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    Home » Pies and Tarts » Blueberry Cream Cheese Tart

    Published: Aug 1, 2022 by Cheryl Norris · This post may contain affiliate links

    Blueberry Cream Cheese Tart

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    This delicious tart is brought to you by Bob's Red Mill. Make it better with Bobs. All thoughts and opinions are my own. Thank you for supporting the brands that make Bakes by Brown Sugar possible.

    When the weather is hot this no bake Blueberry Cream Cheese Tart recipe is the perfect treat. It's an easy no-bake blueberry tart recipe with a nutty oat and hazelnut crust and a delicious blueberry cream cheese filling. If you love cheesecake and easy desserts you’ll love this easy no-bake tart.

    Blueberry cream cheese tart slice on a white dessert plate
    Blueberry Cream Cheese Tart

    Once again I'm partnering with Bob's Red Mill to showcase the delicious treats you can make with their Organic Old-Fashioned Rolled Oats. Their old-fashioned rolled oats are my go-to ingredients for desserts like Oatmeal Chocolate Chip Cookies because of their texture and taste. When you open the bag you immediately smell the nuttiness of the oats.

    In addition to their high-quality products, they're a 100% employee-owned business, one of only 8,000 in the country; which is one reason I love supporting them.

    Jump to:
    • Why You’ll Love This Blueberry Tart
    • Blueberry Cream Cheese Tart Ingredients
    • How to Make this Delicious Tart
    • How to Make the Blueberry Compote
    • How to Make the Hazelnut Oat Crust
    • How to Make the Blueberry Cream Cheese Filling
    • How to Assemble the Tart
    • Serving the Tart
    • Pro Tips for Making this Tart
    • Recipe - Frequently Asked Questions
    • Blueberry Cream Cheese Tart

    This tart is a great dessert for summer and has actually become one of my husband's favorite desserts. This is an easy summer dessert recipe perfect for entertaining.

    If you want other easy dessert recipes, check out my recipes for No Bake Apricot Cheesecake, or Key Lime Pie Bars.

    Blueberry Cream Cheese Tart on a serving board with a bag of Bob's Red Mill Old Fashioned Rolled Oats in the backgroud
    Blueberry Cream Cheese Tart

    Why You’ll Love This Blueberry Tart

    • It has a nutty sweet no bake crust
    • A delicious easy blueberry compote
    • A light creamy filling
    • It’s a completely no-bake dessert, so it's perfect summer dessert for hot days

    Blueberry Cream Cheese Tart Ingredients

    This tart has two main components.  One of the things that makes this such a great recipe is that you can use each of these recipes for other desserts:

    Hazelnut Oat Crust

    Oat Hazelnut Crust Ingredients - Bob's Red Mill Old Fashioned Rolled Oats, Coconut Oil, Vanilla Extract, Hazelnuts, Ground Cinnamon, Salt, Brown Sugar
    Hazelnut Oat Crust Tart Ingredients
    • Bob’s Red Mill Organic Rolled Oats: I love these oats from Bob's Red Mill. When you open the bag you can smell the nuttiness of the oats and they add when toasted they add a nice nutty taste to the no-bake crust.
    • Hazelnuts: Hazelnuts have a sweet flavor that pairs well with rolled oats. If you don't have hazelnuts, you can also use pecans or cashews.
    • Light Brown Sugar: Brown sugar along with the honey adds sweetness to the crust.
    • Virgin Coconut Oil: Use unrefined virgin coconut oil. The coconut oil helps the crust to hold together.
    • Honey: The honey adds sweetness and helps to bind the crumble mixture together.
    • Ground Cinnamon.
    • Vanilla Extract
    • Kosher Salt: Helps to elevate all the other flavors.

