Introduction

This Lemon & Blueberry Cheesecake Tart combines a crisp puff pastry base with a smooth, tangy lemon-infused cheesecake filling. Topped with fresh blueberries and a marbled swirl of lemon curd, it’s a bright and elegant dessert perfect for any occasion.

Lemon & Blueberry Cheesecake Tart Recipe - Recipe Image

Ingredients

320g sheet ready-rolled puff pastry
1 egg, beaten
225g full-fat soft cheese
2 lemons, zested and 1 juiced
4 tbsp icing sugar, sieved
3 tbsp lemon curd
100g blueberries

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6) and place a baking tray inside to warm. Unroll the puff pastry on its baking parchment and lightly score a 2cm border all the way around the edges. Brush the beaten egg around the border and set aside.
Step 2: In a medium bowl, whisk together the soft cheese, most of the lemon zest, all of the lemon juice, 3 tablespoons of the icing sugar, and the remaining beaten egg for one minute until smooth and slightly thickened.
Step 3: Spoon the cheesecake mixture onto the center of the pastry, spreading it within the scored border using a palette knife or the back of a spoon. Dot teaspoons of lemon curd on top and gently swirl with a knife to create a marbled effect.
Step 4: Evenly scatter the blueberries over the filling. Carefully slide the tart, with the baking parchment, onto the hot baking tray and bake for 20–25 minutes until the pastry edges are golden and crisp.
Step 5: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle with the reserved lemon zest. Cut into rectangles and serve.

Tips & Variations

For an extra zing, add a teaspoon of grated ginger to the cheesecake mixture.
Use frozen blueberries if fresh ones aren’t available, just thaw them first to avoid excess moisture.
Try swapping lemon curd for raspberry jam for a different fruity twist.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be lightly reheated in a low oven for a few minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of soft cheese?

Yes, full-fat cream cheese works well as a substitute, giving a rich and creamy texture similar to the original soft cheese.

Is it possible to make the tart ahead of time?

You can prepare and bake the tart in advance, then store it refrigerated. Bring it to room temperature before serving for the best flavor and texture.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

4.9 from 72 reviews

This Lemon & Blueberry Cheesecake Tart combines a crisp puff pastry base with a creamy, zesty lemon cheesecake filling, topped with fresh blueberries and a swirl of tangy lemon curd. Perfectly baked until golden and garnished with extra lemon zest and icing sugar, this tart is a delightful balance of tartness and sweetness, ideal for a refreshing dessert or afternoon treat.

Author: Nora
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Puff Pastry Base

320g sheet ready-rolled puff pastry
1 egg, beaten (for brushing and filling)

Cheesecake Filling

225g full-fat soft cheese
2 lemons, zested (divided) and 1 juiced
4 tbsp icing sugar, sieved (divided: 3 tbsp for filling, 1 tbsp for dusting)
3 tbsp lemon curd

Topping

100g blueberries

Instructions

Prepare the Oven and Pastry Base: Heat the oven to 200C/180C fan/gas 6 with a baking tray inside to preheat. Unroll the puff pastry sheet on its baking parchment and lightly score a 2cm border around the edges without cutting through. Brush beaten egg along the border edges and set aside.
Make the Cheesecake Mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for garnish), lemon juice, 3 tablespoons of sieved icing sugar, and the remaining beaten egg for about 1 minute until smooth and slightly thickened.
Assemble the Tart: Spoon the cheesecake mixture onto the center of the pastry inside the scored border. Spread it evenly to the edge of the border with a palette knife or back of a spoon. Dot teaspoonfuls of lemon curd over the cheesecake filling and gently swirl it in using a palette knife or cutlery to create a marbled effect. Evenly scatter the blueberries on top.
Bake the Tart: Carefully transfer the tart on its parchment onto the preheated baking tray inside the oven. Bake for 20-25 minutes until the pastry is golden brown and crisp at the edges.
Cool and Garnish: Remove from the oven and let the tart cool completely or until just warm. Dust the tart with the remaining icing sugar and sprinkle the remaining lemon zest over the top. Cut into rectangles and serve.

Notes

Make sure to keep the lemon zest divided as some is used in the filling and some for garnish to enhance freshness.
Using full-fat soft cheese ensures a rich and creamy texture in the cheesecake filling.
Be gentle when swirling the lemon curd to create a pretty marble effect without mixing it all in.
The preheated baking tray helps the puff pastry base cook evenly and become crisp.
This tart is best served slightly warm or at room temperature.

Keywords: lemon tart, blueberry tart, cheesecake tart, puff pastry dessert, lemon curd dessert, easy cheesecake tart