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Mini Blueberry Cream Cheese Chantilly Tarts

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 mini tarts 1x
  • Category: dessert, mini tarts
  • Cuisine: American


These mini blueberry cream cheese chantilly tarts are the perfect simple spring dessert! Made with a pre-made pecan crust, blueberry jam, a 4-ingredient chantilly cream, and fresh blueberries, these mini tarts are easy to throw together and fun to customize!



For the Pecan Crust:

  • store bought pecan pie crust
  • 50g unsalted butter (melted)

For the Cream Cheese Chantilly:

  • 100g heavy cream
  • 54g white chocolate baking chips
  • 70g cream cheese (room temp)

For Assembly:

  • 100g blueberry preserves
  • fresh blueberries


For the Pecan Crust:

  1. Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.
  2. In a large bowl, break up the pecan pie crust and stir in the melted butter. 
  3. Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon.
  4. Bake the crust for about 10-15 minutes until evenly brown and set. Allow the crust to cool before adding the filling.

For the Cream Cheese Chantilly:

  1. 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.
  2. Add the room temperature cream cheese and mix until fully combined.
  3. Cover and place in the fridge for 2-3 hours or overnight. 
  4. After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment.
  5. Whisk on medium speed until thick. Do not over whisk. 

For Assembly:

  1. Add a thin layer of blueberry preserves on top of each crust. 
  2. Then, divide the cream cheese chantilly between each one, filling them all the way to the top.
  3. Place the tarts in the freezer for about 15 minutes to firm up.
  4. Once the filling is set, top with fresh blueberries and enjoy!


  • Be sure to use block cream cheese and bring it to room temperature before mixing in the heavy cream and white chocolate.
  • Store the tarts in the fridge or freezer. If kept in the freezer, allow to thaw for a few minutes before eating.
  • This recipe can be made in a standard size tart shell, or can be doubled to make more mini tarts.


  • Serving Size: 1 mini tart
  • Calories: 269
  • Sugar: 11.5 g
  • Sodium: 67.1 mg
  • Fat: 18.2 g
  • Carbohydrates: 24.7 g
  • Protein: 2.7 g
  • Cholesterol: 48.5 mg

Keywords: Mini tarts, spring recipe, cream cheese chantilly, blueberry tarts