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+ servings
mini tarts with various fruits on top
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4.52 from 35 votes

Mini Fruit Tarts

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!
Prep Time30 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 tarts
Calories: 115kcal
Author: Dorothy Kern
Cost: $8


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


  • 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.



  • 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.
    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).
  • 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.


Serving: 1tart | Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 78mg | Sugar: 12g