Red, White & Blue ~ Strawberry Cream Cheese Tarts

Our family is gearing up for our first Fourth of July at our new (well, kind of new!) house and we’re stoked! There’ll be swimming and sparklers and lots of family – and of course, mass amounts of food. These Strawberry Cream Cheese Tarts are the perfect delight to pop in our mouths as we wait to watch the fireworks over Dodger Stadium.

In the backyard for the 4th!

In the backyard, ready to party it up for the 4th!

Strawberry cream cheese tarts


I found these tarts locally at the Surfas Culinary District here in LA (aka my second home). You can find them at most grocery stores, and even online.


Thanks to Liv for Cake for this Strawberry Cheesecake Filling recipe. With only 4 ingredients, you can’t beat how easy it is to be patriotic.

Add strawberry puree to the mixture of cream cheese, heavy cream and sugar. Yum!

Strawberry star cookie cutters


Prep the strawberry star topper by slicing the strawberries thinly. Use a small star cookie cutter to cut into stars.

Outline the rim of the tart with royal icing and dip in festive 4th of July sprinkles.

Sprinkle rim of tart

Strawberry cream cheese filling

Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

Strawberry star toppers

Add the strawberry star topper. Lastly, it’s a must to add sparklers to the presentation. Hope your 4th goes off with a bang!

Don't forget the sparkler!


4th of July Strawberry Tarts

Photos by: Maria Hedrick Photography

strawberry cream cheese tarts
strawberry cream cheese tarts

Strawberry Cream Cheese Tarts

By TheSweetNerd

July 2, 2018


Strawberry Cheesecake Filling (Liv For Cake)

1 cup heavy whipping cream cold

8 oz cream cheese softened

1/2 cup granulated sugar

1/2 cup strawberry puree

*pink or red color gel optional


Strawberry Cheesecake Filling

1Whip heavy cream until stiff peaks form (ideally with a cold whisk and in a cold bowl).

2In a separate bowl, beat cream cheese and sugar until smooth.

3Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color of pink or red gel, if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

4Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.


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