Blueberry cheese tart looks so pretty but let me let you on a secret, it tastes even better! The classic combination of lemon and blueberries does not disappoint. It’s still going strong and tastes just as good in this tart.
Blueberry Cheese TartCourse: DessertDifficulty: Easy
- For The Crust:
All-purpose flour – 1 cup
Butter, salted and melted – ½ cup
Granulated sugar – 2 tablespoons
Cinnamon powder – ¼ teaspoon
Salt – ¼ teaspoon
- For The Filling:
Fresh blueberries – 1 ¼ pound
Cream cheese, at room temperature – 8 ounces
Granulated sugar – 1/3 cup
Dark brown sugar – 1/3 cup
Fresh lemon juice – 3 tablespoons
Fresh lemon zest – 1 tablespoon
Honey – 1 teaspoon
Salt – ¼ teaspoon
- Start by preheating the oven to 350 F.
- Grease the bottom and sides of a 9 inches tart pan with some butter or a cooking spray then place it aside.
- To prepare the crust, mix the melted butter with sugar in a large mixing bowl.
- Add the salt with flour and cinnamon then combine them well until they become well incorporated and you get a crumbly dough.
- Transfer the dough to the pan and press down firmly until it covers the bottom and the sides.
- Place the pan on a baking sheet and bake it for 16 minutes until the crust becomes golden brown.
- Once the time is up, place it aside and let it cool down completely.
- To prepare the blueberries sauce, combine 1/3 cup of sugar with 1 tablespoon of lemon juice and half of the blueberries in a large saucepan.
- Bring them to a boil over medium heat then let them cook over low heat until the mixture becomes thick.
- Turn off the heat and stir into it 1 ½ tablespoon of lemon juice then place the saucepan aside and let it cool down completely.
- To prepare the cheesecake filling, place the brown sugar and cream cheese in a large mixing bowl then beat until they become light and smooth.
- Add the remaining lemon juice and lemon zest to the cream mixture then combine until they become well incorporated.
- Pour the cheesecake filling into the tart crust and smooth it down then pour over it ¼ cup of the blueberry sauce.
- Arrange the remaining berries on top of the cheesecake filling then drizzle the honey on top.
- Chill the cheese tart in the fridge for at least 1 hour then serve it with the remaining blueberry sauce and enjoy!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 12.69g 64%
- Cholesterol 58.01mg 20%
- Sodium 239.9mg 10%
- Amount Per Serving% Daily Value *
- Potassium 177.21mg 6%
- Total Carbohydrate
- Dietary Fiber 3.74g 15%
- Sugars 34.54g
- Protein 4.49g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- When mixing the filling, you need to be gentle and sure to not overmix it as well because it will cause the tart filling not to be set and it the ingredients will separate.
- The key to a good cheesecake and cheese tart filling is to always make sure your ingredients are at room temperature before you use them, and your creams need to be always full fat because the fat in them is what makes the cheesecake sets, and gives it the creamy and thick texture.
- If you don’t have time to prepare the crust in my recipe, you can always use another crust of your choice or a storebought crust, it will taste good but I still highly recommend trying my crust because it tastes much better.
How To Store Blueberry Cheese Tart?
You can store this blueberry cheese tart in the fridge for up to 3 days in a sealable container, or you can simply transfer it to a pie dish, and cover it tightly with plastic wrap.
You can also freeze it if you wish in a freezer-friendly container for up to 3 months. If the tart is still whole or only one part of it was cut, you can freeze it as it is, but if it’s sliced, place it in a tight plastic container, and put a piece of parchment paper between the tart slices. This method will ensure the slices are frozen well and won’t stick to each other.
I also highly recommend removing blueberries that you used for garnish from it before you freeze it because they don’t freeze well. If you freeze them and defrost them, they become mushy and release their juices that will seep into the tart and ruin it.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes and tarts might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
How Do I Make Sure The Blueberry Cheese Tart Sets?
The best way to ensure that this blueberry cheese tart will actually be set is by testing the filling. You can simply grab a spoon and scoop up some of the filling. Flip it upside down so that the filling is facing down and tap it against the bowl. If the filling slides easily off the spoon, then you need to keep mixing, but if it sticks to the spoon and doesn’t drop easily, then you have got the perfect filling.
In addition to this, you need to make sure all your ingredients are always at room temperature and all your creams are full fat. While mixing, make sure to not overmix the filling because it will cause it to separate and not set well. Instead, mix the ingredients until they are well incorporated then stop.
Can I Make A Smaller Version or Individual Portions Of Blueberry Cheese Tart?
You can definitely make a smaller version of this tart by simply halving the ingredients, but please be careful when baking its crust since it’s smaller it will take less time to cook.
The same thing will happen if you want to make individual small blueberry cheese tarts, pay attention to the oven because they will bake quickly and I think you will need to increase the ingredients for the crust to be able to make the individual tarts. I haven’t tried it so I can’t confirm the exact measurements, but I’m sure they will turn out amazing.
This Blueberry cheese tart is super easy to make and turns out so flavourful. I think it’s also a great easy dessert that you can prepare with your kids and benefit from some family time in the kitchen.