Cream Cheese Tart Shells

Cream Cheese Tart Shells

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"Cream cheese adds a deliciously rich flavor to these tart shells."

Ingredients 2 h {{adjustedServings}} servings 65 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
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Reviews 123

  1. 154 Ratings


I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an additional 3 minutes. The crust was crispier and did not have the under-cooked dough flavor as before. I would make this again.


I used this recipe for a pumpkin pie crust and could not believe how easy and good it was....this is only my 2nd time making a pie has always intimidated me but have wanted to find a recipe with out hydroginated oils in it( bad for you).I know butter and cream cheese are not really good for us but much better than taking in that hydrogenated stuff...This crust was unbelievably easy and flakey better than any other crust I have had. I did prebake the crust about 15-20 just till golden then added the filling and cooked another 45min and the crust did not burn like other pie crusts have for me in the past...I really can not say enough good things about this recipe....Thankyou!


Quick, easy tender and flakey! I doubled the recipe, sort of (8 oz cream cheese, 3/4 c marg and 2 1/2 cups flour) and it made enough to use filling for 1 blueberry pie. Also, I rolled and cut using a 2 1/4" cutter as I found those results more satisfactory (more filling, less dough and more "even" finished product!) I will use again and again!