Best 2 Blueberry Cream Cheese Tart Recipes

Indulge in a symphony of flavors with our delectable Blueberry Cream Cheese Tart, a culinary masterpiece that combines the vibrant sweetness of blueberries with the creamy richness of cheesecake, nestled in a buttery, flaky crust. This tantalizing tart features a luscious filling of cream cheese, sugar, eggs, and vanilla extract, swirled with a layer of fresh blueberries that burst with flavor in every bite. Served chilled, this treat is perfect for any occasion, whether it's a casual gathering or a special celebration. Our collection of recipes includes variations of this classic tart, such as a gluten-free version for those with dietary restrictions, a decadent chocolate cream cheese filling for chocolate lovers, and a unique blueberry swirl cream cheese tart that combines both cheesecake and blueberry fillings for an irresistible flavor combination.

Let's cook with our recipes!

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Peach and Blueberry Tart with Cream Cheese Filling image

Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h5m

Number Of Ingredients 11

Ingredients

1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup granulated sugar
2/3 cup heavy cream
3 peaches (1 pound)
1 cup fresh blueberries
Mint leaves, for serving

Steps:

Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

BLUEBERRY CREAM CHEESE TART

Blueberry Cream Cheese Tart image

DELICIOUS tart that is not only beautiful but is pretty easy to make. Recipe adapted from Debbie Fields', Great American Desserts.

Provided by hollyfrolly

Categories Tarts

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups vanilla cookie crumbs
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
2 large eggs, room temperature
1/2 cup sugar
1 tablespoon vanilla extract
2 teaspoons lemon peel, fresh grated
2 cups blueberries, fresh
1/2 cup red currant jelly, melted

Steps:

Crust:
In a bowl combine the cookie crumbs and melted butter. Press the crust over the bottom and along the sides of the pan to form an even crust. Bake for 12 minutes. Remove pan and cool on a wire rack.
Filling:.
Mix cream cheese, eggs, sugar, vanilla and lemon peel in a mixing bowl. With an electric mixer, mix on medium speed until well combined and smooth.
Spoon filling onto the prepared crust and spread evenly.
Bake for 20 minutes until filling is firm.
Remove tart from oven and cool on a wire rack.
Topping:.
Over a medium low heat, melt red currant jelly until liquified. Remove from heat and pour over rinsed, picked over blueberries. Combine well to coat berries.
Spoon berries over the filling, cool for 15-20 minutes prior to refrigerating for at least 2 hours.

Nutrition Facts : Calories 323.5, Fat 19.9, SaturatedFat 12.1, Cholesterol 107, Sodium 109.4, Carbohydrate 33.6, Fiber 1.1, Sugar 27.2, Protein 4.1

Tips:

Use fresh blueberries for the best flavor and texture.
If you don't have a food processor, you can use a blender or mash the berries by hand.
Make sure the cream cheese is at room temperature before you start baking so that it mixes smoothly.
Don't overbeat the cream cheese mixture or it will become too stiff.
Bake the tart for the full amount of time so that the center is set and the crust is golden brown.
Let the tart cool completely before serving so that the flavors have time to meld.

Conclusion:

This blueberry cream cheese tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, tangy filling and flaky crust, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this blueberry cream cheese tart a try.

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