Baking · Biscuits and Cookies · Chocolate · No-Bake

Oreo Cookies ‘n’ Cream Chocolate Tart

This recipe is hands down one of my favourite no-bake recipes to date. I absolutely love it! Pure chocolaty deliciousness, this dessert is sure to be any chocoholics paradise. This delicious no-bake recipe is quick to make and will certainly impress anyone who tries it.

No-Bake OREO Cookies 'n' Cream Chocolate Tart

Like I’ve mentioned in previous posts, I’ve been super excited to create more no-bake recipes since I posted this no-bake Biscoff Chocolate Tart. Like that tart recipe, this Oreo tart was a breeze to make and tasted divine. A crunchy, sweet and buttery Oreo base is followed by the easiest ever chocolate filling (using just 4 ingredients to make!) and then the finishing touches are pretty swirls of whipped cream and even more Oreos to decorate.


(Serves 8-10)


Oreo Crust – 

250g Oreos (or other chocolate sandwich biscuit/cookie)

90g unsalted butter, melted and cooled slightly

No-Bake Chocolate Filling – 

100g dark chocolate

100g milk chocolate

200ml double cream, chilled

2 tablespoons icing sugar, add more or less to taste

Decoration –

Whipped cream

Oreos or mini Oreos


1. To make the tart crust: Blitz the Oreos until they’ve reached a fine “breadcrumb” texture and then transfer into a mixing bowl. Mix through and combine with the melted butter. Line/grease a 23cm loose-bottomed tart tin, tip the biscuit crumbs into the tin and press down to compact, also press up the sides too. Once prepared, place in the fridge to chill whilst you make the filling.

2. For the tart filling: Break the chocolate up into small pieces and add to a heatproof bowl. Melt either one of two ways in the microwave for 20 seconds intervals on medium heat, keep stirring until the chocolate is nearly fully melted- KEEP you eye on chocolate, it can quickly overheat and be ruined! Or simply melt using the bain-marie method. Leave to cool.

3. Whilst the chocolate is cooling whip the cream. Whip until soft peaks form and then fold in the icing sugar. Then pour in the melted chocolate and fold in completely to mix. Pour/spread the filling over the prepared crust, smooth over a spatula or palate knife. Finish by drizzling over some melted dark chocolate if you like. Then cover and chill for at least 6 hours or overnight.

4. To decorate: Pipe swirls of whipped cream over the tart. Finish by sprinkling over crushed Oreos. Slice up. The tart can be stored in the fridge for up to 3 days.




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