    Blueberry Cream Cheese Filling

    Blueberry Compote Ingredients - Blueberries, sugar, mascarpone cheese, lemon zest, heavy whipping cream. cream cheese
    Blueberry Compote Ingredients
    • Fresh blueberries: The blueberries are used to make a blueberry compote, The compote can be made with frozen blueberries, but when they're in season I prefer local sweet blueberries.
    • Granulated sugar: Adds sweetness to the compote and helps to thicken it. The amount of sugar can be adjusted based on your preferred sweetness and the tartness of the berries.
    • Fresh lemon juice: Lemon juice bumps up the flavor and adds a brightness to the compote.
    • Lemon zest: The zest adds a nice floral flavor to the compote.
    • Cream Cheese: Adds a tangy taste to the filling
    • Mascarpone Cheese: Adds a sweet, slightly nutty flavor to the filling and helps create a light texture.
    • Heavy Whipping Cream: Adds richness to the filling.
    • Granulated Sugar: Adds sweetness to the filling. The sugar can be adjusted if you want a sweeter cream cheese filling.
    • Vanilla Extract: Adds wonderful flavor to the cream cheese filling.

    How to Make this Delicious Tart

    The tart crust and the blueberry compote can be made a day ahead and refrigerated until ready to assemble the tart.

    The cream cheese filling should be made the day of serving the tart as the texture is best the day it is made.

    A slice of the blueberry cream cheese tart on a dessert plate with the rest of the tart in the background
    Blueberry Cream Cheese Tart

    How to Make the Blueberry Compote

    This delicious blueberry compote is an easy recipe and can be used as a topping for other desserts, like ice cream, or for breakfast.

    Place the blueberries and sugar in medium-sized saucepan. Zest the lemon directly into the pan and then juice the lemon and add the lemon juice.  

    blueberries, sugar, lemon juice, lemon zest in saucepan
    Blueberry Compote Ingredients
    Cooked blueberry compote in saucepan
    Blueberry Compote

    Stir the ingredients together and then cook the blueberry mixture over high heat, stirring occasionally until it starts to boil. Reduce to medium heat and cook the compote until the liquid is reduced by a third and it becomes syrupy.

    Blueberry compote in a bowl
    Blueberry Compote

    Once the compote has finished cooking, pour it into a heatproof bowl and allow it to cool to room temperature. Once it has cooled, store it in the refrigerator covered with plastic wrap or in an airtight container.

    How to Make the Hazelnut Oat Crust

    This crust has an incredible nutty taste from the combination of toasted oats and hazelnuts.  You can make the crust gluten-free by using Bob's Red Mill Gluten-Free Rolled Oats. There will be a "GF" on the front to indicate that it's gluten-free.

    This recipe calls for a rectangle tart pan, but it can also be made with a 9-inch round tart pan.

    Toast the old-fashioned rolled oats in a nonstick skillet. Once the oats are toasted, place the oats, hazelnuts, brown sugar, ground cinnamon, and salt in the bowl of a food processor. Process the dry ingredients until they resemble bread crumbs

    Rolled Oats, Hazelnuts, Brown Sugar, Cinnamon and Salt in Food Processor
    Hazelnut Oat Crust Ingredients in Food Processor
    Hazelnut Oat Crust processed in food processor
    Hazelnut Oat Crust Crumbs in Food Processor

    Pour the dry ingredients into a large bowl. Mix in the melted coconut, then add the honey and mix it in.  

    Press the crumb mixture into the tart pan. This step can take up to 10 minutes to ensure an even layer on the bottom and even thickness on the sides. If making all the ingredients the same day freeze the crust for 1 hour or refrigerate for 2 hours. If assembling the tart the next day, refrigerate the crust overnight.

    This recipe pictures a rectangle tart pan, but it can also be made with a 9-inch pie plate or round tart pan.

    hazelnut oat crust pressed into a 14-5-inch tart pan
    Hazelnut Oat Crust

    How to Make the Blueberry Cream Cheese Filling

    This is the most delicious cream cheese filling you will ever taste. It takes 5 minutes to make and this filling can definitely be used for other treats.

    Place the cream cheese, mascarpone cheese, and sugar in a medium bowl. With a handheld, electric mixer beat the ingredients together on medium-high speed until the mixture appears creamy, about 30 seconds. 

