There are days when I would love to have you all over. Ask you what your favorite thing about Shaken Together is, what you would like to see more of, what you would like to see less of. Chat about kids and cats and Pinterest and the royal baby. I would serve us tea with lemon and a slice of this delicious Blueberry Lemon Cheesecake Tart. Okay, maybe two slices. And then I would pack up the leftovers for you to take home. Because otherwise I would eat every. last. bite.

I’ll admit it. I have been on a puff pastry bender. First a decadent {and SUPER easy} Chocolate Nutella Tart. And then whimsical Cookie Butter Pinwheels. But no-oo-ooo. That wasn’t enough. More puff pastry! Must puff pastry all the things! {And I haven’t even started to make savory recipes yet!}

But seriously, I don’t know that I’ll ever go without a box of puff pastry in my freezer. It is just so perfect to have on hand. After a little time to thaw, you can top the pastry sheets with jam or preserves and fresh fruit, peanut butter, Nutella or any sort of sweet spread and then pop it in the oven to work that puff pastry magic.

In our case today, top puff pastry sheets with a lemony cheesecake filling and fresh blueberries for breakfast, brunch or dessert!

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends