No-Bake Chocolate Peanut Butter Mini Tarts

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delightful bite-sized no-bake tarts combining rich chocolate and creamy peanut butter for a quick, satisfying dessert. This American-inspired recipe, ready in about 25 minutes, layers mini tart shells, cream cheese, peanut butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 12 American cuisine 180 cal/serving

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Ingredients

12 mini tart shells
4 oz, softened cream cheese
1/2 cup, creamy peanut butter
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tbsp, for garnish chopped peanuts

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Instructions

Step 1: In a medium bowl, combine 4 oz softened cream cheese, 1/2 cup creamy peanut butter, 1/3 cup powdered sugar, and 1 tsp vanilla extract. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
Step 2: Spoon the peanut butter filling evenly into 12 mini tart shells, smoothing the tops with the back of a spoon. Place them in the fridge to chill while preparing the chocolate ganache.
Step 3: Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Remove from heat and pour over 1 cup semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 4: Spoon the chocolate ganache evenly over the chilled peanut butter filling in each tart shell, letting it gently spread to cover the surface.
Step 5: Sprinkle 2 tbsp chopped peanuts on top of the ganache as garnish. Refrigerate the tarts for at least 1 hour until the ganache is set before serving.