Mini summer fruit tarts are an easy summer dessert that are sure to impress! Homemade sugar cookie cups are filled with rich and creamy no-bake cheesecake, topped with fresh summer berries, and garnished with fresh herbs.
for the sugar cookie cups:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 5/8 cup granulated sugar
- 2 large egg yolks
- 1/2 tsp. vanilla extract
for the no-bake cheesecake filling:
- 1/4 cup heavy cream, chilled
- 4 oz. cream cheese, room temperature
- 1 T sour cream, room temperature
- 1/4 cup confectioners sugar
- 1/2 tsp. lemon juice
- 1/4 tsp. vanilla extract
- tiny pinch of salt
for the garnish:
- fresh summer berries (like blueberries, raspberries, blackberries, and/or strawberries)
- fresh herb sprigs (like basil or mint, optional)
- Make the sugar cookie cups. In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. Add the egg yolks and vanilla extract and beat to combine.
- Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- While the dough chills, preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
- Once the cookie dough has chilled, scoop 1 Tablespoon of dough, roll into a ball using your hands, and place a cookie dough ball into each greased well of the mini muffin pan. You should have 24 balls of dough.
- Bake the cookies for 8 to 10 minutes or just until lightly golden. Immediately upon removing the muffin pan from the oven, use the back side of a teaspoon measuring spoon to press down the centers of each cookie, forming a cup. Let the cookie cups cool in the muffin pan for 5 minutes before carefully removing them from the pan and transferring them to a wire rack to cool completely.
- Make the no-bake cheesecake filling. In a medium bowl, beat heavy cream using a handheld electric mixer until stiff peaks form. Set aside.
- In large bowl, beat cream cheese and sour cream using a handheld electric mixer until smooth. Add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
- Add the whipped cream to bowl with the cream cheese mixture and fold the whipped cream into the cream cheese mixture.
- Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour (or up to 12 hours).
- Assemble the mini summer fruit tarts. Scoop 1 teaspoon of chilled no-bake cheesecake filling into each cooled sugar cookie cup. (To do this easily and neatly, use a teaspoon measuring spoon and a mini spatula.) Top each dessert with fresh berries and garnish with fresh herb sprigs (if using). Enjoy immediately.
Storage: It’s best to enjoy these mini summer fruit tarts shortly after assembling them and storing the components separately. Sugar cookie cups can be stored in an airtight container at room temperature for up to 5 days. No-bake cheesecake filling can be stored in an airtight container in the fridge for up to 2 days. If you have leftover assembled mini fruit tarts, they can be stored in an airtight container in the fridge for up to 2 days. (For assembled mini fruit tarts, it’s best to remove any herb garnishes before storing, since the herbs’ flavors will seep into the cheesecake filling.)
If you prefer, you could fill the cookie cups with whipped cream rather than no-bake cheesecake filling.
Keywords: mini fruit tarts, sugar cookie cups, no-bake cheesecake filling, fresh summer berries