Gorgeous chocolate raspberry tartlets with an Oreo cookie crust, raspberry filling and cheesecake cream cheese. Try this mini dessert recipe for parties.
Sponsored by BROOKSIDE Crunchy Clusters a client of Socialstars
Last week, I told you about how I’ve been enjoying raspberries lately and I discovered that I’m not the only one. Several of you told me that you are into them right now as well. When I mentioned it to my mom, she told me that she had just bought a large container of them that very day.
So, when I needed to make a dessert to share at a ladies craft night, I knew I had to make something with raspberries. Chocolate is one of my favorite things to pair with raspberries, so I made these Chocolate Raspberry Tartlets topped with cheesecake cream cheese and BROOKSIDE Crunchy Clusters.
Almost everyone I know, is a fan of BROOKSIDE products. I often spot them in the homes of my family and friends. A couple of people have told me that they even have a large bag in the break room at their work. Lately, we’ve been enjoying the combination of textures and flavors in BROOKSIDE Crunchy Clusters.
They are a delicious on the go snack that is also perfect as part of this dessert I made. BROOKSIDE Crunch Clusters are clusters of crispy multigrains with soft, fruit-flavored centers and they are covered in smooth dark chocolate.
To make the chocolate raspberry tartlets, start by making the chocolate cookie crust. Crush double stuffed chocolate sandwich cookies until they are fine crumbs. Pour the melted butter over the crumbs and stir to combine.
Press about two and a half tablespoons into four mini tartlet pans (mine are 3 3/4 inch with removable bottoms). Place them in the freezer to set.
While waiting for the crust to set, beat the softened cream cheese. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the cream cheese and beat until stiff peaks form. Then, mix in the powdered sugar and the vanilla.
Spoon a tablespoon of raspberry pie filling or raspberry sauce into the center of each chocolate cookie crust.
Pipe the cheesecake whipped cream onto the raspberry tartlets.
Sprinkle each of the tartlets with BROOKSIDE Crunchy Clusters.
Carefully remove the tartlets from the pans. My tartlets have a handy removable bottom, so I gently pressed on the bottom until the tartlets slid out.
These Chocolate Raspberry Tartlets are the perfect pairing of chocolate, raspberry and cheesecake! Everyone at craft night enjoyed the combination of chocolate cookie crust, raspberry filling, whipped cream and BROOKSIDE Crunch Clusters. I also shared them with my kids and their cousins after school. The kids loved them just as much as the adults did!
Chocolate Raspberry Tartlets
Gorgeous chocolate raspberry tartlets with an Oreo cookie crust, raspberry filling and cheesecake cream cheese. Try this mini dessert recipe for parties.
Ingredients
- 12 double stuffed chocolate sandwich cookies
- 4 tablespoon butter, melted
- 4 tablespoon raspberry pie filling or raspberry sauce
- 4 oz cream cheese, softened
- 1 cup heavy whipping cream
- 4 tablespoon powdered sugar
- 1 teaspoon vanilla
- 4 tablespoon BROOKSIDE Crunchy Clusters
Instructions
- Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.
- Pour the melted butter over the crumbs and stir until combined.
- Form the crusts, by pressing 2 1/2 tablespoons of the cookie mixture, into each of the four mini tartlet pans (mine are 3 3/4 inch with removable bottoms) and place them in the freezer to set.
- In a medium bowl, beat the softened cream cheese.
- In a separate bowl, beat heavy whipping cream until soft peaks form.
- Add the cream cheese and beat until stiff peaks form.
- Mix in the powdered sugar and the vanilla.
- Spoon a tablespoon of raspberry pie filling or raspberry sauce into the center of each chocolate cookie crust.
- Pipe the cheesecake whipped cream onto the raspberry tartlets.
- Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.
- Carefully remove the tartlets from the pan and store them in the fridge until ready serve.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 600Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 127mgSodium: 321mgCarbohydrates: 40gFiber: 3gSugar: 24gProtein: 6g
Lana says
Looks gorgeous. How do you keep the crust from crumbling? I’ve made a few cakes with oreo crust before and it always is a mess.