    Cream cheese filling ingredients in a bowl next to a hand held electric mixer
    Cream Cheese Filling
    cream cheese filling ingredients whipped together in a bowl
    Mix the Ingredients Together
    Heavy whipping cream added to the cream cheese and mascarpone
    Add Heavy Cream to the Bowl
    Blueberry compote added to the cream cheese filling
    Add Blueberry Compote to the Cream Cheese Filling

    Add the heavy cream and vanilla extract and mix on medium speed until the mixture is creamy and there are stiff peaks.

    blueberry cream cheese filling in a bowl
    Blueberry Cream Cheese Filling

    Add a portion of the blueberry filling to the cream cheese mixture and use a rubber spatula to swirl the blueberry compote through the filling to create streaks of purple.

    How to Assemble the Tart

    Remove the tart shell from the refrigerator and remove the sides of the tart pan. Do this part slowly so as not to break the crust.

    Blueberry cream cheese filling and hazelnut oat crust next to each other
    Blueberry Cream Cheese Filling and Tart Crust

    Spoon the cream cheese filling into the tart crust and use an offset spatula to spread the cream filling into the tart and the back of a spoon to create swirls.  

    Add dollops of the blueberry compote across the top of the filling.  

    Serving the Tart

    The tart is best consumed the same day as it is made. Refrigerate the tart until you’re ready to serve it, but the tart is best consumed the same day it’s made or the next day.

    A slice of the blueberry cream cheese tart on a dessert plate with the rest of the tart in the background
    Blueberry Cream Cheese Tart

    Pro Tips for Making this Tart

    • When toasting the oats on the stove, do not walk away from the pan, otherwise, you’ll risk burning them. If the oats are burnt, do not use them as that will add a bitter taste to the crust.
    • For the best results use a scale to weigh the oats and the hazelnuts to ensure that there is the right amount. Too little of the oats and hazelnuts and the crust will be too soft, too much and the crust will be too dry to hold together.
    • When making the cream cheese filling use cold cream cheese, mascarpone and heavy cream. Using cold ingredients will help ensure a filling that whips up smooth and creamy.

    Recipe - Frequently Asked Questions

    Can this tart be made gluten-free?

    Yes, the recipe can be made gluten-free. Make sure to use Bob's Red Mill Gluten Free Old Fashioned Rolled Oats which will have a "GF" on the packaging.

    Can I use all cream cheese in this recipe?

    Yes, if you can't find mascarpone or prefer cream cheese, use 12 ounces of cream cheese.

    Can I use other nuts in this recipe?

    Yes, you can use pecans or cashews in this recipe. Replace the hazelnuts with an equal amount of pecans or cashews.

    I hope you try this incredibly delicious tart, especially while fresh blueberries are in season. If you do make it please rate the recipe below. And please SUBSCRIBE to the baking newsletter to get updates on the newest recipes.


    Blueberry Cream Cheese Tart

    This Blueberry Cream Cheese Tart recipe is an easy no-bake blueberry tart recipe with a nutty oat and hazelnut crust and delicious cream cheese filling.
    5 from 5 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 1 hour hour 50 minutes minutes
    Yield: 7
    Author: Cheryl Norris

    Equipment

    • 14 x 5-inch Tart Pan with Removable Bottom
    • Digital Scale
    • Food Processor
    • Hand Held Electric Mixer

    Ingredients

    Hazelnut Oat Crust

    • 1 cup (100 grams) Bob’s Red Mill Old-Fashioned Rolled Oats toasted
    • 1 cup (130 grams) hazelnuts toasted
    • 3 tablespoons (38 grams) dark brown sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon kosher salt
    • 4 tablespoons (60 grams) unrefined coconut oil melted
    • 1 teaspoon vanilla extract
    • 2 tablespoons honey

    Blueberry Compote

    • 2 cups (300 grams) fresh blueberries
    • 1/3 cup (75 grams) granulated sugar
    • Lemon zest from one small lemon
    • 2 teaspoons lemon juice

