Raspberry Cream Cheese Heart Tarts are just what you want if you are looking for a perfectly fun and easy recipe to make with your kids for Valentine’s Day (or any time of the year for that matter)!

I’m one of those people who loves everything about Valentine’s Day (you may be saying, “blech” right now, but I do). Well, I’m not particularly fond of how commercial the holiday has become, but I do love all the hugs, kisses, homemade cards and, of course, sweet treats! While you can easily buy your Valentine a bag of sweet tarts with cute sayings printed on them, why not go to the store, buy fresh ingredients and then make something special with your kids instead? This year, Kenya, Chloe and I have decided to make Raspberry Cream Cheese Heart Tarts for daddy (I hope he doesn’t read this post before the 14th- eek!) to show him just how much we love him. After all, isn’t food the fastest way to a daddy’s heart?

Raspberry Cream Cheese Heart Tarts from Weelicious.comPin

Putting a spin on Pop Tarts, one of my childhood favorites, I came up with the idea of these homemade Heart Tarts. Filled with fresh raspberries and a pink icing that’s made with the juice from the raspberries instead of food coloring, if Pop Tarts had actually been made this way, my mom would have probably allowed me to eat them more often as a kid.

These are such a fun recipe activity to make with the kids. Forget the sugar-filled pastries from the store and make your own special Valentine’s treats! 

Raspberry Cream Cheese Heart Tarts from Weelicious.comPin

Kenya and I shot a little video of us making this recipe. It is an unbelievably easy and deliciously fun way to share the love. Just wait till you try them — I bet you won’t be saying “blech” anymore!


Raspberry Cream Cheese Heart Tarts

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1/2 cup raspberries
  • 1/4 cup whipped cream cheese
  • 1 tablespoon honey
  • 1 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (you can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts)
  • water

For Raspberry Icing:

  • 1 1/2 cups powdered sugar
  • 1/4 cup frozen raspberries, defrosted
  • 1 tablespoon milk or water


  • Preheat oven to 400 degrees.
  • Place the raspberries, cream cheese and honey in a bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact.
  • Roll the pie crust 1/4 inch thick and using a 4-inch heart shaped cookie cutter, cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts).
  • Place one heart on a lightly floured work surface and place 2 tsp of the cream cheese mixture in the very center, leaving a 1/4″ border around the cut-out.
  • Lightly dip your index finger into a cup of water and “brush” the border with the water (this will allow the two sides of the heart to adhere to one another).
  • Top with another heart and take the tines of a fork and gently press down along the edges to adhere (making sure the cream cheese mixture stays inside the heart pocket). With a toothpick, poke some holes in the top of the heart to remove any air pockets.**
  • Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden.
  • While the hearts are baking, take the defrosted raspberries, place in a strainer and press down with the back of a spoon to release raspberry juice into a bowl — should be about 2 tablespoons of juice depending on how juicy the raspberries are. 
  • Whisk in the milk into the raspberry juice, then slowly pour in the powdered sugar to make icing.
  • When cool, take a spoon and spread the raspberry icing over the hearts.
  • Serve.
  • * You can use prepared Pie Crusts too such as Pillsbury or your favorite brand
  • ** To Freeze: place hearts on a cookie sheet and freeze for one hour. Remove hearts and place in a ziploc bag, label and freeze up to 3 months. When ready follow steps 7-11, adding an extra 3 minutes to the baking time.


Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Cholesterol: 5mg | Sodium: 310mg | Fiber: 1g | Sugar: 18g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] Rapseberry Cream CHeese Heart Tarts are gorgeous and have my fave ingredient of all — cream […]

  2. […] little gems were in this week’s edition of People, from the Weelicious blog. Here’s the actual recipe. However, yours will in no way shape or form turn out like Weelicious’s. While easy to make, […]

  3. They’ll keep for several days, but I would make them the night before so they’re as fresh as possible!

  4. Catherine,
    How long will these keep in the fridge? Can I make today for Thursday or better to wait until tomorrow 2/13 to make for Valentines Day?

  5. […] even-more-impressive-once-you-bite them brownies from Smitten Kitchen. For something simpler, try Raspberry Cream Cheese Heart Tarts from […]

  6. The honey in this recipe gets mixed in with the raspberries and cream cheese! In the pie dough recipe, the honey is mixed with water and brushed onto the top and edges of the tarts for the apple butter tarts! That is in step 7 and 8!

  7. I’m making these from the cookbook – I can’t wait for these to be done, my daughter has been asking for them for weeks! BTW the crust recipe doesn’t say when to add the honey. I added it in at the end.

  8. These were great! My almost three year old and I made them together and aside from the spillage there isn’t a significant difference between mine and hers. I helped her to press the edges but that was about all I had to do. You also dont need to be very careful about the filling spilling out because it peels off of the dough easily when they are done baking They are equally delicious! We will definitely be making these again. Thanks for the recipie!

  9. Made these as an early Valentine treat & we all LOVED them! So cute, so quick, so easy, so delish! Followed the recipe to a T, BUT they were perfectly done at 15 min. Made 8 as my heart shape cutter is quite large. Tasted like strudel 🙂 Thanks for the great idea!

  10. estate engagement rings…

    […]Raspberry Cream Cheese Heart Tarts | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  11. […] Cream Cheese Heart Tarts Recipe and How-to Video – […]

  12. It does harden. It is basically royal icing, like what you use to decorate gingerbread men! Enjoy!

  13. does the icing harden? I’m looking for an icing to use on some cookies for my son’s birthday party and this looks perfect.

  14. Just wanted to tell you how much we LOVED these!

    Made them by the recipe with my son earlier in the week (cooked only :17 and still over-done). We made them this weekend with our niece visiting. Used blueberries & strawberries in the filling and cooked for :15 and they were PERFECT!!

