Blueberry cheesecake tart recipe

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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.

  • healthy
Serves8
SkillMedium
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories375 Kcal19%
Fat31 g44%
Saturated Fat18 g90%

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.

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

WEIGHT CONVERTER

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Method

  1. In a large bowl, combine the mascarpone, lemon zest and juice and icing sugar using an electric mixer. Set aside.
  2. In a separate bowl, whisk the cream to soft peaks, then fold into the mascarpone.
  3. Spoon into the pastry case, spread with a spatula and lightly press the top in a circular motion to create a spiral pattern.
  4. 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.

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