual slices tightly in plastic wrap and foil. Keep in the freezer for up to a month, then thaw overnight in the fridge before serving. The texture remains silky and the flavor is just as irresistible.

Reheating

Since this tart is chilled and no-bake, there’s no need to reheat! Simply bring it out of the refrigerator about 15 minutes before you plan to serve—this little warm-up time lets the flavors bloom and gives you the perfect slice every time.

FAQs

Can I use natural peanut butter in the Peanut Butter Cup Tart?

Natural peanut butter tends to be a bit runnier and less stable than the creamy, processed variety, which might affect the consistency of your filling. For the very best results, stick to regular creamy peanut butter—the kind that doesn’t separate in the jar.

What if I don’t have a tart pan?

If you don’t have a tart pan, a 9-inch springform pan works well, or even a regular pie dish. The removable bottom of a tart pan does make serving easier, but a little parchment paper can help you lift the tart out if needed.

Can I make the Peanut Butter Cup Tart gluten-free?

Yes! Just swap the chocolate sandwich cookies for a gluten-free version and double-check that all other ingredients are gluten-free. It’s a simple switch with delicious results.

How do I get clean slices when serving?

For sharp, picture-perfect slices, use a long, thin knife dipped in hot water and wiped dry between each cut. The chilled tart will slice more cleanly and look absolutely stunning on the plate.

Is there a way to lighten up the tart?

If you’d like to make the Peanut Butter Cup Tart a little less rich, you can use light cream cheese and a reduced-fat peanut butter, and swap half the heavy cream for coconut cream or a lower fat alternative. Keep in mind that the filling may be a bit less firm, but it’ll still be scrumptious!

Final Thoughts

If you’re ready to dazzle your friends, family, or just treat yourself to pure dessert bliss, you truly have to try this Peanut Butter Cup Tart. It’s a guaranteed crowd-pleaser that tastes as gorgeous as it looks. Break out your mixing bowl—you’re about to find your new favorite no-bake treat!

Peanut Butter Cup Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
Total Time: 20 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and creamy delight of a Peanut Butter Cup Tart. This no-bake dessert features a decadent chocolate cookie crust filled with a luscious peanut butter cream, topped with a glossy chocolate ganache. Perfect for any occasion, this tart is a delightful treat for peanut butter and chocolate lovers alike.

Ingredients

Scale

For the Crust:

24 chocolate sandwich cookies (like Oreos)
5 tablespoons unsalted butter, melted

For the Filling:

1 cup creamy peanut butter
4 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Ganache Topping:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Chopped mini peanut butter cups for garnish (optional)

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Instructions

Prepare the Crust: In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Combine the crumbs and melted butter in a bowl, then press the mixture into a tart pan. Chill the crust.
Make the Filling: Beat together peanut butter, cream cheese, powdered sugar, and vanilla. Whip cream separately and fold into the peanut butter mixture. Spread filling into crust and chill.
Prepare the Ganache: Heat heavy cream, pour over chocolate chips, and stir until smooth. Pour over filling and refrigerate until set.
Garnish and Serve: Top with chopped mini peanut butter cups before serving, if desired.