Name: Mini Fruit Tarts
Yield: 36

This Mini Fruit Tarts Recipe is simple, satisfying, and feature a crunchy sugar cookie base, rich cheesecake filling, fresh fruit, and a sweet apricot glaze.

Mini fruit tarts recipe topped with raspberries, blueberries, blackberries, and fresh mint.

author’s note

50 Mini Fruit Tarts… and Still Not Enough!!

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 and this chicken salad 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 straightforward to make! I even start with a ready-made sugar cookie mix.

Cookie dough base being prepared, baked, and prepped to hold the fruit and filling.

Ingredients In Mini Fruit Tarts Recipe

Ingredient	Tip
Sugar Cookie Mix	Avoid over-baking for soft, straightforward-to-bite cookie cups.
Cream Cheese & Sour Cream	Use full-fat for the best texture and flavor.
Orange (juice & zest)	Zest the orange before juicing.
Vanilla & Orange Extracts	Orange extract is skippable but boosts citrus flavor.
Powdered Sugar	Sweetens the filling and helps thicken it.
Fresh Fruit	Use a mix of berries and fruits. Wash and dry well before using.
Apricot or Orange Jam	Warm 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 satisfying!

How To Make This Mini Fruit Tarts Recipe

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!

Creating the mini fruit tarts recipe: mix ingredients, add filling to cups, top with fresh fruit, and glaze.

the cook’s recipe tips

What I’ve Learned Making This:

Use a good nonstick mini muffin tin to help the cookie cups come out easily.
Grease the tin well before adding the mini fruit tarts recipe 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

I don’t suggest keeping this mini fruit tarts recipe 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!