This Blueberry Cheesecake Tart gets an extra special flavor and crunch from the cornmeal crust and richness from the creamy cheesecake filling. This is the perfect summer dessert!
I just love the combination of blueberries and corn. They’re both at their best at the height of the summer. So of course they go together. It’s a match made in heaven.
I’ve used this flavor combination in lots of recipes from my simple Blueberry Crumb Bars, to my Blueberry Pie in a flaky cornmeal crust, Blueberry Cornbread Muffins and my favorite Blueberry Cornbread Cobbler.
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 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:
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.
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
- 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
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.
- 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.
The cheesecake filling may puff up a bit while baking. That's ok. It will deflate when it comes out of the oven.