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A freshly baked cheesecake tart with fresh blackberries and dusted with powdered sugar.

Blackberry Cheesecake Tart

Meg Austin
You guys, this cheesecake tart is SO EASY to make!  I even shortened the prep time by hours when I decided to go ahead and use a store-bought puff pastry crust.  This one is too good to wait for, you’ll see what I mean!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, brunch, Dessert
Cuisine American, Italian
Servings 6 large slices
Calories 466 kcal

Equipment

  • baking sheet
  • Parchment paper or silpat mat
  • mixer & mixing bowl

Ingredients
  

  • 1 sheet puff pastry dough thawed but cold
  • 4 ounces cream cheese room temperature
  • ⅓ cup sugar
  • 2 tablespoons heavy whipping cream
  • ⅓ cup lemon curd homemade or store bought
  • 1 pint blackberries
  • ¼ cup seedless blackberry jam warmed
  • powdered sugar for dusting

Instructions
 

To make the crust

  • Preheat the oven to 425° Fahrenheit. Prepare a baking sheet by lining it with a silpat mat or parchment paper. Gently unfold the thawed puff pastry onto an area lightly dusted with flour.  Carefully roll the pastry dough to a 10 x 11 inch rectangle. Transfer the puff pastry to the lined baking sheet. 
    An unrolled sheet of defrosted puff pastry dusted with flour on a piece of parchment paper.
  • Brush the pastry edges with a bit of water. Fold each of the four edges over to create a lip. Use a fork to poke holes all over the middle of the tart. Gently brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar. 
    A sheet of puff pastry being brushed with an egg wash before baking.
  • Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack to fully cool.

To make the filling

  • Whisk the cream cheese and sugar in a bowl until smooth.  Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated.

To assemble the tart

  • Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the blackberries in a grid pattern over the curd and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.
    A blackberry cheesecake tart on a sheet pan, drizzled with blackberry syrup and dusted with powdered sugar.

Video

Notes

Variations for making a blackberry cheesecake tart
This puff pastry recipe can be made with any berry!  Raspberries, strawberries, blueberries… both would be delicious!  Simply substitute the pint of blackberries for whichever berry is available.  This would also be a great dessert to take to a Fourth of July or Memorial Day picnic with alternating red and blue berries.
Another twist on this basic recipe would be to omit the black berries and use a layer of drizzled lemon curd or cherry pie filling for the topping.  
Can you freeze a blackberry cheesecake tart?
Short answer, no, this puff pastry tart recipe is best enjoyed fresh or within three days.  While it is possible to freeze a tart, I probably wouldn’t recommend it.  The fresh blackberries would become mushy and the cheesecake filling would soak into the puff pastry and cause it to loose it’s flaky texture.  
This tart is best enjoyed fresh or refrigerated up to three days.

Nutrition

Calories: 466kcalCarbohydrates: 56gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 25mgSodium: 205mgPotassium: 193mgFiber: 5gSugar: 30gVitamin A: 496IUVitamin C: 18mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!