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

5 Mins read

Say hello to this creamy, chocolaty and easy No-Bake Chocolate Raspberry Mascarpone Tart. I have a feeling you’ll add it to your “emergency beautiful no-bake dessert in a pinch” recipe collection. Doesn’t everyone have one of those?  

Picture this: creamy white chocolate mascarpone filling, and juicy fresh raspberries, all coming together in a chocolate cookie crust. And guess what? No oven needed! It’s perfect for those sunny spring or summer days when you want something indulgent but don’t feel like baking. Plus, you can totally make it your own by adding your favorite toppings or switching up the fruits. 

No-Bake Chocolate Raspberry Mascarpone Tart


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  • Toffee Nut Chocolate Chip Cookies: Experience the ultimate blend of crunchy toffee, nutty goodness, and decadent chocolate chips in every bite of these irresistible cookies. Find the recipe HERE

Equipment Needed For No-Bake Chocolate Raspberry Mascarpone Tart

Let’s gather our baking essentials for this cutie pie tart:

  • A cute 9-inch tart pan with a removable bottom(a 9” pie dish will also work here)
  • Mixing bowls- these are always handy when whipping up desserts 
  • A trusty spatula for smooth spreading
  • Hand or stand mixer
  • A heatproof bowl for chocolate melting
  • A saucepan or microwave for melting the chocolate 
  • A whisk
  • Digital scale for MOST accuracy 
  • refrigerator (because every tart needs a cool hangout)

Shopping List For No-Bake Chocolate Raspberry Mascarpone Tart

  • Let’s hit the grocery store and stock up on easy ingredients:
  • 17 Chocolate sandwich cookies (like those irresistible Oreos) – 200g
  • A dash of unsalted butter – 100g 
  • Creamy mascarpone cheese – 250g
  • Dreamy white chocolate – 200g
  • Vanilla bean paste for that extra oomph – 1 teaspoon
  • LorAnn Oils Organic Raspberry Emulsion for a fruity kick – 1 teaspoon
  • Heavy cream – 250ml
  • ½  lb Fresh raspberries for a pop of color and flavor
  • A bar of dark chocolate for that irresistible drizzle – 100g

Why You’ll Love This Recipe:

  • No Oven NEEDED!: it is hot- leave the oven OFF. This recipe is all about keeping things cool and hassle-free, so you can focus on enjoying a delicious dessert without the baking stress.
  • Spring & Summer Vibes: This tart screams spring and summer with its fresh raspberries and creamy filling. It’s the perfect treat for sunny days, picnics in the park, or chilling with friends by the pool.
  • Flavors are easily swapped: Get creative and customize this tart to fit your vibe. Whether you’re craving extra chocolate, want to swap raspberries for your favorite fruit, or dream up a unique topping, the options are endless.
  • EASY and Elegant: Impress your friends with a stunning dessert that looks like it took hours to make, but comes together with minimal effort. It’s the perfect showpiece for any gathering pop it in the fridge and forget about it until it’s time to party!


Give my Creamy Hibiscus Vanilla Iced Tea a try! This delightful drink blends brewed hibiscus tea with creamy coconut milk, vanilla syrup, and ice cubes for a burst of flavor perfect for warm days or anytime you need a cool pick-me-up. 

Matcha Raspberry Latte:  sugar-free matcha layered latte infused with the vibrant flavors of raspberry topped with whipped matcha. Check out my DELISH Lavender London Fog Recipe! Creamy, sweet, and bursting with lavender flavor, it’s the perfect drink for any spring brunch.

Why You’ll Love This Recipe

Step 1: Create the Perfect Crust

Begin by crushing chocolate cookies into fine crumbs (about 17 Oreos will do the trick). Mix these crumbs with melted butter until they form a moist, cohesive mixture. Press this into the bottom and up the sides of a 9-inch tart pan, ensuring an even layer all around. Pop it into the refrigerator to chill while you prepare the filling.

Step 2: Whip Up the Dreamy Mascarpone Filling

In a bowl, beat together mascarpone cheese, heavy cream, Madagascar vanilla bean paste, and raspberry emulsion until smooth and creamy. Then, melt some white chocolate and gently fold it into the mixture until fully incorporated. This luscious filling is what dreams are made of!

