Mini golden tart shells filled with silky vanilla cream cheese, topped with a generous crown of fresh blueberries and a glossy berry glaze — these Blueberry Cream Cheese Tartlets are a showstopper dessert perfect for any season. Whether served at a summer brunch, elegant tea party, or as a sweet ending to a special dinner, these tartlets never fail to impress with both flavor and presentation.

Why You’ll Love This Recipe

These tartlets are as delicious as they are beautiful. With a buttery, tender crust, smooth and tangy cream cheese filling, and the burst of fresh blueberries enhanced by a hint of lemon, they offer a balanced flavor profile. They’re also individual-sized, making them perfect for parties or gatherings. Plus, the recipe is highly customizable and can be made ahead for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart crust:
all-purpose flour
powdered sugar
salt
unsalted butter, cold and cubed
egg yolk
cold water

For the cream cheese filling:
cream cheese, softened
granulated sugar
vanilla extract
heavy cream

For the topping:
fresh blueberries
blueberry jam or preserve (optional: slightly warmed and strained)
lemon juice
zest of lemon (optional)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or tartlet tins.
2. In a food processor, pulse together the flour, powdered sugar, and salt.
3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Add egg yolk and cold water gradually until dough begins to come together, being careful not to overmix.
5. Press the dough evenly into the tartlet tins. Prick the bases with a fork and chill for 15 minutes.
6. Bake for 12–15 minutes or until the shells are lightly golden. Allow to cool completely.
7. For the filling, beat the cream cheese, sugar, and vanilla until smooth. Gradually add heavy cream and beat until the mixture becomes light and fluffy.
8. Spoon or pipe the cream cheese filling into the cooled tart shells.
9. In a small bowl, combine blueberries with lemon juice and zest. Spoon the mixture over the filling.
10. Optionally, drizzle with slightly warmed and strained blueberry jam to add a glossy finish.
11. Chill tartlets for 30 minutes before serving to allow flavors to meld.

Servings and timing

Servings: Makes 8–10 tartlets (depending on tartlet size)
Prep Time: 25 minutes
Chill Time: 45 minutes
Bake Time: 15 minutes
Total Time: Approximately 1 hour 25 minutes

Variations

• Fruit Swaps: Substitute blueberries with raspberries, blackberries, or sliced strawberries.
• Gluten-Free Option: Use a gluten-free flour blend for the crust.
• No-Bake Version: Use pre-made tartlet shells and a no-bake cheesecake filling.
• Citrus Twist: Add orange zest instead of lemon for a different citrus note.
• Mini Cheesecakes: Use cupcake liners in a muffin tin to create cheesecake cups instead of tartlets.

Storage/Reheating

These tartlets should be stored in an airtight container in the refrigerator and are best consumed within 2–3 days. Do not freeze assembled tartlets as the texture of the cream cheese filling and berries may change. If using pre-baked tart shells, those can be frozen separately and assembled later. No reheating is required.

FAQs

How far in advance can I make these tartlets?

You can prepare the tart shells and cream cheese filling a day ahead and assemble them the day you plan to serve.

Can I use frozen blueberries?

Yes, but it’s best to thaw and drain them well to avoid excess moisture that could make the tartlets soggy.

What can I use instead of blueberry jam for the glaze?

You can use apricot jam for a neutral shine or skip the glaze entirely for a more rustic look.

Can I make this recipe as one large tart?

Absolutely. Use a 9-inch tart pan and adjust the baking time slightly until the crust is golden.

Is it necessary to chill the tartlets before serving?

Yes, chilling helps set the filling and allows the flavors to develop.

Can I use low-fat cream cheese?

Yes, though the texture may be less rich. Full-fat cream cheese gives the best result.

How do I keep the crust from becoming soggy?

Ensure the crust is fully baked and cooled before adding the filling. Avoid overly juicy fruits.

Can I make these tartlets vegan?

Yes. Use a plant-based butter and cream cheese substitute, and replace the heavy cream with coconut cream.

What if I don’t have a food processor?

You can use a pastry cutter or your hands to mix the crust ingredients manually until they resemble coarse crumbs.

Can I add other flavors to the cream cheese filling?

Yes. A splash of almond extract, citrus zest, or a swirl of fruit puree can add extra dimension.

Conclusion

Blueberry Cream Cheese Tartlets combine elegant presentation with refreshing flavor, making them a perfect choice for any dessert table. Their versatility and ease of preparation make them ideal for both novice bakers and experienced hosts. Whether you’re entertaining guests or treating yourself, these tartlets are sure to leave a lasting impression.

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