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Mini Peach Cream Cheese Tarts Recipe

ByCaroline
Jump to Recipe· 4.6 from 16 reviews

I’ve got a darling little treat for you today that’s as delightful to make as it is to eat! This Mini Peach Cream Cheese Tarts Recipe has quickly become one of my go-to easy desserts for when I want something fancy but fuss-free. Imagine flaky pastry hugging creamy cream cheese topped with juicy fresh peach slices and a warm honey drizzle — honestly, it’s a fan-freaking-tastic combination that always gets compliments. Stick around because I’m going to share all my tips and tricks to help you nail these stunning little tarts right in your kitchen.

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Why This Recipe Works

  • Balance of Flavors: The rich cream cheese perfectly balances the sweet, juicy peaches and warm spices in the honey drizzle.
  • Simple But Flaky Dough: The fold-and-roll technique creates flaky layers without needing fancy ingredients or lots of time.
  • Perfect Snack Size: These mini tarts are just right for sharing or serving as an elegant bite-sized dessert.
  • Versatility: Easy to tweak with different spices, fruits, or even dairy-free alternatives depending on what you have on hand.
Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tartlets, Easy Fruit Tart Recipes, Summer Peach Desserts, No-Bake Fruit Tarts - The image shows four small square pastries arranged closely on brown parchment paper over a white marbled surface. Each pastry has a golden, crisp crust forming a raised border with a light creamy layer inside. On top of this layer are three to four thinly sliced peach wedges, slightly overlapping. The peaches are bright orange-yellow with reddish edges, and they are dusted with a sprinkling of fine cinnamon. A shiny drizzle, likely honey, lightly coats the peach slices giving them a glossy, inviting look. A small glass jar and a silver spoon with a little honey rest near the bottom left corner, with a drop of honey spilled on the parchment. The overall color palette is warm with vibrant peaches contrasted against the neutral crust and creamy filling, captured clearly in natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Mini Peach Cream Cheese Tarts Recipe uses simple ingredients that complement each other beautifully. From the buttery tart dough to fresh peaches and the hint of warm spices in the honey drizzle, each component is thoughtfully chosen to create that irresistible combo of flaky, creamy, and fruity goodness.

Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tartlets, Easy Fruit Tart Recipes, Summer Peach Desserts, No-Bake Fruit Tarts - Flat lay of a small mound of all-purpose flour, a few granulated sugar crystals sprinkled nearby, a pinch of salt in a neat pile, cold unsalted butter cut into small cubes, a small white ceramic bowl with clear ice water mixed with a hint of white vinegar, one fresh ripe peach cut into even slices next to the other half, thin slices of creamy room temperature cream cheese arranged neatly, a small white ceramic bowl filled with golden honey mixed with a touch of lemon juice and dusted with ground cinnamon and ground ginger, a small white ceramic bowl containing heavy whipping cream, and a small pile of cinnamon sugar crystals—all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The backbone of the tart dough — choose good quality for tender, flaky pastry.
  • Granulated sugar: Just a touch to add subtle sweetness to the dough without overpowering.
  • Salt: Balances sweetness and enhances the flavors in your crust.
  • Unsalted butter (cold): Cold butter creates those beautiful flaky layers when folded into the dough — make sure it’s chilled!
  • Ice water and white distilled vinegar: The water binds, while the vinegar tenderizes the dough by softening gluten.
  • Heavy whipping cream: Brushed on the dough edges for a lovely golden finish after baking.
  • Cinnamon sugar: Sprinkled on top for sweetness and a hint of spice that complements the peaches wonderfully.
  • Fresh peach: You want fresh, firm peaches that hold up to baking — they bring juicy, vibrant flavor.
  • Cream cheese (room temperature): Soft and easy to slice into thin pieces, contributes the rich creamy layer beneath the peaches.
  • Honey: Sweetens and ties everything together in the drizzle.
  • Lemon juice, ground cinnamon, and ground ginger: These warm spices and acidity brighten and deepen the honey drizzle’s flavor profile.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Mini Peach Cream Cheese Tarts Recipe is. Whether you’re vegan, want a different fruit, or prefer a sprinkle of nuts, it’s super easy to make this recipe your own. Play around with flavors and toppings to suit your taste buds — that’s what makes baking so fun!

  • Vegan Version: Use a dairy-free cream cheese and coconut oil-based butter substitute; swap honey for maple syrup—just as delicious in my experiments!
  • Seasonal Fruit Swap: I’ve tried plums, nectarines, and even frozen berries; all work wonderfully with slight cooking adjustments.
  • Add Crunch: Toasted almonds or pecans sprinkled on top add a lovely textural contrast I’ve come to adore.
  • Spice Variations: Don’t hesitate to mix up the drizzle spices—cardamom and nutmeg are personal favorites that pair beautifully with peach.

