Sugar Cookie Mini Fruit Tarts

5 from 1 vote

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Sugar cookie mini fruit tarts are a delicious dessert that combines the buttery sweetness of sugar cookies with the fresh, juicy flavor of fruit.

A bite size dessert that you can serve for brunch or at a baby shower, spring events, and more. These bite-size mini tarts are so simple to make and have such a gorgeous presentation. 

mini fruit tarts on display
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The tart shells are made with sugar cookie dough. Use pre-made refrigerated dough to speed up the prep work.

Then you just shape, bake, cool and pipe in a delicious cream cheese filling. Top with your favorite fruits and enjoy the sweet sugar cookie cup for an elegant dessert

I have been obsessed with sugar cookie cups ever since I started making gnome cookies. I love them!

Why people love mini fruit tarts:

  • Delicious: The combination of sweet, buttery sugar cookies with fresh, juicy fruit and creamy filling is a match made in heaven.
  • Versatile: You can use any kind of fruit you like in these tarts, depending on what’s in season or what you have on hand. This means you can make them year-round and keep them interesting by changing up the fruit.
  • Easy to make: The basic recipe is simple and doesn’t require a lot of ingredients. Plus, you can prepare the cookie cups ahead of time and then assemble the tarts just before serving.
  • Visually appealing: The colorful fresh berries and fruit on top of the creamy filling looks beautiful and inviting, making these tarts a great addition to any party or gathering.

Ingredients Needed

mini Cookie Cup Fruit Tart Ingredients

Here’s what to buy next time you are at the grocery store:

  • Sugar cookie dough (refrigerated mix or your favorite recipe) forms the base of the tart. The sweet, buttery flavor of the sugar cookie complements the fresh fruit and creamy filling.
  • Cream cheese (softened) is used in the filling to provide a creamy texture and a tangy flavor that balances out the sweetness of the sugar cookie and fruit.
  • Powdered sugar is added to the cream cheese filling to sweeten it and make it smooth and fluffy.
  • Vanilla extract enhances the flavor of the filling, adding a warm, sweet, and aromatic note that pairs well with the fruit.
  • A pinch of salt is used to balance out the sweetness of the sugar cookie and the filling, making the flavors more complex and interesting.
  • Assorted berries and fruit, such as blueberries, strawberries, raspberries, kiwis, and mandarin oranges, are used to top the tarts. The fresh, juicy fruit provides a burst of flavor and a pop of color that makes the tarts look beautiful and appetizing.

How to Make it

Full steps on how to make these delicious mini fruit tarts are in the printable recipe card at the bottom of the post. This is a quick walk through. 

Follow the instructions on the package or recipe to prepare the sugar cookie dough.

Then, using a cookie scoop or spoon, take a tablespoon of dough at a time and roll it into a ball.

add cookie dough to mini muffin pan

Bake the cookie cups according to the instructions on the package or recipe.

press a hole into each cup while warm

Once baked, press a hole in the center of each ball of dough to create little tart shapes.

Then remove the cookie cups from the muffin tin and let them cool completely.

To make the filling:

In a large bowl, beat the cream cheese with an electric mixer until it becomes light and fluffy.

Add the vanilla extract and a pinch of salt to the bowl and mix well.

Gradually add the powdered sugar to the bowl, mixing well after each addition, until it is fully incorporated.

prepare the cream cheese filling

To assemble the tarts:

Chop the berries and fruit into small pieces.

Once the cookie cups have cooled completely, fill them with the cream cheese mixture. You can use a piping bag or spoon to fill the center of each cup.

fill each mini fruit tart with the cream cheese mixture

Decorate the tarts with the chopped fruit and berries.

dice fruit into small pieces and add to mini tarts

Serve the tarts immediately and enjoy!

