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.
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
How long will these tartlets keep?
This tart will keep in the fridge for 3 to 4 days.
How far in advance can I make these cheesecake tarts?
The cream cheese filling with whipped cream is best made just before filling the shells. The blueberry filling can be made up to 3 or 4 days ahead and kept in the fridge. The tarts can be made a day in advance, but take note that whipped cream starts to lose volume after 24 hours.
What homemade pastry can I use to make these tart shells?
If you plan to make the tart shells at home, you can use either the rich shortcrust pastry or the sweet shortcrust pastry.
I do have a step-by-step recipe and a video tutorial showing three different methods for making homemade mini tart shells.
Can I make a large blueberry cream cheese tart instead of mini tartlets?
Absolutely. Double the recipe, and the filling will be perfect for one 9-inch shortcrust pastry shell
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 makes these in less than 20 minutes.
Ingredients
- 24 (190 g) Mini tart shells tartlet shells
Cream cheese filling
- 1 cup (227 g) Cream cheese
- 1 cup (240 g) Whipping cream
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
- 2 tbsp Powdered sugar (Up to 4 tbsp)
Blueberry filling
- 1 cup (75 g) Blueberries fresh or frozen
- 1 tbsp Cornstarch
- 2 tbsp Water
- ¼ cup (50 g) Sugar
Garnish
- 24 Fresh blueberries
Method
Cream cheese filling
- In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar to soft peaks – set aside.
- In a separate bowl, combine cream cheese, lemon juice, and vanilla extract – combine well making sure there are 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 in the cream cheese mixture. Pro tip – Taste and adjust for sweetness and tang. If necessary add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking.
- 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 and cook for 2 minutes more. Remove from heat and cool completely. Pro tip – the filling must come to a boil and it starts 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!
Equipment you will need
Nutrition
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What a lovely dessert! I love the use of pastry shells and that they are little individual treats. Great way to serve up a sweet treat without it being heavy .. excellent for summer entertaining.
Absolutely Heather. Love mini desserts that are easy to make like this.
So elegant and delicious! I am going to try these Blueberry Cream Cheese Tarts. Thanks, Veena!
Thank you, Tania. I hope you try. Let me know what you think.
I love semi homemade recipes. They are definitely way quicker and fancier than when we try to make something from scratch. This is a great recipe for a weekend brunch. Frozen berries are blessing in my life. I have planted a few berry bushes this year. Hope I have enough to freeze some of my own.
Absolutely Sandhya.. Love such simple and easy desserts for the weekend or quick party planning. So lucky you can plant berries. We have to buy frozen and the fresh are very expensive.
I don’t think I’ve seen those mini tart shells but I must hunt them down as I can see so many possibilities. I bet these are great to serve at parties.
Absolutely Caroline. These are super simple and easy for quick desserts like this.
these look delicious and I adore blueberry anything
Thank you Claudia
We are still over a month from the beginning of our blueberry season. I can’t wait to try this recipe with some fresh picked berries.
THank you, Leslie. I do hope you try this. So simple and easy. Let me know what you think
I love mini tarts and my I love baking anything with blueberries! I can’t wait to try this recipe!
Me too Kristine. Love anything mini and blueberry. Thank you!
Your desserts are always so inspiring. Individual desserts are always so appealing. They are nice and neat and you can arrange them on a dessert tray and have them look so cute. We do love our blueberries and buy them in 5 pound boxes at a time. I’ll have to set some back and make some cute tarts.
Thank you, Marisa. So happy you think so. I love individual desserts especially when they are bite size. I wish we got such fresh blueberries!! We get small little boxes and so expensive.
I love cream cheese tarts. You always have the best recipes! Will have to try these soon.
Aww, thank you Mimi. So happy you like my work. I hope you try these soon.
I like these cute tartlets also blueberry and cream cheese goes well in hand. Shortcrust pastry shell are perfect for these kind of tart. I am going to give it try.
Thank you, Swathi. They sure go well together and make a wonderful cream filling. I hope you try it.