Chocolate Strawberry Mousse Tart (Vegan No-Bake)
This Chocolate Strawberry Mousse Tart is rich, chocolatey and indulgent while being made with wholesome vegan and gluten-free ingredients. This dessert is a showstopper that requires no baking and is packed with chocolate and strawberries.
I love making cheesecakes and tarts and the latest recipe is perfect for the start of Spring, and for Mother’s Day in the UK this weekend. If you love chocolate and strawberries together, then this is the most perfect dessert to make. It’s great to make ahead of time, so you can serve it up to loved ones easily, and tastes so indulgent. No one will tell it’s made with lighter, more wholesome ingredients, nor that it’s vegan and requires no baking.
Why will I love this tart?
This chocolate tart is amazing:
- Rich, chocolatey, delicious and indulgent
- Fruity, berry-packed with silky smooth
- With a classic buttery biscuit base
- A hidden layer of strawberry jam
- Topped with light-as-clouds whipped coconut cream
- Ideal for chocolate lovers
- Made with wholesome ingredients
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Great to make ahead of time
- Delicious for the whole family
- A real showstopper for special occasions
- Can be made with other berries
- Requires no baking
If you already love the sound of this dessert then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed with weights in the recipe card below, and you can see my favourites in the “shop the recipe” section below.
For the tart base:
- Chocolate sandwich cookies: I use Oreo cookies but you can use any cookies just make sure they are vegan and gluten-free, where needed.
- Vegan butter: this makes the base buttery, crisp and delicious.
- Other base options: if you want to make a more wholesome base, use a date-oat mixture like here.
The filling is made of:
- Strawberry jam: spread a layer of jam over the base before the filling to create a lovely fruity middle
- Dark chocolate: I use the Pink Himalayan salted chocolate from Divine for this filling which is so delicious. You can use any dark chocolate, try different flavours to make this dessert different every time, and you can also use chocolate buttons or chips.
- Vegan cream cheese: this is perfect for adding a little bit of tang to the filling while still being a classic cheesecake creaminess.
- Silken tofu: this is the magic ingredient that makes the filling thick, luscious and silky smooth. It adds protein and is ideal for making nut-free, dairy-free and thick mousse textures. Do not swap this.
- Cocoa powder: this makes the filling really chocolate and adds thickness to the mix. You can also use cacao powder.
- Maple syrup: this adds sweetness and smooth texture. You can also use agave syrup or another sticky syrup.
- Vanilla essence and salt: for flavour.
As for the decoration:
- Whipped coconut cream: or you can use other dairy-free whipping cream or thick coconut yoghurt on top.
- Fresh strawberries: or other berries.
- Crushed pistachios: these are great for adding crunch on top and a pop of colour but you can swap these for other nuts, or use flaked coconut to make this nut-free.
Is this gluten-free and nut-free?
This is easily gluten-free as long as your cookies for the base are gluten-free and keep this nut-free but swapping the pistachios on top for coconut or more chopped chocolate. Also check that all of your ingredients like the chocolate, cream cheese and cookies do not contain nuts.
How do I make this?
This is ready in a few steps:
- Blitz the cookies into crumbs and melt the butter: then stir together for the base.
- Press the mix into a lined round tin: working your way up the sides, too.
- Spread the jam over the base: and chill in the fridge.
- Melt the chocolate: and allow to cool slightly.
- Blend together all of the filling ingredients: until really smooth.
- Pour or spoon the mousse into the tart: and make swirls on top.
- Chill for 4 to 6 hours: or overnight.
- Top with whipped cream, berries and nuts to serve: and enjoy.
How long will it last?
This tart is good to keep in the fridge for 1 week in a sealed container and you can freeze the tart (ideally without the whipped cream) for 1 month, wrapped up tightly. Allow to defrost before serving.
What other desserts can I try?
For more no-bake dessert options:
- Mocha Caramel Cheesecake
- Cherry Bounty Bars
- Chocolate Banana Peanut Butter FroYo Bites
- Vegan Lemon and Blueberry Tart
- Black Forest Chocolate Ganache Tart
Chocolate Strawberry Mousse Tart (Vegan No-Bake)
This Chocolate Strawberry Mousse Tart is rich, chocolatey and indulgent while being made with wholesome vegan and gluten-free ingredients. This dessert is a showstopper that requires no baking and is packed with chocolate and strawberries.
Ingredients
For the Base:
- 320g chocolate sandwich cookies
- 80g vegan butter
For the Filling:
- 100g strawberry jam
- 180g dark chocolate
- 200g vegan cream cheese
- 150g silken tofu
- 10g cocoa powder
- 60ml maple syrup
- ½ tsp vanilla essence
For the Topping:
- 150g whipped coconut (or other dairy-free) cream
- Fresh strawberries
- Crushed pistachios
Instructions
- Line and grease the base of an 8-inch loose-bottomed round tin with parchment paper.
- For the base: blitz the cookies to a fine crumb. Melt the butter and then stir together until the mix resembles wet sand. Press the mixture into the tin and shape into a tart case, working your way up the sides. Press down firmly to make a compact base.
- Spread the jam all over the base and chill in the fridge while you continue.
- For the chocolate: chop the chocolate really small and melt until glossy. Reserve 30g of the chocolate and pour this into heart-shaped (or other shaped) moulds. Chill in the fridge to set (these are for decoration).
- For the filling: pour the 150g melted chocolate into a food processor with the cream cheese, silken tofu, cocoa powder, maple syrup and vanilla. Blend until really smooth, scraping down the sides as necessary.
- Remove the base from the fridge and now pour the filling on top. Use a spoon to swirl it all over and fill in any gaps. Place in the fridge to set for 4-6 hours (or cover with clingfilm and set overnight) until firm touch.
- To serve: carefully remove the mousse tart from the tin and top with whipped cream, extra strawberries and crushed pistachios.
- Enjoy straight away or keep in the fridge until needed, where it will keep for up to 1 week, covered well. You can freeze the tart, without the cream, for 1 month, wrapped well. Allow to defrost before decorating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Strawberry Mousse Tart so please let me know in the comments below and leave a star review. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With strawberry choc tart love x
p.s. this recipe was first made with Divine Chocolate but this blog post is not sponsored and all opinions are my own.
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