Variations to Recipe 

  • Change up the fruit: While the classic fruit tart is made with berries, you can use any kind of fruit you like. Try tropical fruits like mango or pineapple, stone fruits like peaches or plums, or citrus fruits like oranges or grapefruits. You can also mix and match different fruits to create a colorful and flavorful combination. 
  • Lemon zest: Top with some lemon zest or even lime zest for a fun presentation that also enhances the flavor. 
  • Try a different crust: While sugar cookie dough makes a delicious tart crust, you can also use other types of crusts, such as graham cracker crust, pie crust, shortbread crust, or even a puff pastry crust. Each type of crust will give the tart a different texture and flavor.
  • Add a layer of jam or curd: To add extra flavor to the tarts, you can spread a thin layer of jam or fruit curd on the bottom of the tart crust before adding the filling. Raspberry, strawberry, lemon, or passionfruit curd would all be great options.
  • Try a different filling: While cream cheese filling is a classic choice for fruit tarts, you can also experiment with other types of filling, such as vanilla pastry cream, whipped cream, or even mascarpone cheese. Each type of filling will provide a different flavor and texture.
  • Add a drizzle of sauce: To finish off the tart, you can drizzle a sauce on top of the fruit. Raspberry, strawberry sauce, or mango sauce would all be delicious options. You can also use a chocolate sauce for a decadent twist. Or mix lemon juice with some sugar and drizzle over the top to sweeten and create a tart dough flavor. 
Mini Cookie Cup Fruit Tarts

How to Store

Store the tarts in the refrigerator for up to 2-3 days. When you’re ready to serve the tarts, remove them from the refrigerator and let them come to room temperature for about 10-15 minutes before serving. This will allow the filling to soften slightly and the fruit to become juicier.

Due to the fruit you will find these mini desserts do not freeze and thaw well. The fruit will release a lot of juice when it thaws and make soggy bottoms on the tarts. 

No, the cookie dough is rolled into balls and then pressed into a mini muffin pan to create a cup shape. The muffin tin acts as the pan for the tarts, and no special equipment is needed. It creates the tart crusts that would be similar to a tart pan. 

Can I use frozen fruit? 

While it’s always best to use fresh fruit for the best flavor and texture, frozen fruit can be used as a substitute in a pinch. However, keep in mind that frozen fruit may release more liquid than fresh fruit as it thaws, which can make the tarts more watery.

Print the Recipe Card

Sugar Cookie Mini Fruit tarts 

5 from 1 vote
Sugar cookie mini fruit tarts are a delicious dessert that combines the buttery sweetness of sugar cookies with fresh, juicy fruit flavors.
Prep: 30 minutes
Cook: 15 minutes
Total: 55 minutes
Yield: 24 Tarts

Equipment

  • Mini Muffin Tin

Ingredients 

  • Sugar Cookie Dough – Refrigerated, mix or your favorite recipe
  • 8 oz Cream Cheese- softened
  • 2 Cups Powdered Sugar
  • ½ tsp Pure Vanilla Extract
  • Pinch of salt
  • Assorted Berries & Fruit – Blueberries, strawberries, raspberries, kiwis, mandarin oranges

Instructions 

Prepare sugar cookie dough according to package or recipe directions.

  • Using a dough scoop or spoon scoop out a tablespoon of dough at a time. Roll into a ball and place in a greased mini muffin tin or use paper liners.
  • Press a hole in the center of each ball of dough and press the dough into the edges of the muffin tin creating little tart shapes.
  • Bake according to package or recipe directions.
  • Remove from the oven and allow to cool. Remove from the muffin pan to cool completely.

For the filling

  • Place the cream cheese in a large bowl and mix with an electric mixer until light and fluffy.
  • Add vanilla, a pinch of salt, and then add in powdered sugar gradually, mixing after each addition until it is all incorporated.
  • Chop berries and fruit into small pieces.
  • Once the cookie cups are cooled completely fill them with the cream cheese mixture. You can use a piping bag or spoon the filling into the center of each cup.
  • Decorate with chopped fruit and berries.

Notes

If making these ahead of time the cookie cups can be baked and filled but the fruit should be added right before serving. If your fruit has excess juice pat it dry with paper towels before decorating cookies.
Refrigerate leftovers in an airtight container.

Nutrition

Serving: 1tart, Calories: 134kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 68mg, Potassium: 41mg, Fiber: 0.3g, Sugar: 16g, Vitamin A: 162IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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