Wild Blueberry Cheescake Tart with Nut Crust

SHARE > Yum | Print IconPRINT
Wild Blueberry Cheescake Tart with Nut Crust Picture


4 ounces (120 g) melted butter

¾ cup (90 g) walnuts (or almonds, or pecans)

1½ cups (180 g) all-purpose flour

½ cup (100 g) sugar

1 cup (140 g) frozen wild blueberries

12 oz. (360 g) cream cheese, softened

3 eggs, large

¾ cup (150 g) sugar

1½ teaspoons vanilla


For crust:

  1. Preheat oven to 300° F (200° C).  In a food processor bowl, finely grind nuts.  Add sugar and pulse to mix.  Add flour and mix thoroughly.  Add melted butter through the food chute and pulse until  thoroughly blended.  Place nut mixture in  a 15” springform tart pan.

For filling:

  1. Beat eggs until thick and lemon colored. Beat in sugar, cream cheese and vanilla until smooth and pour over crumb mixture.  Sprinkle one cup of frozen wild blueberries on top of cheese mixture.
  2. Bake for 35 to 40 minutes until filling is set. Remove from oven and let cool.  Serve with whipped cream if desired.

Serves 10

Preparation time: approx. 30 minutes plus cooling time


Calories: 406

Carbohydrate: 37 g

Protein: 8 g

Fat: 27 g

Wild Blue is Good for You!