close up of mini fruit tart with berries
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Servings: 24 tarts

Mini Fruit Tarts

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
1 hr
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!


For the Tart Shell:

  • 1 package — 24 count Bake-and-Break sugar cookie squares OR one roll (approximately 16 ounces) sugar cookie dough
  • OR
  • Use my perfect sugar cookie recipe to make this from scratch

For the No-Bake Cheesecake Filling:

  • 8 ounces 227g cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • 6 ounces 177ml limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Fresh fruit — berries, etc


  1. Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I prefer using the kind that has flour in it).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Amount per serving (1 tart) — Calories: 115, Fat: 6g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 78mg, Carbohydrates: 16g, Sugar: 12g, Protein: 1g