Red White & Blueberry Cream Cheese Tarts

by Julie Cohn
Red, White, & Blueberry Cream Cheese Tarts1

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Red White & Blueberry Cream Cheese Tarts are so easy to make and make the perfect sweet summer treat!   This bite-sized no-bake dessert is made with cream cheese, graham crackers, and fresh fruit berries.  Similar to a cheesecake, these cream cheese tarts are lighter and fluffier for summertime.  They are perfect for 4th of July picnics and parties because they can be made ahead of time and are so fresh and festive.  Use fresh berries if you can find them, they make all the difference in the world!

Red, White, & Blueberry Cream Cheese Tarts2

Red White & Blueberry Cream Cheese Tarts

  • 1 1/2 c. Ground Graham Crackers
  • 1/3 c. white sugar
  • 6 Tbsp. Butter softened
  • 1 pint of Heavy Cream
  • 2 Tbsp. Confectioners Sugar
  • 2 tsp. Vanilla
  • 2 Blocks of Cream Cheese softened
  • 4 Tbsp. Confectioners Sugar
  •  2 Tbsp. Lemon Juice
  • 3 Tbsp. Sweetened Condensed Milk
  • All but 1/2 c. of the whipped cream
  • Fresh blueberries and strawberries, washed  (and cut in half if large)
  • *Optional:  Blueberry and raspberry syrup

Preheat the oven to 350 degrees.  Mix the graham cracker ingredients together until blended.  Spoon about one tablespoon of graham cracker mixture into a 12-hole muffin tin, pressing down to flatten.  Bake in the oven for about 10 minutes.  Remove to cool.  Chill your mixer beaters in the freezer for about ten minutes, then whip the heavy cream until thick and fluffy.  Add the confectioner’s sugar and vanilla and whip for about a minute more.  Remove about 1/2 cup of the whipped cream and set aside in the refrigerator.

In another bowl, beat the cream cheese until smooth.  (Make certain the cream cheese is completely soft first, or you will have lumps.)  Add the confectioner’s sugar, lemon juice, and sweetened condensed milk, and beat until all the ingredients are mixed in and the cream cheese is smooth. Slowly add the whipped cream (except the 1/2 cup of cream), blending well.

Spoon the cream cheese mixture over the graham cracker crust in the muffin tins and chill in the refrigerator for 3-4 hours.  Remove from the refrigerator and carefully remove each pie from the muffin tin.  Place on individual plates, top with a spoon of the remaining whipped cream, and spoon fresh blueberries and strawberries over the top.  If you’d like, drizzle some of the blueberry or raspberry syrup over the tart, and on the plate for garnish.  Serve the Red, White, & Blueberry Cream Cheese tarts immediately or keep refrigerated until use.

For more 4th of July recipe ideas, try my Raspberry Razzle jello salad, Firecracker Ribs, Brooks BBQ Chicken, and Homestyle Potato Salad.



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