This Chocolate Peanut Butter Swirl Tart needs no baking. It stacks a buttery chocolate sandwich cookie crust, a layer of chocolate ganache, and a light, creamy peanut butter filling with a hot fudge ribbon on top. It feels a bit fancy, yet it comes together with everyday pantry staples, so it is a dependable treat when you want something indulgent without much fuss!

Round chocolate peanut butter tart swirled with chocolate syrup and cut into slices with a bowl of chocolate sandwich crumbs next to it on a white speckled background.

Chocolate and peanut butter is a pairing I never get tired of. I have used it in my Chocolate-Dipped Peanut Butter Cookies, Chocolate Peanut Butter Whoopie Pies, Devil’s Food Cupcakes with Peanut Butter Frosting, and, the inspiration behind this recipe, my late Grammy’s Chocolate Covered Peanut Butter Eggs!

The peanut butter filling in the eggs is very close to the one in this chocolate peanut butter swirl tart. It is super creamy, has a nice light, airy texture, and is not too sweet.

This recipe swaps the melted chocolate coating from the peanut butter eggs for a rich chocolate ganache layer and a crust built from chocolate sandwich cookies.

Round chocolate peanut butter tart swirled with chocolate syrup and cut into slices with a bowl of chocolate syrup next to it surround by a few chocolate sandwich cookie crumbs on a white speckled background.

Why You Will Love It

No oven required!
It looks impressive but is simple to put together.
Easy to adapt, whether you use a 9 1/2 inch tart pan, a 9-inch pie plate, a 9-inch springform pan, or six mini tarts (4 inches across).
Tastes just like chocolate peanut butter cups!
Light and creamy in texture.
Rich chocolate flavor, a must-try for anyone who loves chocolate and peanut butter together!
Indulgent without feeling heavy.
The chocolate ganache layer is optional.
Swap the chocolate syrup for hot fudge, or add a border of crushed peanuts instead.

Ingredients in various size bowls labeled as peanut butter, chocolate sandwich cookies, chocolate syrup, vanilla extract, unsalted butter, cream cheese, heavy whipping cream, semi-sweet chocolate chips, and powdered sugar on a white marbled background.

What You Need

The ingredients in the photo below go into this no-bake chocolate peanut butter swirl tart. Items in the bulleted list are the key ones that need a bit more explanation, and substitutions are noted as well.

Chocolate Sandwich Cookies. I used Benton’s Original Chocolate Sandwich Cookies from ALDI, but any brand you like will work!
Heavy Whipping Cream. For the peanut butter filling only, you can use 1 1/2 – 2 cups of whipped dairy topping from a tub or can that you may already have in the fridge instead of heavy cream. Add it to the peanut butter mixture the same way.
Semi-Sweet Chocolate Morsels. Choose good-quality chips that melt smoothly into the warm cream. Ghirardelli, Callebaut, and Guittard are my picks. Milk chocolate morsels work too!
Creamy Peanut Butter. A key component of this chocolate peanut butter swirl tart. Use creamy, no-stir peanut butter for the best results!
Chocolate Syrup. This optional ingredient is drizzled over the peanut butter filling. Hot fudge sauce works as a stand-in.

Quantities and step-by-step instructions are in the recipe card below.

Steps at a Glance

Here is a quick look at how to make this no-bake chocolate peanut butter tart. For the complete printable recipe, in US customary or metric measurements, see the recipe card below.

Chocolate Sandwich Cookie Crust

Chocolate sandwich cookies in a food processor, then processed with melted butter on a white background.

Step 1. Pulse the chocolate sandwich cookies into fine crumbs (Image 1). Add the melted butter (Image 2) and pulse until combined. The mixture should be soft, damp, and easy to mold.

Quick Tip: No small food processor? Put the cookies in a sealed zip-top bag and crush them into fine crumbs with a rolling pin.

Chocolate cookie crust being pressed into a tart pan placed on a white background.

Step 2. Move the cookie mixture into the tart pan (Image 3). Press it into a 9 1/2-inch tart pan using a spatula, the bottom of a measuring cup, or clean, dry hands (Image 4). Chill the crust in the refrigerator or freezer.

