Ever wanted an Oreo cookie, cookie dough and chocolate dessert all in one? Well, now you can with my super quick and easy Vegan No-Bake Cookie Dough Tart. A buttery Oreo base, simple whipped vegan cookie dough filling topped with a chocolate ganache, dairy-free white chocolate and cookie dough hearts. This will be a staple dessert!!
A thick and chewy layer of cookie dough in-between a buttery biscuit base and chocolate ganache- this is super dreamy!
Cookie dough refers to an un-cooked blend of cookie ingredients, such as butter, sugar, flour and chocolate chips along with some other ingredients.
”While cookie dough is normally intended to be baked into individual cookies before eating, it is also consumed raw. Cookie dough can be made at home or bought pre-made in packs. Dessert products containing cookie dough include ice cream and candy”. – Wikipedia.
I’m a sucker for cookie dough! The reason I love it is because I LOVE cookies.
I remember baking with my parents when I was younger and I would ALWAYS, without fail, lick the spoon. I was that child. To be honest, not much has change to this day – haha!
Cookie dough is one of those treats which I WISH I could lick the spoon for! Usually when you’re making cookie dough, you’ll be baking it in the oven to create delicious cookies. Cookie dough itself isnt suitable to eat due to raw flour, but to make cookie dough safe to eat, we heat treat it!
Can you eat raw cookie dough and is it safe?
The truth is, raw flour can carry bacteria such as E.Coli which can make you very sick! Don’t ever take the chance! In order to eat cookie dough without baking it, the flour has to be heat treated.
How to heat treat flour?
Preheat oven to 180 degrees c fan and line a baking sheet with greaseproof paper.
Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f. You can test the temperature with a thermometer.
Allow the flour to cool fully before using it.
Don’t overcook the flour or it may turn brown or burn. You want it just baked to kill off any bacteria.
Looking for more cookie dough recipes? Look no further:
This recipe has 3 components. A base, filling and topping. I love that this recipe is completely versitile. Mix things up with a biscuit of your choice for the base! You can even make this recipe gluten-free with the addition of a gluten-free biscuit base, and gluten-free flour for the cookie dough!
If you don’t want chocolate chips in the cookie dough, add nuts or sprinkles, if you don’t want a ‘milk’ chocolate topping, add a white or dark topping… the variety is endless!
Base- I originally was going to use a Biscoff biscuit base, but noticed I had so many packets of Oreos in my pantry… I needed to use them up! This base is only 2 ingredients. You can’t go wrong with a buttery biscuit base!
Filling A whipped vegan cookie dough is like heaven on earth. There isn’t anything better than eating cookie dough, filled with chocolate chips! This recipe couldn’t be easier. It can be whipped up (pun intended) in minutes and creates a truly scrumptious, light and creamy cookie dough. The ideal filling for this tart.
Topping- Have you ever mixed dairy-free white and dark chocolate together? If you haven’t, this is something you need to try out asap! This chocolate ganache uses a mixture of dairy-free white and dark chocolate along with some cream to make it silky smooth.
Decoration – The decoration is completely optional. I decorated this tart very simply with some melted dairy-free white chocolate lines, cookie dough hearts and a few chocolate chips.
This dessert is fully vegan and doesn’t require any baking! It’s a great dessert to keep in your fridge until ready to enjoy! Why not serve it with some whipped dairy-free cream or ice-cream? Enjoy, and Happy ‘Baking’!
A Vegan No-Bake Cookie Dough Tart, with a buttery Oreo biscuit base, layer of whipped chocolate chip cookie dough, topped with a dairy-free chocolate ganache, cookie dough hearts and a dairy-free white chocolate drizzle.
Line the base of a 9″ loose base / push up fluted tart tin with greaseproof paper. Grease up the sides with some dairy-free butter / coconut oil.
Place the dairy-free butter / margarine into a small saucepan, place on the hob over low heat and allow to melt.
In a food processor, pulse the Oreo cookies until finely ground. Carefully pour in the melted dairy-free butter/margarine and pulse again until like wet sand.
Press the mixture into the lined tin, on the base/bottom and up the sides. Make sure it’s compact. Use a spoon or your hands to push it into the corners and base.
Place into the fridge while you make the cookie dough filling.
Method (cookie dough filling)
You must heat treat the flour before use.
Preheat oven to 180 degrees c fan and line a baking tray/sheet with greaseproof paper.
Spread flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
Place the dairy-free butter and both sugars into a medium sized bowl and whip until light and creamy. I use a Kitchenaid Stand Mixer with balloon whisk attachment. You can do this with a hand whisk / wooden spoon if preferred.
Once creamy, add in the vanilla extract and dairy-free milk. Continue to whip until pale in colour and again, it’s light and creamy. It doesn’t matter if the mixture looks like it splits, it will come back together once the flour is added.
Sift in the flour and whip for a final time to combine. The end result should be like a thick buttercream.
Fold in the chocolate chips.
Spoon the cookie dough on top of the Oreo base and spread out with an off set spatula or spoon. Try to get this layer as flat as possible. This makes the chocolate go on smoothly.
Place into the fridge for 3-4 hours or until firm to the touch. You can even leave it overnight to ensure it’s fully set.
Method (chocolate ganache)
Place the dairy-free dark and white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
Remove the chilled tart from the fridge, and immediately pour over the melted ganache. Be quick to spread it out as the heat from the melted chocolate could melt the top of the tart.
To store: Store this tart in a sealed container in the fridge. Best enjoyed 4 days of making.
What cream should I use? For the ganache, any cream works, whether its coconut cream or a vegan single / double cream. I like to use Elmlea Plant Based cream!
White chocolate: You want to get a good quality dairy-free which chocolate which has lots of flavour, and melts well. I use Sainsbury’s own ‘Free From White Chocolate’. Other brands such as ICHOC have amazing dairy-free white chocolate which would work a treat!
Prep Time:1 hour
Category:Tarts and pies
Keywords: no bake cookie dough tart, cookie dough, no bake, chocolate ganache, tart