2bleu's Georgia Peach Cream Cheese Tart

READY IN: 40mins
Recipe by 2Bleu

This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use a sheet of puff pastry in lieu of the phyllo. Time does not include chill time.

Top Review by Pneuma

Yum! Yum! Yum! *burp* excuse me... wow this taste so good! Should have done this earlier. I used sugar free everything here, from the sugar to the gelatin. When I made the cheese filling, I froze it instead to make it settle fast, then day after I defrosted it for a few minutes while I made the topping. When I was at this stage, I accidentally placed a tbsp powdered cream...ooops! Thought it was cornstarch! Ugh! So I diluted it a bit with water which was okay since the mixture's so thick (which I just microwaved instead of using a saucepan *teehee* =^_^= )and then drizzled 1/4 c peach juice on the mixture to make it tastier. Chilled and then voila! It's a bit difficult slicing the phyllo though so I left the last bite of cream cheese filling and rolled the dough with it like a bureka. lol Mmmm.. even DH said it was a 5. :) Thanks. 2Bleu!

Ingredients Nutrition


  1. CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
  2. CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
  3. FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a