Ultimate Chocolate Peanut Butter Torte
Indulge in decadence with the Ultimate Chocolate Peanut Butter Torte, a show-stopping dessert that perfectly blends rich chocolate and creamy peanut butter in every bite. This no-bake-inspired layered treat starts with a crumbly Oreo cookie crust, baked to perfection for a solid foundation. The luscious peanut butter filling, whipped to velvety smoothness with cream cheese and fresh whipped cream, sits atop the crust, offering a dreamy, mousse-like texture. Crowned with a glossy chocolate ganache and garnished with crunchy peanuts or mini Reese’s cups for a finishing touch, this torte is truly irresistible. With a simple prep process and a chill time that allows the flavors to meld beautifully, this stunning dessert is ideal for special occasions or indulgent evenings. Rich, creamy, and layered with textures, this chocolate peanut butter torte is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 24 cookies Oreo cookies (filling removed, crumbs only)
- 5 tablespoons Unsalted butter (melted)
- 8 ounces Cream cheese (softened)
- 1 cup Peanut butter (smooth)
- 1 cup Powdered sugar
- 1.25 cups Heavy cream
- 1 cup Semisweet chocolate chips
- 0.25 cup Chopped peanuts (optional, for garnish)
- 10 pieces Mini Reese's cups (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the Oreo cookies (without their filling) into fine crumbs.
Add the melted butter to the crumbs and process until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let cool completely.
In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Gradually add the powdered sugar and mix until fully incorporated.
In a separate bowl, whip 1 cup of the heavy cream to stiff peaks.
Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.
Spread the peanut butter filling evenly over the cooled crust. Refrigerate for at least 3 hours or until firm.
Make the ganache topping: Heat the remaining 1/4 cup of heavy cream in a small saucepan over low heat until it just begins to simmer.
Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then pour it evenly over the peanut butter filling, spreading to the edges.
If desired, garnish with chopped peanuts or mini Reese's cups for extra flair.
Chill the torte in the refrigerator for another hour to set the ganache before slicing and serving.
Carefully release the torte from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 26.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
