Mini Blueberry Cheesecake Tarts

Mini Blueberry Cheesecake Tarts


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Mini blueberry cheesecake tarts is one of the easiest recipes for a “no-bake” cheesecake that you’ll ever try. The crust is baked and then filled with your cheesecake filling. No additional baking or preparation is needed, just sit back, relax, and enjoy your dessert.

Shared by
Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8-10 servings


  • Sweet Crust:
  • 7/8 C Butter, cubed
  • 1 C Confectioners’ Sugar
  • ¼ tsp Vanilla Essence
  • 1 Egg
  • 3 ¼ C All-Purpose Flour
  • 1 tbs Milk Powder
  • Cheesecake Filling:
  • 2 tbs Light Brown Sugar, packed
  • ¼ C Sour Cream
  • ¼ tsp Vanilla Extract
  • 4pz Cream Cheese, room temperature
  • 1 tsp Fresh Lemon Zest
  • 1 tbs Heavy Whipping Cream
  • ½ - 1 C Fresh Blueberries, for garnish

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Start this recipe for mini blueberry cheesecake tarts by preheating your oven to 375 degrees. Continue by making your sweet crust. Cream together the butter, confectioners’ sugar, and vanilla essence. Add your egg and cream until smooth. Once smooth, add the flour and milk powder. Mix until well combined.

Divide your dough into approximately 10 portions. Roll each portion into a ball and then press into the bottom of your tart mold. Repeat this process for the remaining amount of dough until all is used. Prick the bottom of the sweet dough with a fork and then set in the oven to bake for about 10 to 15 minutes or until light golden brown.

Next, make your cheesecake filling. Use your electric mixer with the paddle attachment to beat together your brown sugar, sour cream, and vanilla on medium speed until the mixture is smooth. Add the cream cheese and lemon zest. Continue beating until well combined. Pour in your heavy cream and continue beating until the mixture is light, fluffy, and smooth.

Transfer the filling into a pastry bag and pipe into your crust. Top each tart with blueberries and serve.

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