Introduction
If you love the classic combination of chocolate and peanut butter, this No-Bake Reese’s Peanut Butter Chocolate Tart is the ultimate indulgent dessert.
It features a crunchy chocolate cookie crust, a rich and creamy peanut butter filling packed with mini chocolate chips and Reese’s Pieces, and a smooth, glossy chocolate ganache topping.
Best of all, there is no oven required. Simply prepare the layers, chill the tart until firm, and slice it into beautiful bakery-style pieces.
Recipe Overview
| Detail | Information |
| Prep Time | 25 minutes |
| Chill Time | 4 hours or overnight |
| Total Time | 4 hours 25 minutes |
| Yield | 8–10 slices |
| Method | No-Bake / Refrigerated |
| Cuisine | American Dessert |
| Difficulty | Easy |
Why You’ll Love This Recipe
No Oven Required: This chilled dessert is perfect for warm days, holidays, parties, or anytime you want an impressive dessert without turning on the oven.
Chocolate and Peanut Butter Perfection: The combination of rich chocolate and creamy peanut butter creates an irresistible sweet-and-salty flavor.
Amazing Texture: A crunchy cookie crust contrasts beautifully with the soft peanut butter filling, crunchy candy pieces, and silky ganache.
Beautiful Presentation: The glossy chocolate topping, colorful Reese’s Pieces, and chocolate drizzle make this tart look professionally made.
Perfect for Make-Ahead Desserts: You can prepare it well in advance and keep it refrigerated until you are ready to serve.
Ingredients
Chocolate Cookie Crust
| Ingredient | Quantity | Notes |
| Chocolate Sandwich Cookies | 24 cookies / about 260 g | Use whole cookies with filling |
| Unsalted Butter | 60 g / 4 tbsp | Melted |
Peanut Butter Filling
| Ingredient | Quantity | Notes |
| Full-Fat Cream Cheese | 225 g / 8 oz | Softened |
| Creamy Peanut Butter | 250 g / 1 cup | Regular commercial-style peanut butter |
| Powdered Sugar | 120 g / 1 cup | Sifted |
| Heavy Whipping Cream | 180 ml / ¾ cup | Very cold |
| Pure Vanilla Extract | 1 tsp | Adds depth |
| Mini Chocolate Chips | 75 g / ½ cup | Semi-sweet |
| Reese’s Pieces | 75 g / ½ cup | For the filling |
Chocolate Ganache
| Ingredient | Quantity |
| Semi-Sweet or Dark Chocolate | 150 g |
| Heavy Whipping Cream | 120 ml / ½ cup |
Toppings
| Ingredient | Quantity |
| Mini Peanut Butter Chips | 3 tbsp |
| Reese’s Pieces | 3 tbsp |
| Melted Chocolate | 2 tbsp |
Step-by-Step Instructions
Prepare the Chocolate Cookie Crust
Place the chocolate sandwich cookies into a food processor.
Pulse until the cookies become fine crumbs.
Add the melted butter and pulse again until the mixture resembles wet sand.
Transfer the mixture to a 9-inch / 23 cm tart pan with a removable bottom.
Firmly press the crumbs across the bottom and up the sides of the pan.
Use the flat bottom of a measuring cup or glass to compact the crust firmly.
Place the crust in the freezer for 15 minutes.
Whip the Cream
Pour the cold heavy whipping cream into a chilled mixing bowl.
Using a hand mixer or stand mixer, beat until stiff peaks form.
Do not overbeat.
Cover and refrigerate while preparing the peanut butter mixture.
Make the Peanut Butter Filling
In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract.
Beat on medium speed for approximately 2 minutes, until the mixture is completely smooth and creamy.
Make sure there are no remaining lumps of cream cheese.
Fold in the Whipped Cream
Add the whipped cream to the peanut butter mixture in two additions.
Use a rubber spatula to gently fold the cream into the mixture.
Work carefully so you maintain the light, airy texture.
Add the mini chocolate chips and Reese’s Pieces.
Fold gently until evenly distributed.
Fill the Tart
Remove the chilled cookie crust from the freezer.
Spoon the peanut butter filling into the crust.
Use an offset spatula to spread the filling evenly and smooth the surface.
Make the Chocolate Ganache
Finely chop the chocolate and place it in a heatproof bowl.
Heat the heavy cream until steaming but not aggressively boiling.
Pour the hot cream over the chocolate.
Let it sit undisturbed for about 2 minutes.
Slowly whisk from the center outward until the chocolate melts completely and the ganache becomes smooth and glossy.
Add the Ganache
Allow the ganache to cool slightly.
It should still be fluid but should not be extremely hot.
Pour the ganache over the peanut butter filling.
Gently tilt the tart pan so the ganache spreads evenly across the surface.
Decorate
Scatter additional peanut butter chips and Reese’s Pieces over the ganache.
Drizzle melted chocolate across the top in thin decorative lines.
For an especially attractive finish, keep the decoration concentrated toward the center while leaving some glossy ganache visible around the edges.
Chill the Tart
Place the finished tart in the refrigerator for at least 4 hours.
For the best texture and easiest slicing, chill it overnight.
The filling and ganache should be completely firm before cutting.
Best Tips for Success
Use regular creamy peanut butter. Natural peanut butter that separates heavily can add excess oil and may prevent the filling from becoming firm enough.
Pack the crust firmly. A tightly compressed cookie crust is much less likely to crumble when you cut the tart.
