The weather here in Northern California has been ridiculously warm lately, making the idea of cooking or baking near a hot stove or oven sound utterly unappealing. Instead, we’ve been subsisting on takeout, air conditioning, and ice cold drinks to make it through the day. But the other afternoon, I found myself craving a decadent and rich dessert that wasn’t overly sweet. Since our local bakery only had sugar infused options like a double chocolate cake or an oversized sugar cookie + buttercream frosting, I decided to try and whip something up at home. By combining fresh blueberries with mascarpone cheese, it made for the most indulgent dish that tasted like a creamy, no bake cheesecake. And when paired with a dollop of sour cream, a sprinkle of vanilla sugar, and a crumbly graham cracker crust, this made for the perfect summer dessert. I plan on making this anytime I’m craving a quick treat, and updating it with different berries such a strawberries, blackberries, or raspberries, for a twist on this tart.