No Bake Ricotta Chocolate Chip Tart ___

No Bake Ricotta Chocolate Chip Tart


For the No-Bake Crust:

  • 12 ounces Zuppalatte cookies, you can also use Grahm crackers or nilla wafers
  • 1.5 sticks unsalted butter, melted

For the filling:

  • 1.25 cups whole milk ricotta
  • 8 ounces mascarpone cheese, room temperature
  • 0.75 cups confectioners sugar
  • 2 packets Vanillina powder or 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips
  • Berries for decorating


Get the Products you need for this recipe HERE

To make the crust:

  1. In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
  2. In a bowl, add the melted butter to the crumbs and form a paste.
  3. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
  4. Place the tart pan in the refrigerator while you prepare the filling.

To make the filling:

  1. In a bowl beat together the mascarpone, ricotta, confectioners sugar and vanilla using an electric mixer until smooth.
  2. Fold in the chocolate chips.
  3. Pour the filling into the chilled crust.