No-Bake Blackberry Oreo Tart Recipe

Introduction

This No-Bake Blackberry Oreo Tart combines a crunchy Oreo crust with a creamy, fruity filling for a delightful dessert that requires no oven time. Fresh blackberries and mascarpone cheese create a luscious texture that’s perfect for any season.

Ingredients

• 24 Oreos, finely crushed (about 9.5 oz.)
• 5 tbsp. unsalted butter, melted, cooled
• 1/2 tsp. kosher salt, divided
• 1 (1/4-oz.) packet gelatin
• 17 oz. fresh blackberries (about 3 cups), divided
• 1 tbsp. orange juice
• 2/3 cup heavy whipping cream
• 2/3 cup condensed milk
• 6 oz. mascarpone, room temperature
• 1/4 cup mini Oreos (optional)

Instructions

1. Step 1: In a large bowl, mix crushed Oreos, melted butter, and 1/4 tsp. salt. Press the mixture firmly into the bottom and up the sides of a 9″ tart pan using the bottom of a measuring cup. Freeze the crust until chilled, about 20 minutes.
2. Step 2: While the crust chills, combine the gelatin and 3 tablespoons of water in a small saucepan over medium heat. Whisk frequently until the gelatin dissolves completely, about 1 minute. Remove from heat and let cool slightly.
3. Step 3: In a blender, puree 15 oz. of blackberries until smooth. Strain the puree through a fine-mesh sieve into a medium bowl to remove seeds, yielding about 1 1/2 cups. Set aside 1 tablespoon of this puree for topping. To the remaining blackberry puree, add orange juice, gelatin mixture, and the remaining 1/4 tsp. salt; stir to combine.
4. Step 4: Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form. Gradually add condensed milk and continue beating until just combined. Set aside 5 oz. of this whipped cream for topping. On low speed, blend mascarpone and blackberry mixture into the remaining whipped cream until smooth and no white streaks remain.
5. Step 5: Pour the filling into the chilled Oreo crust. Refrigerate the tart for at least 1 hour, or up to 2 hours, to set.
6. Step 6: In a medium bowl, gently fold the reserved 1 tablespoon blackberry puree into the reserved 5 oz. whipped cream just until streaks of both remain visible.
7. Step 7: Dollop the blackberry swirl whipped cream into the center of the tart. Cut half of the remaining 2 oz. blackberries in half. Arrange the halved and whole blackberries along with mini Oreos on top of the whipped cream for garnish, if using.

Tips & Variations

• For a stronger orange flavor, substitute orange zest for orange juice.
• Use fresh or frozen blackberries—if using frozen, thaw and drain excess liquid before pureeing.
• Mini Oreos add a fun crunch, but you can omit them or replace with chopped nuts for texture variation.
• To make it vegan, try a plant-based butter and substitute agar-agar for gelatin, but results may vary.

Storage

Store the tart covered in the refrigerator for up to 3 days to maintain freshness. For best texture, consume within this period. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different berry instead of blackberries?

Yes, raspberries or blueberries work well as substitutes and provide a similarly fresh, fruity flavor.

Do I have to use gelatin in this recipe?

Gelatin helps the filling set properly. If you prefer not to use it, you can try agar-agar as a vegetarian alternative, but texture and setting time may differ.

No-Bake Blackberry Oreo Tart Recipe

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4.6 from 88 reviews

This delightful No-Bake Blackberry Oreo Tart is a creamy, fruity dessert featuring a crunchy Oreo crust, luscious mascarpone and blackberry filling, and a beautiful topping of fresh blackberries and mini Oreos. Perfect for warm weather or anytime you crave a hassle-free yet impressive sweet treat.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreos, finely crushed (about 9.5 oz.)
• 5 tbsp. unsalted butter, melted and cooled
• 1/4 tsp. kosher salt

Filling

• 1 (1/4-oz.) packet gelatin
• 3 tbsp. water
• 17 oz. fresh blackberries (about 3 cups), divided
• 1 tbsp. orange juice
• 1/2 tsp. kosher salt, divided (1/4 tsp. for crust + 1/4 tsp. for filling)
• 2/3 cup heavy whipping cream
• 2/3 cup sweetened condensed milk
• 6 oz. mascarpone cheese, room temperature

Topping

• 1 tbsp. reserved blackberry puree
• 5 oz. reserved whipped cream
• Remaining 2 oz. blackberries
• 1/4 cup mini Oreos (optional)

Instructions

1. Prepare the crust: In a large bowl, combine finely crushed Oreos, melted butter, and 1/4 teaspoon kosher salt. Using the bottom of a measuring cup or glass, press the Oreo mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Place in the freezer for about 20 minutes to chill and set.
2. Dissolve the gelatin: In a small saucepan over medium heat, combine the gelatin packet and 3 tablespoons of water, whisking occasionally until the gelatin is fully dissolved, approximately 1 minute. Remove from heat and let it cool slightly.
3. Make the blackberry puree: In a blender, puree 15 ounces of blackberries until smooth. Pour the puree through a fine mesh sieve into a medium bowl to remove seeds, yielding about 1 1/2 cups of smooth puree. Reserve 1 tablespoon of this puree for the topping and set aside.
4. Mix filling base: To the remaining blackberry puree in the bowl, add 1 tablespoon orange juice, the dissolved gelatin, and 1/4 teaspoon kosher salt. Stir gently to combine.
5. Whip the cream and combine: Using a stand mixer fitted with a whisk attachment (or a handheld mixer), whip the heavy cream on medium-high speed until stiff peaks form. Gradually add the condensed milk, continuing to beat until fully incorporated. Reserve 5 ounces of this whipped cream for the topping.
6. Combine mascarpone and blackberry mixture: Reduce mixer speed to low and add the mascarpone cheese and the blackberry puree mixture to the whipped cream. Beat gently until smooth and uniform with no white streaks remaining.
7. Assemble the tart: Pour the blackberry mascarpone filling into the chilled Oreo crust, smoothing the top. Refrigerate the tart for at least 1 hour and up to 2 hours to set properly.
8. Prepare topping: In a medium bowl, fold the reserved 1 tablespoon of blackberry puree into the 5 ounces of reserved whipped cream gently, leaving visible streaks of both.
9. Garnish the tart: Spoon dollops of the blackberry whipped cream mixture onto the center of the tart. Cut half of the remaining 2 ounces of fresh blackberries in half, and arrange these halves along with the whole blackberries on top of the cream. Optionally, sprinkle mini Oreos for added texture and decoration.

Notes

• Ensure the mascarpone is at room temperature to avoid lumps in the filling.
• Freezing the crust before filling helps it hold shape since this is a no-bake tart.
• If fresh blackberries are unavailable, frozen blackberries can be thawed and used instead, but the texture may be slightly different.
• Gelatin dissolves quickly—avoid boiling it to keep the gelatin’s setting properties.
• The small amount of salt balances the sweetness and enhances the flavors.
• For a citrus twist, you may substitute the orange juice with lemon or lime juice.
• Mini Oreos on top are optional but provide a fun texture contrast.

Keywords: Blackberry tart, No-bake dessert, Oreo crust tart, Mascarpone dessert, Summer berry tart