Why You’ll Love Sweet Cream Cheese Cranberry Tartlets Recipe
I love this recipe because it delivers big flavor in a small package. I enjoy how the cream cheese mixture turns softly pink as the cranberries bake and swirl through it. I also like that these tartlets bake quickly and can be served warm or at room temperature without losing their appeal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢8 oz. cream cheese, softened ▢1/3 cup white cheddar cheese, shredded ▢1/3 cup powdered sugar ▢½ cup fresh cranberries, + 24 more for topping, optional– These can be found in the produce section. ▢1 box Puff Pastry (2 sheets)- only one sheet is needed for this recipe, 17.3 oz.
Directions
I start by removing one sheet of puff pastry from the freezer and letting it thaw slightly so it doesn’t crack when unfolded. While it thaws, I preheat the oven to 350°F.
In a medium bowl, I combine the cream cheese, shredded white cheddar, powdered sugar, and fresh cranberries. I transfer this mixture to a small casserole dish, cover it, and heat it in the oven for about 25 minutes. I remove it from the oven but keep the oven on.
I stir the warm cheese mixture to gently break down the cranberries, creating soft pink swirls and evenly distributing them throughout the filling. On a lightly floured surface, I roll the puff pastry into a 12-inch by 12-inch square and cut it into 24 rectangles.
I lightly grease 24 mini muffin cups and press the puff pastry pieces into each one. Using a spoon or cookie scoop, I add about ½ tablespoon of the cream cheese mixture into the center of each pastry. If desired, I top each tartlet with an extra fresh cranberry.
I bake the tartlets for 15 to 18 minutes, until the pastry is puffed and lightly golden. After removing them from the oven, I let them rest for about 5 minutes before gently lifting them out and placing them on a serving platter.
Servings and Timing
I usually get about 24 tartlets from one batch. The prep takes around 45 minutes, the baking time is about 15 minutes, and the total time comes to roughly 1 hour.
Variations
I sometimes swap the white cheddar for mascarpone when I want a milder flavor. For extra sweetness, I add a drizzle of honey over the tartlets just before serving. I also enjoy adding a pinch of orange zest to the filling for a brighter citrus note.
Storage/Reheating
I store leftover tartlets in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them briefly in the oven at a low temperature to keep the pastry crisp.
FAQs
Can I make these tartlets ahead of time?
I often prepare them a few hours in advance and reheat gently before serving.
Do I need to cook the cranberries first?
I like baking them with the cheese because they soften naturally and release their flavor.
Can I use dried cranberries?
I prefer fresh cranberries, but dried ones work if chopped finely.
Why is my filling not pink?
I usually see more color once the cranberries are stirred after baking.
Can I use a different pan?
I use mini muffin tins, but small tart molds also work.
Should the puff pastry be fully thawed?
I let it thaw just enough to unfold without cracking.
Can I make these sweeter?
I increase the powdered sugar slightly if I want a sweeter filling.
Are these best served warm or cold?
I enjoy them slightly warm, but they’re also great at room temperature.
How do I keep the pastry flaky?
I avoid overhandling the dough and bake it until just golden.
Can I freeze these tartlets?
I find the texture best when fresh, so I don’t usually freeze them.
Conclusion
These sweet cream cheese cranberry tartlets are a dessert I love serving when I want something festive, elegant, and easy to eat. I enjoy how the creamy filling, tart cranberries, and flaky pastry come together in every bite, making them a reliable favorite for any occasion.
Sweet Cream Cheese Cranberry Tartlets are elegant, bite-sized desserts made with flaky puff pastry filled with a creamy, lightly tangy cranberry-cheese filling that bakes into beautiful pink swirls.
Author:Amy
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:24 tartlets
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz cream cheese, softened
1/3 cup white cheddar cheese, shredded
1/3 cup powdered sugar
1/2 cup fresh cranberries
24 fresh cranberries, optional for topping
1 sheet puff pastry (from a 17.3 oz box, thawed)
Instructions
Remove one sheet of puff pastry from the freezer and allow it to thaw slightly until pliable. Preheat the oven to 350°F (175°C).
In a medium bowl, combine cream cheese, shredded white cheddar, powdered sugar, and fresh cranberries.
Transfer the mixture to a small casserole dish, cover, and bake for about 25 minutes.
Remove from the oven and stir to gently break down the cranberries and create pink swirls. Keep the oven on.
On a lightly floured surface, roll the puff pastry into a 12×12-inch square and cut into 24 rectangles.
Lightly grease 24 mini muffin cups and press one pastry piece into each cup.
Spoon about 1/2 tablespoon of the cream cheese mixture into the center of each pastry.
If desired, top each tartlet with a fresh cranberry.
Bake for 15–18 minutes, until the pastry is puffed and lightly golden.
Let tartlets rest for 5 minutes, then gently remove and transfer to a serving platter.
Notes
Can be served warm or at room temperature.
Do not overfill the pastry cups to prevent overflow.
Puff pastry should be thawed just enough to unfold without cracking.
