Lemon Blueberry Tart Recipe

This Lemon Blueberry Tart with a no-bake cream cheese filling and a Chocolate Graham Cracker Crust was the result of a trip to the incredible Santa Monica’s farmer’s market. (It’s held every Wednesday and Saturday if you want to go!)

How to Make a Lemon  Blueberry Tart

This tart has a no-bake filling, a chocolate graham cracker crust, and takes just 30 minutes to make start to finish!


– Chocolate graham crackers – Unsalted butter (melted) – Sugar – Cream cheese – Cour cream – Lemon (zested and juiced) – Vanilla extract – Powdered sugar – Fresh blueberries

Chocolate Graham Cracker Crust

– Preheat oven to 350° F. – Mix crushed graham crackers, butter, and sugar together in bowl until combined. – Press into base and sides of 9" tart pan. – Bake for 10 minutes. Let tart shell cool to room temperature.

– Mix cream cheese, sour cream, lemon zest, lemon juice, vanilla, and confectioner’s sugar in electric mixer. – Transfer cream cheese filling to tart shell. Spread evenly with spatula. – Arrange blueberries on top. – Store in fridge.

Lemon Cream Cheese Filling

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