Name: Mini Blueberry Cream Cheese Chantilly Tarts
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 mini tarts
Cuisine: American
Ingredients: 1 pecan pie crust; 3.5 tablespoons unsalted butter; 0.5 cup heavy cream; 54 grams white chocolate baking chips; 70 grams cream cheese; 0.5 cup blueberry preserves; fresh blueberries

These mini blueberry cream cheese chantilly tarts are the perfect simple spring dessert! Made with a pre-made pecan crust, blueberry jam, a 3-ingredient chantilly cream, and fresh blueberries, these mini tarts are easy to throw together and fun to customize! The silky cream cheese chantilly cream pairs well with just about any type of fruit or crust, and it tastes just like cheesecake! As a small batch recipe, it yields just 6 mini tarts, but it can easily be doubled and made ahead of time for a larger crowd!

Dessert

1 h 15 m

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

Mini Blueberry Cream Cheese Chantilly Tarts

Mini Blueberry Cream Cheese Chantilly Tarts cover

From the Cook

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Mini Blueberry Cream Cheese Chantilly Tarts

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Mini Blueberry Cream Cheese Chantilly Tarts

Instructions

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Instructions

Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.

In a large bowl, break up the pecan pie crust and stir in the melted butter.

Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon.

Bake the crust for about 10-15 minutes until evenly brown and set. Allow the crust to cool before adding the filling.

In a medium bowl, combine the heavy cream and white chocolate and heat in the microwave in 30 second intervals until completely melted and smooth.

Add the room temperature cream cheese and mix until fully combined.

Cover and place in the fridge for 2-3 hours or overnight.

After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment.

Whisk on medium speed until thick. Do not over whisk.

Add a thin layer of blueberry preserves on top of each crust.

Then, divide the cream cheese chantilly between each one, filling them all the way to the top.

Place the tarts in the freezer for about 15 minutes to firm up.

Once the filling is set, top with fresh blueberries and enjoy!

Nutrition

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Tips & Tricks (5)

Chill Your Mixing Bowl ❄️
Place your mixing bowl in the freezer for 10 minutes before whipping the cream cheese chantilly to achieve maximum volume and a stable, fluffy texture that holds its shape perfectly.
Soften Cream Cheese Strategically 🧈
Leave cream cheese at room temperature for exactly 30 minutes before mixing—too soft creates a deflated filling, while too cold results in lumps that won't incorporate smoothly with the whipped cream.
Fold, Don't Stir 🤲
Use a gentle folding motion with a rubber spatula when combining the whipped cream with cream cheese mixture to maintain airiness and prevent deflating the chantilly cream.
Toast Your Blueberries Strategically 🫐
Gently warm fresh blueberries in a dry skillet for 1-2 minutes before topping to intensify their flavor and create a slight skin that prevents them from weeping juice onto the delicate filling.
Assemble Just Before Serving ⏱️
Fill tart shells with chantilly cream no more than 2 hours before serving and add fresh blueberries as the final step to prevent the crust from becoming soggy and maintain textural contrast.