Photo: Blueberry Cream Cheese Tart

Vegan Blueberry Cream Cheese Tart

Although phyllo is a little tricky to deal with, nothing can replace it's incredible light flakiness especially in these super cute and delicious tarts.

10 - 12 Servings

Recipe Categories:

DessertsHoliday VeganNut-Free

Updated: Mon, 05/13/2019 - 9:05pm


  • 5 sheets phyllo dough, thawed according to package directions
  • 1 (8-ounce) container vegan cream cheese
  • ½ cup granulated sugar
  • 2 premixed Follow Your Heart Vegan Eggs
  • ½ teaspoon vanilla
  • ½ teaspoon lemon zest
  • 1 cup frozen blueberries
  • ¾ cup (1½ sticks) melted vegan butter
  • 2 cups fresh blueberries
  • 1-2 Tablespoons confectioners’ sugar for dusting


  1. Preheat oven to 350° when phyllo is thawed.
  2. Combine cream cheese, sugar, egg replacer, vanilla, lemon zest and frozen blueberries in a food processor and process until smooth. Set aside.
  3. Cut phyllo sheets into 12 even squares (3 cuts down, 2 cuts across) – yielding 60 phyllo squares.
  4. Brush a muffin tin with melted butter. Place 5 phyllo squares in each muffin cup, brushing each layer with melted butter.
  5. Spoon cream cheese mixture evenly into all phyllo cups.
  6. Bake for 25 minutes. Remove from oven and let cool.
  7. Place fresh blueberries evenly on top of each tart and sprinkle with confectioners’ sugar. Enjoy!