Thank you
Tonia says
I think that the amount of melted butter to Oreo crumbs makes the difference. These crusts are chilled in the freezer which helps hold it all together and allows the mini tartlet pan rings to slide off. Enjoy!
Abigail says
These look great but, I thought you’d like to know that you forgot the step in the recipe that says when you put in the raspberrys.
L says
I tried to make these tarts today and icing didn’t work out. It was very runny and never became the right consistancy. Would use regular cream cheese icing recipe for the next time
Beth says
You convinced me that I need mini tarts pans 🙂
Julianne @ Beyond Frosting says
Wow, these are just gorgeous!! I am also a huge fan of Brookside! I have some chocolate covered pomegranate seeds in my cupboard!
Kathy Beyond the Chicken Coop says
Chocolate and raspberries are a perfect combination.
Dorothy @ Crazy for Crust says
These are just so pretty. The jam makes the prettiest color agains the crust. Love it! pinned!
Marsha says
YUM!!! I want to go to your get togethers!! Or do I need to have you all over again for lunch to try some of these?? Oh wait…maybe I could just make my own?? Haha. Except yours always look better! Once again, you knock it out of the park
Tonia says
Thank you Marsha! You should join us! We try to get together on Tuesday evenings. xoxo Tonia
Eileen says
Is there another way to make these besides using a tartlet pan? Maybe mini muffin tins?
Tonia says
Yes, you could use a muffin tin. The tricky part will be getting the desserts out of the pan. I would suggest using a cupcake wrapper to line the muffin tin. Thanks Eileen!
Angelika says
oh wow, these are looking gorgeous and so yummy!!! The pictures are just mouth watering….
Jenn @ Deliciously Sprinkled says
These tartlets are just too cute! And they look delicious, perfect V-Day dessert! 🙂
Becky | The Cookie Rookie says
YUM!!!! These are to die for! Can’t wait to try them!
Tonia says
Thank you Becky! We loved them!
Amy@Little Dairy on the Prairie says
Brookside is my favorite! How can you go wrong with chocolate and raspberries? They tarts are so pretty too!
Tonia says
I love it when desserts are pretty and super yummy! Thanks!
Kacey @ The Cookie Writer says
These look beautiful! Almost too beautiful to eat… Almost… 🙂
Tonia says
I agree! But once I took a bite, I no longer cared! Thanks Kacey!
Shinee says
Wow, wow, wow! That vibrant raspberry filling looks just amazing. Oh and that cheesecake whipped cream is simply genius!
Tonia says
Thank you Shinee! Yup, I think that filling is so pretty too!
heather @french press says
these would make a gorgeous Valentine’s Day desert! chocolate and raspberry is a favorite in our house too
Tonia says
It sure would! I used to think that strawberry and chocolate was my favorite, but not any more! Thanks Heather!
Jessica @ A Kitchen Addiction says
These look incredible! Love how easy they are!
Tonia says
I know!! Isn’t that great? Thanks Jessica!
Cookin Canuck says
These are absolutely beautiful! My family would be pretty excited if I made these for Valentine’s Day.
Tonia says
I was a little surprised at how much the kids loved them! Thanks!
Jocelyn (Grandbaby cakes) says
I’m really enjoying your love of raspberries right now. This is perfection.
Tonia says
Me too…but wait…there’s more (coming soon)! Thanks Jocelyn!
Joanie @ ZagLeft says
What a beautiful dessert! I love those tartlet pans and need to find them. Pinning!
Tonia says
Thank you Joanie! I found them at a small kitchen store at our local mall.
Jenny B @ Honey and Birch says
These look amazing!!
Tonia says
Thanks Jenny!
Melanie | Melanie Makes says
Oh. My. Tonia, these look absolutely divine!
Tonia says
Thank you Melanie!