Hey y'all! If you're searching for a sweet treat that's as cute as it is delicious, these Cream Cheese Fruit Tartlets (Mini Size) are the answer. With a crisp, buttery crust, velvety cream cheese filling, and a colorful array of fresh fruit, these bite-sized desserts are perfect for parties, brunches, or just a fun afternoon baking project. Plus, they're as pretty as a picture and incredibly easy to make. Let's get cooking!
Why You'll Love This Cream Cheese Fruit Tartlets (Mini Size) Recipe
- Perfectly portioned for parties and gatherings—no slicing needed!
- Rich, tangy cream cheese filling pairs beautifully with fresh fruit.
- Easy to make with simple ingredients found at any grocery store.
- Customizable with your favorite fruits for colorful, seasonal flair.
- Impressive presentation with minimal effort—guaranteed crowd-pleaser!
Ingredients for Cream Cheese Fruit Tartlets (Mini Size)
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 cup assorted fresh fruit (strawberries, blueberries, kiwis, raspberries, etc.), sliced or chopped
- 2 tablespoons apricot jam (optional, for glaze)
- 1 tablespoon water (for glaze)
Directions: How to Make Cream Cheese Fruit Tartlets (Mini Size)
Step 1: Prepare Tartlet Shells
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan.
- Unroll the pie crusts on a lightly floured surface. Using a 2.5-inch round cookie cutter, cut out 24 circles.
- Gently press each circle into the muffin cups, ensuring they come up the sides for a nice tart shell.
- Prick the bottoms with a fork. Bake for 10-12 minutes, or until golden brown. Cool completely in the pan.
Step 2: Make the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese with sugar, vanilla, and lemon juice using an electric mixer until smooth and fluffy.
- Transfer filling to a piping bag or zip-top bag with the corner snipped off for easy filling.
Step 3: Assemble the Mini Fruit Tartlets
- Carefully remove cooled tartlet shells from the pan. Pipe or spoon about 1 tablespoon of cream cheese filling into each shell.
- Top with a variety of sliced fresh fruit. Arrange for color and flavor balance.
Step 4: Optional Glaze for Shine
- Mix apricot jam and water in a small bowl; microwave for 20 seconds and stir.
- Brush gently over fruit with a pastry brush for a glossy finish.
Notes for the Best Cream Cheese Fruit Tartlets (Mini Size)
- Use full-fat cream cheese for the creamiest, richest filling (learn more about cream cheese types).
- Let the tartlet shells cool completely before filling to prevent a soggy crust.
- For a gluten-free version, use your favorite gluten-free pie crust (see King Arthur Baking's recipe).
Variations on Cream Cheese Fruit Tartlets (Mini Size)
- Chocolate Lovers: Add 2 tablespoons cocoa powder to the cream cheese filling for a rich chocolate twist.
- No-Bake Option: Swap pie crusts for mini graham cracker crusts and skip baking altogether.
- Citrus Burst: Use orange zest and a bit of orange juice in the filling for a bright, zesty flavor.
Required Equipment for Mini Tartlets
- 24-cup mini muffin pan
- 2.5-inch round cookie cutter
- Mixing bowls
- Electric hand mixer or stand mixer
- Piping or zip-top bag (optional but helpful)
- Pastry brush (for glaze)
Storage Instructions for Cream Cheese Fruit Tartlets (Mini Size)
Store assembled tartlets in an airtight container in the refrigerator for up to 2 days. For best texture, assemble just before serving. Tartlet shells can be baked and stored (unfilled) at room temperature for up to 2 days.
Serving Recommendations & Pairings
- Delicious with a cup of hot tea, a glass of Moscato, or as part of a brunch spread.
- Serve chilled for a refreshing treat in warm weather.
- Pair with a light fruit salad or lemon sorbet for a complete dessert course.
Pro Tips for Cream Cheese Fruit Tartlets (Mini Size)
- Chill the tartlets for at least 1 hour before serving for the best firm, creamy texture (Bon Appétit's tart guide).
- Pat fruit slices dry with paper towels to prevent excess moisture on your tarts.
- If you’re making ahead, keep fruit and cream cheese filling separate until just before serving.
FAQ: Cream Cheese Fruit Tartlets (Mini Size)
- Can I use frozen fruit? Fresh fruit works best for texture and appearance, but thawed and dried frozen fruit can be used in a pinch.
- Can I make these nut-free? Absolutely! This recipe is naturally nut-free—just double-check your pie crust ingredients.
- How do I prevent tartlet shells from puffing up while baking? Prick the crusts with a fork and use pie weights or dried beans if needed.
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Yield: 24 tartlets
Ingredients
- 1 package (8 oz) cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package (14 oz) refrigerated pie crusts
- 1 cup assorted fresh fruit (such as strawberries, blueberries, kiwi, raspberries)
- 2 tablespoons apricot jam
- 1 tablespoon water
- 1 large egg, beaten (for egg wash)
Instructions
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1Preheat the oven to 375°F (190°C). Unroll the pie crusts and cut out 12 circles using a 3-inch cookie cutter. Press each circle into a mini muffin tin to form tartlet shells.
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2Brush the tartlet shells lightly with beaten egg. Bake for 10-12 minutes or until golden brown. Remove from oven and let cool completely.
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3In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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4Spoon or pipe the cream cheese filling evenly into the cooled tartlet shells.
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5Top each tartlet with assorted fresh fruit, arranging decoratively.
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6In a small saucepan, heat apricot jam and water over low heat until melted. Brush the glaze over the fruit to give a shiny finish. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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