Diet Starts Tomorrow Tart

Loaded with chocolate and peanut butter, this cheesecake tart is not safe for diets.


  • Crust
  • 200 grams Oreos (crushed)
  • 100 milliliters melted butter (unsalted
  • Cheesecake
  • 250 grams Philadelphia cream cheese (room temp)
  • 3 tablespoons peanut butter (crunchy or smooth)
  • 100 milliliters cream (35 percent fat content)
  • 1 teaspoon vanilla
  • 250 grams powdered sugar
  • Ganache
  • 300 grams dark cooking chocolate
  • 150 milliliters cream (35 percent fat content)
  • 200 grams chopped Reeses peanut butter cups
  • Chopped peanuts


  1. Crust
  2. Add whole oreos to a food processor and blend until you reach a fine crumb. Add melted butter and mix until well combined. It should look like wet soil.
  3. Add to a tart tin either rectangle (36 x 13 x 3 centimeters) or round 12 inches. Use the back of a tablespoon to evenly distribute crust around pressing down firmly on the side and bottom. Chill for 1 hour.
  4. Cheesecake
  5. Add all ingredients to a large mixing bowl and use a hand mixer or a wooden spoon (you'll need some elbow grease) and mix until well combined.
  6. Ganache
  7. Add chocolate and cream to a microwave safe bowl and microwave for 20 seconds at a time mixing each time until it becomes smooth.
  8. Add cheesecake to the tart tin and use a tablespoon to spread evenly. Pour on ganache (set a little aside to drizzle on top) and spread evenly. Sprinkle for chopped Reeses peanut butter cups, drizzle more ganache on top and sprinkle with crushed peanuts.
  9. Serve chilled!