Mini Peach and Cream Cheese Tarts

You know that feeling when summer sneaks into your kitchen and peaches start demanding attention? Yeah, me too. I made these Mini Peach and Cream Cheese Tarts on a whim one afternoon, and my friends declared them “dangerously snackable.” Want to know why? Stick around — I’ll walk you through everything and we’ll keep it fun, promise.

I use fresh peaches as the star here because they taste like sunshine and sort of make any pastry feel fancy. I also love how quick these come together when I use homemade puff pastry — yes, you can make puff pastry from scratch and not hate yourself for it. Curious about other bite-sized fruit desserts? FYI, I also love simple trifles like this mini fruit trifles, and I’ll reference ideas from those when we talk variations.

Why You’ll Love This Recipe

• Quick to assemble: You get dessert on the table without spending the whole afternoon in the kitchen.
• Bright, fresh flavor: The peaches bring juicy sweetness that pairs perfectly with the tangy cream cheese.
• Elegant, tiny portions: Great for parties or when you want something a little fancy but not fussy.
• Customizable: Add nuts, spices, or a booze glaze if you’re feeling wild.
• Makes great leftovers: Or, let’s be honest, it’s an excuse to eat dessert for breakfast.

Ingredients You’ll Need

• homemade puff pastry
• 4 fresh peaches, sliced
• 8 oz cream cheese, sliced
• 1 tablespoon cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons honey

I keep the ingredient list short because peaches deserve the spotlight, and cream cheese plays the perfect supporting role. Bold move: use ripe but firm peaches so they slice nicely and don’t weep all over the pastry.

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 375°F (190°C).

STEP 2

Roll out the homemade puff pastry and cut it into circles to fit your tart pans.

STEP 3

Place the pastry in the tart pans and bake for 15-20 minutes until golden.

STEP 4

In a small bowl, mix together the cinnamon, lemon juice, and honey to create the glaze.

STEP 5

Once the tarts are baked and cooled, layer the cream cheese slices inside.

STEP 6

Top with freshly sliced peaches and drizzle the cinnamon glaze on top.

STEP 7

Serve immediately and enjoy your Mini Peach and Cream Cheese Tarts!

See? Short steps, big payoff. Don’t skip chilling the cream cheese a bit before slicing — it holds shape and looks nicer in the tart shell. Also, keep an eye on the pastry near the end; ovens vary and browning can happen fast.

Pro Tips for the Best Results

• Chill the pastry: Cold pastry gives better lift and flakier layers. Pop it back in the fridge if it gets soft.
• Use firm-ripe peaches: They slice cleanly and maintain texture after baking. Too soft and you get a mushy mess.
• Room-temp cream cheese: Not melting, just softened enough to slice smoothly. I slide it between parchment to cut uniform discs.
• Brush edges with egg wash for extra shine and color if you care about looks. I usually care.
• Make the glaze while tarts bake so it’s ready the second they cool. That way you don’t stand there awkwardly waiting like a dessert hostage.
• Don’t overload toppings: Keep the peach slices neat so each bite balances crust, cheese, and fruit.

Fun Variations & Topping Ideas

Variations:

• Spiced peach: Add a pinch of nutmeg or cloves to the cinnamon glaze for cozy vibes.
• Boozy boost: Splash 1 tsp of bourbon or rum into the glaze for an adult twist.
• Berry mash-up: Substitute half the peaches with thin strawberries for color contrast.
• No-bake option: Skip baking the shells; use pre-made graham mini crusts and spoon in the filling.

Toppings:

• Toasted almonds or pecans for crunch.
• Granola sprinkle if you want a crunchy breakfast-dessert hybrid.
• Fresh mint for a pop of color and freshness.
• A light dusting of powdered sugar because aesthetics matter, even if we pretend they don’t.
• A balsamic reduction drizzle for a savory-sweet arresting twist — IMHO, it’s shockingly good.

Want a citrus spin? Try flavors inspired by Orange Creamsicle Mini Cheesecakes. You’ll thank me later for that bright tweak.

Storing and Reheating

• Refrigerating: Place leftover tarts in an airtight container and refrigerate for up to 3 days. The cream cheese keeps well, but the puff pastry loses some crispness.
• Freezing: You can freeze unfilled shells for up to a month. Thaw in the fridge and reheat before filling. Don’t freeze after you add fresh peaches; they get sad.
• Reheating: Warm in a 350°F oven for 5–7 minutes to bring the pastry back to life. Microwave? Sure, if you want a soggy fast fix. I prefer the oven.
• To refresh crispness: Pop the tart shells in the oven for a couple minutes before assembling. The filling stays cool and the shell snaps back. Handy trick.

Leftover ideas

• Peach toast: Chop leftover tart and scatter it over plain yogurt or ricotta on toast.
• Parfait: Layer chopped tarts with yogurt and granola for a decadent breakfast.
• Milkshake swirl: Blend pieces into vanilla ice cream for a peach-cream shake. Yes, it’s a thing.
• Salad topper: Add tiny tart pieces to a spinach salad with goat cheese and toasted nuts. I love this for brunch when I want sweet and savory.

Frequently Asked Questions (FAQ)

Can I use canned peaches?

You can, but I don’t recommend it. Canned peaches add extra syrup and make the tarts soggy. Use drained, firm slices if you must.

Can I swap cream cheese for mascarpone?

Absolutely. Mascarpone gives a richer, silkier texture and reads a touch fancier. Use the same amount.

Can I make these ahead for a party?

Make the shells and glaze ahead. Assemble an hour before serving so peaches stay fresh and the cream cheese holds shape. Nobody likes a soggy showpiece.

How do I prevent soggy bottoms?

Blind-bake the pastry shells or brush them with melted chocolate or egg white before baking. Both create a moisture barrier. Fancy, but effective.

Can I make mini tarts with store-bought puff pastry?

Yes. Store-bought puff pastry saves time and still gives great flakiness. Don’t tell anyone you used it — I won’t.

Conclusion

These Mini Peach and Cream Cheese Tarts hit the sweet spot between easy and impressive. They feel homemade, they taste bright and fresh, and they look like you tried hard even when you totally didn’t. Try the basic method, then riff with toppings or a boozy glaze. Leave a comment below and tell me which variation you tried — I love swapping tweaks and hearing which combo stole the show.

For another take on peach-mini treats and recipe inspiration, check out Peach and Cream Cheese Mini Tarts – Butter and Bliss.