blueberry key lime cheesecake tart with gingersnap crust
Prep time
Cook time
Total time
Makes: about 8 servings
  • 1 recipe gingersnap crust (I used this one)
  • 8 oz mascarpone cheese, softened
  • 8 oz cream cheese, softened
  • ½ cup + 2 T powdered sugar, divided
  • ⅓ cup key lime juice (about 8 key limes)
  • 2 T key lime zest, plus extra for garnish
  • 8 oz whipping cream
  • 1 tsp vanilla
  • blueberries for garnish
  1. Prepare crust according to instructions. I used this one from Martha Stewart and upped the butter by a tablespoon. It perfectly filled my 14" rectangular tart pan and was lovely -- not too crunchy nor crumbly.
  2. While crust is cooling, beat mascarpone, cream cheese and ½ cup sugar together with an electric mixer (or a fair amount of elbow grease) until smooth. To avoid lumps, be sure the cheeses have been completely brought to room temperature. Add lime juice and zest, again mixing thoroughly until smooth. Transfer mixture to a zip top bag.
  3. Whip cream to desired stiffness, sweetening with 2 T powdered sugar (or more, to taste) and vanilla.
  4. Snip corner off key lime filling bag and loosely pipe to fill tart shell, smoothing to the edges with a rubber spatula if needed. Refrigerate any leftover filling.
  5. Top tart with whipped cream (I used a large star tip tucked into the corner of another zip top bag, but do whatever feels right in your heart!) blueberries and an extra scattering of key lime zest, if desired.
  6. Chill tart several hours or overnight before slicing and serving. Enjoy!
If I can make this tart, trust me when I say anyone can make this tart. It's so seriously simple, perfectly creamy and not at all too sweet. The blueberry garnish suits just about any occasion, but feel free to up the Americana with sliced strawberries, too.

As noted in the recipe, I looked to Martha Stewart for the gingersnap crust. To ensure a super creamy filling, be sure the cheeses are brought to room temp before whipping them together. Finally, the recipe time doesn't include cooling the crust or chilling the tart, but hands-on time really is very minimal. Too easy not to give it a shot! :)
Recipe by the pig & quill at