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+ servings
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5 from 2 ratings

Sweet Cream Cheese Cranberry Tartlets

A sweet and creamy cranberry cream cheese mixture baked to perfection over thin, flanky layers of golden puff pastry.


  • 8 oz. cream cheese, softened
  • 1/3 cup white cheddar cheese, shredded
  • 1/3 cup powdered sugar
  • ½ cup fresh cranberries, + 24 more for topping, optional-- These can be found in the produce section.
  • 1 box Puff Pastry (2 sheets)- only one sheet is needed for this recipe, 17.3 oz.


  • Remove one sheet of puff pastry from the freezer and let it thaw a bit to prevent it from breaking when unfolded.
  • Meanwhile, preheat the oven to 350 degrees. In a medium bowl, combine the cheeses, powdered sugar, and fresh cranberries.
  • Place the cheese mixture in a small casserole dish and heat, covered, for 25 minutes. Remove from the heat but keep the oven on.
  • Stir the cheese mixture so as to break down the baked cranberries a bit to create light pink swirls and distribute the cranberries throughout the mixture.
  • Roll the puff pastry out on a floured surface until it's 12 inches x 12 inches. Cut into 24 rectangles, they don't have to be perfect, but aim for:
  • Three cuts across the top: 3 inches apart.
  • Five cuts down the side: 2 inches apart.
  • Lightly coat 24 mini muffin tins with nonstick cooking spray. Press the puff pastries into each tin (again, they don't have to be perfect).
  • Use a cookie scoop if you have one, (or a spoon) and drop about 1/2 Tablespoon of cream cheese mixture into the center of each puff pastry. Top each with an additional fresh cranberry if you choose.
  • Bake for 15-18 minutes, until the pastry has puffed up and is a light, golden-brown. Remove from the oven and let sit for 5 minutes. Use a fork to gently remove and place onto a serving plate.


Calories: 158kcal, Carbohydrates: 11g, Protein: 2g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 90mg, Potassium: 28mg, Sugar: 2g, Vitamin A: 145IU, Vitamin C: 0.2mg, Calcium: 23mg, Iron: 0.6mg