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These easy Mini Fruit Tarts start with a sugar cookie cup and are filled with a no bake cheesecake and topped with fresh berries and a lime glaze. Make them easy by starting with a prepared sugar cookie dough!
Mini Fruit Tarts Cookie Cups
I have a thing for mini foods. I love making mini pies, cookie cups, brownie bites, and mini muffins. There’s just something fun and whimsical about desserts that are bite sized…besides the fact they’re so easy to eat.
I especially love these mini fruit tarts because they’re SO easy to make. The recipe might have a few steps, but making them couldn’t be easier. And look how pretty they are, with all those berries and that delicious lime fruit tart glaze.
Why you’ll love this recipe
There are three different components to these delicious mini tarts: a sugar cookie base, no bake cheesecake filling, and a lime-glazed fruit topping. They’re the perfect pretty dessert for any party, Mother’s Day, or even summer and the 4th of July!
Ingredients in Mini Fruit Tarts
- Crust: I know that traditional tart recipes are made with pastry crust, but I absolutely love using sugar cookie dough instead. It’s easier, especially when you start with Pillsbury or something similar. You can also make the cookie dough from scratch, but a semi-homemade start is totally acceptable.
- Filling: This is no-bake cheesecake with just three simple ingredients: cream cheese, sugar, and vanilla extract.
- Topping: I love using berries on top, You could also use mandarin oranges and kiwi or pineapple or anything you love or whatever is in season. To top it off you make a simple glaze that’s super sweet and tart, because it starts with limeade concentrate. The tart cuts the sweet and adds a nice well-rounded flavor to your mini tarts.
How to make Fruit Tarts
- If you are making these semi-homemade, just drop a tablespoon of sugar cookie dough in each cavity of a mini muffin pan. Or make my sugar cookie recipe homemade to use as well! You could also use a shortbread cookie to make a shortbread crust!
- Bake the cookie dough until light golden. As soon as they’re baked press each one to form a tartlet shell.
- Make your no bake cheesecake filling by mixing all the ingredients. Fill each cooled tart shell.
- Top with fresh fruit and brush with the lime glaze.
Tips for Mini Fruit Tarts
- For easy release, make sure to spray your muffin tin well with nonstick cooking spray. I prefer the kind with flour.
- Wait until the cookie cups are COMPLETELY cool before removing them.
- You’ll most likely have leftover lime syrup. Use it on ice cream or in a cocktail!
- To prepare ahead: make the cookie cups, glaze, and no bake cheesecake up to 48 hours ahead of time. Assemble once it’s serving time (the fruit only lasts about a day).
FAQs
Make sure your cookie cups are cooled completely before you fill them. And don’t top with the berries until shortly before serving – they’ll weep if you make them too far ahead.
Bake these for about 10-15 minutes or until light golden.
Use homemade sugar cookie dough or shortbread cookie doguh to make the cookie cups.
Mini Fruit Tarts
Recipe Video
Ingredients
For the Tart Shell:
- 1 package 24 count Bake-and-Break sugar cookie squares OR one roll (approximately 16 ounces) sugar cookie dough (see note for homemade option)
For the No-Bake Cheesecake Filling:
- 8 ounces (227g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 6 ounces (177ml) limeade concentrate, thawed
- 1 tablespoon (8g) cornstarch
- ¼ cup (50g) sugar
- Fresh fruit berries, etc
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I prefer using the kind that has flour in it).
- Place one cookie dough square (or 1 tablespoon cookie dough) in each muffin pan cavity. Bake for 12-16 minutes, or until the cookies are baked through. Cool completely before removing from pan. Tip: for easy removal use a butter knife and run it around the edge of each cookie. Use your finger or the back of a wooden spoon to make an indentation in each cookie to make room for some filling.
- While the cookies are baking, make the glaze so it has time to cool. In a small skillet or saucepan, add the concentrate, cornstarch, and sugar. Whisk to dissolve the cornstarch and sugar and cook until it boils and thickens, just a few minutes. Remove from heat to cool.
- Once glaze and sugar cookie cups are done and cooled, make the filling. Beat the cream cheese with sugar and vanilla until smooth using a hand or stand mixer.
- Assemble the tarts: spoon about a tablespoon of filling into each cookie cup. Top with some fresh berries or other chopped fruit. Brush with the lime glaze.
- Serve within 3 hours of topping with fruit. You can make all the components of this up to 24 hours ahead and assemble right before serving, if desired. Store filling and glaze in refrigerator and cookie cups in an airtight container. Once assembled, these are best eaten the day they’re made.
Recipe Notes
- Use my homemade sugar cookie or shortbread cookie recipe for homemade tarts.
- For easy release, make sure to spray your muffin tin well with nonstick cooking spray. I prefer the kind with flour.
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- You’ll most likely have leftover lime syrup. Use it on ice cream or in a cocktail!
- Wait until the cookie cups are COMPLETELY cool before removing them.
Recipe Nutrition
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I’d like to make these for a baby shower (3 hours long), but it’s an hour away & no refrigeration available at the venue.
Will it be ok if I add the filling & top w/fruit at home? Can you suggest another glaze that would hold up for 4 hours?
Thank you!
The glaze should hold – just don’t put so much on it’s puddling, just lightly glaze the fruit and it should be fine.
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