Name: Mini Peach and Cream Cheese Tarts
Prep time: 15 min
Cook time: PT-488376H44M11S
Total time: 30 min
Cuisine: American
Ingredients: 12 mini tart shells (store-bought or homemade); 8 oz cream cheese, softened; ⅓ cup sugar; 1 tsp vanilla extract; 1 cup canned or fresh peach slices, drained and patted dry; Optional glaze: 2 tbsp peach preserves or apricot jam + 1 tsp water

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Mini peach and cream cheese tarts are my go-to when I want a dessert that looks elegant but is incredibly easy to make. With a buttery crust, creamy filling, and sweet peach topping, these bite-sized treats are perfect for parties, brunch tables, or a light after-dinner indulgence. They’re as pretty as they are delicious.

Why You’ll Love This Recipe

I love these tarts because they combine a crisp, flaky crust with a smooth cream cheese filling and the fresh, juicy sweetness of peaches. They’re easy to customize, can be made ahead, and have just the right balance of creamy and fruity. Plus, they’re individually portioned, which makes them easy to serve and enjoy without the fuss of slicing a whole dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mini tart shells (store-bought or homemade)
Cream cheese, softened
Sugar
Vanilla extract
Canned or fresh peach slices
Optional: peach preserves or apricot jam (for glaze)

Directions

I start by baking my mini tart shells according to the package or recipe instructions, then let them cool completely.
In a bowl, I beat the cream cheese, sugar, and vanilla extract until smooth and fluffy.
I spoon or pipe the cream cheese filling into each cooled tart shell.
I top each tart with a peach slice or small peach fan for a beautiful presentation.
If I want a glossy finish, I warm a little peach preserves or apricot jam and brush it lightly over the fruit.
I chill the tarts for at least 30 minutes before serving so the filling sets slightly.

Servings and timing

This recipe makes about 12 mini tarts and takes around 30 minutes from start to finish if using pre-made shells.

Variations

Sometimes I swap peaches for nectarines, strawberries, or blueberries for different flavors. I’ve also added a sprinkle of cinnamon to the cream cheese filling for warmth. For extra indulgence, I top the peaches with a dollop of whipped cream or a drizzle of caramel sauce.

storage/reheating

I store the tarts in an airtight container in the fridge for up to 2 days. They’re best eaten chilled, and I avoid reheating since the filling is cream-based.

FAQs

Can I use frozen peaches?

Yes, I thaw them completely and pat them dry before placing on the tarts to prevent excess moisture.

Can I make the tart shells from scratch?

Absolutely. I use my favorite shortcrust pastry recipe, cut into rounds, and bake in a mini muffin tin for perfect shells.

How can I make these ahead of time?

I bake and cool the shells and prepare the filling in advance, then assemble the tarts a few hours before serving for the freshest result.

Can I make them sugar-free?

Yes, I use a sugar substitute in the filling and choose peaches packed in juice or fresh peaches instead of syrup.

What’s the best way to make the glaze?

I melt peach preserves or apricot jam with a splash of water until smooth, then brush it over the fruit for shine and extra flavor.

Conclusion

Mini peach and cream cheese tarts are the perfect blend of creamy, fruity, and crisp. They’re easy to make, beautiful to serve, and just the right size for a sweet bite at any gathering. Whether for brunch, a summer dessert, or a tea party, they always make a lovely and tasty impression.