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.
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.
- 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.
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
- 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
- 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.
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.
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.
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
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.
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.
Add the heavy cream and vanilla extract and mix on medium speed until the mixture is creamy and there are stiff peaks.
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.
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.
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
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.
Yes, if you can't find mascarpone or prefer cream cheese, use 12 ounces of cream cheese.
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
- Food Processor
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
- 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
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.
Brenda Higgins says
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
Cheryl Norris says
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.