Silky smooth and simple to make, this No Bake Blackberry Tart is filled to the cookie-crumb brim with freshly pureed berries. Dreamy in color and creamy delicious, this no-oven-required recipe is purple perfection.
Coat a 9-inch tart pan with nonstick cooking spray. Set aside.
Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
Add melted butter to Oreo crumbs and pulse until evenly moistened.
Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of tart pan.
Place tart pan in the freezer to chill while you prepare blackberry filling.
Blackberry Tart
Puree blackberries in a blender until smooth.
Add granulated sugar, gelatin, cream cheese and vanilla then blend on high until well combined. Set aside.
In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
Add blackberry filling to heavy whipping cream then fold with a rubber spatula until combined. Note: If the mixture is lumpy, give it a quick whisk by hand until smooth.
Remove Oreo crust from freezer. Pour filling into crust and smooth the top with an offset spatula. Refrigerate for a few hours until set then cover with plastic wrap and refrigerate overnight.
Gently remove rim from tart pan then slice and serve. Garnish with additional blackberries if desired.
Cover leftovers and store in the refrigerator up to 5 days.