These mini blueberry chantilly cheesecake tarts are the perfect refreshing spring dessert you need. They are made with tart shells, blueberry preserves and a no-bake chantilly cheesecake filling which is topped with some fresh blueberries. You can simplify the process by using store-bought tart dough and a blueberry jam instead. You can also customise these tarts and pair the silky & luscious cheesecake filling with any type of fruit or crust. This is a small-batch recipe which makes 3 mini tarts but you can always scale it according to your needs and make it ahead of time for any party or a special occasion!
Ingredients you’ll need:
- Unsalted Butter: You will need a few tablespoons of softened butter for the crust to help it form a dough. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- Egg yolk: Egg yolks add moist moisture and softness along with also working as an excellent binding agent in your bakes.
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Blueberries: You will need blueberries for making the preserves and some more fresh ones to top your tart with. You can also use store-bought blueberry preserves or blueberry jam instead.
- Cream-cheese: You will need block cream cheese and I suggest bringing it to room temperature before using. This makes it easier to incorporate into the mixture properly.
- Powdered sugar: You will need powdered sugar instead of granulated sugar here as this is a no bake cheesecake and hence granulated sugar will not dissolve if used. However, powdered sugar incorporates very well and gives a silky & luscious filling.
- Sour Cream: This helps to soften the texture of the cheese and add moisture to your cheesecake. You can replace this with equal amounts of Greek Yogurt if required. You will need this at room temperature.
- White chocolate: You must use good quality baking chocolate chips or chocolate (I use callebaut) to get the best flavor.
- Heavy Cream: You will require less than 2 tablespoons of heavy cream for these tarts. Make sure you’re using only heavy cream or heavy whipping cream. Anything else will make your mixture watery and thin.
FAQ
Even though this recipe is made for tartlet pans, you can bake these mini tarts in muffin pans as well. Line & grease a muffin pan with liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. Proceed with the other instructions as it is. This recipe should yield around 6-8 such mini tarts.
Chantilly cream is made by whipping heavy cream along with powdered sugar. A no-bake cheesecake on the other hand typically includes cream-cheese, sour cream and sugar. This recipe combines all of these ingredients along with white chocolate for a better consistency and lime juice for a slightly tangy flavour. However, you will not need to whip the heavy cream for this filling and can directly add it in.
You can always bake these tarts ahead of time. They freeze & refrigerate very well in an airtight container. Make sure to thaw them if you’re freezing them. However, I won’t recommend storing them for very long as you will also end up with a soggy tart shell base due to the blueberry preserves. It is best if you instead make the filling, preserves and shells ahead and assemble them when you serve.
Other Spring Recipes you’ll love:
- Cherry Swirl Oreo Crust Cheesecake Bars
- Ultra Soft Brown Butter Orange & Cinnamon Layer Cake
- No Bake Lemon Curd Turmeric Pie
Some tips to make this recipe:
- Be sure to use block cream cheese and bring it to room temperature before mixing in any other ingredients.
- You can also make these tarts in a muffin pan lined with muffin liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. This recipe should yield around 6-8 such mini tarts.
- You can always use a store bought tart dough or blueberry preserves/jam instead of making your own to save time and make these delicious tarts quickly.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Happy Baking!
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Mini Blueberry Chantilly Cheesecake Tarts
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 3 mini tarts 1x
- Category: Dessert, Cheesecake, Blueberry, Spring
- Cuisine: American
Description
These mini blueberry chantilly cheesecake tarts are the perfect refreshing spring dessert you need. They are made with tart shells, blueberry preserves and a no-bake chantilly cheesecake filling which is topped with some fresh blueberries. You can simplify the process by using store-bought tart dough and a blueberry jam instead. This is a small-batch recipe which makes 3 mini tarts but you can always scale it according to your needs and make it ahead of time for any party or a special occasion!
