Cookies & Cream Tart (Edit recipe)

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This no bake Cookies & Cream Tart is 3 layers of deliciousness. It starts off with a chocolate sandwich cookie base. It’s then filled with a cheesecake like center that has more chocolate sandwich cookies mixed in. Then it’s topped with a layer of chocolate. It could not get more perfect than this! The best part is it’s no bake, gluten free, nut free and egg free! I also give tips on how to make it vegan! If cookies and cream is a favorite of yours…THIS is the most perfect recipe for you!

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PREP TIME

15 minutes to 20 minutes

COOK TIME

8 hours (chill time)

INGREDIENTS

Serves: 8-10

Ingredients

For the Crust

28 Gluten Free Oreo, crushed (or gluten free sandwich cookie of choice)
6 Tbsp Unsalted Butter, (or vegan baking stick)

For the Filling

8 oz Full Fat Cream Cheese, (1 package; use vegan cream cheese to make vegan)
1/2 cup Unsalted Butter, softened (use vegan baking sticks to make vegan)
3/4 cup Powdered Sugar, (AKA confectioners' sugar)
2 Tbsp Light Brown Sugar
1 tsp Pure Vanilla Extract
6 Gluten Free Oreo, broken into small chunks

For the Topping

8 oz Semi-Sweet Chocolate Chips, (use allergy friendly for vegan)
5 Tbsp Unsalted Butter, (or vegan baking stick)
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease a 9 inch tart pan with vegetable oil.
For the crust: Place sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 second increments until completely melted.
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Pour the mixture into the tart pan and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.
Pop in the fridge uncovered as you make the filling.
For the filling: In a large bowl of an electric mixer or using a large bowl with a hand held mixer, beat the softened cream cheese and butter until smooth and combined. About 2 minutes.
Pour in the confectioners' sugar, light brown sugar and the vanilla. Beat again until everything is combined.
Pour in the chocolate sandwich cookie chunks and use a spatula to mix.
Use the spatula to scoop the filling into the cookie crust. Then use an icing spatula to smooth it out.
For the topping: In a large microwave safe bowl, heat the chocolate chips and the butter in 12 second increments, stirring after each time, until completely melted. Make sure not to overheat because then the chocolate seizes up and turns into an unworkable paste. You want the mixture to be liquid.
Once melted, whisk in the vanilla and pour the mixture on top of the tart and smooth it out using an icing spatula or the back of a spoon.
Cover loosely with foil and pop in the fridge overnight because you really want that cookie crust not to crumble apart when you cut into it and you also want that center to set.
When ready to serve, take it out and let it sit on the counter for about 5 minutes. This makes cutting it easier.
Store leftovers wrapped in the fridge. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1236
Fat:	75 g
Carbohydrates:	137 g
Protein:	19 g
Cholesterol:	71 g
Sodium:	556 mg
Fiber:	6 g
Sugars:	87 g
Sugar Alcohol:	0 g
Calculated for total recipe.