This chilled, Blackberry Mousse Tart is simple to make and only takes 10 minutes to prep! It’s the perfect summer dessert for a hot day. I can’t decide what I love most – the creamy blackberry blueberry mousse filling, the oreo cookie crust, or the fresh berries with each bite. It’s all so delicious and requires zero baking!
If you don’t have a tart pan (I got mine on Amazon), you can use a cake pan instead! Recipe inspired by Bianca Zapatka’s vegan mousse tart.
No-Bake Oreo Cookie Crust
Ingredients:
- 28 Oreo Cookies (I used the Trader Joe’s version)
- 1/3 cup butter, melted.
Instructions:
- Add cookies into a blender or food processor and crush until finely ground.
- Add crumbs to a bowl and mix in melted butter until evenly moistened
- Transfer crumbs into a 9-9.5 inch tart pan with a removeable bottom. Press into the bottom and sides of the pan.
- Place in the freezer for 15 minutes or fridge for 30 minutes while you make the filling.
Blackberry Blueberry Mousse Filling
Ingredients:
- 1 cup of blueberries & blackberries
- 1 cup of cream cheese
- 1/3 cup sugar
- 2 tsp. vanilla extract
- 1 cup whipping cream
- 1 tsp. gelatin powder
- Fresh mint leaves (optional)
- Extra berries for decorating (optional)
Instructions:
- Add the fresh berries into a blender and blend until smooth. Strain the puree to remove the seeds and then put back into the blender. Add cream cheese, sugar, and vanilla extract. Blend ingredients together and place the puree in bowl.
- Add the gelatin into the berry puree and stir until all of the gelatin is dissolved (if its still grainy, microwave mixture on high for 10 seconds). Set aside.
- In a separate bowl, blend the whipping cream with handheld mixer, until stiff peaks form.
- Fold the whipping cream into the berry puree, stir until combined.
- Fill the mixture into the tart pan, smoothing out evenly. Refrigerate for at least 4 hours.
- Once the mousse is firm, remove the pan from the tart and decorate with fresh berries & mint leaves!
- Keep refrigerated until ready to serve!
