A blueberry cheesecake tart is exactly what it sounds like, and better than it sounds: a crisp shortcrust shell holding a creamy baked cheesecake layer under a glossy homemade blueberry compote. It is three desserts (cheesecake, fruit pie, tart) collapsed into one clean slice, and it comes together far more easily than a full cheesecake. If blueberries are your weakness, my Blueberry Skillet Cobbler with Ice Cream is the no-crust version of this craving, and my Mini Mason Jar Strawberry Cheesecakes are the no-bake cousin for a crowd. For the whole spread, my 70 Easy Desserts has you covered.
Blueberry Cheesecake Tart at a Glance
- 🕒 Total Time: 2 hours (includes chilling and cooling)
- 👪 Servings: 8 to 10 slices (one 10-inch tart)
- 🍝 Cuisine Type: American / Dessert
- 🧂 Flavor Profile: Creamy and tangy cheesecake against bright jammy blueberries and a buttery almond-kissed crust
- 📖 Dietary Info: Vegetarian; contains gluten, dairy, egg, and tree nuts (almond)
- 📦 Storage Notes: Keeps 4 to 5 days covered in the fridge; best texture day 1 to 2; freezes whole or in slices up to 1 month, thaw in the fridge overnight
- ⭐Why You'll Love It: Three desserts in one slice: cheesecake, blueberry pie, and a buttery tart. It is far less fussy than a full cheesecake and the homemade compote tastes nothing like canned filling. The fruit is fully swappable, so this becomes a year-round dessert.
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There are a few people in this world who taught me everything I know about entertaining. My old boss Simone - she threw the ultimate relaxed dinner party and I credit her for me being able to throw a 50 person dinner party without breakfast a sweat. The other person is Adam Pearson. Not only is he the greatest food stylist to walk this earth, but the man can put together a recipe like no one else! This Blueberry Cheesecake Tart is his brain child and we had it a few weeks ago together. Let me tell you.... it's perfection!
It's a combo of 3 things rolled up into 1!
Jump to:
First: a blueberry compote! You could use pie filling if you prefer - but the homemade stuff is truly what dreams are made of.
Second: a super easy cheesecake filling. It's good enough on it's own but it's really amplified with all the other flavors here.
Third: and lastly, the most perfect pie crust known to man. And I can say that because Adam literally went to "pie school" so the man knows his way around a dough!
You're going to want to put this on your agenda this weekend. IT'S NOT TO BE MISSED. And yes, you're able to swap the 2 cups of blueberries for strawberries, chopped stone fruit, cherries, etc.
Substitutions & Swaps
🫐 The Fruit
- Strawberries - Hull and quarter; macerate with a little extra sugar since they run wetter than blueberries
- Mixed stone fruit - Peaches or plums, diced small; gorgeous late-summer version
- Cherries - Pit and halve; add a squeeze more lemon to balance their sweetness
- Frozen blueberries - Work fine in the compote; do not thaw first, just add a minute to the cook
🧀 The Cheesecake Layer
- Mascarpone (swap up to half) - Silkier and richer; do not go full mascarpone or it will not set as cleanly
- Goat cheese (swap a few ounces) - Adds a tangy, grown-up edge against the sweet fruit
- Neufchatel - Lighter than cream cheese, nearly identical set and flavor
🥧 The Crust
- Store-bought tart shell - The legitimate shortcut; blind-bake before filling
- Graham cracker crust - Skips the rolling entirely and leans the whole thing toward classic cheesecake
- Gluten-free 1:1 flour - Works in this crust; chill the dough longer since GF doughs are stickier
🌰 Flavor & Finish
- Skip the almond extract - Use an extra half teaspoon of vanilla if almond is not your thing
- Lemon zest in the filling - Brightens the cheesecake and echoes the lemon in the compote
- Sliced almonds to pistachios - Same crunch on the rim, prettier color contrast against the blueberry
🫐🥧🧀 Tips & Tricks for the Best Blueberry Cheesecake Tart
Three desserts in one slice, and easier than a full cheesecake if you get a few things right
- Cook the compote until it coats a spoon. The cornstarch needs a real boil to fully thicken, otherwise it weeps into the cheesecake and the slice slides apart.
- Cool the compote completely before it touches the cheesecake. Warm compote melts the set layer and you lose the clean line between the two.
- Keep the cream cheese and egg at true room temperature. Cold dairy gives you lumps you cannot beat out without overmixing, which cracks the top.
- Do not overbake the cheesecake layer. Pull it when the center still has a slight jiggle; it firms as it cools and a fully set oven center means a dry tart.
- Blind-bake the crust. A wet cheesecake filling on raw dough is the express route to a soggy bottom. Weight it with pie weights or dried beans.
