Sugar Cookie Fruit Tarts with a cheesecake filling. These little tarts are so delicious and so easy to make at home, no special pans needed.

Seriously…if you have cupcake pans and cookie cutters, you can make them! Whenever I make these, my family just loves them! They make the perfect sweet treat for a bridal or baby shower or any kind of party really. You can totally make these a day a head, and just assemble the day you will be serving them. We made this quick video to show you how they come together.

What you need to make Sugar Cookie Fruit Tarts with a Cheesecake Filling:

For the Dough:

unsalted butter
sugar
eggs
vanilla extract
baking powder
salt
all-purpose flour

For the Filling:

cream cheese
sugar
vanilla
heavy cream
fresh berries and fruit for serving

How to make Sugar Cookie Fruit Tarts with a Cheesecake Filling:

For the Sugar Cookie Cups:

Preheat: Preheat the oven to 375 degrees.
Mix butter: Place butter in the bowl of a stand mixer or with a hand mixer and beat until smooth.
Add sugar: Add the sugar and mix until combined.
Add eggs: Add eggs one at a time mixing well in between each addition.
Mix: Add the vanilla, salt and baking powder and mix.
Add flour: Mix in the flour one cup at a time and mix just until the ingredients are combined.
Refrigerate: Divide the dough into 3 discs and and refrigerate or freeze for 10 -15 minutes.
Add dough to pan: After the cookie dough has chilled, Gently roll it out between two sheets of parchment paper. Cut out the scalloped edge round cookies and gently place each one into the un-greased cupcake pan.
Bake: Bake 6-9 minutes. Remove from oven and let cool in the pan.

For the Filling:

Mix sugar and cream cheese: In a glass bowl add in the sugar, cream cheese and vanilla and beat for about 2-3 minutes until creamy.
Whip cream: In a new bowl whip the heavy cream with a hand mixer or a stand mixer.
Combine: Fold the whipped cream into the sweetened cream cheese mixture.
Add to piping bag: Move cheesecake filling into a plastic bag for piping (or you can spoon it in) into each cookie cup.
Top with fruit and refrigerate: Top with your choice of fresh berries and or sliced fruit. We used: kiwi slices, blueberries, strawberries and mandarin oranges.
Make ahead: You can make the cookie cups and the cheesecake mixture the night before, and store them separately to assemble the next day. Keep the cheesecake filling refrigerated. Keep the cookie cups covered in an air tight container.
Slice fruit: Slice the fruit and add it onto each one right before serving.

How to store Sugar Cookie Fruit Tarts:

Once assembled, these little desserts don’t keep much longer than 24 hours. To store keep these tarts chilled in the fridge.

Make ahead:

There are a bunch of things you can do a day or two ahead to make the day of serving them so easy. Make the cookie dough two days ahead. Bake the tart cups the day before and store them in an air tight container at room temp. Make the cheesecake filling and store in the fridge in a separate container until ready to pipe into the cookie cups. Assemble an hour or two before serving.

Preparing sugar cookie dough:

Once your dough is made, you will roll it out and start making the cutouts. These round scalloped edge cookie cutters give these little tarts that fancy edge. Once the cookie dough is cut out, you can gently place the little rounds into a regular cupcake pan and gravity will just pull them down into place while it’s baking. No extra tart pan is needed…just a cupcake pan!

Make a simple fruit glaze:

To help keep the fruit looking fresh and to keep them from drying out in the fridge, make a simple fruit glaze. If you don’t plan to eat these right away after assembled and you have added fruit and berries to each one. You can add a little fruit glaze to the fruit to keep in the moisture and the color of the fruit looking good while in the fridge. Just add a little water to a few tablespoons of jelly or preserves (whatever you have). Heat the mixture in the microwave for a few seconds and mix together to dilute. You can then toss the fruit in this mixture before topping each tart or you can brush it onto the fruit on the tart.

What kind of fruit for Fruit Tarts:

The fruit in this recipe makes it taste so delicious and fresh. We like to add strawberries, blueberries, mandarin oranges and kiwi, but you can add more or less of each one. If you want to make these festive for a holiday like the 4th of July, keep them all red white and blue with just adding fresh strawberries and fresh blueberries. Be creative and have fun with these adorable tarts!

Sugar Cookie Fruit Tarts with a Cheesecake Filling

Author Kami - NoBiggie.net

Ingredients

FOR THE SUGAR COOKIE DOUGH:

2 sticks unsalted butter (8 ounces total) softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
4 cups All-Purpose Flour

FOR THE NO BAKE CHEESECAKE FILLING:

1 package cream cheese (8 ounces) softened
½ cup sugar
1 tsp vanilla
1 cup heavy cream (or 4oz cool whip)
FRESH BERRIES FOR SERVING and sliced fruit…your choice.

Instructions

FOR THE SUGAR COOKIE CUPS

Preheat the oven to 375 degrees.
Place butter in the bowl of a stand mixer or with a hand mixer and beat until smooth.
Add the sugar and mix until combined.
Add eggs one at a time mixing well in between each addition.
Add the vanilla, salt and baking powder and mix.
Mix in the flour one cup at a time and mix just until the ingredients are combined.
Divide the dough into 3 discs and and refrigerate or freeze for 10 -15 minutes.
After the cookie dough has chilled, Gently roll it out between two sheets of parchment paper. Cut out the scalloped edge round cookies and gently place each one into the un-greased cupcake pan.
Bake 6-9 minutes. Remove from oven and let cool in the pan.

FOR THE NO BAKE CHEESECAKE FILLING

In a glass bowl add in the sugar, cream cheese and vanilla and beat for about 2-3 minutes until creamy.
In a new bowl whip the heavy cream with a hand mixer or a stand mixer.
Fold the whipped cream into the sweetened cream cheese mixture.
Move cheesecake filling into a plastic bag for piping (or you can spoon it in) into each cookie cup.
Top with your choice of fresh berries and or sliced fruit. We used: kiwi slices, blueberries, strawberries and mandarin oranges.
You can make the cookie cups and the cheesecake mixture the night before, and store them separately to assemble the next day. Keep the cheesecake filling refrigerated. Keep the cookie cups covered in an air tight container.
Slice the fruit and add it onto each one right before serving.

Recipe Notes

If you don’t plan to eat these right away after assembled and you have added fruit and berries to each one. You can add a little glaze to the fruit to keep in the moisture and the color of the fruit looking good while in the fridge. Just add a little water to a few tablespoons of jelly or preserves (whatever you have). Heat the mixture in the microwave for a few seconds and mix together to dilute. You can then toss the fruit in this mixture before topping each tart or you can brush it onto the fruit on the tart.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

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That’s it! Everyone is going to love these tarts. Try them out and let me know what you think in the comments below!