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    Home » Cookies » Sugar Cookies

    Sugar Cookie Fruit Tarts

    5 from 8 votes
    13 Comments

    Mar 29, 2021

    (updated Mar 3, 2023)

    by Kimberlee Ho

    Jump to Recipe

    The warmer spring weather calls for easy desserts, highlighting the freshest fruit of the season. In this Sugar Cookie Fruit Tarts recipe, sugar cookies serve as the base for this easy, one-bite dessert.

    Layered with a sweetened cream cheese filling and topped with fresh berries, these Sugar Cookie Fruit Tarts will be the hit of the backyard bbq!

    sugar cookie fruit tarts on a cake stand with bite taken out

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Easy Dessert Idea for Spring and Summer

    When temperatures start warming up, we want easy to prepare desserts that don't have us in front of a hot oven all day. These mini fruit tarts are perfect because they require just a few minutes of prep time and baking time.

    These are also one-bite desserts which require no utensils (or even plates!). The components include a "cup" made from the dough of my super easy Sugar Cookie Bars, a not-overly-sweet cream cheese filling, and fresh berries on top. That's all, folks!

    two hands grabbing for sugar cookie fruit tarts off a cake stand

    The perfect Tart for Mother's Day and Father's Day

    These tarts make for the perfect dessert for Mother's Day and/or Father's Day . Not to mention your Spring and Summer bbq and picnics and outdoor gatherings!

    The nice thing about this dessert is that there are no utensils required. And, the components can be kept separate and assembled just prior to serving.

    I would recommend keeping the cream cheese filling and berries chilled in the fridge or cooler if you are not serving these right away, especially in the warmer weather.

    grabbing for a sugar cookie fruit tart

    Ingredients Needed to Make Sugar Cookie Fruit Tarts

    Here's what you'll need to make these fruit tarts:

    • Butter: unsalted butter works best so you can control the level of salt in the sugar cookie cups. Be sure to remove it from the fridge at least 30 minutes prior to baking. This softens it a bit and helps the butter incorporate well into the other ingredients
    • Granulated Sugar
    • Whole Egg + Egg Yolk: I use US size large eggs which are approximately 57 grams each
    • Vanilla extract: go for pure vanilla extract rather than imitation vanilla. Imitation is cheaper, but tends to taste artificial. This is my favorite vanilla
    • Salt: I use kosher salt, but feel free to use whatever kind you have or prefer. Adjust the level of salt to your taste
    • All-Purpose Flour

    To make the easy Cream Cheese Filling, you'll need the following ingredients:

    • Cream cheese: Go for the brick-style cream cheese rather than whipped cream cheese, as this will result in the best texture. Be sure to bring the cream cheese to room temperature prior to using. This is important, as it'll help create a smooth texture. Cold cream cheese = lumpy cream cheese filling = no bueno
    • Powdered Sugar: to help make the filling as smooth as possible, sift the powdered sugar before adding to the mixer. This is not necessary, but helps keep the consistency smooth
    • Heavy Cream
    • Vanilla extract
    • Berries: use whatever you have or prefer or is in season. I use strawberries, blueberries and raspberries for variety and color!
    ingredients to make sugar cookie fruit tarts with labels

    How to Make Sugar Cookie Cups for these Fruit Tarts

    To make the sugar cookie cups for these mini tarts, start by preparing the sugar cookie dough. Scoop out 1 tablespoon-sized balls using a small cookie/ice cream scoop or by eyeballing it.

    Roll the dough between your palms to create a small ball. Then place one ball into each cup of a mini muffin tin. (The cups should be sprayed ahead of time with nonstick spray.)

    Bake the sugar cookies in the preheated oven. As soon as they start to brown on the edges, remove from the oven.

    Using a flat-bottomed shot glass or the back of a spoon, press down into the center of each cookie to create a well (see the photo below). If the glass is sticking to the cookie, spray the bottom with nonstick spray.

    Complete this step as soon as the cookies are removed from the oven, then allow them to cool before filling and topping.

    The best way to remove the cooled cookie cups from the muffin pan is to stick a butter knife of offset spatula straight down between the cookie and side of the muffin pan. This will loosen the cookie cup from the pan so you can lift it out easily.

    sugar cookie dough in a mini muffin tin ready to be baked
    forming wells in the center of sugar cookies using a shot glass
    overhead of sugar cookie cups in a mini muffin tin
    adding cream cheese filling to a sugar cookie fruit tart

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    sugar cookie fruit tarts on a cake stand

    Watch how to make this recipe!

