Blueberry Cheesecake Tart

Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 1 hour (or overnight)
Total Time: 1 hour 25 minutes (including chilling)
Serves: 8

Description

A luscious, no-bake Blueberry Cheesecake Tart that’s as easy as it is indulgent! With a buttery shortbread crust, a velvety mascarpone filling, and a glossy blueberry topping, every bite is a perfect balance of creamy, crunchy, and fruity goodness. Simple to make, stunning to serve—your new go-to dessert for any occasion!

Ingredients:
 
250g shortbread biscuits 
80g unsalted butter, melted
250g whipped cream
400g mascarpone 2 tablespoons icing sugar
300g blueberries 1/2 cup blueberry jam

Method:

Start by whizzing the shortbread biscuits in a food processor until they are finely ground. Add the melted butter to combine, creating a crumbly mixture. Using the base of a glass, press this into a 35cm x 11cm tart pan and chill for about 15 minutes, or until firm.

While the base sets, prepare the filling by beating together the whipped cream, mascarpone, and a tablespoon of the icing sugar until smooth and combined with stiff peaks. Once ready, spread the mixture evenly into the chilled base and return it to the fridge. Allow it to set for 1 hour, or overnight, until firm.

Place the blueberry jam, half of the fresh blueberries, and 1 tablespoon of icing sugar in a pan. Cook over medium heat, stirring gently for 2-3 minutes until the blueberries begin to burst.

Stir in the remaining blueberries and cook for another minute. Remove from heat and allow the sauce to cool completely.

Once the cheesecake filling has set, carefully remove the tart from the pan. Spoon the cooled blueberry sauce over the top, ensuring every slice has a generous amount of jammy goodness. Dust the top with some icing sugar.

Serve and enjoy your delicious homemade blueberry cheesecake tart!

Equipment Used
SR-Matrix Non-stick Frypan 28cm