Blueberry cream cheese tart

“Take a moment out of the day to enjoy what's on your plate.”

- Anonymous

Large Radish

Blueberry cream cheese tart Recipe

Blueberry cream cheese tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!


The ultimate recipe guide on

Blueberry cream

cheese tart

6 people




50 Min

35 Min




– 150g Cream cheese – 1g Vanilla extract – 2g Lemon juice – 25g Plain Yogurt – 3g Gelatin sheet (or Powdered gelatin) – 90g Whipped cream (whipped 50%) – 30g Strawberry jam – 40g Blueberry jam – 30g Plain Yogurt – 15g Sugar – 1g Gelatin sheet (or Powdered gelatin) – 60g Whipped cream (whipped 50%)



– 75g Unsalted butter – 50g Powdered sugar – a pinch of Salt – 1 Egg yolk – 150g Cake flour – 35g Almond powder


Tart sheet

– 175g Whipping cream + 25g sugar – 350g Cream cheese – 50g Blueberry jam – Blueberry – 12cm Sponge cake sheet


Decorative cream

1. Soften cream cheese, add vanilla extract, lemon juice, and plain yogurt, mix, soak in cold water for 10 minutes, microwave for 10 seconds, add melted gelatin, and mix. 2. Add 50% whipped cream and mix, pour 1/3 of the cream into another bowl, add strawberry jam to 2/3 cream, mix, put in a 15cm mold, add fresh blueberries, and harden in the refrigerator for 30 minutes. 3. Add blueberry jam to 1/3 of the cream, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour. 4. Mix plain yogurt and sugar, add melted gelatin, mix, and mix with 50% whipped cream.


5. Pour it over the hardened strawberry cream in a 15cm mold, flatten it and harden it in the freezer for about 30 minutes. 6. Soften butter, add sugar powder and salt, mix, then add egg yolk and mix. 7. Add soft flour and almond powder, mix until they come together, roll out and rest in the refrigerator for about 30 minutes. 8. Put the dough on the mold, make a hole on the bottom with a fork, put a pressing stone on it and bake it in an oven preheated to 180 degrees for 15 minutes. Remove the pressing stone, bake for another 20 minutes, and cool.


9. Put whipped cream, sugar, cream cheese, and blueberry jam in a bowl and whip it to make cream. 10. Apply a thin layer of cream on the cooled tart, put the hardened cream on a 15cm mold, a 12cm sponge cake sheet, and put the hardened blueberry cream on a 12cm mold. 11. Apply the cream all over, using a spatula to make a pattern, garnish with blueberries and harden in the refrigerator for 2 hours.




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