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    sugar cookie fruit tarts on a cake stand with bite taken out

    Sugar Cookie Fruit Tarts

    In this seasonal recipe, sugar cookies serve as the base for this easy, one-bite dessert. Layered with a sweetened cream cheese filling and topped with fresh berries, these Sugar Cookie Fruit Tarts will be the hit of the backyard bbq!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 34 minutes minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Keyword: bite-size dessert, fruit tart, sugar cookie fruit tart
    Servings: 24 servings
    Calories: 308kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    Sugar Cookie Cups

    • ¾ cup unsalted butter, room temperature
    • 1 ¼ cups granulated sugar
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • 2 teaspoons vanilla extract
    • ½ teaspoon kosher salt
    • 1 ½ cups all-purpose flour

    Cream Cheese Filling

    • 8 ounces cream cheese softened
    • ½ cup powdered sugar
    • ¼ cup heavy cream
    • 1 teaspoon vanilla extract
    • sliced strawberries, blueberries, raspberries for topping
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF (177ºC). Spray the cups of two 12-cup mini muffin tins with nonstick spray. Set aside
    • In the bowl of a stand mixer or with a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
    • Stop the mixer, scrape the sides and bottom of the bowl then add in egg, egg yolk and vanilla.
    • Mix on medium speed for 1 minute until well combined. With the mixer off, add in salt and flour. Mix on low just until no dry spots of flour appear.
    • Using a small cookie scoop, measure the dough into 1 tablespoon sized balls, roll between your palms into a smooth ball and place one ball in each cup of the prepared mini muffin tin.
    • Bake for 12-14 minutes, or until the edges of the cookies are beginning to brown.
    • After removing the baked cookies from the oven, use the bottom of a flat-bottomed shot glass or back of spoon to press down into the center of each cookie making a well in the center.
    • Allow cookies to cool.
    • Meanwhile, prepare the cream cheese filling. To a mixing bowl, add the softened cream cheese, powdered sugar, heavy cream and vanilla. Mix on medium speed until fully incorporated and smooth.
    • Remove the cooled cookie cups from the muffin tins by gently inserting a butter knife or offset spatula straight down between the edge of the cookie cup and the muffin tin to pop out each of the cups.
    • Place on a cookie sheet or serving platter. Fill each cookie cup with ½ – 1 teaspoon of cream cheese filling.
    • Top with fruit and serve.

    Video

    Notes

    • If you are making these ahead, store components separately and assemble just prior to serving
    • Cream cheese filling and fruit should be stored separately in airtight containers in the refrigerator
    • Baked and cooled cookie cups can be stored in an airtight container at room temperature up to 4 days

    Nutrition

    Serving: 24servings | Calories: 308kcal | Carbohydrates: 19.6g | Protein: 1.9g | Fat: 10.4g | Saturated Fat: 6.2g | Cholesterol: 43mg | Sodium: 83.3mg | Fiber: 0.3g | Sugar: 13.5g
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    Filed Under

    Sugar CookiesIntermediateSummerBlueberriesStrawberries
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      5 from 8 votes (4 ratings without comment)

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      Comments

    1. Joy Panem

      September 14, 2021 at 8:12 am

      Thank you for sharing your recipe.

      Reply
      • Kim

        September 14, 2021 at 1:26 pm

        You're very welcome! Thanks for your comment.

        Reply
    2. Brittney

      May 29, 2022 at 12:37 am

      5 stars
      I was lazy and just used the pre-portioned Pillsbury sugar cookie dough and this turned out so so good! The cream cheese mix was perfectly flavored. It was not too sweet but not too cream cheesy either. Topped with strawberries, blueberries, and canned mandarin oranges. Thank you so much for sharing this! I would totally make this again. It looks beautiful but was so easy!

      Reply
      • Kimberlee Ho

        May 30, 2022 at 10:07 am

        That filling is just as you describe - so happy you loved it! And there's absolutely no shame in your pre-made sugar cookie dough - I think that's genius!

        Reply
      • Mary B

        June 09, 2022 at 7:45 am

        Hi Brittney. With the pre packed cookie dough, did you put it in as a ball as per the recipe or did you press it in the muffin tin?

        Reply
    3. Cassandra

      June 03, 2022 at 10:32 am

      Hi,

      Could this be made as one big tart in a pie pan? Thank you!

      Reply
      • Kimberlee Ho

        June 05, 2022 at 12:11 pm

        I haven't tried that, but I don't see why it couldn't! You'll have to find a pie pan that fits it all without being too thick or too thin. I'm not sure what size that would be since I haven't tried it. But if you do, please let me know!

        Reply
    4. Lori Midgley

      January 22, 2023 at 6:01 pm

      5 stars
      Can you freeze the unfilled cookie cups? And if yes, for how long?

      Reply
      • Kimberlee Ho

        January 26, 2023 at 8:25 pm

        Yes! I would keep them in the freezer for up to 3 months.

        Reply
    5. Sherry Thoennes

      April 08, 2023 at 9:11 pm

      5 stars
      Thank you for this recipe. This is a great idea for tomorrow’s Easter sunrise breakfast at church . Really going to be lazy and use Philadelphia strawberry flavored cream cheese and pre maid tube of cookie dough. Top with strawberries, blueberries, raspberries.

      Reply
      • Kimberlee Ho

        April 15, 2023 at 1:10 pm

        Sounds perfect!

        Reply
    6. Angie Broyles

      May 15, 2024 at 1:54 pm

      5 stars
      I made the filling- it was excellent!

      Reply
      • Kimberlee Ho

        May 17, 2024 at 2:36 pm

        Great!

        Reply

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