These Sugar Cookie Mini Fruit Tarts are irresistibly cute and delicious. With a chewy sugar cookie crust, creamy filling, and a burst of fresh berries on top, they’re perfect for any gathering or a sweet treat at home.

Why You’ll Love These Mini Fruit Tarts
These fruit tarts are quick to make, thanks to premade sugar cookie dough, and they deliver a wonderful mix of textures and flavors. With the soft cookie base, smooth cream cheese filling, and the burst of fresh berries, each bite is perfectly balanced!

Ingredients You Will Need
For the Cookie Crust: Use a roll of premade sugar cookie dough to save time while making a chewy, sweet base.
For the Cream Cheese Filling: You’ll need cream cheese, softened butter, vanilla extract, and powdered sugar for a smooth and slightly tangy filling.
For the Topping: Top each tart with fresh mixed berries for a pop of color and flavor.

How to Make Sugar Cookie Mini Fruit Tarts
- Prepare the cookie cups: Spray a cupcake pan with baking spray and preheat the oven to 350°F. Cut the sugar cookie dough into twelve 1-inch slices. Press each slice into the cupcake pan to form a cup shape.
- Bake: Bake for 11-13 minutes until lightly golden. Allow the cookie cups to cool in the pan.
- Make the Filling: In a mixing bowl, beat the cream cheese and butter until smooth. Add vanilla extract to the mixture and continue to beat until fully combined.
- Add Sugar: Gradually add powdered sugar, mixing until the filling is creamy and smooth.
- Remove the Cookie Cups: Carefully take the cooled cookie cups out of the pan.
- Add the Filling: Spoon a heaping tablespoon of cream cheese filling into each cookie cup.
- Top with Berries: Finish by adding fresh berries on top of each filled cookie cup.

If you love these Sugar Cookie Mini Fruit Tarts, be sure to check out some of my other mini desserts, like 20 Festive Christmas Mini Fruit Tarts, Blueberry Hand Pies, and Cherry Pie Cheesecake Tarts.
Tips & Tricks
- Use Softened Ingredients: Ensure the cream cheese and butter are softened for a smooth filling.
- Customize the Topping: Try topping with different fruits like kiwi, mango, or mandarin slices for a colorful variety.
- Chill Before Serving: If you like a firmer filling, chill the tarts for 10-15 minutes before serving.

Storage Advice
Refrigerator: Store the tarts in an airtight container in the fridge for up to 2 days. For the best freshness, add the berries just before serving.
Variations
- Chocolate Drizzle: Add a drizzle of melted chocolate over the berries for an extra touch of sweetness.
- Lemon Cream Filling: Add a teaspoon of lemon zest to the filling for a citrusy twist.
- Graham Cracker Crust: Use graham cracker crumbs instead of sugar cookie dough for a different, slightly less sweet base.

Sugar Cookie Mini Fruit Tarts
Ingredients
- 1 roll premade sugar cookie dough
- 4 oz cream cheese, softened
- 4 Tbsp butter, softened
- ½ tsp vanilla extract
- 1½ cups powdered sugar
- 1 cup mixed berries
Instructions
Prepare the Cookie Cups
- Preheat the oven to 350°F (177°C) and lightly spray a cupcake pan with baking spray.
- Slice the sugar cookie dough into twelve 1-inch pieces. Press each slice into a cupcake mold, forming a small cup shape.
- Bake for 11-13 minutes, or until the edges are lightly golden. Let cool for 15 minutes.
Make the Cream Cheese Filling
- While the cookie cups cool, prepare the filling. In a mixing bowl, combine the cream cheese, butter, and vanilla extract.
- Use a hand mixer to blend until smooth, then gradually add powdered sugar, mixing until creamy and fully incorporated.
Assemble the Tarts
- Carefully remove the cookie cups from the pan. Add a heaping tablespoon of the cream cheese filling into each cup.
- Top with fresh mixed berries and serve immediately for best results.
Leave a Reply