Blueberry Cream Cheese Tart

Blueberry Cream Cheese Tart

How are you with making pie crusts? I struggled with them until recently. The first one I ever attempted was a complete failure. It was many years ago and I thought I could skip a step or two. It was not a good idea. My second attempt wasn’t much better. I put making pie crusts on hold for a long time. Then I decided to make this blueberry cream cheese tart. Success!

This is a crust for beginners. It put me back on the pie crust making track. One small step in the right direction back then and now I’m making Julia Child pie crusts. If you need a recipe to get started with, this is the one. The original is by Paula Deen and can be found on the Food Network website. I adapted it slightly and reflected my method of preparation.

A slice of a blueberry cream cheese tart

How does the tart taste? Pretty darn good if you ask me and everyone who has tasted it. You can tell it is a homemade crust (my mother-in-law loves this one) and the filling is light and fluffy. The pecans give it a bit of crunch. The blueberry topping adds a nice fruit flavor and makes a pretty tart. You could use different flavors of store-bought pie filling or use homemade.

Can you believe the holiday season is around the corner? Halloween, Thanksgiving, Christmas…whew! What happened to this year? At least I have this blueberry cream cheese tart I can whip up for any celebration. Let the festivities begin!

Blueberry Cream Cheese Tart
Prep time
Cook time
Total time
For the crust:
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • Pinch of salt
  • ¾ cup unsalted butter, at room temperature
  • ½ cup finely chopped pecans or walnuts
For the filling and topping:
  • 6 ounces cream cheese (not whipped), at room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 can (21 ounces) blueberry pie filling
For the crust:
  1. Preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a knife blade, add the flour, powdered sugar, and salt. Pulse to combine. Add the butter and process until it forms a ball. Press dough evenly on the bottom and up the sides of a 12-inch tart pan with a removable bottom. Sprinkle the nuts evenly over the bottom and lightly press into the crust. Bake for 10 to 12 minutes, or until lightly browned around the edges. Let cool completely.
For the filling and topping:
  1. In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat until smooth and combined. In a separate bowl, beat the heavy cream with the sugar until it has soft peaks. Fold the whipped cream, a little at a time, into the cream cheese mixture. Spread the cream cheese filling evenly into the prepared tart crust. Top it with the pie filling. Refrigerate at least 2 hours. Serve and enjoy!

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    • says

      The crust is so different than usual pie or tart crusts. I’m glad I found it for those times I need to make a pie or tart when I don’t have time for the crust to chill in the fridge for a few hours.

  1. says

    One of my fave ways to do a fruit pie is with powdered sugar crust. It’s so yummy and a bit easier to work with. Great pie. I’m all in with blueberry cheesecake. Super gorgeous pics!

  2. says

    Powdered sugar crust. Interesting, is it easier to work with? I’m still grasping at straws with pie crust. I hope one of these days I’ll find I recipe that works well with me.

  3. says

    That looks amazing! I always have problems with my crusts falling apart or sticking to the pan. I usually end up just buying the premade ones from the store. I don’t care for pie, but fruit and cheese tarts are so yummy!

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