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Overhead image of sliced chocolate peanut butter swirl tart | All Images © Beyond the Butter™

Chocolate Peanut Butter Swirl Tart

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 10-12 slices 1x
  • Category: Pies & Tarts
  • Method: No Bake
  • Cuisine: Dessert


This Chocolate Peanut Butter Swirl Tart is a no bake recipe that combines a buttery, chocolate sandwich cookie crust, a layer of chocolate ganache and a light and creamy peanut butter filling topped with a hot fudge swirl! It's seriously indulgent and perfect for when you need a crowd-pleasing dessert!



chocolate sandwich cookie crust

  • 24 Cookies (275 grams) from a 14.3 ounce package of Benton’s Original Chocolate Sandwich Cookies, processed into fine crumbs
  • 6 tablespoons (85 grams) Countryside Creamery Unsalted Butter, Melted

chocolate ganache

  • 1/2 cup (3 ounces, 90 grams) Baker’s Corner Semi-Sweet Chocolate Morsels
  • 1/3 cup (80 mL) Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract

peanut butter filling

  • 1 cup (240 mL) Heavy Whipping Cream, cold and whipped to soft peaks
  • 1 teaspoon Vanilla Extract
  • 4 ounces (123 grams) Cream Cheese, softened to room temperature
  • 3/4 cup (140 grams) Peanut Delight Creamy Peanut Butter
  • 3/4 cup (75 grams) Simply Nature Organic Powdered Sugar, sifted
  • 1/4 cup Hot Fudge Sauce, warmed


chocolate sandwich cookie crust

  1. Using a food processor, process the chocolate sandwich cookies (the entire cookie) into fine crumbs. Add in the melted butter and pulse until the cookie crust mixture forms. It should be the consistency of thick, mushy sand that can easily be shaped into the 9 1/2 inch tart pan.
  2. Press the cookie crust mixture into the bottom and sides of a 9 1/2 inch tart pan. Smooth and even out the cookie crust using a rubber spatula or the bottom of a measuring cup. Refrigerate the tart crust while you prepare the chocolate ganache layer.

chocolate ganache

  1. Place the semi-sweet chocolate morsels into a small, preferably glass, mixing bowl. Set to the side.
  2. Pour the heavy whipping cream into a small saucepan and heat over medium heat until until it reaches a simmer.
  3. Remove from heat and immediately pour over top of the semi-sweet chocolate morsels. Cover with a sheet of aluminum foil and let sit for 4-5 minutes at room temperature.
  4. Remove the foil and slowly whisk the chocolate ganache mixture together until it’s nice and smooth and it reaches room temperature. If the chocolate hasn’t fully melted after whisking, you can heat it up in the microwave for 15 seconds at 50% power. This is why I recommend using a glass bowl instead of metal.
  5. Spread the chocolate ganache into an layer over top of the prepared chocolate sandwich cookie crust.
  6. Place the tart in either the refrigerator or, preferably, the freezer while you make the peanut butter filling.

peanut butter filling

  1. In a separate bowl using either your hand-held mixer or stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Place in the refrigerator to chill.
  2. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (about 2-3 minutes).
  3. Add in the peanut butter, sifted powdered sugar, and vanilla extract, continuing to mix on medium-high speed until smooth.
  4. Beat in 1/2 of the chilled whipped cream and mix until just combined.
  5. Using a spatula, finish adding the remaining whipped cream by folding it into the mixture until it’s well blended and uniform in color. The peanut butter filling should be creamy, light and airy in texture.
  6. Spoon the peanut butter filling onto the top of the chocolate ganache layered tart and smooth out and level with an offset spatula.
  7. Drizzle over the top the hot fudge sauce, then gently create some marbled swirls using a knife, palette knife, or wooden or metal skewer.
  8. Place in the refrigerate to set for a minimum of 2 hours or overnight. This can also be placed in the freezer for a minimum of 1 hour.
  9. Before serving, unmold the tart, then cut using a sharp knife.


The 2 hours, 30 minutes noted for this recipe includes 2 hours of minimum chill time after the tart has been assembled.

It's not required to spray the tart pan with baking spray. If you would like to, do so lightly.

For the peanut butter filling only, you can swap out the heavy whipping cream with 1 1/2 - 2 cups from a tub or can of whipped dairy topping you might already have in your refrigerator. The method of how it's added to the peanut butter mixture is the same.

Instead of using hot fudge, you can use chocolate syrup, a border of chopped peanuts, or skip adding a topping entirely.

As an alternative to using your stove top, you can heat the whipping cream in the microwave for 1 minute using a microwaveable measuring glass.

For clean slices, run the knife under hot water and dry off with a kitchen towel after each cut.

Keywords: chocolate peanut butter swirl tart, chocolate peanut butter tart, no bake chocolate peanut butter tart, chocolate peanut butter, tart

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