This easy vegan no-bake Blackberry Mousse Tart comes together in only 10 minutes and is so delicious! It’s a simple no-bake cake made from a no-bake oreo crust and creamy blackberry blueberry mousse filling.
No-Bake Blackberry Mousse Tart
If you are looking for a simple dessert, no-bake cakes are always a great choice. Not only because they’re super quick and easy to prepare, but also because they’re very delicious too! And don’t worry if you don’t have a tart pan, because, alternatively you can use a cake pan or mini tart pans or another pan to make this recipe.
Easy Vegan No-Bake Tart Recipe
Honestly, I was thinking about making a no-bake cake from this Blackberry Tart recipe at first, but then I changed my mind because I love decorating tarts. You can really get creative with the decoration, styling it into a very beautiful looking tart that is sure to impress everyone! No one will ever suspect that the tart itself is made in only a few minutes.
How to make a No-Bake Tart
No-bake Oreo Crust
I wanted a simple cookie crust for this no-bake blackberry tart that doesn’t require oven time. To make it, you simply add Oreo cookies (or other cookies with cream filling) into a blender and blend until they become fine crumbs. Then stir in the melted vegan butter and press it into the tart pan. Now you can place it in the freezer or fridge to set for a few minutes while making the berry mousse filling. That’s easy, right?
Blueberry Blackberry Mousse Filling
To make the blueberry blackberry mousse, simply add the berries, vegan cream cheese, sugar, and vanilla to a blender and blend until smooth. You can also mix the berries first and then strain it through a mesh sieve to remove the seeds before adding the cream cheese. That’s if you want a finer mousse, however, I never make it that way because I like berry seeds in this no-bake tart.
After that, whip up the non-dairy cream and refrigerate it until you’re ready to use it. Cook the agar-agar according to instructions on the recipe box below. Then, carefully fold in the berry purée, agar-agar mixture and whipping cream until combined. Remove your prepared tart pan from the freezer and fill it with the blueberry blackberry mousse. Now place the no-bake blackberry mousse tart into the fridge overnight to firm it up.
Use any berries you like!
And oh, don’t forget that you can make the berry mousse filling by using other berries, such as strawberries, raspberries or whatever else you like too! Just make a note that the color will be changed depending on which kind of fruit you use. However, I think it’s really exciting to see how it turns out when you just throw some fruits together.
I hope you’ll like this No-Bake Blackberry Mousse Tart Recipe. It is:
- Vegan
- Eggless
- Dairy-free
- Very Easy to make
- Prepared in 10 minutes!
- Filled with creamy berry mousse
- Made with crispy Cookie Crust
- Requires no baking
- Very delicious
- Beautiful
- The perfect simple dessert!
Beautiful Tart Decoration
Even though this is an already impressive-looking no-bake tart with its beautiful purple color, you can always make it even prettier by adding decorations on top. I used fresh blueberries, blackberries, plums, and flowers but also other fruits are fine! You can also top it with whipped coconut cream or chopped chocolate or a fruity sauce. Just get creative!
Looking for more Vegan No-Bake Cake Recipes? Then you may also like my:
- Raspberry Vanilla Cheesecake
- Vegan Cheesecake with Blueberries
- Strawberry Cheesecake
- Chocolate Tarts with Avocado Chocolate Pudding
If you try this Vegan No-Bake Blackberry Mousse Tart Recipe or maybe another of my Vegan Cake Recipes, please leave me a comment below sharing how it goes! And if you take a picture of your recreation and share it on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka , to make sure I don’t miss your post! Happy baking!
No-Bake Blackberry Tart
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
Ingredients
Cookie Crust
- 28 Oreo Cookies 320g, or other cookies with cream filling
- 1/3 cup vegan butter 80g, melted
Blueberry Blackberry Mousse
- 8 oz Blackberries & Blueberries 225g
- 1 cup non-dairy cream cheese 225g, or drained yogurt
- 1/3 cup sugar 75g
- 2 tsp vanilla extract
- 1 cup non-dairy whipping cream 240ml, chilled, or coconut cream
- 1/4 cup non-dairy milk 60ml
- 1 tsp 100% agar powder or gelatin powder (if non-vegan)
Instructions
Cookie Crust
- Add cookies with cream filling into a blender (or food processor) and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of an 9 or 9,5-inch (23/24cm) tart pan or a another pan with removable bottom. Place in the freezer for 15 minutes (or in the fridge for 30 minutes) to firm up while you make the filling.
Blueberry Blackberry Mousse Filling
- Add the blackberries and blueberries into a blender and blend until smooth. (Optionally, strain the berry purée through a mesh sieve and discard the seeds. Then put back into the blender.) Add vegan cream cheese, sugar and vanilla and blend until smooth. Set aside.
