There’s something about peaches that just feels like sunshine. Their sweetness, that soft golden blush, and the way their juices seem to burst with every bite—it’s the flavor of summer, no matter the time of year. These Mini Peach and Cream Cheese Tarts are a little nod to that warmth. I like to think of them as summer memories baked into bite-sized treats.

Back when I was younger, we used to pick peaches from a small orchard not too far from home. My grandmother would make the fluffiest peach cobbler, but what I loved the most were the mini tarts she’d make “just for me” because I had a thing for anything bite-sized. I can still remember the smell—warm sugar, buttery crust, and peaches slowly caramelizing in the oven.

These little tarts are inspired by those memories. They combine a buttery, flaky crust with a creamy, tangy cream cheese filling and a topping of fresh, juicy peaches. Whether you’re hosting a tea party, bringing a treat to a potluck, or just craving something sweet and homemade, these tarts fit right in. And the best part? They’re made in a mini muffin pan—no fuss, no fancy tart molds required.

Why You’ll Love This Recipe:

• Perfectly portioned – Mini tarts mean no slicing, and everyone gets their own cute little dessert.
• Creamy and fruity combo – The rich cream cheese balances the sweetness of the peaches beautifully.
• Easy to make – Store-bought or homemade crust, simple ingredients, and no complicated steps.
• Make-ahead friendly – These store well and taste just as lovely chilled.
• Visually stunning – The golden peaches and creamy filling make these little tarts look bakery-worthy.

INGREDIENTS YOU’LL NEED:

For the Tart Crust:

• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 to 2 tablespoons cold water

For the Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract

For the Peach Topping:

• 1 peach, peeled and thinly sliced
• 1 tablespoon granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cornstarch

HOW TO MAKE MINI PEACH AND CREAM CHEESE TARTS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Tart Dough

Start with the crust. In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Then, add cold water—start with one tablespoon and mix until the dough just begins to come together. You want it to hold shape when pressed but not be too wet.

Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes. This step helps create that tender, melt-in-your-mouth texture once baked.

Step 2: Press and Prebake the Crusts

Preheat your oven to 350°F (177°C). Lightly grease a mini muffin pan.

Once the dough is chilled, divide it into 12 equal portions. Roll each piece into a ball and press it gently into the mini muffin cups, pressing up the sides to form small tart shells. Use your fingers or the bottom of a small measuring cup to shape them evenly.

Prick the bottoms with a fork to prevent puffing. Then, bake the shells for about 10 minutes until just lightly golden. Let them cool slightly while you prepare the filling.

Step 3: Make the Cream Cheese Filling

In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. The texture should be silky and spreadable—almost like a cheesecake base.

Spoon about a teaspoon of the cream cheese mixture into each pre-baked tart shell, smoothing it out gently with the back of the spoon.

Step 4: Prepare the Peach Topping

In another bowl, toss the thinly sliced peaches with sugar, cinnamon, and cornstarch. This helps create a slightly thickened, syrupy coating that caramelizes beautifully in the oven.

Top each tart with a slice or two of the sugared peaches.

Step 5: Bake the Tarts

Return the filled tarts to the oven and bake for another 10–12 minutes, or until the peach slices are tender and slightly golden. The crust will be fully baked, and the cream cheese will be set and gently puffed.

Let the tarts cool in the pan for a few minutes before transferring them to a wire rack.

HELPFUL TIPS:

• Peeling Peaches Easily: If your peach skin is stubborn, blanch the peach in boiling water for 30 seconds, then transfer to ice water—the skin should slip off easily.
• Don’t skip chilling the dough—it helps the crust keep its shape and flakiness.
• Make it ahead: The crust can be made a day in advance, and the finished tarts keep well in the fridge.
• Swap the fruit: No peaches on hand? Try nectarines, berries, or even thin apple slices in cooler months.

DETAILS:

• Prep Time: 40 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 2 minutes
• Yield: 12 mini tarts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If you prefer a sweeter filling, feel free to add an extra teaspoon of sugar to the cream cheese mix.
• You can use mini tart pans if you have them, but a mini muffin tin works perfectly and makes cleanup easier.

NUTRITIONAL INFORMATION:

(Per mini tart, estimated)

• Calories: 150
• Fat: 9g
• Carbohydrates: 15g
• Sugar: 8g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use canned peaches?
Yes, just make sure to drain them well and pat dry before slicing. They’re softer than fresh peaches but will still bake beautifully.

Do these need to be refrigerated?
Yes, because of the cream cheese filling, they should be stored in the refrigerator.

Can I freeze these tarts?
You can! Freeze them in an airtight container and thaw in the fridge overnight before serving. The texture may be a little softer, but the flavor remains delicious.

Can I make these gluten-free?
Absolutely—just use your favorite gluten-free flour blend that substitutes cup-for-cup.

STORAGE INSTRUCTIONS:

Store the cooled tarts in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze individually and reheat gently in the oven or enjoy chilled straight from the fridge.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Sweet and Spicy Peach Chili Grilled Chicken
• Honey Peach Cream Cheese Cupcakes – Sweet, Fruity, and Lusciously Creamy!
• Strawberry Peach Crisp – A Warm and Comforting Dessert
• Homemade Strawberry Peach Pie

CONCLUSION

These Mini Peach and Cream Cheese Tarts are a little slice of happiness. They’re perfect for savoring the last of peach season or bringing a taste of summer to any day of the year. With their buttery crust, dreamy filling, and sweet fruit topping, they’re guaranteed to charm guests and make you feel like a baking pro—even if you’re just starting out.

Print