Citrus Berry Cream Cheese Tartlet

There’s something magical about citrus in spring—it’s like sunshine you can eat. And when you combine that brightness with juicy berries and velvety cream cheese? Oh honey, it’s game over. That’s exactly what you get with these Citrus Berry Cream Cheese Tartlets.

I made these last Sunday when my kids were knee-deep in sidewalk chalk and my husband was attempting (again) to dethatch the lawn. These tartlets came together with minimal fuss—just a buttery shell, a citrus-kissed cream cheese filling, and a crown of fresh berries. The best part? They look bakery-level fancy, but they’re actually pretty easy. Think of them as your secret weapon for spring brunches, baby showers, or just Tuesday night when you need a pick-me-up.

This recipe balances tart, sweet, and creamy in every bite. And don’t get me started on that honey-glazed berry topping—it’s like a fruit bouquet on a buttery throne. If you love desserts that make people gasp and say, “You made that?!”—these tartlets are calling your name.

If you love fruity desserts, don’t miss our Strawberry Vanilla Panna Cotta.

Why You’ll Love This Citrus Berry Cream Cheese Tartlet

• Bright and zesty: Citrus zest and juice add sunshine to every bite.
• Rich and creamy: The cream cheese filling is smooth, tangy, and not too sweet.
• Crisp buttery shell: Think shortbread meets tart crust—yum.
• Visually stunning: Those vibrant berries do all the decorating for you.
• Make-ahead friendly: These beauties hold up beautifully in the fridge.

Ingredients

For the Tartlet Shells:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 tablespoon orange juice

For the Topping:

• 1 cup blackberries
• 1/2 cup orange slices (peeled and segmented)
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

1. Prepare the Tartlet Shells:

Preheat your oven to 350°F (175°C) and grease a mini tart pan.

In a food processor, combine flour, powdered sugar, salt, and cold butter. Pulse until the mix looks like coarse crumbs. Press the dough into the bottom and up the sides of your tartlet molds.

Bake for about 15 minutes, or until golden brown. Let them cool completely before filling.

2. Make the Cream Cheese Filling:

Beat the softened cream cheese until smooth. Add sugar, lemon zest, orange zest, lemon juice, and orange juice. Beat again until everything is creamy and fluffy.

Spoon the filling into the cooled tartlet shells and smooth the tops.

3. Add the Topping:

In a small bowl, gently toss the blackberries and orange slices with honey and lemon juice.

Top each tartlet with a generous spoonful of the fruit mixture.

4. Chill and Serve:

Place tartlets in the refrigerator for at least 30 minutes so the filling sets.

Melania’s Tips for Perfect Citrus Berry Cream Cheese Tartlets

• Don’t skip chilling the butter—it’s key for that tender, shortbread-like crust.
• Zest before you juice! Trust me, zesting a squished lemon is a tragic waste of elbow grease.
• Use fresh, firm berries for the topping so they don’t bleed into the filling.

Bake It With the Littles

These tartlets are super kid-friendly to make:

• Let them press the dough into the pans like Play-Doh.
• Assign someone the official “berry decorator” role—it’ll end in giggles and maybe a few missing berries.
• The filling doubles as a fun dip for leftover fruit if attention spans run out mid-recipe.

Meal-Prep Magic

Make the tart shells and cream cheese filling up to 2 days ahead. Store shells in an airtight container and filling in the fridge. Assemble the tartlets the day of your event (or sweet craving!).

Leftovers? These tartlets are just as delightful chilled the next day—perfect for sneaky fridge raids.

Healthier Swaps Without Losing the Magic

• Crust: Try using whole wheat pastry flour for a fiber boost.
• Filling: Use low-fat cream cheese or Greek yogurt for a lighter option.
• Sweetener: Swap honey for maple syrup or a sugar-free alternative if needed.

Leftover Remix

If you somehow end up with extra tartlets:

• Crumble into parfait glasses with a scoop of Greek yogurt and a drizzle of honey.
• Freeze and blend into a creamy dessert smoothie.
• Break up the crusts and use as a base for mini cheesecake bites.

Pair this tartlet with our Blood Orange Cucumber Crush for a citrusy delight.

Gift It Like a Pro

Package these tartlets in a cute bakery box lined with parchment and a sprig of mint on top. They’re perfect for Mother’s Day, teacher appreciation gifts, or a “just thinking of you” treat.

Tie it with a ribbon, and you’ll feel like you just opened your own patisserie.

FAQs

Can I use frozen berries?
Yes, but thaw and drain them first. They’ll be a little softer but still tasty.

Can I make one big tart instead?
Absolutely! Just press the dough into a standard 9-inch tart pan and bake 5–7 minutes longer.

How long do these keep?
They’re best within 2–3 days but still delish up to 4 days stored in the fridge.

Final Thought

This Citrus Berry Cream Cheese Tartlet recipe is like spring on a plate—zesty, creamy, and unapologetically beautiful. Whether you’re hosting brunch or just need a little sunshine in your day, these tartlets deliver joy in every bite. And if your family is anything like mine, they’ll ask for seconds before you even sit down. So go ahead, make a batch. Your taste buds (and your Instagram feed) will thank you.