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Luscious lemon cheese filling with blueberry topping.
Ingredients
- 4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
- 3 tablespoons butter, melted
- 1 pound fresh blueberries
- 2/3 cup white sugar
- 1 tablespoon cornstarch
- 1 (8 ounce) container mascarpone cheese
- 3 tablespoons lemon curd
- ½ (8 ounce) container frozen whipped topping, thawed
Directions
Step 1
Thoroughly mix crushed lemon cookies and butter together in a bowl.
Step 2
Press cookie mixture into the bottom of an 8-inch springform pan.
Step 3
Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
Step 4
Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
Step 5
Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
Step 6
Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
Step 7
Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 34% |
| Cholesterol26mg | 9% |
| Sodium59mg | 3% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars15g | |
| Protein2g | |
| Vitamin C3mg | 14% |
| Calcium26mg | 2% |
| Iron0mg | 2% |
| Potassium32mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Everyone who tried this dish that I made absolutely LOVED it! I used the Pepperidge Farm Lemon Cookies for the crust and it was so yummy! I have made this 3 times in 2 weeks and I can’t keep it from being eaten!
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I cut the sugar a tad in the blueberry compote since cookies are sweet enough. I heated the crust a bit. It tastes good even if you don’t let it set in the fridge since mascarpone is pretty firm. I made my own whipped cream with 1 cups heavy cream, 1/4 pod vanilla bean, and 1 1/2 tsp powdered sugar. Whisk, whisk, whisk. Came out perfect. Must try if you love creamy desserts or blueberries.
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Quick, easy and delicious. I also used heavy whipping cream, about 1 cup, but did not add anything to it. I did double the lemon curd to give it more flavor.
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This recipe is AMAZING! Oh, and it’s very simple and quick to make too! Light and refreshing and very Blueberry-ee! I used Safeway Brand (Select) Meyer Lemon Cookie Thins in place of TJ’s Tea Cookies. The bag was 5 ounces. The recipe calls for 4 1/2 ounces so I ate the other half ounce. Those little cookie thins are yummy! I didn’t make my own Lemon Curd. I bought Safeway Select Lemon Curd in the jar. I picked the Blueberries the morning I made the Tart and they were just bursting with flavor. Made for my Book Club, the gals gobbled down every single bite and I had none left to bring home to hubby. I will be making this recipe many more times in the future. Thanks Dana for a real Blueberry keeper!
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I loved this recipe and so did the rest of my family. I did add about 3 times the amount of lemon curd, because I love lemon!
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I know it’s not good to rate a recipe when you made changes to it but I think even with the substitution of mascarpone cheese for cream cheese still worked in this recipe. I also added a bit more sugar to the blueberries since it was fresh-frozen and thawed and it lost some of it’s sweetness. I made a rue from the blueberry juices and tripled the cornstarch since I had a lot of juice and didn’t want lumps of cornstarch. I put the crust in the fridge till it was ready to use. I didn’t freeze the whipped topping mixture (used whipping cream, vanilla, & powdered sugar) but again, put it in the fridge while the blueberries cooled. I let it chill overnight and had it for dessert the next day. Even by using a 9×9 glass dish, it came out beautifully and tasted amazing. My husband went for seconds even though he only ate 1/2 of what on his plate. My son said it was delicious and I agreed with him. It’s a nice change by adding the lemon cookies and curd. Guaranteed to make it again! Thanks.
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I made this and it was a rock star at our gathering. Minor change… I used way more than the recipe of the lemon curd, a whole jar. But it came out sooo good. I like tasting the lemon so it was just right for me. Everything else was the same. Enjoyed every bite. Thank you!
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So easy and so delicious. best no bake pie I have ever made. I highly recommend using the wild frozen blueberries from Trader Joes. The hit of the dinner party!
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This is a delicious recipe, and my rating reflects the taste! I was toying with the idea of making it a 4-star review, but I just couldn’t do it! I will do things a little differently next time. I didn’t have an 8″ springform but rather a 9″, and I think that would make a difference because it came out quite thin. In fact, I could almost see it in a smaller pan. I love those cookies used in the crust part! I rolled them in a baggie with my rolling pin, but I think I left the crumbs too big. I also think that next time I will try baking the crust for about 10 minutes on a low temperature so it forms a sturdier crust. I used Trader Joe’s lemon curd. I loved the use of the mascarpone, and the blueberries weren’t too sweet. Thanks for the recipe! It’s a great combination! EDIT: This time I used a 4×8 dish and baked the crust for 7 minutes at 350. For the filling I made Perfect Lemon Curd (http://allrecipes.com/recipe/perfect-lemon-curd/) but added 1/2 cup to the mascarpone. I forgot to buy the frozen whipped topping, so I used someone else’s suggestion of using whipping cream–1 cup with 2 tablespoons powdered sugar added. It was perfect! And it was a hit with everyone! So thanks once again, dana!
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Oh, my goodness, this is “da bomb”! So creamy and delicious, with a bright, true blueberry flavor, accented by that hint of lemon–I was proud to take this to my dinner club, last night! Thanks, Marianne, for your recommendations. I did heat the crust in the oven for a bit, and I was happy with the result. I garnished with a thin slice of lemon and a dollop of whipped cream. Yum, yum!
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This was yummy!! I used vanilla wafer and frozen blueberries and fresh whip cream as that is what I had on hand. I made it two nights in a row.
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I had to substitute a ginger- lemon cookie for the base- it was very good.
When I make it again I will omit the sugar from the blueberries and increase the amount of cookie crust.
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I made some changes, but they wouldn’t affect the outcome of the recipe. First, I couldn’t find the cookies the recipe suggested. I bought a ‘lemony’ cookie, but I think even a graham cracker crust would be fine. Second, I just used a square 8 x 8 glass pan which has a lid. Not as nice a presentation but this doesn’t alter the taste. I made my own lemon curd and added a dollop of this on top of each piece.
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Easy to make and delicious! Will definitely add this as a go to for an alternative to a traditional baked cheesecake.
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