- 2 cups (8 oz) very finely crushed cookie crumbs
- tbsp plus
- ⅔ cup sugar
- tbsp unsalted butter, melted
- 1-½ pkg (12 oz) cream cheese, softened
- tsp lemon juice
- ½ cup heavy cream
- ¼ tsp vanilla extract
- cups (12 oz) blueberries
- Honey, optional
- Heat oven to 375 degrees F. For the crust, stir together cookie crumbs, 3 tbsp sugar and butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom and place on a rimmed baking sheet; bake until crust is fragrant and just golden, 10 to 12 min; let cool.
- For the filling, combine cream cheese, lemon juice and 2/3 cup sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hours or up to a day.
- To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top. Brush berries with heated honey, if desired.
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