Description
A deliciously creamy and fruity dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 package refrigerated pie crusts (2 crusts total)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Unroll your refrigerated pie crusts on a floured surface. Using a round cutter (about 3 inches), cut out circles and gently press them into a muffin tin to form mini tart shells. You should get about 12 tartlets.
- In a medium bowl, combine softened cream cheese, 1/4 cup sugar, vanilla extract, and the egg. Beat until the mixture is completely smooth and creamy.
- Spoon about 1 tablespoon of the cream cheese mixture into each tartlet shell. Top with a few blueberries (about 6–8 per tartlet), gently pressing them into the filling. Sprinkle a bit of the remaining sugar on top of each.
- Bake the tartlets in the preheated oven for 18–22 minutes, or until the edges of the crust are golden and the filling is just set.
- Allow the tartlets to cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm or chilled.
Notes
- These tartlets are best enjoyed fresh but can be stored in the refrigerator for a few days.
- Feel free to replace blueberries with your favorite berries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg