Blueberry cheesecake tart recipe

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serves: 8
Skill: medium
Cost: cheap

Nutrition per portion

Calories 375 kCal 19%
Fat 31g 44%
  -  Saturates 18g 90%

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.


  • 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


  • 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.

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