Serve this irresistible no-bake white chocolate raspberry tart for Valentine’s day or any day of the week. Chocolate wafer crust layered with a delicious raspberry cream filling, then topped off with fresh raspberries and powdered sugar.Â
This sinfully rich white chocolate raspberry tart makes for a perfect dessert without much effort!
This tart is the ultimate summer dessert recipe. No baking or fancy ingredients required. Made with a chocolate cookie crust and a delicious mousse made from real raspberries and cream.
Ingredient’s You’ll Need:
- Chocolate Wafers
- Unsalted Butter
- White Chocolate
- Fresh Raspberries
- Heavy Cream
- Powdered Sugar
- Cream Cheese
How To Make No-Bake White Chocolate Raspberry Tart
Start off by preparing the crust. Place the chocolate wafers into a food processor and blend it until smooth. Stir in the melted butter and then press the cookie mixture into a 12-inch tart pan with a removable bottom and refrigerate while you make the filling. Place the raspberries into a food processor and blend it until smooth. Add the cream cheese and melted white chocolate into a standing mixer and mix. Pour in the heavy whipping cream and mix it for 2-3 minutes or until stiff peaks form. Fold in the raspberry puree and then fill the tart shell with the mousse filling. Refrigerate for a minimum of four hours. Garnish with fresh raspberries, powdered sugar, and mint, if desired.
Top Tips and Recipe Variations
- Use any type of fruit you have on hand. Blueberries, blackberries, and strawberries would work perfectly for this recipe.
- I used cream cheese but feel free to use mascarpone cheese instead.
- Crushed oreo cookies instead of chocolate wafers work perfectly fine.
- Gently fold in the raspberry puree so it remains nice and creamy without losing volume.
I definitely think you’ll enjoy this so much that it will become a staple at your house! Make sure to share this dessert recipe with friends and family.
More Dessert Ideas
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White Chocolate Raspberry Tart
Ingredients
- 2 cups chocolate wafers
- 8 tbsp unsalted melted butter
- 12 ounces raspberry
- 4 oz melted white chocolate
- 2 cups heavy cream
- 6 tbsp powdered sugar
- 8 oz softened cream cheese
Instructions
- Place the chocolate wafers in a food processor and blend until fine crumbs.
- Stir in the melted butter and then press the cookie crumbs into a 12-inch tart with a removable bottom.
- Refrigerate the tart shell while you prepare the filling.
- Place the raspberries in a food processor and puree.
- For the filling, combine the softened cream cheese, melted white chocolate in the bowl of a stand mixer and mix until smooth.
- Add the heavy cream and mix for 1-2 minutes on medium high speed until the mixture resembles a cream cheese frosting.
- Fold in the raspberry puree and then place the filling into the cooled crust.
- Refrigerate for a minimum of 4 hours.
- Decorate the tart with fresh raspberries, mint, and powdered sugar, if desired.
Video
Notes
- Use any type of fruit you have on hand. Blueberries, blackberries, and strawberries would work perfectly for this recipe.Â
- I used cream cheese but feel free to use mascarpone cheese instead.Â
- Crushed oreo cookies instead of chocolate wafers work perfectly fine.Â
- Gently fold in the raspberry puree so it remains nice and creamy without losing volume.Â
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