No Bake Ricotta Chocolate Chip Tart

No Bake Ricotta Chocolate Chip Tart.

No Bake Ricotta Chocolate Chip Tart


For 1 Batch(es)

For the No-Bake Crust:

  • 12 ounces Zuppalatte cookies, you can also use Grahm crackers or nilla wafers
  • 1 1/2 sticks unsalted butter, melted

For the filling:

  • 1 1/4 cups whole milk ricotta
  • 8 ounces mascarpone cheese, room temperature
  • 3/4 cups confectioners sugar
  • 2 packets Vanillina powder or 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips
  • Berries for decorating


  1. Get the Products you need for this recipe HERE
  2. 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.
  3. 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.



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