No Bake Cheesecake Mini Fruit Tarts

Easy No Bake Cheesecake Mini Fruit Tarts with delicate crispy mini phyllo tart shells take just a few minutes to make with any mix of fresh (or frozen!) fruit you have on hand and frozen pastry sheets.

Course Appetizer, Brunch, Dessert, Snack

Cuisine American, French, Mediterranean

Prep Time 25

Cook Time 15

Total Time 40

Servings tarts

Calories 109kcal

Author Tristin Rieken

Ingredients

½ pound frozen phyllo dough 1 9x14” roll, 8-12 sheets, thawed
1 cup fresh berries or mixed fruit, or frozen
½ cup heavy cream chilled
8 ounces cream cheese softened, 1 cup
¼ cup granulated sugar
2 tablespoons confectioners sugar
1 tablespoon lime juice fresh squeezed, from ½ lime
1 teaspoons lime zest finely grated, from ½ lime
1 teaspoon vanilla extract
⅛ teaspoon fine salt
4 tablespoons salted butter melted and cooled

Instructions

Preheat oven to 350 degrees Fahrenheit.
Unfold phyllo and keeping sheets covered with a damp paper towel while not using, lay one sheet of phyllo dough out on a cutting board, brush lightly with melted butter. Then carefully lay another sheet of dough over the first and repeat with butter and dough until you reach the desired thickness, 4-6 sheets thick, ending with a layer of butter.
½ pound frozen phyllo dough, 4 tablespoons salted butter
With a sharp knife cut into twelve 3” squares. and push into mini muffin tins, butter side down. Continue until all 24 cavities are filled.
Bake for 10 minutes or until the phyllo is golden brown. Remove from pan and cool completely on wire racks while you prepare the filling.
In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add confectioners sugar, lime juice and zest, vanilla extract, salt and cold heavy cream and beat on low until smooth. Then increase speed to high and beat until thick and fluffy stiff peaks form. Either use immediately or cover tightly and refrigerate until ready to assemble.
8 ounces cream cheese, ¼ cup granulated sugar, 2 tablespoons confectioners sugar, 1 tablespoon lime juice, 1 teaspoons lime zest, 1 teaspoon vanilla extract, ⅛ teaspoon fine salt, ½ cup heavy cream
To fill place a generous dollop of no bake lime cheesecake filling on top of each mini tart shell, top with a few tablespoons of fruit and dust with additional powdered sugar, if desired.
1 cup fresh berries
Serve immediately or refrigerate filled tart shells several hours before adding fruit and serving.

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