In my last post, I shared the birthday card I made for my Dad whose birthday was last week. Today, I’d like to share the cake I made for his birthday celebrations at home. I first made this salted peanut butter Oreo tart in December, and this time my family requested it again. So naturally, I delivered! It’s a no-bake cake, but it does require being refrigerated for a few hours, ideally overnight. Most of the steps for making this Oreo tart can be done in the evening, but there are a few things that need to be done in the morning, so make sure to plan your time accordingly. As for the cake itself – it’s delicious! Not too sweet, and just perfectly salty to balance things out. I will certainly be making it many more times in the future!

Ingredients for a no-bake salted peanut butter Oreo tart

For a ∅24cm round tart tin you’ll need:

For the base of the tart:

• 440g Oreo cookies (~40 cookies) – ideally, with chocolate / brownie filling. You can use an off-brand alternative.
• 90g unsalted butter, melted

For the salted peanut butter filling:

• 300g smooth peanut butter – ideally, made with 100% peanuts
• 250g Philadelphia cheese
• 1/2 – 3/4 cup icing sugar (~80g)
• 250 ml double cream
• generous sprinkle of salt

For the chocolate ganache

• 50ml double cream
• 60g milk chocolate
• 30g dark chocolate

For decoration

• 8 Oreo cookies, or an off-brand alternative (you might need a few extra in case they crumble when you cut them)

How to make a salted peanut butter Oreo cake

Prepping the Oreos for the base of the tart

If you have a trusted, powerful food processor – place the cookies and melted butter in it and blitz until combined and smooth, then move to the next step.

If you don’t have such appliance – like me – then we need to do it by hand. This is by far the most difficult and time consuming part of making the cake.

First, we need to smash the cookies into small pieces – the smaller, the better. You can finely chop the cookies with a sharp knife, or place them in a plastic bag and smash with a rolling pin. Ideally, we should aim for the cookie mixture to resemble wet sand, but it might be difficult to achieve. Small leftover bits of biscuits will be fine. You might be tempted to use a stick blender for this step, but I don’t recommend it. It will immediately get blocked and stuck – I tried it and it was a complete failure.

It might sound simple, but the sticky cream filling makes crumbling the cookies quite tricky. Just be patient and it will be alright.

Once your cookies are turned into a biscuity dough, add melted butter and mix everything together.

Making the base of the tart

Place your cookies mixed with butter in the tin and spread them evenly across the bottom. Bring the mixture upwards around the sides to create a crust that will hold the filling in place. Place the form lined with the cookie base in the fridge for everything to set whilst you prepare the filling.

Making the peanut butter filling

Combine peanut butter, Philadelphia cheese and sugar in one dish and use an electric whisk to mix them.

In a separate dish, whisk double cream until stiff.

Gently fold the whipped cream into the peanut butter mixture, using a spatula. Mix everything until combined. Add a generous pinch of salt and mix again.

I recommend tasting the filling at this point and adding more salt or sugar if needed, to match your preferences. I recommend making the filling not too sweet, and fairly salty. Don’t go overboard with the salt, but remember that the base of the tart is very sweet, and there will be sweet chocolate on top. We need enough saltiness to cut through the sweetness.

Take the tin out of the fridge and spread the peanut butter filling inside the Oreo crust. Place the cake back in the fridge and leave to set overnight.

Halving Oreos for decoration

This step is optional. I prefer to decorate the cake with halved cookies, but you can just use whole ones and save yourself some tedious work.

If you choose to use cookie halves, try to cut the cookies in half using a sharp knife. If they crack in some places, it’s not the end of the world – the filling inside the cookies should act as glue and hold everything together. If some cookies completely fall apart, set them aside to snack on 🙂 Aim for 12-16 cookie halves, depending on how many portions you want the tart to have.

Making chocolate ganache

In the morning, once the peanut butter filling has set, it’s time to decorate the tart with chocolate and Oreo cookies.

To make the chocolate ganache, start by finely chopping both chocolates. The finer, the better! Aim for thin shreds, close to dust. Then, heat up the cream on the hob in a small pot until hot.

Take the cream off the heat and immediately add the chopped chocolate. Stir once, just to make sure that the chocolate is covered with the cream, and leave it aside for 2 minutes. Then, stir everything again. The chocolate should have melted and you should have a smooth chocolatey mixture.

Final touches

Spread the chocolate on top of the tart, then stick the Oreo cookies – or half cookies – into the cake, around the edge of the crust, flat edge down.

Refrigerate the cake for at least 30 minutes before serving.

How to store salted peanut butter Oreo cake

Make sure to store this cake in the fridge. If you’re making it for a party, don’t let it sit on the table for too long, or the filling and chocolate ganache will melt. In the summer, the cake will melt super quickly, so make sure to put it back in the fridge if you have any left over after serving everyone.

Nutritional value of salted peanut butter Oreo tart

Let’s be real – this ain’t a salad. It’s an indulgent treat, with quite a lot of calories. But it’s worth it!

The whole recipe has 7107 kcal, 495 grams of fat, 534 grams of carbs and 129 grams of protein.

Assuming you slice the cake into 16 portions, each of them will have 444 kcal, 31 grams of fat, 33 grams of carbs and 8 grams of protein.

Bon Appetit!

Let me know if you give this recipe a go! If you like chocolate and peanut butter and enjoy a hint of salt in your sweet treats, this recipe will be perfect for you. It immediately became one of our family favourites after I made it for the first time!

Also see:

• Food
• Sweet