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Mini raspberry mousse no-bake tarts are the perfect dessert for Valentine’s Day or any after dinner treat! Such an easy no-bake dessert recipe! You’ll love the creamy filling with chocolate crust.
Valentine’s Day is just around the corner and if you are like us, you will be looking for a sweet treat to enjoy. These mini tarts are so easy to make, full of flavor and you don’t even need to use your oven. How’s that for keeping it simple?
We tend to stay in for Valentine’s Day. I like making a special meal and not fighting the crowds at the restaurants. We can eat at our leisure and make some of our favorite foods. This year I really wanted a dessert that still had some chocolate (because I love chocolate) but pairing with a fruit based filling. This raspberry mixture is light and has a bit of a flavor kick to it with some Chambord liqueur. You can definitely keep it kid friendly by substituting extract (noted in recipe).
Other Valentine’s Day desserts I have made other years include these Cherry Nutella Hand Pies, Lemon Raspberry Tarts and a Raspberry Chocolate Truffle Tart. Lots of sweets for your sweetie! Maybe make them all as you can never have too many sweets, right?
I hope you enjoy the raspberry mousse no-bake tarts recipe!
I hope you have a great Valentine’s Day – be sure to stop back on the 1st for a menu plan from my blogger friends!
- 8 ounces Oreo Cookies (I used the new thin ones)
- 4 tablespoons butter, melted
- 1 cup cool whip, thawed plus more for decorating
- 8 ounces cream cheese softened
- 6 ounces fresh raspberries (keep 4 for garnish)
- 2 teaspoons Chambord liqueur (or substitute 1 teaspoon raspberry or vanilla extract)
- 1/2 cup powdered sugar
- In a food processor add the oreos and pulse until fine crumbs then removed to a small bowl
- Add the melted butter and mix well
- Place about 1/3 cup of mixture into four 4 1/2" tart pan with removable bottoms (that have sprayed with PAM)
- Use your fingers to press mixture on bottom and up sides of tart pan
- Put in freezer while preparing filling
- In a medium bowl whip together the cream cheese and powdered sugar
- In a small food processor place the fresh raspberries and the Chambord and pulse until the mixture is smooth
- In a wire mesh strainer place the raspberry mixture and use a spoon to press until only the seeds are left
- Add to the cream cheese mixture
- Next add the cool whip and combine on low speed until just combined
- Divide the mixture between the 4 tart pans
- Use cool whip to pipe stars on the edges of the tart
- Refrigerate for at least one hour and then garnish with a raspberry
- Optional: sprinkles
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 708 Total Fat: 47g Saturated Fat: 26g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 88mg Sodium: 495mg Carbohydrates: 68g Fiber: 4g Sugar: 46g Protein: 7g