Blueberry Cream Cheese Tart with Hints of Lemon

(1 tart)
Total Time:
Jump to RecipeA blueberry cream cheese tart with one slice cut out of it.

A blueberry tart is an easy recipe that looks like it took all day to make. Adding a layer of cream cheese really elevates this tart and makes it that much more delicious. This is the perfect dessert when I want a simpler version of a blueberry pie.

Blueberry Cream Cheese Tart in 3 Simple Steps

To make this tart you just need to do 3 easy steps.

  1. Bake the tart crust. Let me tell you, this is probably one of the easiest crusts you will make. Just mix it in a bowl and push it into the tart pan, no need for any chilling or rolling.
  2. Cook the berries. In a pot on the stove, mix your blueberries with the sugar and lemon until a nice jammy texture forms, and remove from the heat.
  3. Mix your cream cheese filling. Add some sugar and lemon to the cream cheese to create a sweet and tart creamy base.

Now you have all the pieces and you just layer it all and place it in the fridge!

Should You Use Fresh or Frozen Blueberries in a Tart?

For this recipe you can use fresh blueberries or frozen blueberries, it doesn’t make too much of a difference. I have made it with both and they turned out just as delicious. Since you are cooking the berries on the stove separate from the tart crust you don’t have to worry about the texture or moisture of the berries.

If you are baking a tart where you cook the blueberries in the crust you might want to opt for fresh berries because frozen berries can make your crust a little soggy.

How to Store a Blueberry Tart

So you’ve made a tart but you don’t want to eat it right away? You can store a blueberry tart in the fridge. If you are planning on eating it within the day you can just set it in the fridge, but if are storing it for longer you will want to cover it.

You can cover the tart by using a pie keeper storage container or by slicing it up and adding it to an airtight container. If you keep it covered in the fridge it should last about 3 days.

A blueberry cream cheese tart.

Commonly Asked Questions

Can I make these as mini tarts?

Yes! You can easily make these mini blueberry cheese tarts by filling mini tart pans with the crust. You might want to bake them with a little less time. If you have 4” tart pans you should be able to make about 6 mini tarts with this recipe.

You could also try making them in muffin tins. I have not tested this out but I have seen other people use muffin tins as a good vessel for mini tarts. Just press the dough into the cup of a muffin pan and bake.

Do I need the cream cheese filling?

If you just want a classic blueberry tart, you can easily make this without the cheese filling. The cream cheese gives it a slight blueberry cheesecake tart flavor without the heaviness of a full cheesecake. If you don't add this filling, you might just want to up the amount of blueberries you add so the tart is nice and full.

Can I make this with other berries?

I have not tried making it with other types of berries but I think you could. If using strawberries make sure to cut them up before cooking them down. If you are using raspberries, you can use them in the same way you use the blueberries.

Do you need pie weights to bake the crust?

Nope! That is probably one of my favorite things about this recipe. The tart crust is so easy to make and you can just throw it in the oven. No need to poke the bottom or add any pie weights. It is much simpler than your traditional pie crust.

What to Serve with a Blueberry Tart

You can top the tart with vanilla ice cream or whipped cream if you want to make it extra delicious. You can also serve this as is with a cup of milk or coffee. It is such a delicious dessert on its own.

More Blueberry Desserts

If you are looking for other easy blueberry dessert recipes check out this Blueberry Lemon Cobbler and Blueberry Buckle Cake.

Blueberry Cream Cheese Tart with Hints of Lemon

5 stars4 stars
(1 tart)
Prep Time:
Cook Time:
Total Time:



Blueberry Filling

  • 2 cups blueberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1 tsp lemon zest (about 1/2 lemon)

Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp lemon zest


  1. Preheat the oven to 350°F.
  2. Make the crust. In a large bowl, combine flour, sugar and salt. Pour in the melted butter and vanilla. Mix together until smooth. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. I like to dot the dough around the pan so you can make sure to have enough to cover the whole bottom.
  3. Place the tart pan on a baking tray and bake for 18-22 minutes or until nice and golden brown.
  4. While that’s baking, prep your filling. In a small non-stick saucepan over medium-low heat add the blueberries, sugar, lemon juice, and lemon zest. Cook until it slightly thickens, about 3-5 minutes. During this time, stir occasionally so that nothing burns or sticks to the bottom. I also like to mash some of the berries with the back of a spoon or spatula to help thicken the filling. Once it looks good, remove it from the heat and let it cool.
  5. In a medium bowl mix the softened cream cheese, sugar, and lemon zest. You can set this aside until ready to use.
  6. Once the tart shell is baked, keep it in the tart pan, set it on a wire rack, and let it cool all the way. Once your tart is cooled, spoon the cream cheese mixture into the tart and spread in an even layer on the bottom. Top with the blueberry mixture. If you want you can even top with extra lemon zest.
  7. Place the whole tart in the fridge to chill for at least 1 hour. Once it is set, remove it from the tart pan, cut it into slices, and enjoy!


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