Mini Cream Cheese Fruit Tarts With Blueberries - a buttery, crisp tart shell filled with a silky smooth cheesecake-like center with fresh, sweet blueberries baked in and topped with pillow whipped cream with strawberry and mint.
Looking for a delicious and easy dessert recipe that is perfect for any occasion? Look no further! These mini cream cheese fruit tarts are simple to make and are loaded with fresh blueberries and raspberries. The tart crust is made from scratch, and the filling is a luxurious cream cheese base that will please even the most discerning of palates. The combination of fresh fruits, creamy cheesecake filling, and shortbread crust make this look like it's straight out of a French bakery.
When it comes to fruit tarts, most people tend to shy away from making them because they think it is too complicated or that it requires a lot of skill. However, this recipe could not be more straightforward – all you need are some simple ingredients and a little bit of time. And trust me, your guests will be absolutely blown away by these tasty treats! So what are you waiting for? Let's get baking!
Why You'll Love These Mini Cheesecake Tarts
- These mini tarts are so easy to make and are perfect for special occasions.
- Perfect texture combination from the soft cream cheese filling and crisp tart crust.
- It's a great way to use up any fruit that is going bad in the fridge (blueberries, raspberries, strawberries, etc.).
- The cheesecake mixture can be made ahead of time and kept in an airtight container for up to three days - just make sure you don't add the eggs until you're ready to bake!
Equipment Needed To Make Mini Fruit Tarts
- 8 (4 inch) Mini tart pans removable bottom. If these are unavailable, you can also use a muffin tin but make sure to grease it well and allow tarts to cool completely before removing, or use cupcake liners.
- Large bowl
- Stand or hand mixer
Ingredients You'll Need To Make Mini Cream Cheese Fruit Tarts
For The Crust-
- All-Purpose Flour
- Powdered Sugar
- Unsalted Butter
For The Filling-
- Cream Cheese
- Whipping Cream
- Vanilla Extract
- Blueberries and raspberries- or any of your favorite fruit
For the topping-
- Whipped Cream
- Fresh Strawberries and mint for garnish
How to Make Mini Fruit Tarts With Blueberries
- To make the crust, lightly spray tart pans with nonstick cooking spray.
- In a large bowl, combine flour, powdered sugar, and salt. Mix butter into flour mixture until small pea size clumps form. Mix in egg yolks until dough forms. Alternatively, you can make this tart recipe in the food processor.
- Press about 2 tablespoons of dough into each individual tart pan.
- When tart dough has chilled, bake for 15 minutes or until the sides are light brown.
- To make the filling, beat cream cheese and sugar until smooth. Add eggs and beat until combined.
- Add whipping cream, vanilla extract, and lemon zest and beat until smooth.
- Pour filling into crusts ⅔ of the way full.
- Add a ring of blueberries and raspberries to the creamy custard fillings.
- Return tarts to the oven and bake for an additional 15 minutes or until the filling has set.
- Cool for at least one hour, then remove from pans and refrigerate until serving.
- When ready to serve, top with a dollop of whipped cream, fresh strawberries and a mint leaf.
Different Variations of these Cream Cheese Tarts
- Turn these tarts into the classic French fruit tart- make the crust and cream cheese custard filling as directed, but omit putting the juicy berries inside before baking. Instead make a fresh fruit topping with sliced fruit and berries. Top the sweet fruit off with a traditional apricot glaze by microwaving apricot jam for 15-20 seconds then using a pastry brush the fruit for a shiny finish.
- Use graham cracker crumbs- Instead of the shortbread like crust, make a graham cracker crust.
- Top with a dollop of lemon curd- the fresh berries and cream cheese mixture go perfectly with lemon!
What To Serve With Mini Fruit Tarts
If you're creating a small finger foods table for a party or shower, serve a few of these mini tarts on the side with other bite-sized desserts like mini strawberry bundt cakes with white chocolate ganache and chocolate rum balls! They’d also be an excellent addition to any brunch menu alongside some chorizo egg muffins or asparagus ham quiche. You can even add them as part of your breakfast spread for guests staying at home during the holidays with my cranberry mimosa - yum!
How To Store Fruit Tarts
You'll want to keep them in the fridge until they are ready to be served. Store in an airtight container and do not stack. If your only option is to stack them, make sure to put a layer of parchment paper between each row to avoid soggy tart shells.
