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. These bite-sized desserts are light but luscious, and it takes less than an hour of hands-on time to make enough for a crowd!
I am BEYOND excited to share this recipe with you! It has quickly risen to the top of my list of favorite recipes, and it's everything that I want in a summer dessert! These mini summer fruit tarts are made with soft and chewy sugar cookie cups stuffed with creamy, flavorful no-bake cheesecake and topped with the freshest summer fruit. They're easy to make, yet your family and friends will be so impressed with these delicious and adorable bite-sized treats!
You won't need any fancy tart pans or hard-to-find ingredients for this recipe! If you have a mixer (a stand mixer or a handheld electric mixer will work), a mini muffin pan, and a handful of common baking ingredients, you're ready to make these mini fruit tarts. Best of all, it takes less than an hour of hands-on time to whip up a whole batch!
How to Make Sugar Cookie Cups from Scratch
The first step in making these mini summer fruit tarts is to bake the sugar cookie cups. For these cookie cups I adapted my favorite recipe for classic, soft sugar cookie dough (also used in this recipe for Blueberry Cookies with Streusel Topping) and baked it in a mini muffin pan, pressing small indents into each cookie cup to create a "bowl" for the cheesecake filling. These cookie cups are simple and easy to make!
- To make the sugar cookie dough, cream butter and sugar, add egg yolks and vanilla, then stir in all-purpose flour, baking powder, baking soda, and salt. Piece of cake! Chill the dough for 30 minutes.
- Once the dough is chilled, roll the dough into little balls and fill the cavities of a mini muffin pan. Bake the cookie cups for about 10 minutes, just until they're lightly golden. As soon as you take the pan out of the oven, use the back of a teaspoon to press indents into the top of each cookie cup before letting them cool completely.
How to Make No-Bake Cheesecake Filling
This no-bake cheesecake filling is dangerously simple. It comes together quickly with just a handful of basic ingredients, and you're going to want to eat it with a spoon. Consider yourself warned!
- First things first, be sure your ingredients are at the proper temperature. (If you're curious, I have a post all about why ingredient temperatures are important in baking.) You'll need cold heavy cream in order for it to whip properly, and room temperature cream cheese and sour cream will beat into a smooth mixture. If you use cold cream cheese, your cheesecake filling will be lumpy.
- Beat the cold heavy cream until stiff peaks form. (Stiff peaks means that when you turn off the mixer and lift the beaters straight up, you'll see formed peaks with tips that remain upright. Check out my homemade whipped cream recipe, which includes a helpful visual of stiff peaks.)
- In a separate bowl, beat cream cheese and sour cream until smooth. Then add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
- Fold the whipped cream into the cream cheese mixture and chill the no-bake cheesecake for at least 1 hour.
- When you're ready to assemble the mini fruit tarts, here's a tip for how to easily and neatly scoop the no-bake cheesecake filling into the cookie cups: scoop the chilled filling using a teaspoon measuring spoon and use a mini spatula to transfer it into the "bowl" of a cooled cookie cup.
It’s best to enjoy these mini summer fruit tarts shortly after assembling them, so I'd recommend storing the components separately, if possible and assembling the tarts shortly before serving. The sugar cookie cups can be stored in an airtight container at room temperature for up to 5 days, while the no-bake cheesecake filling can be stored in an airtight container in the fridge for up to 2 days.
If you end up with leftover assembled mini fruit tarts, they can be stored in an airtight container in the fridge for up to 2 days. It’s best to remove any herb garnishes from the fruit tarts before storing, since the herbs’ flavors will seep into the cheesecake filling.
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