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Mini Peach Cream Cheese Tarts

Mini peach cream cheese tarts with tiny golden phyllo shells, a smooth fluffy cream cheese swirl, and glossy peach topping. These easy mini tarts come together fast for a summer tart recipe with party-ready peach dessert bites.
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Prep Time 25 minutes
Cook Time 5 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

mini phyllo tart shells
  • 1.9 oz mini phyllo tart shells (30 shells) Use 2 packages total, for 30 mini shells.
cream cheese filling
  • 8 oz cream cheese Soften to room temperature for easy piping.
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp lemon zest
peach topping
  • 3 peaches Peeled and thinly sliced.
  • 3 tbsp peach jam Or use honey if preferred.
  • 1 tbsp warm water Helps thin jam for a glossy drizzle.
  • 1 fresh thyme sprigs For garnish.

Equipment

  • 1 sheet pan
  • 1 piping bag

Method
 

Bake and cool the phyllo shells
  1. Preheat oven to 350°F, then bake the mini phyllo tart shells on a sheet pan for 5 minutes until lightly crisped and lightly golden. Transfer to a rack and cool completely so the filling won’t melt.
Make the cream cheese filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Stop and scrape the bowl as needed to remove any lumps for a clean swirl.
Fill the tart shells
  1. Transfer the filling to a piping bag or zip-lock bag with a corner snipped. Pipe a generous swirl into each cooled tart shell, filling up close to the top.
Top with peaches
  1. Press 1–2 thin peach slices gently into the cream cheese on each tart. Arrange the slices so they sit flat and show their bright color.
Glaze, chill, and garnish
  1. Whisk peach jam with warm water until pourable, then brush or drizzle a thin glossy layer over each tart. Chill the tarts for 30 minutes to set the glaze.
  2. Garnish with fresh thyme sprigs before serving to add a fresh, aromatic finish. Serve chilled for the best creamy texture and sliceable peach topping.

Notes

Pro tip: thinly sliced peaches help the slices stay put and look “jewel-bright” when glazed. Refrigerate in a single layer for up to 3 days (best within 24 hours); freeze not recommended because the phyllo can soften when thawed. For a dairy-light option, use reduced-fat cream cheese and expect a slightly less rich texture.