An oreo cookie crust with a mascarpone whipped cream filling, and topped with a salted dark chocolate ganache. This easy, no-bake dessert is perfect for the summer.
With the temperature cooling down this past week, I was worried that the summer weather was over. But, I’m glad the heat is back because summer is so short here in Ontario, and as hot and humid as it can get at times, I always try to make the best of it and not complain. And hey, what better time to put together a no-bake recipe, right?
We were having company over and I decided to splurge and make something with mascarpone. As much as I love mascarpone, I don’t cook with it very often because I find it quite expensive. Although, I’ve read online that you can make your own for only $2 compared to $8 from the supermarket. If you’re interested, check out the how-to from Pastry Affair. It seems pretty easy. You can also substitute the mascarpone with cream cheese in this recipe.
This dessert is love at first bite. The whipped cream mascarpone is light and creamy, paired with the smooth dark chocolate ganache, and topped with a little sprinkle of sea salt to enhances all the flavors as everything just melts-in-your-mouth.
No-Bake Salted Dark Chocolate Mascarpone Tart
An oreo cookie crust with a mascarpone whipped cream filling, and topped with a salted dark chocolate ganache.
- Prep Time: 25 min
- Total Time: 25 min
- Yield: 8-10
- Category: dessert
- Method: no-bake
- Cuisine: American
Ingredients
- 2 cups Oreo cookie crumbs
- 6 tbsp melted unsalted butter
- 1/2 cup cold whipping cream
- 275 grams softened mascarpone cheese (or 250 grams of cream cheese)**
- 3/4 cup sugar
- 1 tsp vanilla
- 8 oz dark chocolate chips (or semi-sweet)
- 1 cup whipping cream
- 1–2 tsp sea salt flakes
Instructions
- Mix the cookie crumbs with the melted butter and press onto the bottom and sides of a 9″ tart pan. Chill in freezer.
- Using a handheld mixer, whip the whipping cream till soft peaks form, set aside.
- In a separate bowl, whip together the mascarpone, sugar and vanilla until incorporated. Add the whipped cream to the mixture and blend untill smooth. Pour over the chilled crust. Place back in freezer for at least 1 hour.
- To make the ganache, place the whipping cream in a small saucepan. Constantly stirring, bring to a simmer over medium heat. Pour over chocolate chips and whisk until smooth. Let cool to touch and pour over frozen tart and refrigerate for at least 2 hours or until ready to serve.
Notes
Since US mascarpone is sold in less grams than the recipe calls for, simply add about 3 tbsp cream cheese or unsalted butter to maintain the volume and thickness of the filling. (Thank you Melany for this great tip)
Keywords: chocolate mascarpone tart recipe, no-bake cream tart, oreo cookie crust, mascarpone cream filling, chocolate ganache recipe
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I have made this several times now. It’s always a huge hit! Thank you!
★★★★★
You’re very welcome, Kim! I’m glad you like it and thank you for your kind words:)
Thinking of making this for a wedding shower. Planning for everything to be finger food. Do you think these would work in a pan to then be sliced? Or is it too soft? Thank you!
Hi Gretchen,
It would be too soft to be served as a finger food. This recipe is better plated. Thank you for your question and have a great day!
I would like to offer a suggestion for the videos you make: I see that the name of the recipe is shown at the beginning of a video, but it disappears shortly thereafter. Usually, when I’m printing out one of your recipes, one of your videos will be playing on the sidebar; but, at that point, the name of the dessert is not showing, so we have no way of knowing what it is you’re making if we want to search for the recipe. So, could you have your webmaster [or whoever manages your website] leave the recipe name embedded somewhere on the video so, if we want to look it up, we’ll know what to search for? Thanks.
★★★★★
Hi John,
Thank you for taking the time to write me your suggestion – I really appreciate it. You’re very right. I’ll have my ad network company work on that. Thanks again and have a lovely Sunday!
I made this for my family the other day and it was such a huge success!
★★★★★
Hi Lily!
Another question: do you think it’ll be a good idea to make this chocolate ganache for white chocolate cheesecake?
★★★★★
Lily! Another huge success!
