Heavenly blueberry cheesecake tart is made with mascarpone and a readymade pastry case to make a delicious dessert that’s ready in just 20 mins. We used Marks & Spencer’s sweet shortcrust pastry case, but feel free to use your own. The cheesecake’s richness comes from creamy mascapone and double cream. Don’t forget to add the finishing touch though – decorating the cheesecake with blueberries and white chocolate tops it perfectly. This dessert serves 8, so there will be plenty to go around.
Watch how to make Blueberry cheesecake tart
Ingredients
- 250g mascarpone
- Zest and juice 1 lemon
- 45g icing sugar
- 150ml whipped double cream
- 1 small pastry tart case (we used Marks & Spencer’s sweet shortcrust)
- White chocolate curls and blueberries, to decorate
Method
In a large bowl, combine the mascarpone, lemon zest and juice and icing sugar using an electric mixer. Set aside.
In a separate bowl, whisk the cream to soft peaks, then fold into the mascarpone.
Spoon into the pastry case, spread with a spatula and lightly press the top in a circular motion to create a spiral pattern.
To decorate, cover the tart with a few white chocolate curls and the blueberries.
Top tip for making Blueberry cheesecake tart
Swap the blueberries for strawberries or raspberries instead.
