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Peach Tarts With Cheesecake Creme Topping

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“These delicious little tarts are surprisingly low fat - you'd never know it by the taste, though! Use a little more sugar in the peaches if you like a sweeter tart.”
1hr 45mins
4 tarts

Ingredients Nutrition


  1. Beat together cool whip, cream cheese, lemon juice, and lemon zest until smooth. Refrigerate for an hour or so.
  2. Preheat oven to 350 degrees.
  3. Chop peaches, leaving the skin intact.
  4. Put peaches in skillet with brown and white sugar, vanilla, and cinnamon.
  5. Cook until peaches are soft, about 10 minutes. Remove from heat and place in the freezer for about 10 minutes to take some of the heat off.
  6. Unroll thawed phyllo dough.
  7. Cut 15 sheets in half. A pizza cutter works great for this. You can also make larger tarts using the whole sheet.
  8. Working quickly, spray one square with butter flavored cooking spray. Spray another, and place on top of the first. Repeat until you have five layers of phyllo.
  9. Spoon some peach mixture into the center, and then fold the sides in, leaving some open space in the middle. This isn't an exact science - you can shape the tarts any way you like.
  10. Repeat with the remaining squares. If you do it this way, you should get four little tarts.
  11. Sprinkle some white sugar over the tarts, and bake for 15 minutes.
  12. Top with a dollop of the cream cheese mixture and serve warm.

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