Now I need to make the mascarpone layer twice thick .
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Hi Lily! Where in Canada do you buy the Oreo crumbs?
Hi Lily.. so glad I found your website recently.. I’m particularly interested in this recipe, and have tried this recipe twice. I have a question, though… Your mascarpone layer looks solid, while mine is still soft despite leaving it overnight in the fridge. What could be the problem ? Shall I put it in the freezer instead ?
Thanks
-Susan-
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Hi Susan,
You can put it in the freezer to firm up a little more. Though it should be served chilled and not frozen for a creamy texture. I’ve noticed that the net weight of certain brands of mascarpone in the US is less than it is here in Canada. Perhaps that’s the problem. A small container of mascarpone here in Canada is 275g or maybe the texture varies from one brand to another.
I’m assuming just by order of ingredients that the 1/2 cup whipping cream is for the filling and the 1 cup of whipping cream is for the ganache?
(Also, all of the mascarpone containers here in the US that I’ve seen are typically 8oz or 226g, just for anyone else who is buying. Also I recommend the BelGioioso or Galbani brands… It should be thicker than cream cheese – practically butter – and really super smooth… It should never have whey or liquid, jiggle, or be the slightest bit gritty, as I’ve come to find in some other brands that are pretty disappointing… like Vermont Creamery. Big disappointment.)
Hi Kat, sorry for the late reply (just got back from holidays) and yes you are right about the whipping cream and thank you for letting me know about the difference in US packaging. Take care and have a great day:)
I don’t have a kitchen scale. Do you know approximately how much mascarpone is needed via another measurement?
Hi Caro, a small container of mascarpone is usually 275 grams, so just check the weight on the container when you purchase it, thank you for your question and have a great weekend:)
Another quick question – first time I made this I kept it in the fridge. Is that necessary? Or should it be brought to room temp before serving? Just curious because my ganache was not as soft as yours appears to be in the photos 🙂 It was delicious, regardless!
★★★★★
Hi Caro, I do recommend keeping it in the fridge because of the mascarpone and whipping cream, perhaps take it out 30 minutes before serving to soften the ganache, I hope that helps and have a great weekend:)
Yum, this looks so so delicious. Pinned!!!
Thanks again Chichi, greatly appreciated:)
Hello,
I am not familiar with desserts so.. this will be my first one. I want to try this tomorrow but I have two questions;
Is it 1 tablespoon vanilla – extract or..?
And what is the size of the cups I should use? I am from the Netherlands so our plastic cups are not the same size as American/Canadian cups…
I am looking forward to your response and thank you for sharing this recipe:D
I used 1 teaspoon of vanilla extract and for the measuring cups, I used a liquid 250ml cup for the whipping cream and dry measuring cups for everything else, ranging from:
1 cup = 250ml
1/2 cup = 125ml
1/3 cup = approximately 80ml
1/4 cup = approximately 60ml
Also tbsp means tablespoon for the butter and sea salt. I hope that clarifies everything. Please feel free to email me back if you have any further questions. Thanks for visiting my site and have a wonderful day:)
Thankyou very much!
This tart is gorgeous. . It is definitely love at first sight for me and I am sure its gonna be love at first bite too.. I would love a large piece of that delicious tart, please.. 😉
This is a dream!!! I have to try it!! 😀
Thanks X
😀
What a beautiful dessert …it looks heavenly!!
Thanks Arl X
So pretty and decadent! I too think mascarpone is too expensive, but a once in awhile splurge is worth it!
Thanks Heather, its nice to meet another sugar addict, thanks for shopping by:)
This recipe looks delicious and fancy too (yet not too hard to make) 🙂 Can you please tell me about how many oreos you need to make get 2 cups of crumbs? Thanks!
Hi Valerie,
I’m guessing about 10-15 cookies with the filling and you can omit the butter since the filling should make it sticky enough to press onto the tart pan. I buy my cookie crumbs pre-packaged, must be a Canadian thing bc I received a similar question for one of my other recipes. Thanks for stopping by and enjoy:)
wow, this looks and sounds delish!
Thanks Olga X