No Bake Chocolate Raspberry Tart Irresistible Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 0.25 cup sugar
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 8 oz bittersweet chocolate, chopped
• 1 cup fresh raspberries
• 2 tablespoons cocoa powder (for garnish)
• 0 Mint leaves (for garnish)

Instructions

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
2. Press the crumb mixture evenly into the bottom and sides of a 9-inch tart pan. Use the back of a measuring cup or your fingers to pack it tightly. Place in the refrigerator to chill while you prepare the filling.
3. In a microwave-safe bowl, melt the chopped bittersweet chocolate in 30-second intervals, stirring in between until smooth. Let it cool slightly.
4. In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.
5. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, then add the melted chocolate and mix until smooth.
6. Pour the chocolate cream mixture into the prepared crust, smoothing the top with a spatula.
7. Carefully arrange the fresh raspberries on top of the chocolate filling, pressing them slightly into the mixture.
8. Cover the tart with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to set.
9. Once set, dust the top with cocoa powder and garnish with mint leaves.
10. Slice and serve chilled.