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Chocolate Peanut Butter Cheesecake Tartlets

These Chocolate Peanut Butter Cheesecake Tartlets are a rich, no-bake delight with a crunchy chocolate crust and creamy peanut butter filling.
Prep Time20 minutes
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Gluten-Free, No-Bake, Peanut Butter
Servings: 8 servings

Ingredients

  • 1 cup almond flour
  • 0.25 cup cocoa powder
  • 0.25 cup coconut oil melted
  • 0.25 cup maple syrup
  • 0.5 teaspoon vanilla extract
  • 1 cup cream cheese softened
  • 0.5 cup peanut butter smooth or crunchy
  • 0.25 cup powdered sugar
  • 0.25 teaspoon salt
  • 0.5 cup dark chocolate chips dairy-free or semi-sweet, for melting and drizzling

Instructions

  • In a medium bowl, combine the almond flour and cocoa powder. Stir in the melted coconut oil and maple syrup until the mixture comes together into a slightly sticky dough. Press this evenly into the bottom and up the sides of your tartlet pans or muffin tin cups. Place in the fridge to chill while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the peanut butter, powdered sugar, salt, and vanilla extract. Continue mixing until everything is fully combined and the mixture is fluffy and light.
  • Remove the crusts from the fridge. Spoon or pipe the peanut butter cheesecake filling evenly into each tartlet shell. Smooth the tops with a spatula.
  • In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring after each until smooth. Drizzle the melted chocolate over the tartlets in decorative patterns.
  • Place the tartlets back in the fridge to set for at least 1 hour before serving. This allows the filling to firm up and the chocolate drizzle to harden slightly.

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Tartlet pans or muffin tin
  • Measuring cups and spoons
  • Spatula
  • Microwave-safe bowl or double boiler

Notes

  • Use chilled cream cheese that is softened but not too warm to prevent a runny filling.
  • Press the crust mixture firmly and evenly to avoid crumbly tartlet shells.
  • Melt chocolate in short bursts and stir frequently to prevent burning.
  • Store tartlets in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
  • Try swapping almond flour with oat flour or peanut butter with other nut butters for variations.