Cream Cheese Tarts Topped with Fruit Recipe

Name: Cream Cheese Fruit Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz. cream cheese (softened); 14 oz Eagle Brand Sweetened Condensed Milk; ⅓ cup lemon juice; ½ tsp vanilla extract; 12-15 Small tart shells; Fresh fruit or berries

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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.

Mini Cream Cheese Fruit Tarts with fresh berries on top.

Table of Contents

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

Light and Refreshing – The perfect small bite dessert that is so satisfying. Plus it’s easier to serve and store than a full sized tart.
Easy to Make – In less than 30 minutes you can make this simple yet impressive dessert.
Customizable – Add berries or fruit topping to suit preferances. I like to make a variety, especially knowing most have more than one.

Total Time: 30 Minutes

Serves: 6

Ingredients and Notes

Cream Cheese – I recommend full-fat cream cheese, yet make sure it’s softened to room temperature so it mixes smoothly without lumps.
Sweetened Condensed Milk – It’s thick which gives the filling structure, and provides the sweetness needed to balance the tart of the cream cheese.
Small Tart Shells – I use pre-made frozen tart shells from the grocery store for convenience. You can make your own mini tart shells if you’d like using your favorite tart recipe.
Fresh Fruit – I use fresh mixed berries on mine, but feel free to use the fruit or berries you’d prefer. Old Fashioned Black Raspberry Crisp also uses fresh berries.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Tips for Success

Buy frozen tart shells for convenience. There is no shame, they taste great and save so much time.
Once the tarts are filled, they need to be chilled for at least 2 hours for best results. This allows the filling to thicken and set before adding the fresh fruit topping.
If making this ahead of time, know that some fruits will bleed and discolor the cream cheese filling after time. So with choose fruit that will not, or add the fruit before serving.

Topping Variations

Use a variety of fruit – You can use one or a combination of many kinds of fruit such as strawberries, blackberries, raspberries, kiwi, bananas, pineapple, mandarin oranges, or blueberries. You can do the same with our Easy Blackberry Cobbler Recipe.
Add a drizzle of Homemade Nutella for a touch of chocolate sweetness.
Add a nutty crunch with a sprinkling of granola, sliced almonds or toasted coconut.
Add some whipped cream to the tarts before adding that fresh fruit.
You can add some fine lemon zest to the top for a nice look and taste.

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

How do you keep fruit tarts from going soggy?

They do hold their shape and texture well when store int he fridge in an airtight container, up until best before time.

Can you make cream cheese fruit tarts ahead of 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

This super simple dessert recipe for Cream Cheese Tarts Topped with Fruit is what I’d consider the perfect Summer Dessert.

4.83 from 88 votes

Print Pin

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Course: Desserts

Cuisine: American

Author: Tammi

Ingredients

8 oz. cream cheese (softened)
14 oz Eagle Brand Sweetened Condensed Milk
⅓ 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.
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

Storage – 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 up to 4 days.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!

Nutrition

Serving: 6Servings | Calories: 5kcal | Carbohydrates: 1g

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49 Comments

Tammi says:

06/09/2025 at 11:36 am

We’ve loved these cream cheese fruit tarts for so many years. It’s one of our favorite easy desserts to make.

Nancy says:

11/21/2024 at 7:45 am

Sound delicious! Can they be made the day before? Or do them become soggy?

1. Tammi says:
  
  11/24/2024 at 1:12 pm
  
  They are perfect for making ahead. We have finished them long before they ever went soggy.
  
Sage says:

04/01/2022 at 12:44 am

Can I make this filling couple of days ahead…

1. Tammi says:
  
  04/04/2022 at 9:17 am
  
  You sure can!
  
Elizabeth Matthiesen says:

11/04/2017 at 9:44 pm

These sound and look delicious, I could eat one right now, though I’m not sure that one would be enough! 🙂

Linda H says:

11/01/2017 at 8:08 pm

These are a perfect little dessert.

Sarah alexis says:

09/11/2017 at 3:02 pm

I know someone who would just LOVE these – can’t go wrong with berries on top can you!!!???

Freda says:

09/05/2017 at 7:06 pm

I made these with graham crackers crust and pie filling on top. Everyone loves it. Thank you for the recipe.

caryn s says:

09/04/2017 at 9:47 pm

These tarts looks so yummy and perfect for summer!

Jackie millich says:

04/17/2017 at 4:06 pm

Delicious but can they be frozen?

1. Tammi says:
  
  04/18/2017 at 10:00 am
  
  I don’t see why not!

4.83 from 88 votes (72 ratings without comment)