Cream Cheese Tarts Topped with Fruit
Cream Cheese Fruit Tarts is a simple dessert recipe that takes only 30 minutes to make. This perfect summer sweet treat has buttery tart cups filled with a sweet and tangy cream cheese frosting and topped with fresh mixed berries.
Years ago I had my first mini cream cheese fruit tart, and I was hooked at first bite. Light and fresh, it was the ideal dessert served after a hearty meal.
These Cream Cheese Tarts Topped with Fruit was a hit with everyone in the family. There wasn’t one person that didn’t devour at least two fruit tarts. Plus, I left that day with the recipe, and I could not believe how easy they were to make.
The tarts creamy cream cheese filling has tartness from cream cheese and sweetness from sweetened condensed milk. It’s flavored with vanilla extract and lemon juice.
A perfect dessert for any occasion and all reasons, cream cheese fruit tarts is easy and delicious just like classic Maple Pecan Butter Tarts. Another individual mini dessert to enjoy is our Mini Pumpkin Pies.
For another great tart idea, we have many in our recipe box here at My Organized Chaos. Try these Chocolate Raspberry Tarts have a richer fruit and chocolate taste. If you’re in the coffee mood, check out these Mini Mocha Cheesecakes!
Why You’ll Love This Recipe
- Total Time: 30 Minutes
- Serves: 6
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Tips for Success
Topping Variations
How to Make Cream Cheese Fruit Tarts
- Bake mini tarts as per package directions. You want them to be slightly golden brown yet not overcooked. Once cooked, set aside to cool on a wire rack.
- Beat cream cheese in large bowl until fluffy using an electric mixer.
- Gradually beat in sweetened condensed milk until smooth.
- Stir in lemon juice and vanilla. Spoon cream cheese mixture into each cooked and cooled tart shell.
- Chill 2 hours or until the creamy filling is set.
- Top with favorite fruit slices or fresh berries of choice.
Serving Suggestions
These lemon cream cheese tarts are a great after dinner dessert or an anytime sweet treat.
Mini fruit tarts are also a perfect addition for a dessert table served alongside Apple Coffee Cake Squares, Strawberry Lemonade Cream Cheese Cookies, or even Whipped Shortbread Cookies.
Storage
Cream cheese fruit tarts should be store in the fridge in an airtight container. If fully assembled, they will be great for a day or two, and then the fruit color tends to bleed into the topping. If stored without fruit on top, they will last for 3-4 days.
Can cream cheese fruit tarts be frozen?
No, I do not recommend freezing cream cheese fruit tarts. After being frozen, the texture will change.
Recipe FAQ
They do hold their shape and texture well when store int he fridge in an airtight container, up until best before time.
Yes! I suggest making them completely without the fruit topping, and add the fruit before serving. You can slice and get the fruit ready and store separately, then it’s so quick and easy to add them later.
More Tart Recipes
If you’ve tried this Cream Cheese Fruit Tarts Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Cream Cheese Fruit Tarts
Ingredients
- 8 oz. cream cheese (softened)
- 14 oz Eagle Brand Sweetened Condensed Milk
- â…“ cup lemon juice
- ½ tsp vanilla extract
- 12-15 Small tart shells
- Fresh fruit or berries
Instructions
- Bake mini tarts as per package directions. You want them to be slightly golden brown yet not overcooked. While in the oven, start makign the filling (next step). Once the tart shells are cooked, set aside to cool on a wore rack.
- Beat cream cheese in large bowl until fluffy using an electric mixer.Â
- Gradually beat in sweetened condensed milk until smooth.
- Stir in lemon juice and vanilla. Spoon mixture into cooked and cooled tart shells.
- Chill 2 hours or until set.
- Top with fruit of choice and serve
Notes
Nutrition
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Those look amazing Tammi!! nom nom 😉
This would be a great recipe to make with the kids!
Oooh these look fresh and delicious!! I love cream cheese and fruit!
These look really yummy. I have a friend who makes something similar but bakes a shortbread cookie crust—I LOVE HER
Thank you! Made these the other day using the small appetizer frozen shells(18) . You can pop the whole thing in your mouth! Big hit with everyone. A keeper for sure. I love the ease and taste of all your recipes that I have tried 🙂
A great summer dessert, piled high with fresh fruit. Thanks once again for sharing
It looks so delicious, another recipe I need to try
Wow – I just noticed that you are a Brand Ambassador for Philly Cream Cheeses and the Real Women of Philadelphia – I could never do that – I’d weigh a tonne at the end of my ambassadorship. I pinned this recipe…..
I’m sucker for anything with cream cheese (I love carrot cake for this reason!) This is a nice simple summer recipe to make with my daughter and yes she is excited. It will be awesome with some fresh strawberriers from our local berry farm.
I always make these! They are absolutely delicious when topped with strawberries and blueberries!
I made these, but I used a gluten free tart shell. They were so awesome!! Thanks so much for sharing this recipe!
Yeah, you had me at Eagle Brand Condensed Milk. So delicious.
They look so delicious. Would love to make these this summer for a quick and easy dessert
Made these & topped with mandarin orange slices, they were delicious! The only thing I noticed was that I had WAAAAAY too much “sauce” after filling a package of 12 Tenderflake shells. My kids just ate it out of the bowl this time but next time I’d make 24 shells with this recipe!
Oh and it’s beautiful to look at too!