This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This lemon cheesecake tart with blueberry swirl is bright, bold, and just the right amount of extra. Tangy citrus, sweet berry sauce, and a rich, creamy filling come together in a crisp shortbread crust that knows how to show up.
The blueberry swirl isn’t just for looks, it’s a fresh burst of flavor that takes this tart from simple to stunning.
This tart gets its bold lemon flavor from fresh juice and zest. If you’re after something even more intense, check out my Whole Lemon Tart. It uses the entire lemon for a deep, complex citrus flavor.
Here is Why This Lemon Cheesecake Tart Works
Buttery shortbread crust: No soggy bottoms here. The crisp, cookie-like base holds up like a champ under all that creamy goodness.
Bright, tangy filling: Fresh lemon juice and zest give the filling a bold citrus kick without being over-the-top sour.
Make-ahead friendly: This tart needs time to chill, which means it’s perfect for prepping the night before and pretending you’re effortlessly put-together.
The Ingredients
Produce: Blueberries, lemons
Fridge: Cream cheese, heavy cream, eggs
Pantry: Granulated sugar, cornstarch,
Pantry seasonings: Vanilla extract, salt
Other: shortbread tart crust
Cheesecake Tart Variations
Blueberry Lavender Cheesecake Tart: Add ½ teaspoon of culinary lavender to the blueberry sauce for a lightly floral twist.
Raspberry Lemon Cheesecake Tart: Swap the blueberries for fresh raspberries and make a raspberry swirl instead.
Meyer Lemon and Mascarpone Tart: Use Meyer lemons and replace cream cheese with mascarpone for a milder.
If you want more lemon recipes, try my mini lemon meringue tarts or my lemon meringue pie.
Recipe Tips
Use room temperature cream cheese and eggs for a silky-smooth filling that blends without lumps.
Don’t skip the chill time. It needs several hours in the fridge to fully set, so plan ahead.
Bake just until the center jiggles slightly. Overbaking leads to cracks and a rubbery texture.
Use a removable-bottom tart pan. It makes releasing the tart way less stressful.
Zest before you juice. It’s way easier to zest lemons while they’re still whole.
Tap the pan gently before baking. This helps pop any air bubbles in the filling.
Let the tart cool completely before refrigerating. Placing it in the fridge while still warm can cause condensation on the surface.
Wipe your knife between slices. If you want clean edges when serving, a quick wipe between cuts keeps the layers tidy and the swirl intact.
Storing Leftovers
- Fridge: Refrigerate leftovers in an airtight container or covered tart pan for up to 4 days.
- Freezer: To freeze, wrap the whole tart or individual slices tightly in plastic wrap and then foil, and store them in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
Lemon Cheesecake Tart
This lemon cheesecake tart doesn’t just taste amazing—it’s also refreshingly low-stress. The crust and blueberry sauce can be prepped ahead of time, and the finished tart actually gets better after a night in the fridge. It’s a dessert that works around your schedule, not the other way around.
Pin this now to find it later!
Pin It
Blueberry Lemon Cheesecake Tart
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Shortbread Crust:
- 1 recipe Shortbread Pastry crust, fully baked and cooled; use a 11-inch tart pan
For the Blueberry Sauce
- ¼ cup water
- 10 ounces fresh blueberries, 2 cups
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
- 2 teaspoons cornstarch
For the Lemon Filling:
- 12 ounces cream cheese, room temperature
- 5 large eggs
- 1¼ cups granulated sugar, 250 grams
- ¾ cup fresh lemon juice, about 4–5 lemons
- 2 tablespoons lemon zest
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the crust:
- Follow the shortbread crust recipe, using a 11-inch removable bottom tart pan. Fully bake and cool the crust. Once done, reduce the oven temperature to 325°F.
Make the Blueberry Sauce:
- In a small saucepan over medium heat, combine the water, blueberries, and lemon juice. Bring to a boil and cook for 1–2 minutes, stirring occasionally until the berries begin to break down.
- In a small bowl, stir together the sugar and cornstarch, then add to the berry mixture. Cook for another minute to thicken. Remove from heat. Reserve ½ cup of the sauce and press it through a fine mesh strainer to remove the skins and seeds. Cover and refrigerate both the strained purée and the remaining sauce until needed.
Make the Tart:
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Mix in the lemon juice, lemon zest, vanilla, and salt, then stir in the cream. Add the eggs one at a time, beating well after each and scraping the bowl as needed.
- Pour the lemon filling into the pre-baked crust, smoothing the surface. Drop small spoonfuls of the reserved blueberry purée on top and swirl with a skewer.
- Bake at 325°F for 35–40 minutes, or until the edges are set but the center has a slight jiggle. Let cool completely, then refrigerate for at least 4 hours (or overnight) before serving. Serve with the remaining blueberry sauce.
Notes
- Use room temperature cream cheese and eggs for a silky-smooth filling that blends without lumps.
- Don’t skip the chill time. It needs several hours in the fridge to fully set, so plan ahead.
- Bake just until the center jiggles slightly. Overbaking leads to cracks and a rubbery texture.
- Use a removable-bottom tart pan. It makes releasing the tart way less stressful.
- Zest before you juice. It’s way easier to zest lemons while they’re still whole.
- Tap the pan gently before baking. This helps pop any air bubbles in the filling.
- Let the tart cool completely before refrigerating. Placing it in the fridge while still warm can cause condensation on the surface.
- Wipe your knife between slices. If you want clean edges when serving, a quick wipe between cuts keeps the layers tidy and the swirl intact.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
