These blueberry cream cheese mini tarts are the most delicious two-bite desserts, so quick and easy to make in less than 20 minutes with only 5 ingredients!
I love making these little tartlets for big crowds at potlucks and dinner parties cause they're easy for everyone to grab and eat (no awkward cutting the first slice of pie situation if you know what I mean!).
They taste similar to mini cheesecakes, but take a fraction of the time to make! Aside from baking the store-bought pie shells, the filling requires no baking time and comes together in just a few minutes! The easiest cream cheese blueberry tart recipe you'll find on the internet!
Ingredients
- Frozen Store-Bought Mini Pie Shells (these tarts also taste delicious with my homemade mini graham cracker pie shells)
- Cream Cheese
- Powdered/Confectioner Sugar
- Cool Whip
- Fresh Blueberries (you can use a small spoonful of blueberry pie filling in place of the fresh blueberries. I don't recommend using frozen blueberries because once thawed, their juices spread and make a little bit of mess)
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Bake the pie shells: Distribute the pie shells on baking sheets and bake them per the directions on the package.
Step 2 - Make the filling: To a large mixing bowl, mix the softened cream cheese and powdered sugar together with an electric hand mixer on high. Add the Cool Whip and mix again.
Step 3 - Assemble the tarts: Evenly distribute the filling (about 1 tablespoon) in each of the pie shells (ensure the pie shells are completely cooled before filling). Top each tart with a few blueberries and chill for at least 1 hour before serving.
Storage
Store the tarts in an airtight container in the fridge for up to one week or in the freezer for up to 3 months. If storing in the freezer, avoid freezing them with the blueberries and top them before serving.
Related Recipes
Some other easy mini tarts you may like are these cherry tarts, blueberry tarts, apple pie tarts, pecan tarts, and mini pumpkin pies!
Some other quick and easy blueberry desserts you should also check out is this blueberry pie with canned filling, lemon blueberry cake mix cake, blueberry cake mix muffins, and this 3 ingredient blueberry cobbler.
Print📖 Recipe
Blueberry Cream Cheese Mini Tarts
- Total Time: 20 minutes
- Yield: 15
- Diet: Vegetarian
Description
These blueberry cream cheese mini tarts are a tasty dessert anytime of year, for any occasion!
Ingredients
- Frozen Mini Pie Shells: 15
- Cream Cheese, softened/room temperature: 1 package (8 ounces)
- Powdered Sugar: 2 cups
- Cool Whip: 1 cup
- Fresh Blueberries: 1 cup
Instructions
- Bake the pie shells: Distribute the pie shells on baking sheets and bake them per the directions on the package.
- Make the filling: To a large mixing bowl, mix the softened cream cheese and powdered sugar together with an electric hand mixer on high. Add the Cool Whip and mix again.
- Assemble the tarts: Evenly distribute the filling (about 1 tablespoon) in each of the pie shells (ensure the pie shells are completely cooled before filling). Top each tart with a few blueberries and chill for at least 1 hour before serving.
Notes
It's important to wait for the pie shells to be completely cooled before filling them with the filling because if they're warm, the filling will melt.
It's not neceesary to chill them long before serving, but chilling them for at least an hour will allow the ingredients in the tart filling time to meld their flavours together and be a lot more tasty.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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