Summer Berry Mousse Tart

Prep Time 30 min
Cook Time N/A
Servings 12
Difficulty Easy


  • 1 2/3 cups vanilla wafer crumbs
  • 1/3 cup quick-cooking oats
  • 3 tablespoons firmly packed brown sugar
  • 5 tablespoons Butter melted
  • 1 (8 oz.) package cream cheese at room temperature
  • 1 1/2 cups cold heavy cream divided
  • 3 tablespoons Sugar divided
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons boiling water
  • 1 envelope unflavored gelatin (2 teaspoons)
  • 1 (11.3 oz.) jar Smucker's® Mosaics Strawberry Blackberry Fruit Spread divided
  • 1 cup fresh mixed berries such as sliced strawberries, blueberries and/or raspberries


  • Step 1

    COMBINE vanilla wafer crumbs, oats and brown sugar in medium bowl. Stir in melted butter with fork until evenly moistened. Press into bottom and 1-inch up sides of 8-inch springform pan to form crust.

  • Step 2

    BEAT 1 cup heavy cream in medium bowl with mixer on high speed until stiff peaks form. Beat in cream cheese, 2 tablespoons sugar and vanilla until smooth.

  • Step 3

    COMBINE boiling water and gelatin in small bowl. Stir 2 minutes or until gelatin is completely dissolved. Blend into cream cheese mixture. Stir in 2/3 cup fruit spread. Spread evenly over crust in springform pan. Cover and chill 2 hours or overnight.

  • Step 4

    BEAT remaining 1/2 cup heavy cream and 1 tablespoon sugar in medium bowl with mixer on high speed until stiff peaks form. Pipe around outside edge of tart. Stir remaining fruit spread in medium bowl Add fresh berries; stir to coat. Spoon on top of tart.