Mini Strawberry Tartlets are beautifully filled with a creamy strawberry cream cheese mixture and nestled atop a buttery Golden Oreo crust for the perfect bite-sized delights. The delicate sweetness of the Golden Oreos pairs perfectly with the tangy, fruity flavor of fresh strawberries and smooth Cheesecake.
Get ready to impress your guests and satisfy your sweet tooth with these irresistible mini fresh strawberry tarts just right for Mother's Day, a spring gathering, or any summer party!
These bite-sized mini tarts are visually appealing and incredibly easy to make, making them an ideal option for any occasion, holiday, or dinner party.
Why We Love This Recipe!
- The Mini Tart Shells: Bite-sized desserts mean you can sample multiple desserts. What could be better?
- Easy to Make: Impress your guests with these gorgeous little desserts. No one has to know they are easy to make!
- A Perfect Crust: For the perfect golden brown and buttery crust every time, why not use Oreos?
Variations and Substitutions
With each bite of these little and delicious strawberry tartlets, it's impossible to resist going back for more. So why not make them just as you like or make a variety of tiny and delicious recipes? Here are some suggestions to consider.
How To Make Mini Strawberry Tarts Recipe
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Prepare Tartlet Shells
Preheat oven to 350°F and prepare six 4-inch tartlet pans with cooking spray. Set aside.
Mix the oreo crumbs and melted butter in a small mixing bowl until completely combined. Evenly distribute the mixture between the tartlet pans.
Press the crumbs along the bottom and the sides of the tartlet tins. Bake the shells for 8 minutes. Set aside to cool while making the filling.
Step 2 | Prepare Strawberry Cheesecake Filling
Then, add the chopped strawberries to a food processor and pulse until smooth puree forms. Set aside.
Next, in a large mixing bowl of an electric mixer, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the strawberry puree and mix until completely combined.
Then, gently fold the cool whip into the rest of the strawberry mixture.
Step 3 | Fill Tart Shells
Place the strawberry filling in a piping bag and cut off the tip. Pipe into the six tartlet shells. Let the tartlets set in the fridge for 1 hour or freeze for 30 minutes.
Lastly, garnish with sliced strawberries and edible flowers if desired. Enjoy!
- No mini tart pans? Use a muffin pan to make individual strawberry cheesecake bites.
- Fresh out of Cool Whip? That's alright! Use my recipe for Homemade Whipped Cream using heavy whipping cream and icing sugar.
- Chill before serving: Once you have filled the tartlets with the strawberry filling, chill them in the refrigerator for at least an hour before serving. This will help the filling set and make the tartlets easier to slice.
- Top with fresh strawberries: Just before serving, top the tartlets with fresh strawberries or other desired toppings, such as whipped cream, chocolate shavings, or chopped nuts. This keeps the toppings fresh and prevents them from bleeding into the filling.
Glad you asked! A tart has a thicker crust than a pie crust and has only a bottom crust- no top crust like an apple pie.
Yes, you can use frozen strawberries in strawberry tartlets. However, you will need to thaw the strawberries completely before using them in the recipe. You can do this by leaving them in the refrigerator overnight or placing them in a colander with a bowl underneath until they thaw.
Once the strawberries are thawed and drained, you can chop them and use them in the recipe as you would fresh strawberries. Keep in mind that frozen strawberries may release more liquid than fresh strawberries.
Overall, fresh strawberries will provide the best texture and flavor for strawberry tartlets, but if they are not available, frozen strawberries are a substitute.
The best way to hull strawberries is to use a strawberry huller or a paring knife. Using a strawberry huller is a quick and easy method that involves inserting the huller just below the stem and twisting it around to remove the stem, white core, and any leaves attached to it. Pull the huller out of the strawberry, and the stem and core should come out with it. Repeat the process with the remaining strawberries.
If you don't have a strawberry huller, use a paring knife to hull strawberries. Hold the strawberry with the stem side up and insert the tip of the knife at a slight angle near the stem. Cut around the stem and white core in a circular motion, angling the knife slightly toward the center of the strawberry. Remove the stem and core by pulling them out with the tip of the knife.
Regardless of the method you choose, handle the strawberries gently to avoid bruising them. Rinse them with cool water after hulling and pat them dry before using them in your recipe.