- In a mixing bowl, whip up the cold non-dairy whipping cream using a handheld mixer, until stiff peaks form. Refrigerate until ready to use.
- In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat and let cool slightly, stirring occasionally. (If using gelatin, you can skip this step. Read recipe notes*).
- Gently fold the agar-agar mixture into the berry purée mixture, then fold in the whipped cream. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to firm up.
- When the mousse is firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with fruits or other toppings, and serve chilled.
- Enjoy!
Notes
- If you want a crisper and less soft crust, you can bake it in a 350°F (175°C) preheated oven for 5-6 minutes, then let cool completely before adding the filling.
- If you want to use drained yogurt, check out this blog post about how to drain yogurt.
- If you don't find non-dairy whipping cream or pure coconut cream, you can use 1-2 cans full-fat coconut milk. Just chill them overnight, then scrape the solid cream off the top, discarding the liquid.
- Please make sure to use 100% agar-agar powder, or you may need more.
- If making this tart non-vegan, you can use regular cream cheese, heavy whipping cream, and gelatin. If using powdered ready to use gelatin (no soaking or cooking required), you can skip step 3. Simply add the powdered gelatin into the berry purée in step 1 along with the cream cheese.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURES, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Hello!
I’ve made this a few times now and LOVE it! Only one problem:
I’m trying to make this into mini heart shaped tarts, but keep having them crumble and break apart when i try to take them out 😫 I even baked them a few minutes to see if that would help! Tips on making the tart crusts into minis?!?
Hi Mattie, I suggest using mini tart pans with removable bottoms so you can remove them easily!
Can I use honey as the sweetener instead of sugar?
Thank you 🙏🏻
Natalia
Yes, sure! 🙂
Hi, I am not having success with the fruit purée and blend cream cheese part. I am using regular cream cheese for reference. I mixed accordingly and everything room temp but cream cheese stayed in little bits.
I did not get to the next step with gelatin or whipped cream. Not sure to start over and try mix cream cheese first then slowly add purée or if mixing in gelatin will help set?
Hi Ashley, please make sure to use cream cheese at room temperature. I suggest removing it from the fridge about 30 minutes before you start. Then mix it until completely smooth and creamy (no bits). In another bowl whip the cream until stiff peaks form, then set aside. Mix the berries into the cream cheese mixture until combined. Next mix in the gelatin until combined, then using a whisk fold it the whipped cream until combined. Hope this helps.
Great recipe!
I tried making cheese form some kashew nuts instead if the cream cheese in the recipe (because I couldn’t get one haha) and it came out pretty good!
Hi Ronit, so glad to hear that this simple no-bake tart turned out as delicious using homemade cashew cream cheese. Thank you for your feedback! Kind regards, Bianca 🙂
Hi,
What is the name of the little purple flowers?
Nadia
Hi Nadia, these flowers are called “lilac”. I totally love them because they’re not only pretty but they also smell wonderfully 🙂
I’d also like to know what the little white flowers are! They’re so pretty. I made 10 mini-tarts for my 3-year-old son’s play date yesterday, and they were really good even though I accidentally froze them instead of refrigerated them at the end. Made them more like ice cream cake. I’ll try to do them properly next time.
Hi Olivia, do you mean the lilac flowers? 🙂
Thank you for this recipe! It was a success! I have played a bit with flavors though – instead of berries I used mango and peach. It turned out to be fantastic 🤤
Hi Tina, so glad that you liked this no-bake tart! I totally love your combination with mango and peaches! Thank you! 🙂
Made this and came out great, my co workers loved it!
So glad to hear that you like this recipe! Thank you so much for your comment! 🙂 <3
Delicious 👌🏻👌🏻👌🏻🔝
So happy that you liked it 🙂 Thank you!
Is it possible to substitute coconut oil for the vegan butter in the crust? Thanks
Yes, sure 🙂
I made this recipe a little while ago and it was lovely! I used a little too much gelatin because the one doing the groceries accidentally bought regular cream instead of whipped cream, and it stayed runny after whipping. So the consistency was a little off (not very mousse-y) but the flavour was still great, and it looked amazing.
Hi Nova, I’m sorry to hear that the cream you bought was so bad. Hopefully, you’ll find a better brand, so you can make it again in the “mouss-y” version 😀
Beautiful pics and great recipe! I used it to make just the mousse which I let set in jars and it made for an awesome, light dessert!
Thank you so much! So glad that you liked it too. It’s one of my all-time favorite easy vegan dessert recipe 🙂
I made this last night and it Turned out so delicious! I followed the recipe and used raspberries as a topping as well! If you’re looking for a crowd pleaser this is it! And I didn’t feel too guilty eating it because I made it and know what I put into it as I am dairy free 🙂 thank you Bianca for this lovely recipe! I will definitely be making this again and sharing this recipe with my friends!
