There are days when I would love to have you all over. Ask you what your favorite thing about Shaken Together is, what you would like to see more of, what you would like to see less of. Chat about kids and cats and Pinterest and the royal baby. I would serve us tea with lemon and a slice of this delicious Blueberry Lemon Cheesecake Tart. Okay, maybe two slices. And then I would pack up the leftovers for you to take home. Because otherwise I would eat every. last. bite.
Blueberry Lemon Cheesecake Tart
I’ll admit it. I have been on a puff pastry bender. First a decadent {and SUPER easy} Chocolate Nutella Tart. And then whimsical Cookie Butter Pinwheels. But no-oo-ooo. That wasn’t enough. More puff pastry! Must puff pastry all the things! {And I haven’t even started to make savory recipes yet!}
But seriously, I don’t know that I’ll ever go without a box of puff pastry in my freezer. It is just so perfect to have on hand. After a little time to thaw, you can top the pastry sheets with jam or preserves and fresh fruit, peanut butter, Nutella or any sort of sweet spread and then pop it in the oven to work that puff pastry magic.
In our case today, top puff pastry sheets with a lemony cheesecake filling and fresh blueberries for breakfast, brunch or dessert!
Let’s do this!
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Blueberry Lemon Cheesecake Tart
- Yield: 2 tarts (4-6 servings each) 1x
Ingredients
- One sheet of puff pastry (thawed according to package directions)
- 4 oz. softened cream cheese
- 1/4 cup powdered sugar
- Zest from 1/2 of a lemon
- 1 drop of lemon essential oil
- 1 pint of blueberries
- 1 beaten egg
Instructions
- Preheat oven to 375*.
- Line baking sheet(s) with parchment paper.
- Cut the sheet of puff pastry in half and place the halves on the parchment lined baking sheet(s).
- Use a rolling pin to roll the puff pastry out a little thinner.
- In a bowl, cream together the cream cheese, powdered sugar, lemon zest and essential oil.
- Spread each puff pastry sheet with half of the cream cheese mixture – leaving a 1/2 inch border around the pastry.
- Brush the border of the puff pastry with the beaten egg.
- Place blueberries on the cream cheese mixture on each tart.
- Bake for about 20 minutes or until pastry is golden brown and baked in the middle.
- Allow to cool slightly and slice to serve.
This is the before. As in before those plump blueberries get warm and spill open, before the puff pastry gets golden and gorgeous, before that lovely lemon cheesecake filling bakes and bubbles …
And here is the drool inducing after … man, do I love a good before and after!!
When might you see this pretty Little blueberry Lemon Cheesecake Tart around my neck of the woods?
a. Ladies Breakfast
b. Mothers’ Day Brunch
c. After dinner dessert with a scoop of vanilla ice cream
All of the above!
More Breakfast and Brunch Recipes!
Pull Apart Raspberry Sweet Rolls
Easy Pecan Cinnamon Roll Biscuits
Chocolate Blueberry Quinoa Breakfast Bowl
Everything Bagel Overnight Breakfast Casserole
Our Blueberry Lemon Cheesecake Tart may be shared here:
Gwen says
Shut up! That looks insane! Yum!
Sammie says
Love this tart! I have defrosted puff pastry in the fridge, blueberries and cream cheese. What’s a girl to do??? Gonna make this – that’s what! Thank you for the recipe and inspiration. Sammie http://www.feastingisfun.com
Joann Woolley says
I need to get on a puff pastry bender – my kids would be giving me smooches all day for making this – and we need to find a way to maximize our blueberries…. they are getting bored from just eating them plain!