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Mini Peach Cream Cheese Tarts

Mini peach cream cheese tarts with tiny phyllo shells, a smooth fluffy cream cheese filling, and glossy peach topping set with a quick chill. These easy mini tarts are made as peach dessert bites for parties, with a honey drizzle finish and optional thyme garnish.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

mini phyllo tart shells (30 shells)
  • 2 can (1.9 oz) mini phyllo tart shells (1.9 oz each)
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 peaches ripe, peeled and thinly sliced
  • 3 tbsp peach jam or honey
  • 1 tbsp warm water for thinning the jam
  • 0.5 fresh thyme sprigs for garnish

Equipment

  • 1 sheet pan

Method
 

Bake and cool the tart shells
  1. Heat the oven to 350°F and place the mini phyllo tart shells on a sheet pan. Bake for 5 minutes until lightly crisped, then cool completely.
Make the cream cheese filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Scrape down the sides as needed so the filling is uniform.
Fill the shells and top with peaches
  1. Transfer the filling to a piping bag or zip-lock bag with a corner snipped. Pipe a generous swirl into each cooled tart shell.
  2. Place one or two thin peach slices on top of the filling. Press gently so the slices adhere to the cream cheese without tearing the shells.
Glaze and chill
  1. Whisk peach jam with warm water until pourable. Brush or drizzle over each tart for a glossy finish.
  2. Refrigerate the tarts for 30 minutes to set the topping. Garnish with fresh thyme before serving.

Notes

For the cleanest slices and best set, chill the peaches briefly if they’re very soft, and cool the phyllo shells completely before filling so they stay crisp. Store covered in the refrigerator for up to 3 days; freeze is not recommended because phyllo texture softens. Dietary swap: use reduced-fat cream cheese for a lighter version while keeping the same texture when whipped.