No-Bake Chocolate Almond Butter Mini Tarts

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

These bite-sized no-bake tarts feature a rich almond butter filling nestled in a crisp chocolate crust, perfect for quick indulgence. This recipe, ready in about 30 minutes, layers chocolate wafer cookies, unsalted butter, and almond butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups chocolate wafer cookies
• 6 tbsp unsalted butter
• 1 cup almond butter
• 4 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: Place 1 1/2 cups chocolate wafer cookies in a food processor and pulse until finely ground, about 30 seconds.
2. Step 2: Melt 6 tbsp unsalted butter in a small saucepan over low heat, then pour over the cookie crumbs and stir until evenly combined and the mixture resembles wet sand.
3. Step 3: Press the crumb mixture firmly into 12 mini tart pans or a mini muffin tin, covering the bottoms and sides evenly; chill in the refrigerator for 15 minutes to set.
4. Step 4: Meanwhile, beat 1 cup almond butter, 4 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract in a bowl until smooth and creamy, about 2 minutes.
5. Step 5: Spoon the almond butter filling evenly into the chilled tart shells and smooth the tops with a small spatula; return to the refrigerator while preparing the ganache.
6. Step 6: Heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and pour over 1/2 cup dark chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
7. Step 7: Drizzle the ganache over each tart filling and refrigerate for another 30 minutes until the topping is set before serving.