Don’t look now but summer is sneaking up on us. Mother Nature has already given a taste of it here. It’s been hot. Then she threw in some humidity too. Two steps out the door and I’m a frizzy headed, sweaty mess. I’m craving cold treats like crazy. Then I had to think about summer potlucks. What came to my mind were No-Bake Summer Berry Cream Cheese Tarts. Oh yea!
So why did I have to think about summer potlucks? It’s because Sunday Supper declared it the theme for this week. My mind drifted back to covered dish dinners long ago. I remember tables lined up end-to-end and barely any space between all the dishes. People loaded up plates, gathered around more tables, and feasted on all the homemade goodies.
Potlucks have changed in recent years. Or at least it seems that way to me. The last few I’ve been to had more store-bought food than homemade. Now, I’ll admit I’ve been guilty of bringing something store-bought when I was in a pinch for time. Even my tarts have a store-bought crust. Those pre-made mini graham cracker crusts are so convenient. Plus I don’t have a bunch of little pie plates. Anyway…
Homemade dishes are what make potlucks special. Summer potlucks feature produce of the season. My tarts are made with the juice of fresh berries. It’s like putting a bit of summer in each one. Other summer dishes capture the essence of the season with classics or spins of classics. How can you have a potluck without potato salad or pasta salad? Those have to be there in one way or another.
Dessert at a potluck is a requirement. This is where my No-Bake Summer Berry Cream Cheese Tarts come into play. They are cool, creamy, fruity, and quite handy too. There’s no cutting and serving involved like with a big pie or tart. Just grab one along with a fork or spoon and chow down.
Keep the tarts cool! To transport them, I put them in covered aluminum pans on top of ice in a cooler. If the feast is outside, you can put out a few at a time and keep the rest in the cooler. Just keep checking back to put out more when needed. If it’s an inside potluck then set them out when it is dessert time. They should be fine at room temperature for an hour or two.
Are you going to a potluck soon? Scroll down to see the list of recipes for this event. I spy lots of tasty ones to investigate. My Toffee Chip Rice Krispie Treats or Chocolate Banana Nut Brownies would be great to take to gatherings too. Big thanks to T.R. of Gluten Free Crumbley for hosting “Summer’s Best Potluck Dishes” for Sunday Supper.
- ½ cup fresh blueberries
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- 16 ounces cream cheese, at room temperature
- ⅔ cup granulated sugar
- ¾ cup heavy whipping cream, at room temperature
- 1 teaspoon vanilla extract
- 12 pre-made mini graham cracker crusts
- Fresh berries for garnish
- Place berries in a small saucepan over medium heat. Cook until berries soften and begin releasing juices, about 5 minutes. Stir occasionally while cooking.
- Transfer berries and juices into a strainer over a bowl. Press berries using a silicone spatula or spoon to release juices. Discard pulp.
- You should have between ⅓ to ½ cup of berry juice. Place juice in refrigerator to cool to room temperature or cooler (I do this while cream cheese is coming to room temperature).
- Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy. Add sugar and beat to combine.
- Add whipping cream and vanilla and beat to combine (make sure there are no lumps). Add berry juice and beat to combine.
- Spoon filling evenly into pie crusts. Chill for at least 2 hours or overnight. Cover if chilling overnight.
- Garnish with fresh berries if desired. Keep tarts covered and chilled when not serving.
Get ready for the next covered dish party! Check out these potluck recipes by Sunday Supper tastemakers:
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
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