No Bake Blackberry Tart
Silky smooth and simple to make, this No Bake Blackberry Tart is filled to the cookie-crumb brim with freshly pureed berries. Dreamy in color and creamy delicious, this no-oven-required recipe is purple perfection.
Patience, it’s what you have when there are too many witnesses. I’d prefer to have a tranquilizer dart, but if I shoot everyone who’s been twerking on my last nerve humans will go extinct. Needless to say, the past few days have been trying. Everything’s falling apart at the seams I’m over here trying to hold it all together with Gorilla Glue and Magic Tape.
Now I’m doubting my choice of adhesives.
Sticky bonding agents are only a temporary fix and when they fail I’m going to snap like a Slim Jim. When I go mental, I’ll be going like a gas station meat stick: bold, spicy and a bit greasy. Now that I think about it, that’s probably how they’ll describe me on my arrest record. The truth hurts, but then again so do handcuffs.
To keep my wrists out of silver bracelets, I’m staying calm the only way I know how: by baking. Only today’s recipe is no-bake so I still have a 50/50 chance of wearing police-issued jewelry. Oh well, at least my last meal as a free woman will be memorable. Take it from me, this Black Raspberry Tart is unforgettable. Striking in color and sweet as can be, this fresh-fruit tart is blended with cream cheese and cradled in an Oreo cookie crust. It’s 100% no bake and sets up while you sleep–whether that’s in a bed or a jail cell. Either way, you’ll have the most amazing dessert to look forward to in the morning.
Before sharing the recipe for No Bake Blackberry Tart, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Full fat cream cheese is a must for the cheesecake filling, therefore, do not substitute reduced fat or fat free. Also, make sure cream cheese is softened to room temperature before beginning.
For best results, heavy whipping cream should be very cold before whipping. For even better results, whip it in a prechilled bowl.
I used regular Oreos, but you can go for it and substitute Double Stuff. When pulsing Oreos in the food processor use the entire cookie, filling and all.
Preparation Tips and Tricks
Refrigerate tart for a few hours until the filling sets before covering with plastic wrap to avoid it sticking to the wrap.
Storage and Freezing Tips for No Bake Blackberry Tart
Cover and store leftovers in the refrigerator up to 5 days.
This tart freezes well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.
I hope you enjoy this No Bake Blackberry Tart recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
No Bake Blackberry Tart
- 25 Oreo Cookies
- 5 Tbsp unsalted butter melted
- 12 ounces fresh blackberries
- 1/2 cup granulated sugar
- 1 Tbsp powdered gelatin
- 8 ounces full fat cream cheese
- 2 tsp vanilla extract pure
- 1 cup heavy whipping cream
- 1/2 cup fresh blackberries optional
- Coat a 9-inch tart pan with nonstick cooking spray. Set aside.
- Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
- Add melted butter to Oreo crumbs and pulse until evenly moistened.
- Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of tart pan.
- Place tart pan in the freezer to chill while you prepare blackberry filling.
- Puree blackberries in a blender until smooth.
- Add granulated sugar, gelatin, cream cheese and vanilla then blend on high until well combined. Set aside.
- In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
- Add blackberry filling to heavy whipping cream then fold with a rubber spatula until combined. Note: If the mixture is lumpy, give it a quick whisk by hand until smooth.
- Remove Oreo crust from freezer. Pour filling into crust and smooth the top with an offset spatula. Refrigerate for a few hours until set then cover with plastic wrap and refrigerate overnight.
- Gently remove rim from tart pan then slice and serve. Garnish with additional blackberries if desired.
- Cover leftovers and store in the refrigerator up to 5 days.