The Gunny Sack

Chocolate Raspberry Tartlets

Jump to Recipe

I made this recipe for Chocolate Raspberry Tartlets featuring BROOKSIDE Crunchy Clusters as part of a sponsored post for Socialstars #DISCOVERBROOKSIDE

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!

5 from 1 vote
Chocolate Raspberry Tartlet
Print
Chocolate Raspberry Tartlets
Prep Time
20 mins
Total Time
20 mins
 
Course: Dessert
Servings: 4 tartlets
Author: The Gunny Sack
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.

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

  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 9:14 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

Leave a Reply

You have to agree to the comment policy.