This sounds super good to me! Love raspberries <3 Will try it too! Thank you for the recommendation! So happy that you liked the recipe 🙂
Made this yesterday for a birthday party and it was a huge hit! I had a bit of an issue with set up as well. It was so close but just a little too creamy. I’d like to try blending the agar agar mixture with the filling before folding in the coconut cream to give it a more even dispersion. Is there a reason you fold it in rather than blending it in?
I fold it in because I don’t want that all of the whipped cream collapses so it will be like a creamy mousse. But you can try another version if you want it firmer 🙂
This tart was very easy and fast to made and aven easier to eat, I realy recommend this recipe.
So happy that you liked it! Thank you 🙂
Hi Bianca, I was wondering if you need to put extra sugar in the whipping cream or do you just mix it straight out of the packing without sugar? I am going to make this one today, it looks so delicious! Thank you!
Hi Eva, I have mixed the sugar along with the cream cheese and the berries but you can add more if you want it sweeter. Hope you’ll like it 🙂
Thanks for the recipe 🥧. It is’nt at all difficult to make and taste delicious😋. I made this tart for a visit and immediately asked for the recipe . I can only recommend it. It was great. Thank you 🤗
So glad to hear that! Thank you 🙂
The tart is so delicious! However ny berry mousse didnt get firm, it was rather like smoothie 🙁 I used 1 tsp vege gel powder and cooked it with 60 ml of almond milk and it didnt dissolve, tried to make it as smooth as possible and then it just didnt work properly in the mousee. What I m doing wrong? 🙁
I’m sorry to hear that but I don’t know what agar-agar powder you used. I recommend trying another one?
Reciept is very easy and yummy! i made it as present for my mum. instructions by bianca are simply amazing. straightforward and clear. thank you bianca and keep up great work 😉
So happy that you liked this recipe 🙂 Thank you so much for your feedback <3
I made this as a surprise for my husband on Father’s Day. It was sooo exceptionally delicious!! Blackberries and Oreos, whaaaat??!! Who knew they would be such a perfect combination 🙂 Tart berries + sweet Oreo crust = bliss! The only problem with mine was – I couldn’t find agar-agar and used carrageenan powder instead.. and unfortunately got the proportions wrong , so my mousse fell apart a little in the bowl. But the taste was so perfect that nobody minded!! Thank you Bianca!! <3
So happy that you like it! Loved seeing your recreation on Instagram! It’s so beautiful! You father must have been very happy 🙂 Thank you <3
I made this for my nan’s 80th and it was such a success, I had frozen berries in the freezer so ended up using rasberries and strawberries along with blueberries and blackberries and it tasted beautifully. Had to place in freezer for a few hours to serve easier but it was great soft as well 🙂
Happy belated birthday to your nan! And thank you for your feedback 🙂 So glad that you liked it <3
I made Oreo tart , it was amazing! So delicious.
Thank you for the recipe ! 🙏
I made this tart , it was So delicious!!
Thank you for the recipe ! 🙏
So happy that you liked it 🙂 Thank you <3
Oreo is not vegan
Can you elaborate?
I looked again at the list of ingredients and by commen definition Oreos are definitely vegan. At least the ones I have here.
Apart from that: Really beautiful images and a great recipe! 😀
Are Oreos vegan?
Sorry to break it to you, but nope, they’re not. The classic Oreo flavor (including the Double Stuf edition) is technically manufactured without animal-sourced ingredients, but because of other Oreo flavors and snack brands produced in the same facilities which do require milk, there’s a risk of cross contact, according to a rep from Mondelēz International, Inc., Oreo’s parent company.
his (heartbreaking) development means Oreos are better suited for people who have mild dairy sensitivities than vegans, says Alyssa Lavy, RD, since trace amounts of milk probably won’t set off any symptoms linked to lactose intolerance. But still, she adds, in the end, it’s up to the eater whether cross-contact and trace amounts of animal ingredients work for their lifestyle, ethics, dietary choices, and dietary restrictions.
Thank you Tina 🙂
I made my own Oreo Tart inspired by this recipe, didn’t look that good but was yummy. ?
So glad that you liked it 🙂 Thank you!
Your tart looks amazing, Bianca! So in love with the mousse filling. I would love to try it now! 🙂
Thank you so much, Ela! 🙂
Amazing recipe thanks Bianca for sharing❤️ my family and friends loved it. Also so quick and easy.. Perfect for a weekend coffee and cake in the sun🌞
So glad to hear that! Thank you 🙂