There are fewer combinations more deeply loved than chocolate and peanut butter. These chocolate peanut butter cheesecake tarts have an Oreo crust, peanut butter cheesecake filling, chocolate ganache, and Oreo whipped cream.
I have a think for cheesecake tarts, if that’s not totally and completely obvious at this point. Cheesecake is such a luscious and satisfying dessert, but traditional cheesecake takes hours to make / cool / enjoy. My cheesecake tarts take only 25 minutes to bake up, and they are ready to enjoy after just about an hour of cool time. These chocolate peanut butter cheesecake tarts are no different. Boasting one of the best flavor combinations out there, these tarts are brimming with chocolate and peanut butter flavors. Crush both Oreos and Nutter Butters on the top for that special extra something, and get ready to have your mind and taste buds blown with these little gems.
What you’ll need to make these chocolate peanut butter cheesecake tarts:
Oreo crumbs
Salted butter
Granulated sugar
Cream cheese
Heavy cream
All natural peanut butter (no sugar added)
Pure vanilla extract
A large egg
Chocolate chips
Powdered sugar
Crushed Oreos and Nutter Butters for topping, optional
The Crust
This crust is similar to the one that you’ll find in my Nutella Cheesecake Tart. (I simply add hazelnut to that crust, and if you’re a fan of nutella, I highly recommend checking that one out!). Oreo crumbs, melted butter, and granulated sugar are all you need to create the best Oreo crust out there. I always use salted butter, but if you only have unsalted on hand, add about ¼ teaspoon salt to the crust as well.
The Filling
This peanut butter cheesecake filling is sublime. It’s creamy, smooth, and full of peanut butter flavor. We start with real cream cheese, granulated sugar, heavy cream, and an egg. Pure vanilla extract plus all natural peanut butter allows the peanut butter flavor to truly shine through in this base.
I’ve concocted a few tarts off of a base recipe that I penned last summer, and I truly love how each one has turned out. More flavors are coming… stay tuned for those.
The Toppings
I love ganache. I used semisweet chips in this ganache, but you could use milk or dark chocolate if that’s your preference, or all you have at the moment. There’s a very easy way to create the perfect ganache. Start by warming your cream, either in the microwave or stope top until bubble just start to form. Remove the cream to a bowl if you heated it on the stove, and to the warmed cream add your chocolate chips. Allow this mixture to sit undisturbed for five minutes. When the time has elapsed, whisk the mixture until smooth, about thirty seconds. Perfect ganache is made every single time with this method, and it also eliminates the risk of burning the chocolate in the microwave if you heat the chocolate first.
The Oreo whipped cream is astonishingly good, but really what else do you expect from adding Oreo cookie crumbs to heavy cream, vanilla, and powdered sugar. I’d ensure that you spoon a few bites in before topping the cheesecake, it’s basically a requirement for anything that calls for whipped cream.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Oreos are dairy free to begin with, and they now makes a gluten free version that you can find here. They were be perfect in this crust.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this ganache recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake, the whipped topping, and the ganache.
I hope you peanut butter chocolate lovers are in paradise after trying this recipe! These tarts are so simple, yet such crowd pleasers at they look like they took much longer that they did to achieve such a spectacular dessert. I hope you stick around and try other variations, like my personal favorite, these biscoff mini cheesecake tarts.
Happy baking!
XO,
Heather
Chocolate Peanut Butter Cheesecake Tarts
Ingredients
- FOR THE CRUST:
- 1 ¾ Cups Crushed Oreo Cookies, fillings removed
- ½ Cup Salted Butter, melted
- 1 Tablespoon Graulated Sugar
- FOR THE FILLING:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Graulated Sugar
- ⅓ Cup Heavy Cream
- 2 Tablespoons All Natural Peanut Butter (no sugar added)
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg
- GANACHE:
- 1 Cup Semi Sweet Chocolate Chips
- ⅓ Cup Heavy Cream
- OREO WHIPPED CREAM:
- ½ Cup Heavy Cream
- 2 Tablespoons Oreo Crumbs
- 1 Tablespoon Powdered Sugar
- Crushed Oreos and Nutter Butter Cookies for topping, optional and to taste
Instructions
- Make the crust: in a food processor or in a heavy duty plastic bag with a rolling pin, blend Oreo cookies until fine crumbs form. Mix in the butter and granulated sugar until the texture of coarse sand. Press crust into tart pan. Use the back end of a measuring cup to ensure crust is firmly and evenly covering the bottom and sides of the tart pan. Set aside.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix. Add heavy cream, peanut butter, and vanilla and mix for about 30 seconds. Add egg and whisk until incorporated, about ten seconds. Do not overmix, as over- mixing can cause the cheesecakes to sink in the middle or crack, though the flavor and texture will remain unaffected.
- Pour batter into tart pan. Bake at 350° for 25-30 minutes. Remove from oven and cool on counter for 10 minutes. Move the tart to the refrigerator to cool for another 30 minutes.
- Heat ⅓ cup heavy cream for ganache in a microwave safe bowl for 60 seconds. Remove the bowl, being cautious as the cream will be hot. Place choclate chips in the bowl of hot cream, and leave untouched for five minutes. When time has elapsed, whisk to combine until smooth, about 30 seconds. Drizzle an even amount onto each tart and place them back in the refrigerator to set, about 30 more minutes.
- Make the whipped cream by beating the heavy cream, sugar, and Oreo crumbs on high until soft peaks form. Spread or pipe onto cheesecake tart. Top with crushed Oreos and Nutter Butter crumbs if desired. Refrigerated any leftovers for up to three day, refrigerating without whipped cream is preferable if refrigerating for more than 24 hours. Enjoy!
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