No-Bake Chocolate Almond Butter Tart

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, no-bake tart featuring a smooth almond butter filling layered on a chocolate cookie crust, perfect for an impressive yet easy dessert. This American-inspired recipe, ready in about 30 minutes, layers chocolate cookies, unsalted butter, cream cheese 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 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" 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.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 350 cal/serving

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Ingredients

1 1/2 cups, crushed chocolate cookies
6 tbsp, melted unsalted butter
8 oz, softened cream cheese
1 cup almond butter
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream
4 oz, chopped dark chocolate

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Instructions

Step 1: In a medium bowl, combine 1 1/2 cups crushed chocolate cookies with 6 tbsp melted unsalted butter, mixing until crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for 30 minutes to set.
Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup almond butter, 3/4 cup powdered sugar, and 1 tsp vanilla extract on medium speed until smooth and creamy, about 2-3 minutes.
Step 3: Spread the almond butter mixture evenly over the chilled crust, smoothing the top with a spatula.
Step 4: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer, about 3 minutes. Remove from heat and add 4 oz chopped dark chocolate, stirring until the chocolate is fully melted and the ganache is smooth.
Step 5: Pour the chocolate ganache over the almond butter layer, spreading gently to cover the surface. Refrigerate the tart for at least 2 hours until the ganache is firm. Serve chilled.