Chocolate Ganache

Heating heavy cream in a saucepan over a induction cook top then covering chocolate chips and heavy cream with aluminum foil.

Step 1. Warm the heavy whipping cream in a saucepan over medium heat (Image 1). A microwave-safe measuring cup works as well. Pour it over the chocolate chips, then cover the bowl loosely with foil (Image 2). Let it rest for 4-5 minutes.

First image is a glass bowl filled with heavy cream and chocolate chips on a white background. Second image is a glass bowl with whisked chocolate ganache on a white background.

Step 2. Take off the foil and whisk until smooth (Images 3 and 4). Whisk slowly so you don’t introduce air bubbles into the ganache.

Chocolate ganache poured into a chocolate cookie crust tart then spread out in an even layer on a white background.

Step 3. Spread the ganache over the chilled cookie crust (Image 5). Smooth it across the bottom with an offset spatula (Image 6). I strongly suggest freezing it while you make the peanut butter filling, since it sets much faster that way.

Peanut Butter Filling

First image is whisking heavy cream in a large glass bowl on a white background. Second image is beating cream cheese until light and fluffy in a large glass bowl on a white background.

Step 1. Whip the heavy cream on medium-high speed until soft peaks form (Image 1). Refrigerate it until needed. In another bowl, beat the cream cheese until smooth and fluffy, about 2-3 minutes (Image 2).

First image is adding peanut butter, powdered sugar, and vanilla extract to the cream cheese in a large glass bowl. Second image is adding whipped cream to the peanut butter filling in a large glass bowl on a white background.

Step 2. Mix in the peanut butter, powdered sugar, and vanilla extract (Image 3). Beat in 1/2 of the chilled whipped cream, then fold in the rest (Image 4). The filling should look even in color with no white streaks, and feel light and creamy.

Quick Tip: Let the cream cheese come to room temperature so the filling stays smooth. Sift the powdered sugar too, since any lumps will show up in the finished peanut butter mixture.

Assembly

First image is adding peanut butter filling to a sandwich cookie crust in a round tart pan on a white background. Second image is chocolate peanut butter tart with chocolate syrup swirled on top.

Step 1. Spoon the peanut butter filling into the tart (Image 1). Top it with hot fudge sauce or chocolate syrup (Image 2). Use a knife, a palette knife, or a wooden skewer to make swirls. Chill for at least 2 hours or overnight, or freeze for 1 – 1 1/2 hours. Let it sit at room temperature for about 10 minutes before serving.

Sliced chocolate peanut butter tart swirled with chocolate syrup surrounded by a few chocolate sandwich cookie crumbs on a white speckled background.

Variations

No 9 1/2 inch non-stick loose-bottom tart pan on hand? You can make this chocolate peanut butter swirl tart in either of these two ways:

Variation 1. No-bake chocolate peanut butter pie. Use a 9-inch pie plate or springform pan in place of the tart pan. For the springform pan, use 30 chocolate sandwich cookies and one extra tablespoon of melted butter. A little extra crust up the sides helps.

Variation 2. No-bake mini chocolate peanut butter swirl tarts. This recipe makes 6 mini tarts, each 4 inches across, and they are so adorable! They also make lovely little gifts for friends who love chocolate and peanut butter.

To fill the mini tarts, use a large piping bag. You don’t need a tip; just snip off the bottom when ready. Pipe a generous mound of filling, then smooth it with an angled spatula.

Helpful Tips

Spraying the tart pan with baking spray is optional. If you do, use a light coat.
When pressing the crust into the pan, I start with the sides and then fill in the bottom. Smooth and level the bottom and sides with the base of a measuring cup. A flat-bottomed glass or a rubber spatula works too.
If you’d rather skip the stovetop, microwave the cream for 1 minute in a microwave-safe measuring cup.
For neat slices, run the knife under hot water and wipe it dry with a kitchen towel after each cut.

More Chocolate and Peanut Butter Desserts

If you make this Chocolate Peanut Butter Tart Recipe or any other recipe from my site, please leave a star rating and share your thoughts in the comments below. Thanks for stopping by!