- Chill before you slice, no shortcuts. A minimum 2 hours in the fridge sets both layers so the slice stands up. This is the step people skip and regret.
- Vinegar in the crust is not optional. The apple cider vinegar tenderizes the dough and keeps it from shrinking down the sides as it bakes.
- Wipe your knife between cuts. A clean hot blade gives you bakery-sharp slices instead of dragging blueberry through the cream layer.
- Make it a day ahead. This tart is better on day two; the crust holds and the flavors settle. It is a host's dream dessert for exactly that reason.
- Swap the fruit freely, adjust the sugar. Strawberries and stone fruit run wetter and sweeter than blueberries, so taste the compote and correct before it goes on.
Blueberry Cheesecake Tart FAQs
What is a blueberry cheesecake tart?
A blueberry cheesecake tart is an American dessert that layers a baked cream-cheese cheesecake filling and a homemade blueberry compote inside a crisp shortcrust tart shell. It combines cheesecake, fruit pie, and tart into one sliceable dessert. It is less fussy than a full springform cheesecake and serves cleanly.
Can I make blueberry cheesecake tart ahead of time?
Yes, and it is actually better made a day ahead. Both the crust and the cheesecake layer set fully overnight and the flavors deepen. Keep it covered in the fridge and slice cold for the cleanest pieces.
Can I use frozen blueberries instead of fresh?
Yes. Add frozen blueberries straight to the compote without thawing and cook about a minute longer to drive off the extra moisture. The finished compote should still coat a spoon before it goes on the cheesecake.
How do you store blueberry cheesecake tart?
Store it covered in the refrigerator for 4 to 5 days, with the best texture in the first 2 days. It also freezes whole or in slices for up to a month. Thaw frozen slices in the fridge overnight rather than at room temperature.
Can I swap the blueberries for another fruit?
Absolutely. Strawberries, chopped stone fruit, and cherries all work in the compote with a small sugar adjustment since they run sweeter or wetter than blueberries. See the Substitutions and Swaps section for the full guide.
Blueberry Cheesecake Tart
Ingredients
For the Blueberry Filling
- 2 tablespoons cornstarch
- ½ cup sugar
- pinch of salt
- ¼ cup water
- 2 cups fresh blueberries
- 2 teaspoons fresh lemon juice
For the Crust
- 1¼ cup all purpose flour
- 8 tablespoons unsalted butter cut into ½ inch pieces
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 4-8 tablespoons cold water
- 1 egg white + 1 teaspoon water lightly beaten
- 1 tablespoon turbinado sugar
- 2 tablespoons sliced almonds
For the Cheesecake Filling
- 1 8oz package cream cheese room temp
- ⅓ cup sugar
- 1 egg room temp
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract
- pinch of salt
- powdered sugar for dusting
Instructions
For the Blueberry Filling
- Combine cornstarch, sugar, salt and water in a medium saucepan and stir to combine. Add in blueberries and cook over medium heat until thick and boiling, remove from heat and stir in lemon juice. Transfer to a bowl and let cool to room temp before using. Can be made 2 days in advance.
For the Crust
- Combine all dough ingredients except the ice water and vinegar in a large bowl. With clean hands, cut in the butter, smashing the butter chunks between your fingers until it looks like a coarse meal with some lumps in it.
- Sprinkle ½ of the ice water and the vinegar over the mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
- Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Can be made 2 days in advance.
For the Cheesecake Filling
- In a stand mixer fitted with the paddle attachment mix together the room temp cream cheese and sugar until combined. Add in the egg, vanilla and almond extract and mix until smooth. Set aside until ready to assemble the tart.
Assemble
- Preheat the oven to 400°F.
- Once the dough has chilled, take out the disk and let it sit at room temperature for about 10-15 min. Then put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the dough if needed to keep the pin from sticking and roll the dough out from the center in all directions so it's about 13 inches in diameter. Transfer to a 10-inch tart pan.
- Place the cream cheese mixture into the bottom of the tart, dollop with blueberry filling randomly around the entire tart, making sure you see pockets of cream cheese filling.
- Gently fold the crust over the fruit, pleating the edge along the way. Brush with egg wash and sprinkle with the sugar and almonds. Place tart into the freezer for 20 min.
- Bake the tart in the pre heated oven at 400°F for 20 minutes, rotate and reduce temp to 375°F and bake an additional 20-30 mins until crust is deep golden brown and cheesecake filling is golden. Remove from the oven and let cool for 30 min before carefully removing from the tart pan, slicing, and serving. Its delicious served with a scoop of vanilla ice cream!
Could I use frozen blueberries for the compote. Perhaps leave out the water?
ya - add a little liquid if needed
Can't wait to put my blueberries to work making this 111