It’s BLUEBERRY season!!
So I made this Blueberry Cheesecake Tart Recipe
(also seems to be tart season around here…).
See, what you do, it take those lovely Blueberries that are full of anti-oxidants and healthy stuff… then you add a cookie crust, and some cream cheese mixed with sugar… makes the Blueberry experience quite satisfying…(grin)…
Tips for a Perfect Blueberry Cheesecake Tart
Seriously… the Blueberry Cheesecake Tart is a refreshing way to use blueberries. The simple sugar cookie crust holds just the right amount of sweetened cream cheese to keep the crust from getting soggy from the blueberries. (No one likes soggy crust…).
Fresh Blueberries are essential for the Blueberry Cheesecake Tart. (I suppose you could use frozen… just keep in mind… it won’t scream SUMMER). You cook half of them with some sugar, to make a sort of compote, then add the rest to keep that fresh blueberry snap.
The Pastry for the tart can be made a day or 3 in advance (or make it that day). Since the crust recipe makes enough for 2 tart crusts… you can bake one, and freeze the other (airtight…for up to a month) OR bake both (then eat one, and deny to anyone who asks that it ever existed).
The Cheesecake filling is simple… just cream cheese mixed with a bit of sugar, then whipped until it’s light. Yes, you can use low-fat cream cheese….
The parts for the Tart can be made in advance… but it tastes best the day it was made (OK… the next day it’s pretty good too… ). Or, you can have the Tart in 2 hours if you bake the crust and make the filling at the same time… it does need some chill time.
It’s the perfect dessert for a summer afternoon…
Blueberry Cheesecake Tart Recipe
You Can Make Blueberry Cheesecake Pie
If you don’t have a tart pan… you can make the recipe into a Blueberry Cheesecake Pie.
Bake the crust a shorter time.
Fill like the tart!
Looking for a Tart Pan?