Mini Blueberry Cheesecake Tarts

These mini blueberry cheesecake tarts are a delicious and simple no bake dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. These mini tarts are perfect for any occasion, especially for warmer time of the year since you don’t need to turn the oven on to make them.

These blueberry cheesecake mini tartlets are a crowd-pleaser. The combination of the buttery graham cracker crust, creamy cheesecake filling, and the burst of homemade blueberry topping makes them irresistible.

Ingredients for Blueberry Cheesecake Tarts:

• graham cracker crumbs
• melted unsalted butter
• cream cheese, softened
• granulated sugar
• pure vanilla extract
• sour cream

Instructions:

1. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each mini tartlet mold to form the crust.
2. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the sour cream and mix until well combined.
3. Spoon the cream cheese mixture into each tartlet mold, filling them about three-quarters full.
4. Top with cooled blueberry pie filling. See RECIPE below.
5. Refrigerate the tartlets for at least 2 hours to allow them to set.
6. Once chilled, carefully remove the tartlets from the molds and serve.

Blueberry Topping Recipe and Instructions

Ingredients:

• fresh or frozen blueberries
• granulated sugar
• cornstarch
• fresh squeezed lemon juice
• pure vanilla extract

Instructions:

1. In a medium-sized saucepan, combine the blueberries, sugar, and cornstarch. Stir well to coat the blueberries.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken and the blueberries release their juices. This should take about 5-7 minutes.
3. Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Let the filling cool completely before using.
4. If you prefer a smoother consistency, you can use an immersion blender or a regular blender to puree the filling. Let cool completely.

Perfect Spring Dessert with Fresh Blueberries

One of the great things about these mini tartlets is their versatility. While blueberries are the star of this recipe, you can easily switch them out for other berries. Try using strawberries, raspberries, or blackberries. Even a combination of all berries to create your own unique flavored berry tart.

They are relatively easy to make and require minimal ingredients. Plus, their small size makes them perfect for portion control, allowing you to indulge without overdoing it.

So, the next time you’re looking for a delicious and easy dessert, give these blueberry cheesecake mini tartlets a try. You will love them!

Take a look at our 20 Sweet Tartlets recipe collection for more ideas and inspirations.

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Yield: 6 Servings

Blueberry Cheesecake Tartlet

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

These mini blueberry cheesecake tarts are a delicious and simple no bake dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries.

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Ingredients

• FOR THE TART:
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup sour cream
• FOR THE TOPPING:
• 2 cups fresh blueberries
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions

Instructions for Cheesecake Tartlets:

1. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each mini tartlet mold to form the crust.
2. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the sour cream and mix until well combined.
3. Spoon the cream cheese mixture into each tartlet mold, filling them about three-quarters full.
4. Top with cooled blueberry pie filling. See RECIPE below.
5. Refrigerate the tartlets for at least 2 hours to allow them to set.
6. Once chilled, carefully remove the tartlets from the molds and serve.

Instructions for Blueberry Topping:

7. In a medium-sized saucepan, combine the blueberries, sugar, and cornstarch. Stir well to coat the blueberries.
8. Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken, and the blueberries release their juices. This should take about 5-7 minutes.
9. Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Let the filling cool completely before using.
10. If you prefer a smoother consistency, you can use an immersion blender or a regular blender to puree the filling. Let cool completely.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 453Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 236mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 4g

Calories are estimated and may vary.

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