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Mini Peach Cream Cheese Tarts

Mini peach cream cheese tarts with tiny golden phyllo shells filled with a fluffy cream cheese swirl and topped with glossy peach slices. Finish with a quick peach-jam drizzle and a brief chill for set, sliceable party 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: 175
Ingredients Equipment Method Notes

Ingredients
  

Mini phyllo tart shells
  • 2 package 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
  • 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
  • 1 piping bag
  • 1 mixing bowl

Method
 

Bake and cool the mini shells
  1. Bake the mini phyllo tart shells at 350°F for 5 minutes until lightly crisped, using a sheet pan. Let them cool completely so the filling won’t loosen the crust.
Make the cream cheese swirl filling
  1. Beat the cream cheese, powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Stop and scrape the bowl as needed for an even texture.
Fill the tarts
  1. Transfer the filling to a piping bag or a zip-lock bag with a corner snipped. Pipe a generous swirl of cream cheese filling into each cooled tart shell.
Top with peaches
  1. Press one or two thin peach slices gently into the cream cheese on each tart. Keep the slices thin for a neat, glossy top.
Glaze, chill, and garnish
  1. Whisk peach jam with warm water until pourable, then brush or drizzle over each tart. Refrigerate the tarts for 30 minutes to set.
  2. Garnish with fresh thyme sprigs just before serving for a bright herbal finish. Serve chilled.

Notes

For clean-looking tarts, chill the filled shells briefly before topping with peaches so the cream cheese holds its swirl. Store covered in the refrigerator up to 3 days (best texture within 48 hours); freezing is not recommended because phyllo can soften. For a lighter option, use reduced-fat cream cheese while keeping the same powdered sugar and vanilla for similar sweetness.