Step-by-Step: How I Make Mini Peach Cream Cheese Tarts Recipe

Step 1: Whip Up the Flaky Tart Dough

Start by mixing your flour, sugar, and salt in a medium bowl. I usually grate the cold butter directly into the flour—this little trick saves time and helps ensure that the butter is evenly distributed for those perfect flaky layers. Next, combine ice water with the vinegar and add it gradually, finger-stirring until the dough starts to come together. Remember, you want a ‘rough and scrappy’ texture, not a fully smooth dough at this stage. Form the dough into a ball, flatten it into a disc, wrap tightly, and pop it in the fridge for at least 30 minutes. This chill time is crucial for ease when rolling and folding later.

Step 2: Prep Your Peaches and Cream Cheese

While the dough chills, slice your peach into even slices—aim for about four slices per tart. I find this size gives a beautiful peach presence without overpowering the cream cheese. Speaking of cream cheese, slice it thinly so each tart gets two layers of creamy goodness. Thin slices melt just right and blend with the peaches during baking.

Step 3: Make That Luscious Honey Drizzle

In a small bowl, combine lemon juice, cinnamon, and ginger — these little spices bring that extra warmth and brightness. Stir in the honey until everything is well mixed. I always taste-test at this point; sometimes I add a smidge more ginger for a little kick!

Step 4: Roll, Fold, and Shape the Dough

Flour your workspace lightly. Roll the chilled dough into a rectangle, then fold it like a business letter in thirds. Rolling and folding twice creates the flaky, layered texture I absolutely love and that makes this recipe stand out. After the final roll, shape the dough into a 9×9 inch square and cut it into four even squares. Each is basically your mini tart base.

Step 5: Assemble Your Mini Peach Cream Cheese Tarts

Place your tart squares on a baking sheet, then carefully fold the edges about ¼ inch up all around to build a little wall. This keeps the cream cheese and peaches nicely nestled inside. Lay down two slices of cream cheese in the center of each square and drizzle a bit of the honey mixture over the cheese. Next, arrange your peach slices evenly on top. Before popping them in the oven, brush the dough edges with heavy cream and sprinkle generously with cinnamon sugar. A final drizzle of honey on top? Absolutely.

Step 6: Bake to Golden Perfection

Bake at 425°F (~220°C) for 18 to 22 minutes until golden brown and puffed. Keep an eye on them because ovens vary; you want that gorgeous golden crust without burning the edges. Let them cool on a wire rack for a few minutes — these tarts are honestly best warm, with an extra drizzle of honey right before serving. Trust me, it’s worth it!

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Tips from My Kitchen

  • Grating Butter Shortcut: Grating cold butter keeps it cold and evenly distributed for flakiness—so much easier than cutting!
  • Don’t Overwork Your Dough: Stop mixing as soon as it comes together to keep tenderness; over-kneading can result in tough crust.
  • Use Ripe But Firm Peaches: Ripe peaches provide sweetness but stay intact and don’t turn to mush when baked.
  • Watch Your Oven Time: Because every oven is different, start checking tarts a few minutes before the timer to avoid over-browning.

How to Serve Mini Peach Cream Cheese Tarts Recipe

Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tartlets, Easy Fruit Tart Recipes, Summer Peach Desserts, No-Bake Fruit Tarts - The image shows small square pastries on brown parchment paper with a white marbled background. Each pastry has one layer of soft, flaky golden-brown crust forming the base and edges. On top, there are three glossy peach slices, arranged in a slightly overlapping row, with a shiny glaze and a sprinkling of fine cinnamon dust. The texture of the peach slices is smooth and juicy, contrasting with the slightly crisp edges of the pastry. The overall color palette is warm, with golden browns, bright yellows, and soft oranges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love garnishing these mini tarts with a light dusting of powdered sugar or some finely chopped fresh mint leaves. The mint brings a fresh pop of color and brightness that complements the fruity sweetness wonderfully. Sometimes, I also add a dollop of whipped cream or vanilla yogurt on the side for a cool, creamy contrast.

Side Dishes

These tarts pair beautifully with a cup of herbal tea or a fresh summer salad for a light brunch. If you’re serving dessert, a scoop of vanilla ice cream or a drizzle of caramel sauce can elevate it into a real showstopper.

Creative Ways to Present

For special occasions, I’ve arranged these tarts on a beautiful wooden tray lined with fresh peach slices and sprigs of rosemary. It’s such a simple way to make the presentation elegant without extra effort. Another fun idea is to place small edible flowers on top for a whimsical look that’s perfect for garden parties.

Make Ahead and Storage

Storing Leftovers

If you have leftover tarts (which sometimes happens around here!), I recommend storing them in an airtight container in the fridge. They stay fresh for up to 2 days, though they’re definitely best enjoyed within the first day. Just bring them back to room temperature before serving or gently warm them up slightly.

Freezing

You can freeze the tart dough for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer bag. When you’re ready, thaw the dough in the fridge overnight and then roll and assemble your Mini Peach Cream Cheese Tarts as usual. I haven’t frozen the baked tarts themselves because the peaches get a bit soggy, but the dough freezes beautifully!

Reheating

To reheat, pop the tarts in a 350°F (175°C) oven for about 5 to 7 minutes, just enough to warm the cream cheese filling and crisp up the crust again. Avoid the microwave if you want to keep that flaky texture intact!