Use softened cream cheese. Room-temperature cream cheese blends much more smoothly.
Keep the whipping cream cold. Cold cream whips faster and creates a more stable filling.
Let the ganache cool slightly. Very hot ganache can soften the peanut butter layer underneath.
Do not rush the chilling process. Four hours is the minimum recommended chilling time, while overnight chilling produces the cleanest slices.
Best Ingredient Substitutions
Cookie Crust
Replace the chocolate sandwich cookies with chocolate wafer cookies, digestive biscuits, or graham crackers.
For a stronger chocolate flavor, use chocolate wafer cookies with a dark cocoa profile.
Peanut Butter
Creamy almond butter can replace the peanut butter.
For a peanut-free option, use creamy sunflower seed butter.
Chocolate
Semi-sweet chocolate works beautifully, but dark chocolate containing approximately 60–70% cocoa will create a richer and less sweet ganache.
Delicious Recipe Variations
Loaded Peanut Butter Cup Tart
Chop several mini peanut butter cups and fold some into the filling.
Scatter additional pieces over the ganache before chilling.
Pretzel Crunch Tart
Replace half of the chocolate cookies with finely crushed salted pretzels.
The salty crunch creates an excellent contrast with the creamy peanut butter and chocolate.
Salted Caramel Swirl
Add approximately 3 tablespoons of thick salted caramel sauce to the peanut butter layer.
Use a knife to gently swirl it through the filling before adding the ganache.
Extra Chocolate Version
Add additional mini chocolate chips to the filling and finish the tart with chocolate curls or chocolate shavings.
What to Serve With This Tart
Serve chilled with a tall glass of cold milk for a classic combination.
A cup of freshly brewed coffee or espresso pairs beautifully with the rich chocolate and peanut butter flavors.
For a lighter contrast, add a spoonful of unsweetened whipped cream to each slice.
You can also drizzle individual plates with warm chocolate or caramel sauce just before serving.
Make-Ahead Instructions
This tart is an excellent make-ahead dessert.
You can assemble it completely up to 48 hours in advance.
Keep it covered and refrigerated until ready to serve.
In fact, preparing it the night before often produces an even better texture because the filling has plenty of time to firm up.
Storage
Store leftover tart in the refrigerator.
Cover it loosely with plastic wrap or place individual slices in an airtight container.
The tart will keep for approximately 5 days when properly refrigerated.
Reheating
This is a chilled, no-bake dessert, so do not reheat it.
Simply remove the desired portion from the refrigerator and serve chilled.
Freezing
The fully set tart can be frozen whole or as individual slices.
Wrap it tightly in plastic wrap and then in aluminum foil.
Store in the freezer for up to 2 months.
Thaw the tart in the refrigerator for approximately 2 hours for individual slices, or longer if thawing an entire tart.
Common Mistakes to Avoid
Using cold cream cheese: This can leave small lumps throughout the filling. Allow it to soften completely before mixing.
Using very runny peanut butter: Excess oil can make the filling too soft.
Not compacting the crust: A loose crust may fall apart when sliced.
Pouring boiling-hot ganache: Extremely hot ganache can soften the filling.
Cutting before chilling: The tart needs sufficient time to firm up. Cutting it too early can cause the filling to spread.
Overbeating the whipped cream: Stop once stiff peaks form to avoid creating a grainy texture.
Estimated Nutrition Facts
Per serving based on 10 slices:
| Nutrient | Amount |
| Calories | 520 kcal |
| Carbohydrates | 46 g |
| Protein | 9 g |
| Fat | 35 g |
| Saturated Fat | 16 g |
| Sugar | 33 g |
| Sodium | 290 mg |
Nutrition values are estimates and can vary depending on the brands and exact quantities of ingredients used.
Frequently Asked Questions
How do I remove the tart from the pan?
Place the tart pan on top of an inverted bowl or wide glass.
Gently push the outer ring downward while keeping the tart stable.
The fluted sides should release, leaving the tart on the removable metal base.
Can I make this in a regular pie dish?
Yes.
An 8- or 9-inch deep-dish pie plate works well.
Simply press the cookie mixture across the bottom and up the sides, then assemble the filling directly inside the dish.
Will the Reese’s Pieces stay crunchy?
They generally maintain a pleasant crunch during the first 24–48 hours in the refrigerator.
Over time, the candy coating may gradually soften because of the moisture in the filling.
Can I make this tart the day before?
Absolutely.
Overnight refrigeration is actually one of the best options for this dessert.
The filling becomes firmer and the layers are easier to slice cleanly.
Can I use natural peanut butter?
Regular creamy peanut butter is recommended because natural peanut butter can separate and release excess oil.
If using natural peanut butter, stir it extremely well before measuring, although the final texture may still be softer.
How can I get perfectly clean slices?
Use a sharp knife warmed under hot water.
Dry the blade thoroughly, make one cut, then wipe and warm the knife again before the next cut.
This technique creates cleaner, more defined layers.
Final Thoughts
This Ultimate No-Bake Reese’s Peanut Butter Chocolate Tart delivers maximum indulgence with surprisingly little hands-on preparation.
The crunchy chocolate cookie crust, creamy peanut butter filling, mini chocolate chips, Reese’s Pieces, and glossy chocolate ganache create an irresistible combination in every bite.
Prepare it the night before, keep it chilled, and finish each slice with extra chocolate drizzle or Reese’s Pieces for a spectacular dessert that is perfect for sharing. 🍫🥜✨