Blueberry cheese tart is the marriage of three amazing components, each one delicious in it’s own right. This is essentially a creamy baked cheesecake in tart form topped with a syrupy, sweet and tangy blueberry sauce.
- The tart base is my favourite shortcrust – you can swap it for storebought.
- The middle is a gorgeous ricotta and cream cheese with a kick of lemon.
- The top is a 15 minute compote that you can even make with frozen berries.
- It’s easy to make, though takes a little time (but it’s so worth it).
- Crisp, soft, creamy, sweet and tangy all at once.
I promise, after the first bite, you will not be able to put your fork down. If you like cheesecake but find a big slice too heavy, then this is the cheesecake to you. It’s thinner, lighter filling is still creamy, cheesecakey goodness but it tastes lighter and isn’t so sickly.
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- The shorcrust base: The pastry portion is made up of butter, icing sugar (powdered sugar), egg and flour. You’ll want unsalted butter, softened and the egg at room temperature.
- The cheesecake filling: A combination of ricotta and cream cheese make up the “cheese” portion of this tart. Blended with lemon, eggs, sugar and vanilla it tastes sweet, creamy and delicious.
- The blueberry topping: The topping is my favourite blueberry compote recipe. I use frozen berries to keep things simple with some lemon, sugar and cornflour (cornstarch) to thicken it.
- Pastry: If you have the time, definitely make the pastry from scratch – the taste is truly amazing. But if you’re pressed for time, feel free to use store-bought shortcrust pastry.
- Lemon: Swap the lemon for orange. It’s a gorgeous flavour in cheesecake and goes beautifully with blueberries too.
- Blueberry topping: You can swap out the blueberry topping for other flavours too. These ones are all great and all just as easy to make.
How to make it (step-by-step)
Detailed quantities and instructions in the recipe card below.
The shorcrust base
The pastry crust is actually very simple to make. It needs a 2-hour resting period but aside from that is very quick and easy.
- Start by creaming together butter and sugar. Beat in egg then the flour and the dough is ready.
- Roll out the dough and place into a tart tin then chill for at least 2 hours or overnight.
- When you’re ready to bake, trim the overhanging pastry from the edges and prick all over with a fork. Blind bake the tart.
The cheesecake filling
Here’s where things get ridiculously easy.
- Start with the cream cheese, ricotta and sugar in a food processor and blend until smooth. Gradually add the remaining ingredients until you have a smooth, runny filling.
- Pour this into the par-baked tart shell and bake until just set.
The blueberry compote
The blueberry compote is a very simple process of cooking everything in a pan until it’s thick and syrupy. Done. Just chill the compote until serving time.
Add any flavour fruit sauce or fruit curd you like or even just top it with whipped cream and fresh fruit!
Tips and tricks
- Room temp ingredients: Make sure your ingredients are at room temperature for the pastry and cheesecake filling. This helps everything blend together nicely.
- Don’t skip chilling: You must chill the tart base so that the pastry doesn’t shrink when you cook it.
- Let the cheesecake and compote cool completely before serving.
Time saving tips
- Make the pastry ahead of time: You can make this pastry up to 3 days before and have it sitting in the tart tin ready to bake. You can also make the pastry and freeze it until you’re ready.
- Make the compote ahead: The blueberry compote can also be made 2-3 days ahead and stored in the fridge in an airtight container.
- Swap the pastry for a cookie crust.
Yield and storage
Store your blueberry tart in the refrigerator, well wrapped in plastic wrap or in an airtight container for up to 4 days.
The baked tart, without the compote, can be frozen for up to 3 months. Make sure to at least double wrap it in plastic wrap first. Let it thaw in the fridge overnight.
Did you try this blueberry cream cheese tart recipe?
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Blueberry Cheese Tart
TART SHELL – PATE SUCREE (SHORTCRUST PASTRY)
- 100 g unsalted butter, softened (7 tablespoons / 3.5oz)
- 40 g icing sugar (powdered sugar) (⅓ cup / 1.4oz)
- 1 whole large egg, room temperature
- 225 g plain flour (all purpose flour) (8oz)
FOR THE CHEESECAKE FILLING
- 250 g whole milk fresh firm ricotta cheese, room temperature (8.8oz)
- 250 g full fat cream cheese, room temperature (8.8oz)
- 2 large eggs, room temperature
- 100 g white granulated sugar (½ cup / 3.5oz)
- Zest of one medium lemon
- 1 tablespoon lemon juice (notes 1)
- 2 teaspoons vanilla extract
- 1 batch blueberry compote
- Stand mixer or electric mixer
- 9 inch fluted tart tin with removable base
- FOR THE TART SHELL:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
- Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
- Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
- Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
- PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
- Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
- Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
- Bake for 15 minutes, then remove the pie weights and bake for 5 more minutes. You can proceed with making the filling while it bakes.
- FOR THE FILLING:Now add the ricotta, cream cheese and sugar to the food processor and process until smooth – you may need to scrape down the sides from time to time.
- Turn it off and scrape down the sides again. Add one egg and turn the processor on low. While it’s running add the last egg.
- Finally add the lemon zest and vanilla extract. Process until combined.
- Pour the filling over the top of the pastry base and give it a gently tap on the benchtop to smooth it out.
- Bake for 25-28 minutes. It’s done when just the centre should have the slightest wobble when you shake it.
- THE COMPOTE: While it bakes, make the blueberry compote and transfer to a jar in the fridge to cool.
- Remove the blueberry cheese tart from the oven and let it cool for 45-60 minutes, then transfer to the fridge until cold – 2-3 hours.
- Top with the compote, then serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons) – check your tablespoon before measuring.
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can flavour your dough with a little vanilla extract or lemon zest too.
- If your dough is too crumbly, and you’ve correctly weighed the flour, sugar and butter, it could be due to the size of your egg. The dough should be soft and pliable so If you need to bring it together a little more, just add a touch of cold water.
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