Bite-Size Strawberry Cream Pie Tarts

September 28 honors National Strawberry Cream Pie Day, a cheerful nod to classic American diner sweets. These bite-size tarts cradle fresh strawberries and fluffy cream-cheese filling in crisp mini pie crusts, made for sharing.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 380 cal
• 5g protein
• 42g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 rounds refrigerated pie crusts
• 1 lb fresh strawberries
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 tbsp butter
• 1 pinch of salt

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 12-cup mini muffin tin. Unroll the pie crusts on a lightly floured surface and cut into rounds slightly larger than each muffin cup using a biscuit cutter or glass.
2. 2Press each dough round firmly into the mini muffin cups, fluting the edges gently with your fingers so they hold shape. Prick the bottoms lightly with a fork to prevent puffing.
3. 3Bake the crusts for 10 to 12 minutes until golden brown and crisp at the edges. Cool completely in the tin on a wire rack before removing carefully.
4. 4Hull and slice most of the strawberries, reserving a few pretty halves for garnish. Place the sliced berries in a saucepan with the granulated sugar, cornstarch, lemon juice, and salt.
5. 5Cook the berry mixture over medium heat, stirring constantly, until it thickens and turns glossy, about 5 to 7 minutes. Remove from heat, stir in the butter until melted, then cool to room temperature.
6. 6In a mixing bowl beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
7. 7In a separate chilled bowl whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until the filling is light and uniform.
8. 8Spoon or pipe a layer of the cream filling into each cooled tart shell, filling two-thirds full. Top each with a spoonful of the cooled strawberry mixture, spreading it evenly.
9. 9Chill the filled tarts in the refrigerator for at least 45 minutes so the cream sets and the flavors meld. Just before serving, crown each tart with a reserved strawberry half and a tiny extra dollop of cream if desired.
10. 10Serve cold straight from the fridge; the mini crusts stay crisp against the creamy strawberry center for the classic pie profile in handheld form.