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Chocolate Peanut Butter Cheesecake Tarts

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 buttercream. 
Course: Cheesecake, oreo, peanut butter, Tart, Tarts & Pies
Cuisine: Cheesecake, Dessert, tart
Keyword: cheesecake, oreo, peanutbutter, tart
Servings: 4

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!

Notes

See blog for dietary substitutions for dairy and gluten.