Patriotic Cream Cheese Tarts

1 cup diced raspberries

4 tbsp sugar, divided

1 cup halved blueberries

1 pkg cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/4 cup milk

12 frozen mini tart shells, approx 2” in diameter

3 apples cut into 12 slices (around cores)

In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.

Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.

Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.

Using small star cookie cutter, cut shapes from apple slices.

Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

To find more Fourth of July salads, main courses, sides and desserts, visit

Patriotic Cream Cheese Tarts
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