Step 3: Assemble Your Tart

Retrieve the chilled crust from the refrigerator and pour the creamy filling into it, spreading it out evenly with a spatula. Now comes the fun part—arranging fresh raspberries on top in a decorative pattern. Get creative and let your imagination run wild!

Step 4: Add the Finishing Touches

No tart is complete without a drizzle of chocolate ganache! Melt dark chocolate with a splash of heavy cream until smooth and glossy, then generously drizzle it over the tart in a beautiful pattern. A few extra raspberries on top for garnish, and voila—your masterpiece is complete!

Step 5: Enjoy and Share

Once your tart is assembled, pop it back into the refrigerator to chill for a couple of hours until set. Then, slice it up, serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and watch as your guests’ faces light up with delight. Don’t forget to snap a quick picture for the ‘gram before diving in!

Recipe Card


Chocolate Raspberry Tart


Chocolate Raspberry Tart

( 5 STARS ) | 1 REVIEW



Treat yourself to this creamy No Bake Chocolate Raspberry Tart made with simple ingredients like chocolate cookies, butter, mascarpone cheese, white chocolate, vanilla bean paste, raspberry emulsion, heavy cream, fresh raspberries, and dark chocolate. This easy-to-follow recipe combines rich chocolate flavors with the bright freshness of raspberries for a dessert that’s both indulgent and EASY!


For the crust:

  • 200g (about 2 cups) chocolate cookies (17 Oreos cookies), crushed into crumbs
  • 100g (about 7 tablespoons) unsalted butter, melted

For the filling:

  • 250g (about 1 cup) mascarpone cheese at room temperature
  • 200g (about 1 cup) white chocolate, melted and cooled slightly
  • 1 teaspoon LorAnn Oils Madagascar Vanilla Bean Paste
  • 1 teaspoon LorAnn Oils Raspberry Emulsion
  • 250ml (about 1 cup) heavy cream, chilled
  • ½ lb Fresh raspberries

For the chocolate drizzle:

  • 100g (about 1/2 cup) dark chocolate, chopped
  • 2 tablespoons heavy cream


Prepare the crust:

  1. Add 17 Oreos (about 200g or 2 cups) to a large bag or food processor and crush into fine crumbs.
  2. In a mixing bowl, combine the chocolate cookie crumbs with 100g (about 7 tablespoons) of melted butter until thoroughly combined.
  3. Press the mixture firmly into the bottom and sides of a 9-inch tart pan with a removable bottom. Press the crumbs with the back of a spoon or a flat-bottomed glass to ensure an even layer around the entire pan.
  4. Chill the crust in the refrigerator while preparing the filling.

Make the filling:

  1. Melt 200g (about 1 cup) of white chocolate in the microwave and set aside.
  2. In a large mixing bowl, beat 250g (about 1 cup) of mascarpone cheese, 250ml (about 1 cup) of heavy cream, 1 teaspoon of LorAnn Oils Raspberry Emulsion, and 1 teaspoon of LorAnn Oils Madagascar Vanilla Bean Paste until smooth.
  3. Add the melted white chocolate and mix until thoroughly combined.

Assemble the tart:

  1. Remove the chilled crust from the refrigerator.
  2. Pour the mascarpone filling into the crust and spread it evenly with a spatula.
  3. Before the filling sets, carefully arrange ½ lb of fresh raspberries on top in a decorative pattern, creating a beautiful design.
  4. Return the tart to the refrigerator to chill for at least 2 hours or until set.

Prepare the chocolate drizzle:

  1. In a heatproof bowl set over a pot of simmering water, melt 100g (about 1/2 cup) of dark chocolate and 2 tablespoons of heavy cream together, stirring until smooth.
  2. Remove from heat and let cool slightly.

Decorate the tart:

  1. Once the tart is chilled and set, remove it from the refrigerator.
  2. Add fresh raspberries for decoration.
  3. Drizzle the chocolate ganache over the top of the tart in a decorative pattern.
  4. Serve chilled, and enjoy!

Did You Make This Recipe?

Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!



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