Blueberry Torte

Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier.  In essence, it’s really a no-bake cheesecake made fancy by name…

Serves 8

(For the Blueberry Pie Filling)

  • 1 quart organic blueberries, divided
  • 1/2 cup water
  • 1/4 cup powdered sugar, plus more to taste
  • 1 teaspoon fresh lemon juice, plus more to taste

(For the Torte)

  • 1 cup graham cracker crumbs (about 9 whole graham crackers)
  • 1 cup all-purpose flour
  • 3/4 cup unsalted butter, melted
  • 1 cup roughly chopped walnuts
  • 8 ounces cream cheese, at room temperature
  • 1 1/2 cups powdered sugar
  • 2 cups whipping cream
  • Blueberry pie filling (recipe above, or use one 21-ounce organic can prepared pie filling)

blueberry pie filling for the torte graham crumbs mix whipped cream-cream cheesein the pan


  1. Heat oven to 350°F.
  2. Simmer 2 cups blueberries with water and powdered sugar, mashing berries occasionally with a wooden spoon, until broken down completely and sauce coats the back of the spoon (about 15 minutes).
  3. Pass sauce through a fine mesh strainer, pushing it through with a silicone or rubber spatula, then scraping the sauce from the bottom of the strainer (yields 1 cup of sauce).  Fold in remaining cup of blueberries.  Add lemon juice, stir, and adjust the sugar and lemon to taste.  Set aside to cool.
  4. In a food processor, crumb the graham crackers, then blend in flour.  With the processor running, pour in the melted butter.  Stir in chopped walnuts (be sure to leave them a little chunky).  Press mixture evenly into the bottom of a 9- or 10-inch springform pan.  Bake until the crust is dry and a shade darker (about 10-15 minutes).  Set aside to cool (chill the crust in the freezer if you are in a hurry).
  5. Whisk softened cream cheese with powdered sugar until completely smooth.  In a separate bowl, whip cream to stiff peaks, then fold into the cream cheese mixture.  Pour onto the cooled crust (still in the pan), evening it out with a spatula.
  6. Spoon cooled blueberry pie filling evenly onto cream layer.  Chill in the pan until serving — the longer the better, a few hours or up to a day ahead.  When ready to serve, set entire pan on a serving platter.  Loosen Torte from pan edges with a knife blade, then remove the outer ring.  The pie filling will flow down over edges of Torte.  Serve immediately.  Cold leftovers makes for a great breakfast, as well 😉

Bon Appétit!

Blueberry Torte...Sliced