No-Bake Layered Chocolate Tart with Cream Cheese and Ganache
No-Bake Layered Chocolate Tart with Cream Cheese and Ganache
Ingredients
For the Dark Chocolate Cookie Crust
- 20 chocolate sandwich cookies, about 1 1/2 cups finely crushed
- 1/2 cup unsalted butter, melted
For the Chocolate Mousse Layer
- 6 ounces dark chocolate, finely chopped
- 1 1/2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cream Cheese & Hazelnut Layer
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1/2 cup hazelnuts, toasted and chopped
For the Chocolate Ganache Topping
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the cookie crust: Finely crush the chocolate sandwich cookies in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs are formed. In a medium bowl, combine the cookie crumbs with the melted unsalted butter, mixing until thoroughly combined.
⏱️ 5 min
- 2
Press the cookie mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass or your fingers to create an even, compact layer. Place the pan in the refrigerator to chill while preparing the other layers.
⏱️ 5 min
- 3
Prepare the chocolate mousse layer: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream and the granulated sugar over medium heat until it just begins to simmer and the sugar is dissolved. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth and fully melted. Stir in the vanilla extract. Let the chocolate mixture cool slightly.
⏱️ 10 min
- 4
In a separate bowl, whip the remaining 1 cup of heavy cream until medium-stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until just combined. Do not overmix. Pour or pipe the chocolate mousse over the chilled cookie crust and smooth the top with an offset spatula. Return the pan to the refrigerator to chill for at least 30 minutes to set the mousse.
⏱️ 10 min
- 5
Prepare the cream cheese & hazelnut layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate cold bowl, whip the 1 cup of cold heavy cream until stiff peaks form.
⏱️ 10 min
- 6
Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the toasted and chopped hazelnuts. Spread this cream cheese mixture evenly over the set chocolate mousse layer. Return the pan to the refrigerator to chill for another 30 minutes.
⏱️ 5 min
- 7
Prepare the chocolate ganache topping: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.
⏱️ 5 min
- 8
Pour the warm ganache evenly over the cream cheese layer, tilting the pan gently to ensure full coverage. Return the tart to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow all layers to fully set.
- 9
To serve, carefully remove the sides of the springform pan. Slice the tart with a sharp knife, wiping the knife clean between each slice for neat presentation. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Layered Chocolate Tart with Cream Cheese and Ganache
Ingredients
For the Dark Chocolate Cookie Crust
- 20 chocolate sandwich cookies, about 1 1/2 cups finely crushed
- 1/2 cup unsalted butter, melted
For the Chocolate Mousse Layer
- 6 ounces dark chocolate, finely chopped
- 1 1/2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cream Cheese & Hazelnut Layer
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1/2 cup hazelnuts, toasted and chopped
For the Chocolate Ganache Topping
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the cookie crust: Finely crush the chocolate sandwich cookies in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs are formed. In a medium bowl, combine the cookie crumbs with the melted unsalted butter, mixing until thoroughly combined.
⏱️ 5 min - 2
Press the cookie mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass or your fingers to create an even, compact layer. Place the pan in the refrigerator to chill while preparing the other layers.
⏱️ 5 min - 3
Prepare the chocolate mousse layer: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream and the granulated sugar over medium heat until it just begins to simmer and the sugar is dissolved. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth and fully melted. Stir in the vanilla extract. Let the chocolate mixture cool slightly.
⏱️ 10 min - 4
In a separate bowl, whip the remaining 1 cup of heavy cream until medium-stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until just combined. Do not overmix. Pour or pipe the chocolate mousse over the chilled cookie crust and smooth the top with an offset spatula. Return the pan to the refrigerator to chill for at least 30 minutes to set the mousse.
⏱️ 10 min - 5
Prepare the cream cheese & hazelnut layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate cold bowl, whip the 1 cup of cold heavy cream until stiff peaks form.
⏱️ 10 min - 6
Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the toasted and chopped hazelnuts. Spread this cream cheese mixture evenly over the set chocolate mousse layer. Return the pan to the refrigerator to chill for another 30 minutes.
⏱️ 5 min - 7
Prepare the chocolate ganache topping: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.
⏱️ 5 min - 8
Pour the warm ganache evenly over the cream cheese layer, tilting the pan gently to ensure full coverage. Return the tart to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow all layers to fully set.
- 9
To serve, carefully remove the sides of the springform pan. Slice the tart with a sharp knife, wiping the knife clean between each slice for neat presentation. Serve chilled.
⏱️ 5 min