This is similar, but without the chocolate - or the hazelnuts. This uses almond butter instead of the chocolate hazelnut butter.
The result is something like a nutty cheesecake, but there's no baking involved (unless you opt to bake the crust - it's up to you.)
The flavor is a little lighter than the chocolate version, as well. It's is perfect for a summer event when you don't want to turn on the oven.
I garnished it very simply with just a few Marcona almonds, but a little whipped cream would be nice, too.
Almond Butter Cream Cheese Tart
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1 stick unsalted butter, melted
1/4 teaspoon salt
For the filling:
2 8-ounce packages cream cheese
1 cup powdered sugar
1 cup Justin's honey almond butter
Combine the graham crackers, sugar, and salt in a medium bowl. Add the melted butter and stir to moisten all the graham cracker crumbs.
Spread the crumbs in a 9-inch tart pan, pressing it firmly onto the bottom and into the sides of the pan. Chill until the crust is firm and set. You can do this a day ahead, if you prefer. (Or you can bake the crust, if you prefer - for about 10 minutes at 375 degrees - then let it cool completely before filling)
Beat the cream cheese in the bowl of your stand mixer fitted with the paddle attachment until it it smooth. Or, if you prefer, beat with a hand mixer. Add the powdered sugar and beat until the mixture is light. Add the almond butter and beat until well combined.
Spread the filling in the prepared crust, smoothing the top. Keep refrigerated until serving.