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Mini Peach and Cream Cheese Tarts

Mini peach cream cheese tarts with golden pastry shells filled with a thick, silky cream cheese mixture and topped with glossy, jewel-like fresh peaches. These easy mini tarts are an elegant summer party dessert ready in about an hour, with a quick chill for clean, sliceable bites.
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Prep Time 30 minutes
Cook Time 18 minutes
chilling 30 minutes
Total Time 1 hour 18 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tart shells
  • 24 mini phyllo tart shells Use store-bought shells for the fastest, no-fuss assembly.
Cream cheese filling
  • 8 oz cream cheese Soften to room temperature for a smooth, lump-free filling.
  • 0.25 cup powdered sugar Sift if needed for extra smooth texture.
  • 1 tsp vanilla extract
  • 2 tbsp sour cream Adds tang and a thicker, silkier filling.
Topping
  • 3 peaches Peeled and thinly sliced so they fan easily and stay glossy after glazing.
  • 2 tbsp peach jam or apricot jam Warm it so it brushes on smoothly and sets lightly on the fruit.
  • 1 fresh mint Use for garnish right before serving.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Bake shells (if making from scratch)
  1. Preheat the oven to 375°F and press pie dough into a mini muffin tin to form mini cups.
  2. Bake for 12-15 minutes until golden, then cool completely before filling.
Make the cream cheese filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and fluffy, scraping the sides once as needed.
Fill and top
  1. Transfer the cream cheese filling to a piping bag or zip-lock bag with the corner snipped.
  2. Pipe a generous swirl into each cooled tart shell.
  3. Top each tart with a thin peach slice or a fan of slices.
  4. Brush warm peach jam lightly over the peach slices to glaze.
  5. Garnish with fresh mint and refrigerate until ready to serve.
Chill and serve
  1. Chill for 30 minutes to help the filling set, and serve within 2 hours of assembly for best texture.

Notes

Pro tip: soften the cream cheese fully so the filling beats up silky instead of grainy. Store assembled tarts in the refrigerator for up to 2 hours (best quality); they do not freeze well because the peaches and phyllo shells soften after thawing. Dietary swap: use full-fat cream cheese for the thick, stable texture, or swap in reduced-fat cream cheese if you accept a slightly softer set.