Mini Peach and Cream Cheese Tarts are a delightful, bite-sized dessert that combines the sweetness of fresh peaches with the richness of creamy cheese filling, all encased in a buttery, flaky tart crust. These tarts are perfect for summer gatherings, holidays, or just as a treat to satisfy your sweet tooth. With their delicate balance of textures and flavors, these mini tarts are both visually stunning and deliciously indulgent.

Why You’ll Love This Recipe

These Mini Peach and Cream Cheese Tarts are a perfect dessert for peach lovers. The creamy, tangy filling made with cream cheese is balanced beautifully by the natural sweetness of fresh peaches, while the crisp, golden tart crust provides the perfect base. The addition of a touch of vanilla and a sprinkle of cinnamon enhances the flavors, making each bite a perfect combination of rich, fruity, and subtly spiced notes. These tarts are easy to make, incredibly customizable, and perfect for sharing.

Ingredients

For the tart crust:

• 1 1/2 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup unsalted butter, cold and cubed

• 1 egg yolk

• 2 tbsp ice water (more if needed)

• Pinch of salt

For the cream cheese filling:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 1/4 cup sour cream or Greek yogurt

For the peach topping:

• 2-3 ripe peaches, peeled, pitted, and sliced thinly

• 1 tbsp honey (optional, for extra sweetness)

• A pinch of cinnamon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the tart crust:

• In a large bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

• Add the egg yolk and ice water, one tablespoon at a time, mixing until the dough comes together. Add more water if necessary, but don’t overwork the dough.

• Turn the dough out onto a lightly floured surface, knead it briefly to bring it together, then wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

2. Preheat the oven:

• Preheat your oven to 350°F (175°C).

3. Roll out the dough:

• Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Using a round cookie cutter or the top of a glass, cut out circles of dough large enough to fit into your mini tart pans.

• Press the dough circles gently into the tart pans, making sure to press it into the edges and bottom to create a tart shell. Prick the bottom of each tart crust with a fork to prevent air bubbles while baking.

4. Blind bake the tart shells:

• Line the tart pans with parchment paper and fill them with pie weights or dried beans. Bake the tart shells in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

• Remove the parchment paper and weights, and bake for an additional 3-5 minutes until the bottoms are golden brown. Let the tart shells cool completely on a wire rack.

5. Prepare the cream cheese filling:

• In a medium mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.

• Stir in the sour cream (or Greek yogurt) and mix until fully incorporated. Taste and adjust sweetness if needed.

6. Assemble the tarts:

• Once the tart shells are completely cool, spoon a generous amount of the cream cheese filling into each tart shell, spreading it evenly.

• Arrange the thin peach slices on top of the cream cheese filling, fanning them out to create a beautiful pattern.

7. Finish the tarts:

• If desired, drizzle honey over the peach slices for added sweetness, and sprinkle with a pinch of cinnamon for extra flavor.

• You can also chill the tarts in the refrigerator for 30 minutes before serving to allow the filling to set and the flavors to meld.

8. Serve:

• Serve these Mini Peach and Cream Cheese Tarts chilled or at room temperature. Enjoy the creamy, fruity goodness in every bite!

Servings and Timing

• Servings: 12 mini tarts

• Prep Time: 25 minutes (plus chilling time)

• Cook Time: 20 minutes (for the crust)

• Total Time: 1 hour 15 minutes (including chilling)

Variations

• Different fruits: Swap the peaches for other fresh fruits like strawberries, raspberries, or blueberries for a different flavor combination.

• Add a nutty crust: Mix crushed graham crackers or crushed almonds into the tart dough for a slightly nutty flavor.

• Vegan version: Use dairy-free cream cheese and non-dairy yogurt or coconut cream for the filling, and replace butter with coconut oil for the crust.

• Spiced filling: Add a pinch of cinnamon, nutmeg, or cardamom to the cream cheese filling for extra warmth and depth of flavor.

Storage/Reheating

• Storage: Store any leftover Mini Peach and Cream Cheese Tarts in an airtight container in the refrigerator for up to 3 days.

• Reheating: These tarts are best served chilled, but if you prefer to warm them slightly, you can place them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

1. Can I use store-bought tart shells?

Yes, you can use pre-made tart shells to save time. Just bake them according to the package instructions before filling them with the cream cheese mixture.

2. Can I use canned peaches instead of fresh?

Fresh peaches are best for this recipe, but you can use canned peaches in syrup or light syrup if fresh ones aren’t available. Just drain them well before using.

3. Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust a day ahead and store it in the refrigerator, or even freeze the unbaked shells for up to a month.

4. Can I make these tarts into one large tart?

Yes, you can easily turn this recipe into one large tart by using a standard 9-inch tart pan. Just be sure to adjust the baking time for the crust and the filling as needed.

5. Can I freeze these tarts?

Yes, you can freeze the baked and cooled tarts without the topping. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw and top with the peaches and cream cheese filling before serving.

6. How do I prevent the peach slices from becoming soggy?

To prevent the peaches from releasing too much juice, slice them just before assembling the tarts. You can also pat them dry with a paper towel before placing them on top of the filling.

7. Can I use a different type of cheese in the filling?

Yes, you can use mascarpone cheese or ricotta cheese in place of cream cheese for a slightly different texture and flavor.

8. How do I make the tarts sweeter?

If you like a sweeter tart, you can increase the amount of honey or sugar in both the filling and the peach topping.

9. Can I make the filling dairy-free?

Yes, use dairy-free cream cheese and plant-based yogurt to create a dairy-free filling.

10. Can I use frozen peaches?

Fresh peaches work best, but you can use frozen peaches. Just thaw and drain them thoroughly to remove excess moisture.

Conclusion

Mini Peach and Cream Cheese Tarts are a deliciously sweet, creamy, and refreshing treat that’s perfect for any occasion. With their buttery tart crust, velvety cream cheese filling, and juicy peach topping, these tarts offer a delightful combination of flavors and textures that are sure to impress. Whether you’re serving them at a summer gathering or enjoying them on a quiet afternoon, these tarts are the perfect way to enjoy the sweetness of fresh peaches in a beautiful and satisfying dessert.