They should last 3-4 days in the fridge. Side note, make sure you let your tarts cool completely before transferring them to the refrigerator. You don't want the excess moisture due to heat to seep in and turn your crust into mush.
Can You Freeze Cream Cheese Fruit Tarts?
Yes! You can absolutely freeze these tarts. Again, let them cool completely (I can not stress this enough) and layer them in a freezer-safe container or bag. Use the parchment paper here if you do need to stack them as well. They will last about 2 to 3 months in the freezer.
You'll want to thaw them in the refrigerator overnight. Countertop thawing is not recommended as it may lead to soggy tart bottoms.
Mini Fruit Tart FAQs
Can I use premade tart shells for this recipe?
Absolutely, if you don't have time to make your own crusts, you can use store-bought tart shells. Just make sure you get a flour or graham cracker base. You'll want something that can hold up to the cheesecake-like center.
Can I use puff pastry shells for this recipe?
I don't recommend using puff pastry for this recipe. The cream cheese filling is a little too heavy for puff pastry shells, and the ratio of filling to shell would be overwhelming as well. Best to stick to a flour or even graham cracker tart base.
Can I use a standard-sized tart pan?
Yes, you can absolutely use a standard-sized tart pan instead of mini tart pans. Just keep in mind that your baking time will be affected if using large pans over the mini ones. The filling is cooked at 350 degrees F, and it should take about 30-40 minutes to bake.
Can I use different fruits instead of blueberries?
Yes, you can absolutely make these mini tarts with a variety of fruits. Just be sure not to overload the tart crusts, or they won't hold their shape when removed from the pans after baking! You'll also want to avoid fruits that are high in water content that you plan on actually baking in the tart.
How do I know my cream cheese base is cooked through?
Your tart is set when the edges are slightly golden brown, and the center is firm to the touch. You can also give it a little jiggle in the center, and if it still has some wiggles, then it isn't quite done yet! If you're using a toothpick to test for doneness, make sure you insert it into the filling and not near the crust, as it may not be cooked all the way through.
Keep in mind it will continue to cook once pulled from the oven, so if it is just a tab bit under and you are worried about overcooking, it's probably safe to let it finish setting outside the oven.
Other Dessert Recipes You’re Sure To Love
- PAVLOVA WITH POMEGRANATE PEARS
- PEANUT BUTTER CREAM CHEESE BROWNIES
- CHOCOLATE HAZELNUT CARAMEL TART
- DOUBLE CHOCOLATE BISCOTTI
- CROISSANT BREAD PUDDING
If you have any other questions please don't hesitate to ask! I love hearing from you all. Don't forget to come back here or on social media and let me know how your mini cream cheese fruit tarts turn out!
- 2 ½ cups All-Purpose Flour
- ⅔ cup Powdered Sugar
- ½ teaspoon Salt
- 12 tablespoons unsalted butter room temperature
- 2 egg yolks
- 2 8-ounce packages cream cheese room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup whipping cream
- ½ teaspoon vanilla extract
- 1 tablespoon grated lemon peel
- 1 cup Blueberries and raspberries each
- 2 cups whipped cream cold
- Strawberries and mint for garnish
To make the crust, lightly spray individual tart pans with nonstick cooking spray.
In a large bowl, combine flour, powdered sugar, and salt.
Mix butter into flour mixture until small pea size clumps form.
Mix in egg yolks until dough forms.
Press about 2 tablespoons of dough into each individual tart pan.
Place mini tart pans on a large cookie sheet and put into freezer uncovered for 15 minutes.
Meanwhile, preheat the oven to 350 degrees.
When tarts have chilled, bake for 15 minutes or until the sides are slightly brown.
When done, remote from the oven and make the filling.
To make the filling, beat cream cheese and sugar until smooth.
Add eggs and beat until combined.
Add whipping cream, vanilla extract, and lemon peel and beat until smooth.
Carefully (pans will still be hot) pour filling into the baked crust, about ⅔ of the way full.
Add a ring of blueberries and raspberries to the individual tarts.
Return tarts to the oven and bake for an additional 15 minutes or until the filling has set.
Cool for at least one hour, then remove from pans and refrigerate until serving.
When ready to serve, top with a dollop of whipped cream, fresh strawberries and a mint leaf.
This post contains an Amazon affiliate link.