Luscious lemon cheese filling with blueberry topping.

dana
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly mix crushed lemon cookies and butter together in a bowl.

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  • Press cookie mixture into the bottom of an 8-inch springform pan.

  • Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.

  • Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.

  • Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.

  • Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.

  • Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

Nutrition Facts

198 calories; 11.8 g total fat; 26 mg cholesterol; 59 mg sodium. 22.8 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2014
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 4x8 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! Read More
(14)
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2014
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 4x8 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! Read More
(14)
Rating: 5 stars
04/20/2014
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 4x8 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! Read More
(14)
Rating: 5 stars
08/15/2013
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! Read More
(8)
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Rating: 5 stars
02/27/2013
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. Read More
(5)
Rating: 5 stars
11/28/2012
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! Read More
(3)
Rating: 5 stars
01/03/2016
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! Read More
(3)
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Rating: 5 stars
08/01/2016
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! Read More
(2)
Rating: 5 stars
02/20/2016
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! Read More
(1)
Rating: 5 stars
11/25/2013
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! Read More
(1)
Rating: 5 stars
03/11/2018
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. Read More
(1)