Good things come in small packages, so with that in mind we whipped up these delightful and delicious mini fruit tarts. Fresh fruits sit atop a creamy tart filling inside a sugar cookie shell, making this dessert light and refreshing. These darling bites are perfect for BBQs, bridal showers, or a Saturday morning breakfast treat, so check out the recipe below and put them into your summer sweet rotation!


  • 2 packages refrigerated sugar cookie dough (16.5 oz each)
  • 2 packages cream cheese, softened (8 ooz each)
  • 1 cup confectioners’ sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries


  1. Preheat oven to 350°F. Prepare mini muffin pan pan with vegetable pan spray.
  2. Divide cookie dough into 48 slices. Roll each slice into a 1 inch ball and place in each cavity.
  3. Bake 12-14 minutes or until golden brown, rotating pan halfway through baking.
  4. Remove from oven and immediately press centers of cookies with a small spoon (a measuring spoon works well), to make a cup. Let cool in pan 5 minutes.
  5. Remove cookie shells to set cool completely on cooling grid.
  6. In large bowl, beat cream cheese, sugar, heavy cream, lemon juice and zest with electric mixer on medium speed until smooth.
  7. Pipe or spoon mixture into cooled cookie shell. Top evenly with strawberries, blueberries, and blackberries.

Feel free to switch out the fruit and try different combinations – use raspberries if you prefer a bit of tartness, peaches if you like to go a little sweeter!

If you’re looking for a bit more direction and would like to see a Wilton expert put these together, take a look at our Facebook Live video showing you how! And be sure to follow us at @wiltoncakes for more dessert inspiration!

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