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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. Top with glossy peach slices and a quick peach-jam honey drizzle, then chill to set for easy peach 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: 125
Ingredients Equipment Method Notes

Ingredients
  

Mini phyllo tart shells
  • 2 packages mini phyllo tart shells (1.9 oz each; about 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 and glaze
  • 3 peaches ripe; 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 phyllo shells
  1. Preheat oven to 350°F and arrange mini phyllo tart shells on a sheet pan. Bake for 5 minutes until lightly crisped, then cool completely.
Make the cream cheese filling
  1. In a bowl, beat cream cheese, powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Beat until no lumps remain for a pipable texture.
Fill and top the tarts
  1. Transfer the filling to a piping bag or a zip-lock bag with a corner snipped. Pipe a generous swirl into each cooled tart shell.
  2. Place one or two thin peach slices onto each tart, pressing gently into the cream cheese. Arrange so the peach slice sits flat and slightly overlaps the filling.
Glaze, chill, and finish
  1. Whisk peach jam with warm water until pourable. Brush or drizzle the glaze over each tart so the tops look glossy.
  2. Refrigerate the tarts for 30 minutes to set, until the filling firms and the glaze holds. Garnish with fresh thyme sprigs before serving for a fresh green aroma.

Notes

For the smoothest swirl, beat the cream cheese until fully lump-free before piping; if it feels too soft, chill the filling 10 minutes. Store in an airtight container in the refrigerator for up to 3 days; do not freeze (phyllo can soften and the topping can weep). For a lighter option, use low-fat cream cheese while keeping the same powdered sugar amount for structure and sweetness balance.