Easy Strawberry & Cream Cheese Christmas Tartlets

There’s something just downright magical about the holidays, isn’t there? The twinkling lights, the familiar carols, and the scent of something sweet baking in the oven. But between all the shopping and wrapping, who has hours to spend on fussy desserts? That’s exactly why I love these Strawberry & Cream Cheese Christmas Tartlets. They look like you fussed for hours, but the secret is how wonderfully simple they are to pull together. A buttery shortcut crust, a creamy filling that requires zero baking, and a pop of festive red—they’re the perfect little bite of holiday cheer.

Why You’ll Love This

First off, these tartlets are a dream for busy folks. You can make every component ahead of time, so when party time rolls around, you’re just assembling. They’re the ultimate make-ahead miracle. Second, the flavor and texture combo is just divine. That crisp, savory pastry shell gives way to a tangy, lush cream cheese filling, all topped with a sweet and slightly tart strawberry. So good. And honestly, they’re just so, so pretty on a holiday platter. You’ll feel like a pastry pro without any of the stress.

Ingredients You’ll Need

• 1 package (15 oz) refrigerated pie crusts – for an easy, flaky base.
• 8 oz cream cheese, softened – this is key for a smooth, lump-free filling.
• 1/4 cup granulated sugar – just enough to sweeten the cream cheese perfectly.
• 1 tsp pure vanilla extract – for that warm, classic flavor we all love.
• 1/2 cup fresh strawberries, finely chopped – provides a fresh, fruity contrast.
• 2 tbsp strawberry jam – adds gloss and helps the fruit topping stick.
• 1 tbsp water – to thin the jam for an easy glaze.

Let’s Get Cooking Step by Step

1. Start by preheating your oven to 450°F (230°C). Let’s get it nice and hot for those tartlet shells.
2. Unroll your pie crusts on a lightly floured surface. Use a 3-inch round cutter (or even the rim of a glass) to cut out as many circles as you can. You should get about 12 circles from one crust. Gently press each circle into the cups of a standard muffin tin. No need to grease it—the crust has enough butter to prevent sticking. Use a fork to prick the bottom of each shell a few times. This keeps them from puffing up too much.
3. Bake for 8 to 10 minutes, or until they’re golden brown and look crisp. Let them cool completely in the pan on a wire rack. Patience is a virtue here—a warm shell will make the filling melt!
4. While the shells cool, make the filling. In a medium bowl, beat the softened cream cheese, sugar, and vanilla together with an electric mixer on medium speed until it’s completely smooth and creamy. This should take about 2 minutes.
5. In another small bowl, mix the strawberry jam with the one tablespoon of water. This creates a simple, brushable glaze. Add your chopped strawberries and toss them gently to coat.
6. Now for the fun part: assembly! Divide the cream cheese filling evenly among your cooled tartlet shells. Top each one with a spoonful of the glazed strawberry mixture.
7. Pop them in the refrigerator for at least 30 minutes to let everything set up. This makes them much easier to serve.

Tips For Success With Tartlets

• Really, truly make sure your cream cheese is at room temperature. Cold cream cheese will leave you with a lumpy filling, and nobody wants that.
• Don’t skip pricking the crust with a fork! This little step (called docking) prevents air bubbles and keeps your shells flat.
• Let the baked shells cool completely. I know it’s tempting to fill them while they’re warm, but that will make your beautiful filling turn into a runny mess.
• For the cleanest look, use a piping bag to fill the shells with the cream cheese mixture. It’s neater than using a spoon, but a spoon works just fine too—this is about fun, not perfection!
• If your strawberries are huge, give them a finer chop. You want a little bit in every single bite.

Variations & Substitutions

This recipe is a fantastic blueprint for all sorts of holiday treats. For a different fruit topping, try using raspberries or a mix of raspberries and cranberries for a seriously festive red look. If you’re not a fan of cream cheese, you could swap it for mascarpone for an even richer, silkier feel. And for a little crunch, sprinkle some crushed pistachios or pecans on top right before serving. Honestly, if you need a quicker glaze, you can even use a store-bought vanilla frosting that’s been warmed slightly—it works in a pinch!

Serving Ideas & Pairings

These tartlets are the star of any dessert table, but they play well with others, too. They’re perfect Christmas party desserts alongside other finger foods like mini cheesecakes or chocolate-dipped shortbread cookies. For a real holiday spread, pair them with a warm mug of spiced apple cider or a cozy hot chocolate. Their light sweetness also makes them a lovely finish to a big holiday dinner, balancing out richer main courses without being too heavy.

Storage & Reheating

These tartlets are best enjoyed the day they’re made, but you can absolutely prep ahead. The baked, empty shells can be stored in an airtight container at room temperature for up to two days. The cream cheese filling can be kept in a sealed container in the fridge for 3 days. Assemble no more than a few hours before your event. Once assembled, keep them refrigerated until serving. I do not recommend freezing them after assembly, as the filling and strawberries will become watery when thawed.

Frequently Asked Questions

• Q: Can I use frozen strawberries instead of fresh? A: I don’t recommend it for this particular recipe. Frozen strawberries release a lot of water when they thaw, which can make your tartlet shells soggy and dilute the flavor. Fresh is definitely the way to go for the best results with these simple Christmas desserts.
• Q: My cream cheese filling is lumpy. What can I do? A: The most common culprit is cream cheese that’s still too cold. If you’re in a rush, you can try warming the mixture very gently in a double boiler while whisking, but prevention is best! Make sure your cream cheese sits out on the counter for a good hour before you start.
• Q: Are there any other easy Christmas desserts I can make with this method? A: Absolutely! This method is so versatile. Swap the strawberries for lemon curd and a blueberry topping, or use a chocolate pudding filling with crushed peppermint on top. The tartlet shell is your canvas for all sorts of holiday baking ideas.