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A slice of blueberry cheese tart on a white plate with the rest of the tart in the background on a half wood half marble lazy susan

Blueberry Cheese Tart

This delicious tart starts with a buttery, flakey, sweet pastry crust that is filled with a creamy cheese cake filling and finally topped with blueberry pie filling! Kept chilled this is such a treat and is rewarding on those hot summer days.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, French
Servings 8 servings
Calories 432 kcal

Equipment

  • 1 Stand mixer or hand mixer
  • 2 mixing bowls
  • 1 Rolling Pin
  • 1 9" tart pan with removable bottom
  • pie weights or dry beans

Ingredients
  

PASTRY/CRUST INGREDIENTS

  • 7 Tbsp Unsalted butter room temperature
  • ⅓ Cup Powdered sugar
  • 1 Egg
  • 1 Cup All-purpose flour

FILLING INGREDIENTS & TOPPING

  • 6 Oz Cream cheese room temperature
  • 1 Cup Powdered sugar
  • 1½ tsp Lemon juice
  • 1 Cup Heavy cream
  • ¼ Cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1 Can Blueberry pie filling

Instructions
 

PASTRY INSTRUCTIONS

  • Preheat the oven to 350 ℉
  • In your stand mixer beat the butter and powdered sugar until smooth.
    ⅓ Cup Powdered sugar, 7 Tbsp Unsalted butter
  • Add in the egg and beat on low until smooth and then add the flour and mix just until it starts to clump togehter.
    1 Egg, 1 Cup All-purpose flour
  • Lightly flour a work surface. Roll the dough up and press it into a 1 inch thick round shape.
    pastry crust in a round disc shape ready to be rolled with a pin for the blueberry cheese tart
  • Lightly flour the top of the dough and the rolling pin and roll it out into a 11" circle.
  • Flip half of the dough over the pin and move it into the 9" tart pan.
    Dough hung over the rolling pin laying it into the tart pan
  • Press it into the pan and into the scalloped sides. Leave the extra up over the edge.
  • Use a sharp knife to cut off the extra dough over the top of the tart pan. Use a fork and prick holes all over the dough on the bottom of the pan.
    cutting the excess dough off the tart before baking the crust.
  • Cover the tart with parchment paper and fill with pie weights or dried beans and bake at 350 ℉ for 15 minutes.
    Filling the crust with dried beans to bake.
  • After 15 minutes remove the pie weights and bake for an extra 5 minutes. Set it aside to cool completely before filling them.

CHEESE CAKE FILLING INSTRUCTIONS

  • Use a mixer to beat the cream cheese and powdered sugar, and lemon juice together until smooth.
    6 Oz Cream cheese, 1 Cup Powdered sugar, 1½ tsp Lemon juice
  • In another bowl beat the heavy cream, granulated sugar, until if forms soft peaks.
    1 Cup Heavy cream, ¼ Cup Granulated sugar
  • Fold both of these bowls together, add in the vanilla, and mix until well combined and chill until the tart crust is completely cooled.
    1 tsp Vanilla extract
  • Once the tart crust is cooled spread the cheese cake filling in the crust and then top with the blueberry pie filling.
    1 Can Blueberry pie filling
    Tart crust being filled with cheese cake filling for the blueberry cheese tart.
  • Chill for at least 2 hours and enjoy.
    Picture of the completed tart from above.

Notes

*You can use premade cheese cake filling or the box mix if you prefer
*You could also change up the topping and create any dessert cheese tart of your liking.
*You could also add some finely chopped nuts of your choice to the crust just remove an equal part of the flour.
*Room temperature cream cheese and butter are crucial for making this creamy dessert, however the heavy whip needs to stay cold.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 
 

Nutrition

Serving: 1sliceCalories: 432kcalCarbohydrates: 40gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 102mgSodium: 85mgPotassium: 86mgFiber: 0.4gSugar: 28gVitamin A: 1059IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!