  15. Thank you! You just relieved my guilt issue around not letting my little one experience one of my fun childhood treats! These ones have such great ingredients I plan to make up a batch asap! Nice work!

  16. Quick question, I noticed the recipe says 1/4 c cream cheese, but on the “program” it says 1/2 c cream cheese. Just wondering which is better to use? Also, the recipe says to add milk or water to the icing, but it wasn’t mentioned in the program..I’m assuming to use it, yes? Thanks! Can’t wait to taste them, they look yummy!

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  19. […] year, my little ones (Kenya, 3½, and Chloe, 23 months) and I have decided to make Raspberry Cream Cheese Heart Tarts for daddy to show him just how much we love […]

  20. […] tried making these tarts, but with blueberries, because the raspberries I bought were going bad within a day. Blueberries […]

  21. Thank you so much for this fun and yummy recipe. I’m pregnant with my 2nd baby and I have wanted pop tarts but didn’t want to eat the store bought kind. Hubby really liked them too!

  22. De.Lish.

    Loved them! Made just past Valentine’s Day, so between that and my boys not being into hearts, I used a sandwich press to cut circles and also used it to crimp the edges. Made it even more simple!

  23. I made these last night. Instead of raspberries, I used lemon juice with a dot of red food coloring for the icing. It was a great pair with the raspberry filling. My husband really enjoyed them! I think I will try strawberry filling next time. Yum!

  24. Hi, I live in France where cream cheese does not exist, does anyone have an idea what I could use instead? Would cottage cheese work?
    I love weelicious and try a lot of recipes, but sometimes it’s really hard (or impossible) to find the right ingredients…

  25. Great recipe. I made the pie dough the night before (Joy of cooking) and the nanny made these today with my 2 year old. Turned out fantastic!! We didn’t use “whipped” cream cheese. The regular stuff worked fine.

  26. I made these last night for a surprise breakfast treat for my kids. They were so yummy. I used frozen mixed berries and the juice turned the icing a beautiful dark pink. Thanks again Catherine for another great recipe.

  27. I made these tonight! I substituted frozen strawberries and they were super yummy! My husband said he wished they could fit more filling but still really liked them! Thanks for the recipe!

  28. weekend valentines kids craft & raspberry heart tarts recipe {dye free} | {NATURAL} MOMMIE says:

    […] Raspberry Cream Cheese Heart Tarts […]

  29. […] year, my little ones (Kenya, 3½, and Chloe, 23 months) and I have decided to make Raspberry Cream Cheese Heart Tarts for daddy to show him just how much we love […]

  30. Could I omit the honey or use something instead of honey? I have a 14 month old and I am a little nervous using the honey?!?!

  31. Will they turn out without the honey? I want to make these for daycare but some kids are still under 2 and aren’t supposed to have it.

  32. I made these on Tuesday of this week. My son helped me make them for my girlfriend who was keeping him for me while I was at a doctor’s appointment. We had too much fun making them and they turned out A-MAZING! So delish, and my girlfriend’s family gobbled them up! Thanks for the recipe and the adorable idea. I can’t wait to make them again this weekend.

  33. I made these this morning (well, I grated a granny smith apple and tossed some brown sugar and cinnamon over it for the filling) — came out so cute! Thanks for such a cute idea!!!

  34. I bet you could use just a teeny bit of sweetener in the cream cheese mixture and skip the frosting. I think then you’d be able to easily freeze them and maybe reheat in the toaster?? I cannot wait to make these!!

  35. You did it again! LOVE your recipes and am so happy to have a tasty and sweet alternative using REAL ingredients! SO much better than the usual suspects!


  36. I’ve been working on a bunch of dessert recipes for the book and several happen to be vegan. So good!

  37. I just left the cream cheese out for half of my batch (hubby doesn’t like Cream cheese) and they were fine!

  38. I would also use pie filling like Cherry, Apple, or any kind of Pie filling…Thought Cherry though being it’s red like a heart…Great ideal…

  39. You might try any fruit filling you’d use for a pie in place of the dairy filling 🙂 This recipe reminds me that I’ve been wanting to make pocket pies for some time now.

  40. Sadly yes. If you know me, you know that I cut back on the sugar as much as possible. You could also leave it off altogether and they’re still yummy!

  41. Do you really need 1.5 c. of powdered sugar for only 3T of liquid? Also when does the honey go in? These look YUMMY!

  42. I would think if you put the honey in the cream cheese then skipped the frosting all together you’d cut out most of the sugar (and mess if you are transporting them)

  43. Hi! What an absolutely adorable treat. I was just wondering about the honey, it didn’t say where it goes in the recipe.
    And also how to keep the fresh and soft if I make them a day in advance. (there is cream cheese and milk in the recipe- will it spoil if I put them in a sealed container? thank you for sharing! They look amazing! =)

  44. Oh!! I am so happy to see these beautiful heart tarts! These will be great party treats at my daughter’s birthday party this weekend. Thank you for the recipe. Happy Valentines Day Catherine!

  45. What a cute idea! Do these need to be stored in the fridge since it’s made w/ cream cheese and there is milk in the icing? Lastly, is the honey added to the cream cheese mixture?

  46. I know……..went to buy premade and there was red dye in it! Honestly. why? Everything doesn’t have to be the ‘perfect’ color!

  47. Are you posting a pie crust recipe, too? Just wondering, because we don’t use the Pillsbury one because of Red Dye #40 listed in the ingredients. Thanks!

  48. These sound delicious and easy! But I’m a little confused about the honey you have in the ingredients but not the recipe. Thanks!

  49. Thanks for the recipe. Just wondering if I can substitute frozen or fresh strawberries for the rasberries??


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