Blueberry Cream Cheese Tartlets
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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.
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 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 pantry staples.
Ingredients and substitutes
- Cream Cheese – Use a good 38% or more cream cheese so you get the maximum cheese flavor. Since, low-fat cream cheese will make the consistency of the filling 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 cause the crust to get soggy.
- Powdered sugar – Use as much or as little as you need. I like to use less than 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 instructions
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!
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 tarts 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 video tutorial showing three different methods to make homemade mini tart shells.
Can I make a large blueberry cream cheese tart instead of mini tartlets?
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry shell
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Blueberry Cream Cheese Tartlets
Print Pin Rate Share by Email Share on FB Save GrowCalories: 251kcal
Adjust Servings Here: 24 Minis
Description
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
Instructions
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!
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Nutrition Facts
Blueberry Cream Cheese Tartlets
Amount per Serving
Calories
251
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15.1
g
76
%
Trans Fat
0
g
Polyunsaturated Fat
10.1
g
Monounsaturated Fat
0
g
Cholesterol
86
mg
29
%
Sodium
55
mg
2
%
Potassium
0
mg
0
%
Carbohydrates
5.3
g
2
%
Fiber
0.1
g
0
%
Sugar
3.2
g
4
%
Protein
1.9
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Yummy filling and the crust recipe for the tart shell Veena recommends was amazingly buttery and crisp! Next time, I would roll to 1/4 inch instead of 1/3 inch. The pastry was really good, but it made fewer than we expected, and we had filling leftover. The pastry puffs up a bit, so it’s thicker after baking. Rolling thinner would make more tarts and I think it would still be great. The shells are pretty short, so we piped the cream cheese filling around the top edge for higher edges to use up more of the blueberry filling. We plan to make these again! Everyone loved them!
Thank you so much for the lovely feedback, Wylene.