FAQs

  1. Can I use canned peaches instead of fresh for the Mini Peach Cream Cheese Tarts Recipe?

    While canned peaches can work in a pinch, fresh peaches are highly recommended for this recipe because they retain their texture and natural sweetness better during baking. Canned peaches tend to be softer and can make the tarts soggy. If you do use canned, drain them well and pat dry to reduce excess moisture.

  2. What if I don’t have heavy cream for brushing the dough edges?

    If you don’t have heavy cream, you can substitute with milk or even a beaten egg for a golden finish. I’ve found egg wash gives a nice glossy finish, but cream results in a slightly richer crust. Both work well though, so use what you have!

  3. How do I make this Mini Peach Cream Cheese Tarts Recipe dairy-free?

    For a dairy-free version, swap regular butter for a plant-based butter substitute and use a dairy-free cream cheese alternative. Replace the heavy cream with non-dairy milk for brushing, and honey can be swapped for maple syrup if you prefer vegan-friendly sweeteners.

  4. Can I make these tarts larger instead of mini?

    Absolutely! This recipe adapts well to different sizes. Just increase the baking time slightly for larger tarts and adjust the amount of filling accordingly. The rustic nature of the dough means they’ll still look charming even if not perfectly uniform.

Final Thoughts

Honestly, this Mini Peach Cream Cheese Tarts Recipe has a way of making any day feel special in my kitchen — from casual weekend treats to impressing friends at a brunch. The balance of flaky pastry, rich cream cheese, and sweet warmth of fresh peaches with honey is pure magic. Give this one a try, and I promise you’ll keep coming back for more. Plus, it’s a super approachable recipe that will have you feeling like a total baking pro. Happy tart-making, friend!

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Mini Peach Cream Cheese Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Mini Peach and Cream Cheese Tarts are delightful, flaky pastries filled with creamy cheese and fresh peach slices, topped with a warm honey drizzle infused with cinnamon and ginger. This small batch recipe is perfect for a cozy dessert or an elegant snack, featuring a buttery tart dough that’s layered for flakiness and a rustic presentation.

Ingredients

Tart Dough

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into cubes or grated
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon white distilled vinegar
  • 1 tablespoon heavy whipping cream (for brushing dough)
  • Cinnamon sugar (for sprinkling dough)

Peach Tart Filling

  • 1 fresh peach, half cut into slices
  • 3 to 4 ounces cream cheese, room temperature

Honey Drizzle

  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

Instructions

  1. Prepare Tart Dough: In a medium mixing bowl, combine the flour, sugar, salt, and cold unsalted butter. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles pea-sized crumbs. Alternatively, grate the cold butter and gently stir it in for even distribution.
  2. Mix Dough: In a liquid measuring cup, mix 2 tablespoons ice water with white distilled vinegar. Add this to the flour and butter mixture and stir with fingers or a fork until a rough, scrappy dough forms. If too dry, add additional ice water one teaspoon at a time until the dough holds together when squeezed.
  3. Chill Dough: Transfer the dough onto plastic wrap, shape into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
  4. Prepare Peach and Cream Cheese: Slice half of the peach into approximately 4 even slices per tart. Slice cream cheese into 8 thin, even slices, assigning 2 slices per mini tart.
  5. Make Honey Drizzle: In a small bowl, combine lemon juice, ground cinnamon, and ground ginger. Stir in honey until well blended.
  6. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and position the oven rack in the middle.
  7. Roll and Fold Dough: Lightly flour your work surface. Roll the chilled dough into a rectangle, then fold it into thirds like a business letter. Repeat rolling and folding once more. For the final roll, shape dough into approximately a 9×9-inch square.
  8. Cut Dough and Shape Tarts: Cut the dough into 4 equal squares. Place on a baking sheet. Fold up edges about 1/4 inch to create a wall around each tart.
  9. Assemble Tarts: Place two slices of cream cheese in the center of each tart. Drizzle some honey mixture over the cream cheese. Arrange peach slices evenly on top. Brush dough edges with heavy whipping cream and sprinkle cinnamon sugar generously, especially on dough edges. Drizzle more honey drizzle over the tarts.
  10. Bake Tarts: Bake in the preheated oven for 22 minutes or until golden brown and flaky. Remove and transfer to a wire rack to cool slightly.
  11. Serve: These tarts are best enjoyed warm and on the day they are baked. Drizzle additional honey over tarts before serving for extra sweetness and flavor.

Notes

  • This recipe yields a small batch of 4 tarts but can easily be doubled for more servings.
  • The tarts are rustic, so feel free to shape and size them according to your preference.
  • Fresh peaches are recommended for best texture and firmness when baked.
  • Adjust cream cheese slice thickness based on your taste preference for creaminess.
  • The honey drizzle can be customized with spices like cardamom, nutmeg, or clove to change the flavor profile.
  • You can freeze the tart dough tightly wrapped in plastic and placed in a freezer bag for up to 3 months; thaw in refrigerator before use.
  • Store baked tarts at room temperature for up to 8 hours or refrigerate leftovers in an airtight container.

Nutrition

  • Serving Size: 1 tart
  • Calories: 250 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 35 mg

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