What to Serve with Strawberry Cheesecake Tartlets
Serve a refreshing cocktail like my Strawberry Sunset Lemon Drop with dessert at your next gathering. Or perhaps you want to make a mini dessert buffet! Try these recipes on for size.
- Mini Almond Bundt Cakes with Fresh Blueberry Whipped Cream
- Caramel Apple Mini Cheesecakes
- Red Velvet Brownie Cups
- Air Fryer Cherry Hand Pies
- No Bake Key Lime Pie in a Jar
Storage, Freezing & Make-Ahead Instructions
Store leftovers by placing them in an airtight container rather than covering them with plastic wrap or foil so that the wrap doesn't stick to the filling. Then store them in the refrigerator for up to 3 days.
If you want to freeze the tartlets, place them in a single layer on a baking sheet and freeze until firm. Once they are frozen, transfer them to a freezer-safe container or bag and store them in the freezer for up to 1 month. When ready to serve, thaw the tartlets in the refrigerator overnight and top them with fresh strawberries or other desired toppings just before serving.
Can Tartlets Be Made Ahead of Time?
Yes, you can make strawberry tartlets ahead of time, but there are a few things to keep in mind to ensure that they stay fresh and don't become soggy.
Make-Ahead Crust: If you are making the Golden Oreo shells ahead of time, store them in an airtight container in the refrigerator for up to 3 days. If you want to store them for longer, you can freeze them in an airtight container for up to 3 months.
Make-Ahead Filling: For the strawberry filling, you can prepare it up to a day ahead of time and store it in the refrigerator in an airtight container. However, since the filling contains Cool Whip, it is best to assemble the tartlets just before serving to avoid the whipped topping from becoming too soft or deflating.
When ready to serve, fill the Golden Oreo shells with the strawberry filling and top desired toppings. Keep in mind that the longer the tartlets sit, the softer the shells may become, so it is best to assemble them as close to serving time as possible for the best texture.
More Berry Good Strawberry Recipes
You are not alone if you simply cannot get enough strawberries. Living in the Winter Strawberry Capitol of the World—neither can I. Here are just a few of my favorites.
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Mini Strawberry Tartlets
Golden Oreo Shells
- 6 tablespoons unsalted butter
- 2 ½ cups golden oreo crumbs
- ⅔ cup strawberries, chopped
- 5 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cool whip
For the Tartlet Shells
- Preheat oven to 350°F and prepare six 4-inch tartlet pans with cooking spray.
- Mix the oreo crumbs and melted butter in a small mixing bowl until completely combined. Evenly distribute the mixture between the tartlet pans. Press the crumbs along the bottom and the sides of the pans. Bake the shells for 8 minutes. Set aside to cool while making the filling.
For the Strawberry Filling
- Add the chopped strawberries to a food processor and pulse until smooth puree forms. Set aside.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the strawberry puree and mix until completely combined.
- Fold the cool whip into the rest of the strawberry mixture.
- Place the strawberry filling in a piping bag and cut off the tip. Pipe into the 6 tartlet shells. Let the tartlets set in the fridge for 1 hour or freeze for 30 minutes.
- Garnish with sliced strawberries and flowers if desired. Enjoy!
✱ Nikki's Tips
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Lovely recipe for Easter! I have tried it last weekend and everything went well as written in the recipe! Really delicious and I like that it's mini portions.
Nikki Lee says
Thank you, Julia! I am so glad they worked out well for you! Have a blessed Easter!
What a fantastic recipe! The combination of the sweet strawberry filling with the Golden Oreo crust is pure perfection. These tartlets are the perfect size, too -- a breath of springtime that we all appreciated tonight here in snowy Colorado!
Nikki Lee says
Thank you, Liza! I am so glad you enjoyed them! Being from Florida, I cannot imagine a snowy springtime! I wouldn't mind the cooldown, though. It's already humid here.
These little tarts are gorgeous and so perfect for spring! I'm going to be adding them to my Easter menu for this weekend!
Nikki Lee says
Thank you, Anjali! I hope that you have a beautiful and blessed Easter!
wow these Mini Strawberry Tartlets are super tasty and cute! love it
Nikki Lee says
Thank you so much, Nancy!
That golden oreo crust is perfection with the strawberry filling!
Nikki Lee says
Thank you, Jess! I agree with you it's a delicious combination.