This Blueberry Cheesecake Tart gets an extra special flavor and crunch from the cornmeal crust and richness from the creamy cheesecake filling. This is thee perfect summer dessert!

We can never have too many blueberries recipes, can we?

I love blueberries and cornmeal together and who doesn’t love blueberries and cheesecake together.

This Blueberry Cheesecake Tart has all three in one delicious slice.

The cornmeal crust is filled with a luscious cheesecake filling and the whole tart is piled high with juicy blueberries.

How to make the best Blueberry Tart:

Start with a cornmeal crust! This cornmeal crust is a variation of my basic short dough recipe.
If you don’t have cornmeal available or don’t like cornmeal you can use the basic short dough in it’s place.
Cornmeal dough is very tender. It’s easiest to work with the dough while it’s cold.
Make the cheesecake filling with both butter and cream cheese.
Make sure the cream cheese and butter for the filling are both at room temperature before mixing so you don’t get lumps of cream cheese in the batter.
The filling can be poured into the blind-baked crust while it’s still warm and then returned to the oven to bake.
Both the dough and the batter for the filling can be made ahead.
For the topping you can just pile on the blueberries for a casual look or you can arrange them in pretty circles to make it fancier.
Use melted apricot preserves as a glaze for the fruit. The jam tastes great and keeps the berries in place when you cut the tart.

Scroll through the step by step photos to see how to make Blueberry Cheesecake Tart with a cornmeal crust:

Line the tart pan with the cornmeal crust. Prick it all over with a fork and pre-bake until lightly brown.

cheesecake tart filling in a mixing bowl

Mix the cheesecake filling until smooth and creamy. Pour the filling into the warm pre-baked tart shell and finish baking.

a blueberry cheesecake tart on a cooling rack

Allow the filling to chill, then pile the blueberries on the tart.

This cheesecake filling is great in any fruit tart. Use your imagination. The possibilities are endless.

If you love this recipe as much as I do, I would really appreciate a 5-star review.

Blueberry Cheesecake Tart

Name: Blueberry Cheesecake Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 1/4 cup plus 2 tablespoons (3oz, 85 g) granulated sugar; 1 stick plus 2 tablespoons (5oz, 140g) unsalted butter, room temperature; 1 egg; 3/4 cup (3.75 oz, 105g) all purpose flour; 3/4 cup (3.75 oz, 105g) cornmeal; 1/2 tsp vanilla; 1/2 tsp salt; 1/2 cup (4 oz, 112g) butter, room temperature; 3/4 cup (6 oz, 170g) granulated sugar; 1 teaspoon vanilla extract; 1/2 tsp lemon zest; 1/2 tsp lemon juice; pinch of salt; 8 oz (224g) cream cheese, room temperature; 2 eggs; 1 Pint fresh blueberries; 1 cup apricot preserves

Yield: 10-12

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This Blueberry Cheesecake Tart gets an extra special flavor and crunch from the cornmeal crust and richness from the creamy cheesecake filling. This is thee perfect summer dessert!

Ingredients

Cornmeal Tart Crust

1/4 cup plus 2 tablespoons (3oz, 85 g) granulated sugar
1 stick plus 2 tablespoons (5oz, 140g) unsalted butter, room temperature
1 egg
3/4 cup (3.75 oz, 105g) all purpose flour
3/4 cup (3.75 oz, 105g) cornmeal
1/2 tsp vanilla
1/2 tsp salt

Cheesecake Filling

1/2 cup (4 oz, 112g) butter, room temperature
3/4 cup (6 oz, 170g) granulated sugar
1 teaspoon vanilla extract
1/2 tsp lemon zest
1/2 tsp lemon juice
pinch of salt
8 oz (224g) cream cheese, room temperature
2 eggs

Assembly

1 Pint fresh blueberries
1 cup apricot preserves

Instructions

Cornmeal Tart Crust

Cream the butter and sugar just until combined and slightly aerated. Add egg and vanilla, mix to combine and scrape down the bowl and the batr.
Add flour, corn meal and salt and mix until the dough just comes together. Remove from the mixer and knead into a ball. Flatten the ball to a disc, wrap in plastic and refrigerate for 1-2 hours before using.
Preheat the oven to 375°. Roll the dough to 1/4" thick and line a 12" fluted edge tart pan. Prick the bottom of the tart dough all over with a fork. If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking.
Bake the unfilled shell until it's baked through and just beginning to take on a little color (about 12-15 minutes).
Remove the tart from the oven and reduce the temperature 350°F.

Cheesecake Filling

While the tart crust bakes, cream the butter with sugar, vanilla, lemon zest, lemon juice and salt until smooth. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the eggs and mix just until combined.
Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 12-15 minutes.
Cool on a wire rack to room temperature and then chill until the filling is cold (at least 2 hours).

Assemble the tart

Pile the blueberries on top of the cheesecake filling, or arrange in circles for a more polished look.
Warm the apricot preserves in the microwave and brush all over the blueberries. Allow the preserves to fill in the gaps between the berries to hold them in place.
Chill until serving time.