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Mini Fruit Tarts

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 78kcal


  • mini muffin tin


  • Sugar Cookie Dough- Refrigerated mix or your favorite recipe
  • 8 oz. cream cheese softened
  • 2 cups confectioner's sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 cup assorted berries blueberries, strawberries, raspberries, kiwis, mandarin oranges


  • 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 mini muffin tin.
  • 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.
  • Serve immediately.


- 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.


Serving: 1serving | Sodium: 30mg | Calcium: 10mg | Vitamin C: 1mg | Vitamin A: 157IU | Sugar: 11g | Fiber: 1g | Potassium: 22mg | Cholesterol: 10mg | Calories: 78kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 12g | Iron: 1mg