If you're using store-bought mini tart shells, arrange them on a serving platter. If creating homemade shells, preheat your oven according to the recipe and bake them until golden brown.

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and creamy, ensuring there are no lumps.

Gently fold in the diced peaches, mixing until they’re evenly incorporated into the cream cheese filling.

Using a spoon or a piping bag, fill each mini tart shell with the cream cheese and peach mixture. Make sure each shell is generously filled, but don’t overfill them!

Refrigerate the filled tarts for about 30 minutes to set, allowing all the flavors to meld beautifully.

Just before serving, add a dollop of whipped cream on top if desired, and garnish with mint leaves for an extra pop of color and freshness.