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No-Bake Chocolate Raspberry Tart

No-Bake Chocolate Raspberry Tart – A deliciously rich and creamy no-bake chocolate tart recipe that is stuffed full of fresh raspberries, and has an Oreo crust. A totally indulgent chocolate dessert!

No-Bake Chocolate Raspberry Tart

No-Bake Chocolate Raspberry Tart

You just can’t beat a totally indulgent chocolate dessert that also happens to be NO-BAKE!

This No-Bake Chocolate Raspberry Tart is inspired by my White Chocolate Raspberry Tart with a few noticeable changes.

Firstly, I used an Oreo crust instead of the digestive biscuit/graham cracker crust, and lastly, I used a mix of milk and dark chocolate instead of white chocolate.

This chocolate tart is rich and creamy, bursting with fresh raspberries, and is completely no-bake. The best part? All you need is 5 simple ingredients to make it!

Looking for more tart recipes? See my Easy Lemon Tart, Dark Chocolate Orange Tart, and my Bakewell Tart.

No-Bake Chocolate Raspberry Tart

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Crust:

  • Oreo crumbs: You’ll need 2 cups, which is 24 Oreos, pulsed to crumbs in a food processor.
  • Unsalted butter

For the Filling:

  • Chocolate: You can use milk, dark, or semi-sweet. I used a combination of milk and dark.
  • Double OR heavy cream
  • Unsalted butter: You’ll want this softened to room temperature so it melts more quickly in the microwave with the chocolate.
  • Fresh raspberries: You’ll need 2 cups, which is 9-oz OR 250g.

How to make No-Bake Chocolate Raspberry Tart

To make this tart, simply start by stirring together the Oreo crumbs and melted butter until combined, and all the crumbs are moist.

Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Keep refrigerated whilst preparing the filling.

For the filling, place the chocolate, heavy cream, and butter in a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Place the raspberries evenly onto the bottom of the chilled crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm – about 2 hours.

TIP: For a quicker chill-time, place the tart in the freezer for up to an hour. Allow the crust to defrost a little before removing from the pan.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

No-Bake Chocolate Raspberry Tart
No-Bake Chocolate Raspberry Tart

This No-Bake Chocolate Raspberry Tart is:

  • deliciously rich and creamy
  • super quick and easy to make
  • completely NO-BAKE
  • made with an irresistibly crunchy Oreo crust

How long will this tart last? This tart and any leftovers can be cover tightly, and kept in the fridge for up to 3 days.

Can I freeze this tart? Yes! It also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

No-Bake Chocolate Raspberry Tart
No-Bake Chocolate Raspberry Tart

Try these no-bake desserts next!

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No-Bake Chocolate Raspberry Tart

No-Bake Chocolate Raspberry Tart

Yield: 8 -10 slices
Prep Time: 30 minutes
Total Time: 30 minutes

A deliciously rich and creamy no-bake chocolate tart recipe that is stuffed full of fresh raspberries, and has an Oreo crust. A totally indulgent chocolate dessert!

Ingredients

For the Crust

  • 2 cups Oreo crumbs (24 Oreos, pulsed to crumbs in a food processor)
  • 1/4 cup (56g) unsalted butter, melted

For the Filling

  • 2 cups (350g) chocolate (milk, dark, or semi-sweet), coarsely chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (250g) fresh raspberries

Instructions

For the Crust

  1. Stir together the Oreo crumbs and melted butter until combined, and all the crumbs are moist.
  2. Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.

For the Filling

  1. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.

Notes

Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 430Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 117mgCarbohydrates: 46gFiber: 5gSugar: 32gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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