Blueberry Cream Cheese Tartlets

These blueberry cream cheese tartlets are perfect when you need to make a quick, fancy dessert. A rich and creamy cheesecake filling in a buttery shortcrust with blueberry filling. While you can make your own shells, using ready-to-use ones takes less than 20 minutes.

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Blueberries are so versatile, and they are in season now. Last week, we made these mini tarts and some decadent blueberry cream cheese squares.

Why make these tartlets

• These tartlets don’t take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.
• It’s easy. You can make the tart shells from scratch, but buying the ready-made shells is a great way to make these quick, easy, and semi-homemade.
• And it’s simple. The blueberry filling takes less than 10 minutes to cook, and the cream cheese filling another 10 minutes.
• Very versatile – I am using blueberry for the filling, but you can use any fruit fillings, such as raspberry, blackberry, strawberry, or even curds, such as lemon or orange.
• The ingredients are very few and easy to find. In fact, most of the pantry staples.

Ingredients and substitutes

• Cream Cheese – Use a good 38% or higher cream cheese to get the maximum cheese flavor. Low-fat cream cheese will make the filling’s consistency too soft.
• Whipping cream – I highly recommend using 35% fat whipping cream. Since the low-fat versions will have too much liquid and not whip well to soft peaks. And the excess moisture can make the crust soggy.
• Powdered sugar – Use as much or as little as you need. I like to use less than and then adjust when I am ready to fill.
• Blueberry filling – It takes no more than 5 minutes to make the blueberry filling. And yet, you can use store-bought, ready-to-use from the jar.

Step-by-step: Blueberry cream cheese tartlets

Cream cheese filling

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with powdered sugar to soft peaks, then set aside.
• In a separate bowl, combine cream cheese, lemon juice, and vanilla extract, whisking until smooth with no lumps.
  Pro tip – I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment.
• Fold the whipped cream into the cream cheese mixture.
  Pro tip – Taste and adjust for sweetness and tang. If necessary, add 1 to 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to taste.
• This cheesecake mixture is ready to use

Blueberry filling

• Combine blueberries, sugar, cornstarch, and water in a saucepan and cook on medium heat until all the sugar has dissolved. Bring to a boil, then cook for 2 more minutes. Remove from heat and cool completely.
  Pro tip – The filling must come to a boil, and it will start to go from opaque to glossy and shiny. That’s how you know it is done.

Assemble the tarts

• Transfer filling to a piping bag and pipe a swirl into each tart shell, leaving a gap in the middle for the blueberry filling. I’ve used a 2-inch tart shell.
  Pro tip – You can also do this with a spoon, but the piping bag makes it easier and prettier.
• Using a spoon, gently fill the gaps in the center with blueberry filling. Garnish with fresh blueberries
• Enjoy!

Frequently asked questions

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