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Home » Dessert » Pie » Chocolate Raspberry Tartlets

Chocolate Raspberry Tartlets

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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 

Raspberry Tartlet

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.

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.

Oreo Cookie Crust

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.

Oreo Crust Recipe

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.

Cream Cheese Whipped Cream

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.

Raspberry Pie Filling

Spoon a tablespoon of raspberry pie filling or raspberry sauce into the center of each chocolate cookie crust.

Cheesecake Whipped Cream Frosting

Pipe the cheesecake whipped cream onto the raspberry tartlets.

Raspberry Cheesecake Tartlets

Sprinkle each of the tartlets with BROOKSIDE Crunchy Clusters.

Raspberry Oreo Cheesecakes

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.

Chocolate Raspberry Tartlet

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!

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Chocolate Raspberry Tartlet

Chocolate Raspberry Tartlets

Yield: 4 tartlets
Prep Time: 20 minutes
Total Time: 20 minutes

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 tbsp butter, melted
  • 4 tbsp raspberry pie filling or raspberry sauce
  • 4 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 4 tbsp powdered sugar
  • 1 tsp vanilla
  • 4 tbsp BROOKSIDE Crunchy Clusters

Instructions

  1. Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.
  2. Pour the melted butter over the crumbs and stir until combined.
  3. 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.
  4. In a medium bowl, beat the softened cream cheese.
  5. In a separate bowl, beat heavy whipping cream until soft peaks form.
  6. Add the cream cheese and beat until stiff peaks form.
  7. Mix in the powdered sugar and the vanilla.
  8. Spoon a tablespoon of raspberry pie filling or raspberry sauce into the center of each chocolate cookie crust.
  9. Pipe the cheesecake whipped cream onto the raspberry tartlets.
  10. Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.
  11. Carefully remove the tartlets from the pan and store them in the fridge until ready serve.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 600Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 127mgSodium: 321mgCarbohydrates: 40gFiber: 3gSugar: 24gProtein: 6g

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© The Gunny Sack
Cuisine: American / Category: Dessert
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Comments

  1. Abigail says

    May 8, 2016 at 7:18 pm

    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.

    Reply
  2. L says

    July 26, 2015 at 6:22 pm

    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

    Reply
  3. Beth says

    January 28, 2015 at 9:03 pm

    You convinced me that I need mini tarts pans 🙂

    Reply
  4. Julianne @ Beyond Frosting says

    January 26, 2015 at 11:01 pm

    Wow, these are just gorgeous!! I am also a huge fan of Brookside! I have some chocolate covered pomegranate seeds in my cupboard!

    Reply
  5. Kathy Beyond the Chicken Coop says

    January 26, 2015 at 9:44 pm

    Chocolate and raspberries are a perfect combination.

    Reply
  6. Dorothy @ Crazy for Crust says

    January 26, 2015 at 8:05 pm

    These are just so pretty. The jam makes the prettiest color agains the crust. Love it! pinned!

    Reply
  7. Marsha says

    January 26, 2015 at 6:11 pm

    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

    Reply
    • Tonia says

      January 27, 2015 at 9:10 am

      Thank you Marsha! You should join us! We try to get together on Tuesday evenings. xoxo Tonia

      Reply
  8. Eileen says

    January 26, 2015 at 5:02 pm

    Is there another way to make these besides using a tartlet pan? Maybe mini muffin tins?

    Reply
    • Tonia says

      January 27, 2015 at 9:14 am

      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!

      Reply
  9. Angelika says

    January 26, 2015 at 4:26 pm

    oh wow, these are looking gorgeous and so yummy!!! The pictures are just mouth watering….

    Reply
  10. Jenn @ Deliciously Sprinkled says

    January 26, 2015 at 3:40 pm

    These tartlets are just too cute! And they look delicious, perfect V-Day dessert! 🙂

    Reply
  11. Becky | The Cookie Rookie says

    January 26, 2015 at 1:44 pm

    YUM!!!! These are to die for! Can’t wait to try them!

    Reply
    • Tonia says

      January 26, 2015 at 3:30 pm

      Thank you Becky! We loved them!

      Reply
  12. [email protected] Dairy on the Prairie says

    January 26, 2015 at 1:20 pm

    Brookside is my favorite! How can you go wrong with chocolate and raspberries? They tarts are so pretty too!

    Reply
    • Tonia says

      January 26, 2015 at 3:32 pm

      I love it when desserts are pretty and super yummy! Thanks!

      Reply
  13. Kacey @ The Cookie Writer says

    January 26, 2015 at 11:25 am

    These look beautiful! Almost too beautiful to eat… Almost… 🙂

    Reply
    • Tonia says

      January 26, 2015 at 3:34 pm

      I agree! But once I took a bite, I no longer cared! Thanks Kacey!

      Reply
  14. Shinee says

    January 26, 2015 at 11:09 am

    Wow, wow, wow! That vibrant raspberry filling looks just amazing. Oh and that cheesecake whipped cream is simply genius!

    Reply
    • Tonia says

      January 26, 2015 at 3:35 pm

      Thank you Shinee! Yup, I think that filling is so pretty too!

      Reply
  15. heather @french press says

    January 26, 2015 at 9:35 am

    these would make a gorgeous Valentine’s Day desert! chocolate and raspberry is a favorite in our house too

    Reply
    • Tonia says

      January 26, 2015 at 3:36 pm

      It sure would! I used to think that strawberry and chocolate was my favorite, but not any more! Thanks Heather!

      Reply
  16. Jessica @ A Kitchen Addiction says

    January 26, 2015 at 9:31 am

    These look incredible! Love how easy they are!

    Reply
    • Tonia says

      January 26, 2015 at 3:36 pm

      I know!! Isn’t that great? Thanks Jessica!

      Reply
  17. Cookin Canuck says

    January 26, 2015 at 9:31 am

    These are absolutely beautiful! My family would be pretty excited if I made these for Valentine’s Day.

    Reply
    • Tonia says

      January 26, 2015 at 3:40 pm

      I was a little surprised at how much the kids loved them! Thanks!

      Reply
  18. Jocelyn (Grandbaby cakes) says

    January 26, 2015 at 9:06 am

    I’m really enjoying your love of raspberries right now. This is perfection.

    Reply
    • Tonia says

      January 26, 2015 at 3:41 pm

      Me too…but wait…there’s more (coming soon)! Thanks Jocelyn!

      Reply
  19. Joanie @ ZagLeft says

    January 26, 2015 at 8:45 am

    What a beautiful dessert! I love those tartlet pans and need to find them. Pinning!

    Reply
    • Tonia says

      January 26, 2015 at 9:10 am

      Thank you Joanie! I found them at a small kitchen store at our local mall.

      Reply
  20. Jenny B @ Honey and Birch says

    January 26, 2015 at 8:45 am

    These look amazing!!

    Reply
    • Tonia says

      January 26, 2015 at 3:58 pm

      Thanks Jenny!

      Reply
  21. Melanie | Melanie Makes says

    January 26, 2015 at 8:29 am

    Oh. My. Tonia, these look absolutely divine!

    Reply
    • Tonia says

      January 26, 2015 at 3:58 pm

      Thank you Melanie!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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