83.7 ° F
Full Weather
Sponsored By:

Triple Berry Mousse Tart

  • Category: Dessert
  • Submitted By:
  • Town/State: Sonora, CA
  • Preparation Time: 30 minutes
  • Chilling time: 2 hours

Keep the heat down in the kitchen with a no-bake dessert. It comes together easily with a vanilla wafer crust and a cream cheese filling made with Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves and topped with mixed fresh berries.

There are eight Smucker’s® Orchard’s Finest® varieties, each featuring the best fruit from the best places. Learn more and find recipe inspirations at

Amount Measure Ingredients
1 2/3 cups vanilla wafer crumbs
1/3 cup quick rolled oats
5 Tbsp firmly packed brown sugar
5 Tbsp butter, melted
1 1/2 cups heavy cream, divided
3 Tbsp sugar, divided
1/2 tsp vanilla extract
1 8 oz package cream cheese, softened
3 Tbsp boiling water
2 tsp unflavored gelatin (1 envelope)
1 12 oz jar Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves, divided
3/4 cup fresh mixed berries (chopped strawberries, blueberries and/or raspberries)

To prepare:

  1. Combine cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch spring form pan.
  2. Beat 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatin in small bowl. Stir about 2 minutes or until gelatin is completely dissolved. Beat into cream cheese mixture until blended. Stir 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
  3. Beat remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag.