Description
This Vegan No Bake Blackberry Tart is a refreshing and creamy dessert perfect for summer. Made with a crunchy Oreo cookie crust and topped with luscious mixed berries, it requires no oven, making it a quick and easy treat. The tart combines non-dairy cream cheese and whipping cream for a smooth, dairy-free filling, enhanced with natural vanilla and sweetened to taste. A delicate touch of agar powder helps set the filling without gelatin, keeping the dessert entirely vegan.
Ingredients
Scale
Crust
- 25 Oreo Cookies (Feel free to substitute with any cream-filled cookies.)
- 1/2 cup Vegan Butter (Melted vegan margarine works perfectly.)
Filling
- 8 oz Non-Dairy Cream Cheese (Drained yogurt can serve as an alternative.)
- 1/3 cup Sugar (Adjust based on the sweetness of the berries.)
- 1 tsp Vanilla Extract (Pure vanilla is preferred.)
- 1 cup Non-Dairy Whipping Cream (Full-fat coconut cream is a great substitute.)
- 1/2 cup Non-Dairy Milk (Any type like almond or soy can be used.)
- 1 tbsp Agar Powder (Gelatin can be used for non-vegan options.)
Topping
- 1 cup Blackberries (You can swap in other berries like strawberries or raspberries.)
- 1 cup Blueberries (The star flavors of this tart.)
Instructions
- Prepare the crust: Crush the Oreo cookies finely using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crushed cookies thoroughly with the melted vegan butter until the mixture resembles wet sand.
- Form the crust: Press the cookie and butter mixture firmly into the bottom of a tart pan or a springform pan, evenly covering the base. Refrigerate the crust to set while preparing the filling.
- Prepare the agar mixture: In a small saucepan, combine the agar powder with the non-dairy milk. Heat gently, stirring frequently, until the agar powder fully dissolves and the mixture reaches a gentle boil. Allow it to simmer for about 2 minutes to activate the agar.
- Make the filling: In a mixing bowl, whip the non-dairy whipping cream until soft peaks form. In another bowl, beat the non-dairy cream cheese with sugar and vanilla extract until smooth and creamy. Gradually fold the whipped cream into the cream cheese mixture. Slowly add the warm agar mixture while continuously stirring to ensure even incorporation without lumps.
- Assemble the tart filling: Pour the creamy filling over the chilled cookie crust, smoothing the top with a spatula. Return the tart to the refrigerator to set for at least 4 hours or until firm.
- Add the berry topping: Once the tart filling has fully set, arrange the blackberries and blueberries evenly over the surface, creating an attractive topping.
- Serve: Slice the tart into 8 pieces and serve chilled. Store any leftovers covered in the refrigerator for up to three days.
Notes
- You can substitute agar powder with gelatin for a non-vegan version, but ensure to dissolve it properly in warm liquid.
- Adjust sugar quantity depending on the sweetness of your berries and personal taste preference.
- For a gluten-free option, choose gluten-free cookies for the crust.
- Use full-fat coconut cream for richer texture and better whipping results in the filling.
- Ensure the tart is refrigerated long enough for the agar to set properly; otherwise, the filling may be too soft.
- Feel free to swap berries with other fresh seasonal fruits like raspberries or sliced strawberries for variety.
