These peanut butter cheesecake tarts are a must-try. Buttery and flaky crust, with creamy peanut butter cheesecake filling that's simply heaven in a bite. They're so easy to make and are freezer-friendly.

peanut butter cheesecake tarts top view.

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If you haven't checked out my super easy buttery flaky tart shells recipe, then I think you should!

Our easy berry galette recipe is also a must-try. It's easier to make than a pie!

Let's Talk Ingredients

Ingredients for peanut butter cheesecake tarts.

As you can see, the ingredients are super basic and simple.

Peanut butter - Please use smooth (creamy) peanut, the typical ones like Skippy. I don't recommend using natural peanut butter though, since the fat tends to split when it sits for quite a while.

Whipping cream - I use the one with a minimum of 35% fat. Whatever it's called in your country (double cream, heavy cream etc), just make sure the fat content is min 35%, alright?

Powdered sugar - Or also known as confectioner sugar. Don't use granulated or caster sugar to avoid feeling the grains in the filling (since we won't bake the filling). We want a smooth and creamy texture.

Vanilla extract - Like I always say, everything is good with vanilla extract. Feel free to use vanilla paste, no problem at all.

Cream cheese - Full fat, please. Yeah, we're going big or going home mode with this one. The fat will help set the cheesecake filling.

Tips To Get It Right

Ingredients temperature - Please follow the temperature specified for the ingredients.

Peanut butter - I warm my peanut butter slightly in the microwave. Just until the texture is a tad runnier so that it will be easier to mix with the cheesecake mixture. Remember, slightly warm. Not extremely hot. If you overheat your peanut butter, just leave it for a few minutes until it cools slightly before adding it to the cheesecake mixture.

Pack the peanut butter if you're using a cup measurement.

Can I Freeze Them?

Yes, you can. I did. You can do it in 2 ways.

Only the tart shells - As I mentioned earlier. Freeze the tart shells and only prepare the filling on the day of.

With filling and topping - That's what I did. Remember that they won't taste as fresh as recently filled tarts but hey, you win some, you lose some. If you don't mind (like me), then give me a high five!

How To Freeze Them?

It doesn't matter if you want to freeze empty shells or with filling and topping, I'm sharing on how I do it.

Line a baking tray with some parchment paper and place the empty tart shells (without the moulds) on it, making sure they don't touch each other. Place in the freezer for 1-2 hours until they're totally frozen. Remove and wrap them individually with some cling film, place them in a Ziploc bag and put them back in the freezer. They're best for up to 3 months.

Thaw in the fridge 1 day before.

I really hope you'd give these peanut butter cheesecake tarts a try. They're totally amazing! Holidays and fireworks, here I come!

half eaten peanut butter cheesecake tart.

Hungry For More Tarts?

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