I associate food with feelings, so I won’t be making anything if it doesn’t sparkle my imagination. This blueberry cheesecake tart reminds me of summer, dinners on the beach, and the Summer I Turned Pretty series (TikTok made me do it and it’s good!!!)… I wanted something ready swiftly, so I prepared it like no-bake cheesecake. The recipe for my Mini Blueberry Cheesecake Tarts is below!

Why Will You Love this Recipe?

Flavor Pairing: Pairing blueberries and cardamom offers an interesting and unique flavor profile. Peppery, citrusy, floral, and sweet fusion makes this dessert stand out.
Simple to Make: This recipe is ready in a heartbeat, there is no standard dough, so you don’t need to spend time preparing it. I opted for the simplest cheesecake filling, so it is bake-free, as well.

Recipe Variations

Use Pie Crust: You can make it from scratch or use store-bought. Of course, you need to blind-bake it first.
Make Ganache: For a more luxurious feel, use ganache for the filling. Make it with 2 ingredients only – heavy cream and white chocolate.

Tools You’ll Need

Other Recipes You’ll Love

Mini Blueberry Cheesecake Tarts

Author: Laura Bais

I love making mini desserts! I whipped these blueberry baskets in no time, and they turned out flawless. Fresh blueberries on top and cardamom in the crust marries perfectly, enhancing each other’s flavors. But, what ties everything is a vanilla-induced cream cheese filling in the middle. Here is the recipe for Mini Cheesecake Blueberry Tarts, so you can test it, too!

5 from 2 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Dessert

Cuisine American

Servings pieces

Calories 548.9 kcal

Ingredients

For the Crust

1 cup graham crackers (crushed)
1 tbsp brown sugar (optional)
2 tbsp butter (melted)
¼ tsp cardamom
1 tbsp milk (if needed for consistency)

For the Filling

3.5 oz cream cheese
3.5 oz heavy cream
2 tbsp powdered sugar
½ tsp vanilla bean paste

Additional

1 cup blueberries (fresh)
3 tbsp blueberry jam

Instructions

Prepare the Crust

Combine crushed ground graham crackers, butter, milk (if needed), granulated sugar, and cardamom. You can skip sugar if crackers are already sweet enough. The texture should be super crumbly but able to stick and form chunks.
Take tart molds and use about 3 tablespoons of crumb per one. With your fingers, press the mixture to form a crust.
Bake the crust for about 5 minutes at 350 °F (180 °C). Let it cool completely and remove it from the molds. They will be stiff, like little baskets.

Prepare the Filling

While the crust is chilling, prepare the filling. Whip together cream cheese and heavy cream in a 1:1 ratio.
*Recommendation: Whip heavy cream first to very soft peaks.
Add powdered sugar and vanilla bean paste. Combine into a silky consistency.

Assembling the Cheesecake Tarts

Spread a teaspoon of blueberry on the bottom and fill the baskets with cream cheese mixture in one layer.
Top it with fresh blueberries.
*You can drizzle the clear glaze over or make the sauce.

Nutrition

Serving: 1pieceCalories: 548.9kcalCarbohydrates: 56.7gProtein: 5.8gFat: 34.2gSaturated Fat: 19.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.1gTrans Fat: 0.3gCholesterol: 91.4mgSodium: 380.5mgPotassium: 198.6mgFiber: 2.5gSugar: 33.6gVitamin A: 1198.4IUVitamin C: 6.8mgCalcium: 97mgIron: 1.6mg

Keyword blueberry jam, no bake cheescake, spring dessert, tart

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.