Ingredients
Tart Dough
- ¼ cup (56g) unsalted butter, at room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg yolk, at room temperature
- ¾ cup + 2 tablespoons (110g) all-purpose flour
- ¼ teaspoon salt
Blueberry Preserves
- 200g blueberries, plus more for decorating
- ¾ cup (75g) granulated sugar
- juice of one lemon
Chantilly Cheesecake Filling
- 4oz (112g) block cream-cheese, at room temperature
- ¼ cup (31g) powdered sugar
- ¼ cup (60g) sour cream or greek yogurt, at room temperature
- ⅓ cup (50g) 50g white chocolate chips or chunks, melted
- 1.5 tablespoons (22g) heavy cream or heavy whipping cream, at room temperature
- 1 teaspoon lime juice
Instructions
Tart Dough
- In a large bowl, add the unsalted butter and granulated sugar. Using a hand mixer or a stand mixer fitted with paddle attachment, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl mix together the all purpose flour and salt.
- Add the dry ingredients to the wet ingredients and mix together until the mixture is crumbly. Using your hands or a mixer fitted with the dough hook attachment, knead the dough until combined. You will have a smooth dough at the end.
- Cover the dough tightly with a plastic wrap and let it chill in the refrigerator for atleast an hour or overnight.
- Preheat your oven to 350ºF (177ºC) and grease three tartlet pans with a nonstick spray. Set aside.
- Once chilled, allow the dough to rest at room temperature for about 10 minutes. It should be cool yet pliable when touched. Using a tiny bit of flour or between two pieces of parchment paper, roll the dough out using a rolling pin to about ¼ to ⅛ inch thick.
- Divide the dough into three equal parts and roll each of them out into ¼ inch thick circles using a rolling pin of diameter around 2-inch larger than the base of your tartlet pans.
- Gently left and press the dough circles into the greased tartlets pans, one at a time. Press the dough into the sides and trim the dough hanging out by running the back of a knife around the top edge of the pan. Fill in any gaps or cracks by pressing in bits of dough.
- Line the dough in all pans with a small piece of parchment paper and fill it with pie weights or lentils.
- Blind bake the tarts for about 15 minutes or until they have golden brown edges.
- Remove the baking tray from the oven and line the browned edges with foil. Remove the pie weights and parchment paper. Return the baking tray to the oven and bake the tarts for around 8-10 minutes.
- Remove the pans from the tray and transfer to a wire rack. Let the shells cool completely before removing them from the pan.
Blueberry Preserves
- Rinse your blueberries with col water thoroughly and transfer them to a heavy bottomed saucepan.
- Add sugar and lemon juice to the saucepan and place it on medium-low heat. Allow the sugar to melt and let the mixture come to a simmer.
- Let them simmer for around 5-10 minutes stirring continuously until it is thick enough to coat the back of your spoon.
- Let it cool completely and transfer to a glass jar. It will continue to thicken as it cools.
- You can store blueberry preserves for upto 3 months in the refrigerator.
Chantilly Cheesecake Filling
- Using a hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the powdered sugar and beat until thoroughly combined.
- Add in the sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
- In a separate microwave-safe bowl add the white chocolate chips or chunks. Melt the chocolate completely while stirring vigorously in 30 seconds increments.
- Add heavy cream to the melted chocolate and combine thoroughly. Transfer the mixture to the cream-cheese filling. Beat until incorporated.
- Lastly, stir in the lime juice and beat until combined.
- Allow the mixture to chill in the refrigerator for atleast 3 hours or overnight.
Assembly
- Remove the cooled tart shells from the pan and add around 1-2 tablespoons of blueberry preserves or as required in them.
- Using a cookie scoop, add the cream cheese on top of the preserves and spread it on the base evenly using the back of a spoon.
- Transfer the shells to the freezer for about 15-3o minutes until the cheesecake filling is completely set.
- Top with fresh blueberries and enjoy!
- Store tarts in an airtight container in the refrigerator for upto 5 days.
Notes
- Be sure to use block cream cheese and bring it to room temperature before mixing in any other ingredients.
- You can also make these tarts in a muffin pan lined with muffin liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. This recipe should yield around 6-8 such mini tarts.
- You can always use a store bought tart dough or blueberry preserves/jam instead of making your own and make these delicious tarts quickly.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Keywords: blueberry cheesecake, chantilly cream, no bake cheesecake, spring recipes, small batch, mini tarts, tartlets, preserves, jam, cream cheese
I tried your recipe yesterday and it was AMAZING. So easy to make and prep ahead also. That Chantilly filling is to die for! I made all the components on separate days and assembled them later and it was perfect. Loved it!!
★★★★★
thank you, this makes me so happy!