Blueberry Cream Cheese Tart
Indulge in the decadence of a Blueberry Cream Cheese Tart, a dessert that combines a buttery graham cracker crust with a luscious, velvety cream cheese filling and a crown of juicy, fresh blueberries. This no-bake tart is as visually stunning as it is delicious, with a glistening apricot glaze that adds a touch of elegance to every slice. Perfect for gatherings or an after-dinner treat, this recipe is a breeze to make, taking just 25 minutes of prep time before chilling to perfection. Bursting with creamy, tangy, and sweet flavors, it’s the ultimate showstopper for any dessert table. Serve chilled and enjoy a dessert that’s both refreshingly light and irresistibly rich.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 120 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 230 grams Cream cheese, softened
- 80 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 120 milliliters Heavy whipping cream
- 250 grams Fresh blueberries
- 2 tablespoons Apricot jam
- 1 teaspoon Water
Instructions
Preheat your oven to 175°C (350°F).
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the texture resembles wet sand.
Press the mixture firmly into a 9-inch tart pan with a removable bottom, evenly spreading it across the bottom and up the sides.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely to room temperature.
In a large mixing bowl, beat the softened cream cheese and powdered sugar using a hand or stand mixer until smooth and creamy.
Add the vanilla extract to the cream cheese mixture and mix until combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Spread the cream cheese filling evenly over the cooled crust, ensuring a smooth and level surface. Refrigerate for at least 2 hours to set.
Once the filling is set, arrange the fresh blueberries on top of the tart, covering the surface completely.
In a small saucepan over low heat, combine the apricot jam and water, stirring until melted and smooth. Let it cool slightly.
Using a pastry brush, gently glaze the blueberries with the apricot jam mixture to give them a glossy finish.
Refrigerate the tart until ready to serve. Carefully remove it from the tart pan before slicing and enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
