ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Cheese Tarts with Fresh Fruit

Prep time 20 mins
Other time 1 hr, 40 mins
Yield Makes 6 servings
Top this simple dessert with colorful fruit combinations such as blueberries and sliced kiwifruit; blackberries and sliced peaches; or chopped mango, raspberries, and pineapple.


  • Shortbread Crusts
  • 1 (10-oz.) package shortbread cookies
  • 6 tablespoons unsalted butter, melted
  • Filling
  • 2/3 cup cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • Assorted fresh fruit

How to Make It

  1. Prepare Crusts: Preheat oven to 325°. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together crumbs and melted butter. Press crumb mixture on bottom and up sides of 6 (4-inch) tart pans with removable bottoms. Place on a baking sheet.

  2. Bake at 325° for 9 to 10 minutes until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

  3. Meanwhile, prepare Filling: Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Spoon mixture into crusts. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with assorted fresh fruit just before serving.

  4. Note: We tested with Nabisco Lorna Doone Shortbread Cookies.