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Mini Peach Cream Cheese Tarts

Mini peach cream cheese tarts with tiny golden phyllo shells and a smooth, fluffy cream cheese filling, finished with glossy peach slices and a honey-peach glaze. Bake the tart shells briefly, pipe the filling, then chill until the topping sets for neat, party-ready 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: 95
Ingredients Equipment Method Notes

Ingredients
  

Mini phyllo tart shells
  • 1.9 oz mini phyllo tart shells (30 shells)
Cream cheese filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp lemon zest
Peach topping
  • 3 ripe peaches peeled and thinly sliced
  • 3 tbsp peach jam or honey
  • 1 tbsp warm water
  • 1 fresh thyme sprigs for garnish

Equipment

  • 1 sheet pan

Method
 

Bake and cool the shells
  1. Heat oven to 350°F and bake the mini phyllo tart shells for 5 minutes until lightly crisped. Let them cool completely before filling so the filling won’t melt the shells.
Make the cream cheese filling
  1. Beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Stop and scrape the bowl as needed so the filling pipes without lumps.
Fill and top
  1. Transfer the cream cheese filling to a piping bag or a zip-lock bag with a corner snipped. Pipe a generous swirl into each cooled tart shell to fill neatly.
Add peaches
  1. Place one or two thin peach slices on top of the cream cheese in each tart, pressing gently. Arrange the slices so the peach surface sits mostly flat for even gloss.
Glaze and chill
  1. Whisk peach jam with warm water until pourable, then brush or drizzle over each tart. Use a light hand so the glaze pools just enough to shine without soaking the shells.
  2. Refrigerate the tarts for 30 minutes to set the glaze. Garnish with fresh thyme sprigs before serving.

Notes

Pro tip: slice peaches very thin and keep them cool so they stay glossy and don’t slide off the piped filling. Store assembled tarts in the refrigerator for up to 2 days; the shells soften slightly over time, but flavor stays great. Freezing isn’t recommended because the peach slices and phyllo texture change after thawing. For a lower-sugar option, use a powdered sugar substitute in the filling and choose no-sugar-added peach jam.