Looking for a cheesecake recipe that leans into the bold and savory side of flavor? These Blue Cheese Cheesecake Tartlets are the answer. They’re sharp, creamy, and sweet in all the right ways—a little fancy, a little unexpected, and totally irresistible. Think cheesecake meets cheese board, tucked into a crispy shell. And yes, there’s a blueberry topping that ties it all together beautifully.
Why Make Blue Cheese Cheesecake Tartlets?
Classic cheesecake is great, but sometimes your taste buds crave a little rebellion. Blue cheese brings depth, saltiness, and a smooth, punchy tang that balances beautifully with the light sweetness of cream cheese and the tart edge of blueberries.
If you’re a fan of savory cheese or cheese crackers, you’re already halfway in love with this idea.
These tartlets make perfect party bites, elegant appetizers, or a stand-out addition to your holiday table. Plus, they’re easy to make ahead and serve chilled or at room temperature.
The kind of dish that makes guests pause and say, “Wait… what is that?!”—in the best way possible.
Ingredients You’ll Need
For the crust:
- 1 cup finely crushed cheese crackers (like Cheez-Its)
- 2 tablespoons unsalted butter, melted
- Pinch of black pepper
For the filling:
- 8 oz cream cheese, softened
- 4 oz blue cheese, crumbled (use a mild one like Gorgonzola if you’re blue cheese-shy)
- 1 large egg
- 1/4 cup sour cream
- 1 tablespoon honey (optional, for a subtle sweet balance)
For the topping:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- Pinch of salt
Step-by-Step Guide
1. Prep the crusts
Preheat your oven to 350°F (175°C). Mix crushed cheese crackers, melted butter, and pepper in a bowl. The mixture should resemble damp sand.
Spoon about 1 tablespoon into each cup of a greased mini muffin tin. Press down firmly with your fingers or the bottom of a small glass. Bake for 8 minutes, then let cool.
2. Make the filling
Beat cream cheese and blue cheese together until smooth. Add the egg, sour cream, and honey (if using), and blend until just combined. Don’t overmix—this isn’t a soufflé.
3. Fill and bake
Spoon the mixture over the cooled crusts, filling nearly to the top. Bake at 325°F (163°C) for about 18–20 minutes, or until the centers are set but still slightly jiggly. Cool in the tin, then chill in the fridge for at least 1 hour.
4. Make the blueberry topping
In a small saucepan, combine blueberries, sugar, lemon juice, and a pinch of salt. Simmer over medium heat until the berries burst and the sauce thickens slightly, about 5–7 minutes. Let it cool.
5. Assemble
Top each tartlet with a small spoonful of the blueberry topping. The sweet burst of berry pairs perfectly with the blue cheese’s salty funk.
Storage Tips
- Store tartlets in an airtight container in the fridge for up to 3 days.
- They actually taste even better the next day—the flavors meld and deepen.
- Avoid freezing. The texture of cream cheese gets a bit weird.
Tips for Trying This Recipe
- Not sure about blue cheese? Start with a milder version like Danish Blue or Cambozola. Their flavor is creamy with a softer edge.
- Want more bite? Use Roquefort. Just know it’s stronger and saltier.
- Crust swap: No cheese crackers? Use pretzels or even Ritz. You want that salty, crunchy contrast.
- Mini not your thing? Bake in a regular tart pan and slice it up. Just increase bake time slightly.
- Pair it: These tartlets shine next to dry white wine, crisp apple slices, or even a drizzle of balsamic glaze.
Final Thoughts
If you’ve never combined blue cheese and blueberries in a cheesecake before, you’re in for a real treat. These tartlets break the mold of what dessert (or appetizer!) can be. They’re bold, creamy, sweet, and salty in every bite.
The next time you’re asked to bring something to a party—skip the cookies. Bring these.
Blue Cheese Cheesecake Tartlets with Blueberry Topping
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed cheese crackers, melted butter, and pepper.
- Spoon 1 tablespoon into each greased mini muffin tin cup. Press firmly.
- Bake for 8 minutes, then let cool.
- In another bowl, beat cream cheese and blue cheese until smooth.
- Add egg, sour cream, and honey (if using). Mix until just combined.
- Spoon filling over the crusts, nearly to the top.
- Bake at 325°F (163°C) for 18–20 minutes. Centers should be set but still slightly jiggly.
- Let them cool in the tin, then chill in the fridge for at least 1 hour.
- In a small saucepan, combine blueberries, sugar, lemon juice, and a pinch of salt.
- Simmer on medium heat for 5–7 minutes until the sauce thickens. Cool completely.
- Spoon the blueberry topping over each chilled tartlet and serve.
Notes
- If you’re new to blue cheese, start with a milder type like Gorgonzola.
- These tartlets actually taste better the next day once the flavors settle.
- Don’t skip the blueberry topping—it really brings everything together.
- They’re best served cold or at room temperature.
FAQs
Q: Can I make these tartlets ahead of time?
Absolutely. In fact, I recommend it. They hold their shape and flavor beautifully overnight in the fridge.
Q: What’s the best blue cheese to use?
That depends on how bold you want to go. Gorgonzola is mild and creamy, Stilton is medium and crumbly, and Roquefort brings a big punch.
Q: Can I make these gluten-free?
Yep! Use gluten-free crackers for the crust and double-check your cheeses. Many are naturally gluten-free.
Q: Are these served warm or cold?
Cold or room temperature. You could serve them warm, but the texture’s best when chilled.
Q: Can I skip the blueberry topping?
You can—but you’ll miss that sweet-savory contrast. A drizzle of honey or fig jam also works in a pinch.
Q: Can I add herbs to the filling?
Totally. A bit of chopped thyme or chives adds a fresh edge without overpowering the cheese.
