Are you looking for a quick and easy dessert? These raspberry limeade mini tarts are full of flavor and super easy to make! They are a delicious no bake dessert that everyone will love!
I am ready for spring. This winter has actually been pretty mild here in Ohio, sometimes we get hit hard with the frigid temperatures but this year wasn’t one of them. Even with mild temperatures and not a lot of snow it has been wintry enough to make me long for spring!
I love everything about spring, I love the flowers, the pretty chartreuse color that everything turns when it gets fresh buds, I love the birds chirping… I love it all!!
There is something about the sunshine, fresh air, and beauty that makes me want to transition to lighter flavors, fresh tasting food, delicious tastes that compliment the season.
As we gear up for Easter, and spring festivities, I wanted to create a dessert that was easy, didn’t require baking, and that captured the season. I love the combination of fruit flavors and raspberry limeade is a favorite! Make no mistake, these would be super tasty any time of the year, I know I’ll make them throughout the summer when the kitchen is too hot for baking!
Here’s what you’ll need- this recipe makes 15 mini tarts
Phyllo Dough Mini Shells (the premade ones you can buy in the freezer section)
2- Tbsp Lime Juice
3- Tbsp Sugar
3- Tbsp Heavy Whipping Cream
4 oz. Cream Cheese Softened
1- 8oz. Carton of Raspberries
1- tsp. Sugar
The first thing you want to do is pick out 15 pretty raspberries to garnish your tarts with and set them aside. Then in a bowl crush the remaining raspberries with a fork until they’re pretty well smashed. Then sprinkle your one teaspoon of sugar over them and give them a stir, set the bowl to the side.
Now in the bowl of a mixer combine your cream cheese and sugar, mix until your cream cheese is nice and smooth. Gradually ad in your lime juice while still mixing. Keep your mixer going and increase the speed and add in your whipping cream. Beat the mixture on high until it forms nice soft peaks.
Scoop a spoonful of the raspberries into the bottom of each phyllo cup, then top the raspberries with a dollop of the cream cheese mixture. I have a Pampered Chef easy accent decorator I used to make them swirly, you could use a piping bag and decorating tip or just a nice big spoonful!
Once they’re filled top them with your reserved raspberries.
You can serve them immediately or if you’re serving soon just put them in the fridge. If you want to make these ahead of time or want more of a frozen treat you can freeze them, just let them thaw for about 15-20 minutes before serving.
Here’s to a beautiful spring full of deliciousness and beauty! Hope you enjoy these tasty little raspberry limeade tarts!