Mini Fruit Tarts are simple, delicious, and feature a crunchy sugar cookie base, rich cheesecake filling, fresh fruit, and a sweet apricot glaze.
Mini Fruit Tart Recipe
My little niece just turned 2, and I got to host her birthday party! One of the highlights? The Mini Fruit Tarts I made—they disappeared in no time. I made over 50, but it still wasn’t enough because everyone kept coming back for more!
These tarts are my go-to for parties. Whether it’s a baby shower, wedding shower, or birthday, they’re always a crowd-pleaser. They’re so pretty they double as decorations, and without fail, someone asks me for the recipe every time I make them.
The best part? They’re super easy to make! I even start with a ready-made sugar cookie mix.
Ingredients In Mini Fruit Tarts
- Sugar Cookie Mix: Avoid over-baking for soft, easy-to-bite cookie cups.
- Cream Cheese & Sour Cream: Use full-fat for the best texture and flavor.
- Orange (juice & zest): Remember to zest the orange before juicing.
- Vanilla & Orange Extracts: The orange extract is optional but boosts the citrus flavor if you have it.
- Powdered Sugar: Sweetens the filling and helps thicken it.
- Fresh Fruit: Use a mix of berries and fruits. Wash and dry before using.
- Apricot or Orange Jam: Warm the jam slightly to make it easier to brush on.
Quick Tip
No fruit? This recipe is called Mini Fruit Tarts, but feel free to adapt. If you don’t want to use fruit, sprinkle the tops with crushed graham crackers, mini chocolate chips, or drizzle with ice cream toppings. Still delicious!
How To Make Mini Fruit Tarts
- Cookie cups: Mix up sugar cookie dough and bake it in a mini muffin tin.
- Prep filling: Mix cream cheese, sour cream, orange juice, zest, vanilla, and sugar.
- Assemble tarts: Spoon filling into cooled cookie cups and add chopped fruit.
- Glaze the fruit: Brush melted jam on the fruit to make it shiny.
- Enjoy right away: These are best eaten soon after making so enjoy!
Tips For Success
- Use a good nonstick mini muffin tin to help the cookie cups come out easily.
- Grease the tin well before adding the mini fruit tart dough.
- Use less dough: Instead of measuring each ball, fill each muffin tin halfway with dough.
- Take the cookie cups out after a couple of minutes to avoid sticking.
- Mix up the fruit toppings to make the tarts look more colorful.
Storage
Leftovers?
I don’t suggest keeping these long after they’re put together—the filling makes the cups soft, and the fruit doesn’t stay fresh.
You can keep everything separate for up to 3 days and put them together right before serving!
More Delicious Treats
- Lemon Bars with a shortbread crust
- Fruity Pebble Rice Krispie Treats only six ingredients
- Thumbprint Cookies raspberry-almond flavored
- Lemon Curd Cookies with a shortbread cookie base
- Fruit Dip only four ingredients
Mini Fruit Tart
Equipment
- Miniature muffin pan
- Cooling Rack
- Hand mixer
Ingredients
Sugar Cookie Cups
- 1 (17.5-ounce) package Betty Crocker Sugar Cookie Mix plus ingredients called for (1/2 cup butter and 1 large egg)
Orange Cream Cheese Filling
- 8 ounces cream cheese full-fat, softened
- 1/2 cup sour cream full-fat
- 1 large orange
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange extract optional
- 1 cup powdered sugar
Glaze Topping
- Fresh fruit and berries for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)
- 1/3 cup apricot jam or orange jam
- 3/4 tablespoon water
Instructions
- Preheat oven to 350°F. Grease and lightly flour a miniature muffin tin. Prepare the sugar cookie dough according to package directions. Roll dough balls that will fill the mini muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.
- Bake for 7–10 minutes or until the tops are very lightly browned or no longer glossy at the edges. (This time varies based on how much dough you have in the muffin tin, so watch carefully). You don’t want the cookies overbaked at all or they make for hard/unpleasant fruit tarts. Remove from oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a few minutes, then use a butter knife to trace around the edges and a fork to help gently coax out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once out, you can further press down the centers if desired. Let cookies finish cooling on a cooling rack.
- Filling: Add softened cream cheese to a large bowl along with the sour cream, 2 tablespoons orange juice, 1 teaspoon orange zest, vanilla extract, orange extract, and powdered sugar. Beat with a hand mixer until smooth, creamy, and well combined. If you’d like it slightly thicker, you can add a bit more powdered sugar. Place filling in the fridge for 20 minutes to firm up and allow flavors to intensify.
- Spoon the filling into the completely cooled sugar cookie cups. Add chopped fruit or berries to the top as desired.
- Glaze: Combine the jam and water in a small, microwave-safe bowl and microwave for 15 seconds. Whisk with a fork. With a pastry brush, brush the jam over the top of the fruit on each tart.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks good
Thanks Amanda! 🙂