    Cream Cheese Filling

    • 4 ounces cream cheese cold
    • 8 ounces mascarpone cold
    • 1/4 cup (50 grams) granulated sugar
    • 1-1/2 cups heavy cream cold
    • 1 teaspoon vanilla extract

    Instructions

    Make the Blueberry Compote

    • Place the blueberries and sugar in a 4-quart saucepan. Zest the lemon on top of the sugar. Juice the lemon and add 2 teaspoons of lemon juice to the blueberry mixture. Stir the ingredients together with a spatula to combine.
    • Heat the blueberry mixture over medium high heat until it comes to a boil. Reduce the temperature to medium and cook the blueberry mixture until the liquid is reduced by about a third and is noticeably thicker. Occasionally stir the blueberries to keep them from sticking and to ensure they don’t burn. It will take about 15-17 minutes.
    • Remove the blueberries from the heat and pour the blueberry compote into a heat proof bowl and allow it completely cool before adding it the whipped cream cheese.
    • The compote can be made a day ahead and refrigerated until ready to use.

    Make the Hazelnut Oat Crust

    • Toast the rolled oats by placing them in a non-stick skillet and place the skillet over medium-high heat. Stir the oats frequently until they turn golden brown and smell nutty and toasty. Don’t let them burn. If they turn black either remove the black pieces or start over. Burnt oats will make the crust take bitter.
    • Place the oats, hazelnuts, brown sugar, salt, and cinnamon in the bowl of a food processor and process the ingredients until they resemble fine breadcrumbs.
    • Pour the mixture into a medium sized bowl. Mix in the melted coconut oil. Then add the honey and stir it in. The mixture should clump when you squeeze it together in your hand.
    • Press the hazelnut oat mixture into a 14x5-inch tart pan. Make sure the sides and ends are of of even thickness.
    • Place the crust in the freezer for an hour or in the refrigerator for at least two (2) hours. You can also make the crust the day before and refrigerator overnight.

    Make the Cream Cheese Filling

    • Place the cream cheese, mascarpone, and sugar in a large bowl. Mix on medium-high speed with a hand mixer until the mixture appear creamy, about 30 seconds. Add the heavy cream and vanilla extract and beat on medium high speed until the beats leave tracks in the cream mixture and there are stiff peaks.
    • Add about 1/3 of the blueberry compote to the cream cheese mixture and streak the blueberry compote through the cream cheese.

    Assemble the Tart

    • Remove the tart from the refrigerator and carefully remove the sides of the tart pan. Fill the tart with the blueberry cream cheese mixture. Create swirls and peaks with an offset spatula o the back of a teaspoon.
    • Add dollops of the remaining blueberry compote on top or serve the compote with slices of the tart.
    • Refrigerate the tart until ready to serve. The tart should be consumed within 1 day of adding the cream filling because the crust will soften the longer the filling is in the crust.

    Notes

    Nuts: The hazelnuts can be replaced with toasted cashews or pecans.
    Mascarpone: If you can’t find mascarpone you can replace the mascarpone with an equal amount of cream cheese.
    Cream Cheese: I recommend Philadelphia cream cheese for this recipe because of the softness and tanginess.

    Nutrition

    Calories: 618kcal | Carbohydrates: 56g | Protein: 7g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 52mg | Sodium: 389mg | Potassium: 227mg | Fiber: 4g | Sugar: 43g | Vitamin A: 731IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    1. Brenda Higgins says

      August 15, 2022 at 1:16 pm

      Hi Cheryl thank you so much for creating recipes using weights. Having lived in England and France, learning that's how Europeans bake, I discovered how much more accurate it is. I often rewrite recipes weighing out my ingredients. You've made it so much easier.
      Once again thank you
      Cheers Brenda

      Reply
      • Cheryl Norris says

        August 18, 2022 at 11:59 am

        Hi Brenda
        I'm so glad to hear that you find the weights helpful. I first learned to use weights from The Cake Bible by Rose Levy Beranbaum. You're right, it's so much easier and I get more consistent results.

        Reply

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    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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