Dessert

No-Bake Blackberry Oreo Tart Recipe

Bylilan Sage August 9, 2026August 9, 2026

Introduction

This No-Bake Blackberry Oreo Tart is a delightful combination of crunchy Oreo crust and creamy blackberry filling. It’s quick to prepare and perfect for those warm days when you want a refreshing dessert without turning on the oven.

A smooth, light purple cheesecake with tiny specks sits on a dark chocolate crumb crust that lines the round tart pan with a scalloped edge. One slice is cut out and lifted by a metal spatula, showing the cake's firm but creamy texture. The top of the cheesecake is garnished with two layers of creamy white whipped topping swirled with dark purple berry sauce, covered with whole blackberries and small chocolate sandwich cookies. The cheesecake is placed on a round white plate with a subtle texture, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, mix finely crushed Oreos, melted butter, and 1/4 tsp. salt. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup. Freeze until chilled, about 20 minutes.
Step 2: While the crust chills, heat gelatin and 3 tablespoons water in a small saucepan over medium heat. Whisk frequently until the gelatin dissolves, about 1 minute. Let it cool slightly.
Step 3: Blend 15 oz. of blackberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl to remove seeds, aiming for about 1 1/2 cups of puree. Reserve 1 tablespoon of this puree for topping. Add orange juice, dissolved gelatin, and the remaining 1/4 tsp. salt to the rest of the blackberry puree and stir to combine.
Step 4: In a large bowl with a stand mixer whisk attachment (or using a handheld mixer), whip heavy cream on medium-high speed until stiff peaks form. Gradually add condensed milk while mixing until combined. Set aside 5 oz. of this whipped cream for topping. With the mixer on low, add mascarpone and the blackberry mixture to the whipped cream, beating until fully incorporated and no white streaks remain.
Step 5: Pour the filling into the prepared Oreo crust. Refrigerate for at least 1 hour, up to 2 hours, to set.
Step 6: In a medium bowl, fold the reserved 1 tablespoon blackberry puree into the reserved 5 oz. whipped cream. Mix just until there are visible streaks of both cream and blackberry.
Step 7: Dollop the blackberry-streaked whipped cream in the center of the tart. Cut half of the remaining 2 oz. blackberries in half. Top the cream with the halved and whole blackberries and mini Oreos if using.

Tips & Variations

For a stronger citrus flavor, substitute orange juice with fresh lemon juice.
Use frozen blackberries if fresh are out of season; thaw and drain excess liquid before blending.
Mini Oreos add a nice crunch on top, but you can omit them for a simpler presentation.

Storage

Store the tart covered in the refrigerator for up to 3 days. To maintain its shape and texture, avoid freezing. When ready to serve, allow it to sit at room temperature for 10 minutes to soften slightly. Garnishes are best added fresh before serving.

How to Serve

A close-up side view of a slice of berry mousse tart held on a silver spatula, showing three layers: a dark brown crumbly chocolate crust base, a thick light purple mousse middle layer, and a small dollop of white cream topping with a purple swirl. On top of the cream are two fresh blackberries and a small piece of chocolate cookie. The remaining tart sits on a white plate in the background, topped with extra cream and blackberries. The scene is set against a white marbled textured surface and wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with chocolate graham crackers or chocolate wafer cookies for a different twist.

How do I know when the gelatin is fully dissolved?

The gelatin is dissolved when the mixture turns clear and smooth with no visible granules. Stir continuously over medium heat for about a minute to ensure full dissolution.