Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts are a delightful dessert featuring buttery, flaky crusts filled with a creamy, tangy cream cheese layer and topped with sweet, juicy peaches.

Perfectly portioned for individual servings, these tarts are a wonderful way to enjoy the taste of summer. Whether you’re hosting a brunch, preparing a dessert for a dinner party, or just indulging in a treat, these tarts are guaranteed to impress!

Kitchen Equipment Needed

• Muffin tin or tart pans
• Rolling pin
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Silicone spatula

Ingredients Overview

• Pie Crust: Provides a crisp and buttery base for the tarts. Store-bought or homemade works well.
• Cream Cheese: Creates a tangy and creamy filling that balances the sweetness of the peaches.
• Peaches: Fresh peaches add a natural sweetness and juicy texture.
• Honey or Sugar: Enhances the peaches’ flavor without overpowering their natural taste.

Ingredients

For the Crust:

• 1 pre-made pie crust or homemade crust (enough for 12 mini tarts)

For the Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

For the Topping:

• 2–3 fresh peaches, thinly sliced
• 2 tablespoons honey or sugar (optional, for sweetening peaches)
• Powdered sugar for garnish (optional)

Instructions

Step-by-Step Instructions

1. Prepare the Crust:
   • Roll out the pie crust on a lightly floured surface. Cut out 3–4 inch circles using a cookie cutter or glass. Gently press each circle into the muffin tin or tart pan, making sure to cover the sides evenly. Prick the bottom of each crust lightly with a fork.
2. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
3. Make the Cream Cheese Filling:
   • In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and egg, mixing until well combined.
4. Assemble the Tarts:
   • Spoon about 1–2 tablespoons of the cream cheese mixture into each tart shell, filling about halfway. Arrange the peach slices on top of the cream cheese layer, fanning them out in a circular pattern.
5. Optional Sweetening:
   • Drizzle honey or sprinkle a light coating of sugar over the peaches if desired for added sweetness.
6. Bake:
   • Bake the tarts in the preheated oven for 18–20 minutes, or until the crust is golden brown and the cream cheese filling is set.
7. Cool and Serve:
   • Let the tarts cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Garnish with a dusting of powdered sugar before serving, if desired.

Recipe Tips

• Peach Alternatives: If peaches aren’t in season, try substituting with nectarines, apricots, or canned peaches (well-drained).
• Crust Options: For a more rustic texture, use puff pastry or phyllo dough instead of pie crust.
• Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

What to Serve With This Recipe

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a glass of chilled white wine or peach iced tea for a refreshing treat.
• Add a drizzle of caramel or honey for extra indulgence.

Frequently Asked Questions

Can I make these tarts ahead of time?
Yes! These tarts can be made a day in advance and stored in the refrigerator until ready to serve.

Can I use frozen peaches?
Absolutely. Thaw and drain the peaches well before using to avoid excess moisture.

Can I use a different fruit?
Of course! Berries, cherries, or sliced plums work beautifully in this recipe.

Serving Suggestions

Mini Peach and Cream Cheese Tarts are versatile and elegant. They’re perfect for summer picnics, brunches, or holiday gatherings. Arrange them on a platter with fresh fruit or edible flowers for a stunning presentation. For a decadent touch, serve with a drizzle of chocolate or caramel sauce.

Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts are a delightful dessert featuring buttery, flaky crusts filled with a creamy, tangy cream cheese layer and topped with sweet, juicy peaches.

Print Recipe Pin Recipe

Ingredients

  

• For the Crust:
• 1 pre-made pie crust or homemade crust enough for 12 mini tarts
• For the Filling:
• 8 oz cream cheese softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• For the Topping:
• 2 –3 fresh peaches thinly sliced
• 2 tablespoons honey or sugar optional, for sweetening peaches
• Powdered sugar for garnish optional

Instructions

 

• Prepare the Crust:
• Roll out the pie crust on a lightly floured surface. Cut out 3–4 inch circles using a cookie cutter or glass. Gently press each circle into the muffin tin or tart pan, making sure to cover the sides evenly. Prick the bottom of each crust lightly with a fork.
• Preheat the Oven:
• Preheat the oven to 350°F (175°C).
• Make the Cream Cheese Filling:
• In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and egg, mixing until well combined.
• Assemble the Tarts:
• Spoon about 1–2 tablespoons of the cream cheese mixture into each tart shell, filling about halfway. Arrange the peach slices on top of the cream cheese layer, fanning them out in a circular pattern.
• Optional Sweetening:
• Drizzle honey or sprinkle a light coating of sugar over the peaches if desired for added sweetness.
• Bake:
• Bake the tarts in the preheated oven for 18–20 minutes, or until the crust is golden brown and the cream cheese filling is set.
• Cool and Serve:
• Let the tarts cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Garnish with a dusting of powdered sugar before serving, if desired.
• Recipe Tips